A Spicy Perspective

Barbacoa

Rich and Spicy Barbacoa Recipe: Traditional Caribbean Beef Barbacoa made in the crockpot! Served with warm tortillas and lime wedges!

Barbacoa #ASpicyPerspective #Barbacoa #BarbacoaRecipe #WhatisBarbacoa #Beef #SlowCooker #Dinner #MainDish
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Barbacoa

Bring on the Barbacoa!

There are dishes we make that come and go with very little impact. Then there are dishes we eat that strike us so intensely we think about them for days following. Some are so dynamic, we think about a single meal with reverence, for years.

Beef Barbacoa is one of those life-altering dishes for me.

It’s earthy, ultra spicy, dripping with saucy goodness, and as decadent as a meaty dish gets.

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What is Barbacoa?

Contrary to popular belief, barbacoa is not originally a Mexican dish.

It was originated in the Caribbean islands and became so popular it spread across the mainland. The way we see it on menus today served with corn tortillas, onions, and cilantro, shows the progression of beef barbacoa from a roasted island recipe to a saucy Mexican taco filling.

However modern beef barbacoa still incorporates Caribbean island spices for that deep earthy flavor that makes this dish a standout!

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Barbacoa Recipe

Today we’re making my Slow Cooker Barbacoa Recipe, which takes much less effort than stovetop and oven methods. So gather up these ingredients, and let’s get cookin’.

  • Beef Chuck Roast – The star of the recipe. Yet it needs a lot of flavorings and seasonings before it’s ready.

Chile “Water”

  • Dried “New Mexico” Chiles – Also known as the anaheim pepper.
  • Chipotle Chiles – Canned in adobo sauce. This makes for a smokey, tangy, slightly sweet, but intensely spicy experience.
  • Onion – For depth of flavor.
  • Garlic – Garlic to compliment the other flavors.
  • Apple Cider Vinegar – This offers a sour note for balance.
  • Brown Sugar – To balance out the heat.

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Seasonings

  • Bay Leaves – A light herbal taste.
  • Ground Cumin – Earthy, nutty, and spicy.
  • Dried Oregano – Slightly bitter to compliment the spice.
  • Ground Allspice – Strong and spicy.
  • Cinnamon – Usually used in sweets, but in this case it helps balance the whole meaty dish.
  • Salt and Ground Black Pepper – Perfectly enhances all other flavors.

Sauce #ASpicyPerspective #Barbacoa #BarbacoaRecipe #WhatisBarbacoa #Beef #SlowCooker #Dinner #MainDish

How To Make Barbacoa

  1. In a large pot or bowl, soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
  2. Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
  3. Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top.
  4. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
  5. Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.

Barbacoa Recipe #ASpicyPerspective #Barbacoa #BarbacoaRecipe #WhatisBarbacoa #Beef #SlowCooker #Dinner #MainDish

To Serve

Spoon the shredded beef barbacoa onto two layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.

Spice Warning

P.S. Slow Cooker Barbacoa is spicy. Really spicy. 

The tortillas and toppings help neutralize the flavor a bit, but if you are sensitive to spicy heat, try making it with only 1-2 chipotle peppers.

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Better with Time

This Slow Cooker Barbacoa Recipe is one of those recipes that is better with time.

With so many chiles and spices, the flavor only improves and deepens with time. My Slow Cooker Barbacoa Recipe tastes amazing on day one, but is nearly a religious experience on day 3 or 4.

Start it in the morning and let it simmer all day long. Better yet, start it two or three days before you plan to serve it. Complete the recipe, and chill the shredded barbacoa until you are ready to serve it. Then rewarm the barbacoa in the slow cooker and serve.

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To Freeze

This recipe freezed exceptionally well. Once all the way cooked, cool the barbacoa down until you can safely handle it. Freeze in individual portions by using a muffin tin. This way you can thaw it quickly and in small portions.

Add some liqiud overtop each muffin tin section to help it freeze into one solid piece. Once frozen, pop them out of the muffin tin and transfer to a freezer bag.

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See The Recipe Card Below For How To Make This Barbacoa Recipe. Enjoy!

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Slow Cooker Barbacoa Recipe | ASpicyPerspective.com
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Barbacoa Recipe

Prep Time: 15 minutes
Cook Time: 4 hours
Total Time: 4 hours 15 minutes
Rich and Spicy Barbacoa Recipe: Traditional Caribbean Beef Barbacoa made in the crockpot! Served with warm tortillas and lime wedges!
Servings: 10

Ingredients

Instructions

  • In a large pot or bowl, soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
  • Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
  • Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
  • Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.
  • To serve: Spoon beef barbacoa onto two layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.

Notes

This recipe freezes well!

Nutrition

Serving: 2tacos, Calories: 369kcal, Carbohydrates: 9g, Protein: 35g, Fat: 21g, Saturated Fat: 9g, Cholesterol: 125mg, Sodium: 927mg, Potassium: 752mg, Fiber: 1g, Sugar: 6g, Vitamin A: 295IU, Vitamin C: 28.7mg, Calcium: 69mg, Iron: 4.9mg
Course: Main Course
Cuisine: Caribbean
Author: Sommer Collier

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30 comments on “Barbacoa”

  1. changes:

    I cooked it all day (12hrs) with a bottom round roast, wanted a bit of complexity so also added (what had laying around) mexican oregano instead of regular oregano, 5 dried Szechuan chilies, a tsp of arbol chili powder and a 1/2 tsp of chinese 5 spice. also used budweiser instead of water. finally i threw it in the oven at 350 for an hour uncovered to set the sauce.

    best thing i ever ate, hands down. your sauce recipe is super on point.

  2. This was extremely spicy to the point of being almost inedible. I spent 15 dollars on a roast so Im gonna try to find ways to eat it still. Im shy of spice. I usually love spicy food but this is on a whole bother level. I know it said it was spicy but I didn’t think it would be this spicy. Beware when you make this. 

  3. This dinner always makes the house smell amazing, and my family devours it!

  4. I love making this in the slow cooker- makes the house small AMAZING!

  5. I love slow cooker recipes! Can’t wait to make this!

  6. Barbacoa is one of our family favorites! This tastes fantastic!

  7. Oh man this looks so delicious. Definitely going to try. 

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  11. Wondering if anyone has made this with pork?

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  17. What do you think using different chiles will do to the taste? I have pasillas and anchos and smoked serranos, but no chipotles,

  18. The meat looks so juicy and tender. Slow cooked dishes are my recent addiction. 

  19. Great recipe, love this for back to school cooking!

  20. Gotta love that slow cooker!

  21. I can feel my tongue tingling already. Marvelous! And it is even better that it is a slow cooker.

  22. Holy moly this looks beyond spicy and delicious! My mouth is seriously watering. YUM!

  23. Hi , I am wondering if the allspice is too overwhelming? What do you think?

  24. One of my very favorite dishes!!! so delicious Sommer.

  25. I love a good slow cooker recipe!!

  26. I love when the slow cooker can do all the work for me!!

  27. I need to make this stat! These are one of my favorite tacos!