Spicy Crockpot Barbacoa Recipe

4.96 stars (24 reviews)

This traditional Beef Barbacoa is easy to make in the slow cooker with spicy chiles and a vibrant seasoning blend! It's perfect to serve as tacos with warm tortillas and your favorite fresh toppings.

Prep Time15

Cook Time4

Total Time4 15

Course: Main Course

Cuisine: Caribbean, Mexican

Servings:

Calories: 369kcal

Author: Sommer Collier

Equipment

Slow cooker (Crock pot)

Ingredients

4 pound beef chuck roast
4 dried “New Mexico” chiles, Anaheim
3-5 chipotle chiles, canned in adobo sauce
1 large sweet onion, peeled and quartered
7 cloves garlic, peeled
5 tablespoons apple cider vinegar
3 tablespoons brown sugar
3 bay leaves
1 tablespoon ground cumin
1 tablespoon salt
4 teaspoons dried oregano
2 teaspoon ground allspice
1 teaspoon ground black pepper
1/2 teaspoon cinnamon
48 corn tortillas
Garnishes: lime wedges, chopped cilantro, diced red onion

US Customary - Metric

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.

Video

Notes

Crockpot barbacoa can last in the fridge for 4 to 5 days if stored properly in an airtight container.

To freeze: Once it is all the way cooked, cool the barbacoa down until you can safely handle it. Freeze in individual portions by using a muffin tin for up to 3 months. This way, you can thaw it quickly and in small portions.

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

Nutrition