Hearty beef brisket is cooked low and slow with spicy chipotle peppers, zesty lime juice, fresh garlic and more – it’s Crock Pot Beef Barbacoa! This classic Mexican-style recipe makes the most mouthwatering shredded meat for your tacos, nachos and enchiladas.
Fall-Apart Tender Chipotle Barbacoa
Sometimes I consider committing to a vegetarian lifestyle, but then I remember this beef barbacoa and realize I wouldn’t last a week. The meat is so unbelievably tender, it nearly melts in your mouth! The juicy, spicy, citrusy, herby goodness will keep you coming back for more until you’re stuffed and satisfied.
Whether you fold your beef into a cheesy quesadilla or serve it over a steaming plate of rice, it’s guaranteed to be a winner! And the preparation is easy as can be. You simply blend up the chipotle sauce, throw it into the Crock Pot with your brisket, let the slow cooker work its miracles, then shred up the saucy beef with a couple of forks.
What is Beef Barbacoa?
Barbacoa is a Mexican dish of steam-cooked meat that’s slowly tenderized and shredded. It typically features either pork, lamb, or in this case, beef. Barbacoa is known to be not only exceptionally tender, but also loaded with flavor from an array of authentic seasonings. This easy chipotle version is no exception!
The Ingredients
Here’s a list of what you’ll need to make the most drool-worthy beef barbacoa. Be sure to scroll down to the recipe card where the amounts are specified.
- Chipotle Peppers: From a can of chipotle peppers in adobe sauce.
- Adobo Sauce: From the chipotle pepper can.
- Fresh Chopped Cilantro
- Red Onion: Peeled and cut into large chunks.
- Head of Garlic: Peeled and cloves smashed.
- Dry Bay Leaves
- Ground Cloves
- Kosher Salt
- Lime Juice: Freshly squeezed from about 4 limes.
- Apple Cider Vinegar: This highly nutritious vinegar adds great flavor to the beef.
- Beef Brisket
- Chicken Stock
How to Make Crock Pot Beef Barbacoa
Preparing a meal on a busy weeknight is easier than ever thanks to this hearty chipotle barbacoa. Here’s how to make it happen:
- Combine Flavorings: Lightly blend together the chipotle peppers, adobo sauce, cilantro, red onion, garlic, ground clove, sea salt, lime juice and vinegar.
- Add to Crock Pot: Pour the chipotle sauce into the bottom of the slow cooker.
- Top with Brisket: Place the brisket on top of the sauce.
- Add Chicken Stock & Bay Leaves: Pour in the chicken stock to cover the meat, then place the dry bay leaves on top.
- Combine: Use tongs to move the meat around gently to combine everything. Put the lid on the Crock Pot.
- Cook & Shred: Cook the brisket on HIGH for 5-5 1/2 hours. Once it’s done cooking, use two forks to shred the beef.
- Serve & Enjoy: Place the shredded beef into a large bowl and ladle the cooking liquid overtop a few scoops at a time. You want the meat to hold the liquid but not swim in it.
Tips for Success
Take advantage of these helpful hints to make this recipe even more of a breeze. Perfect beef barbacoa coming right up!
- Get the Most Out of Your Limes: Before you squeeze your limes, pop them into the microwave for 20-30 seconds. This will help them release as much juice as possible. If you don’t have a citrus reamer or a juicer, you can twist the prongs of a fork into the open end of each lime half instead.
- Sensitive to Spiciness? If you prefer your barbacoa on the milder side, feel free to use fewer chipotle peppers. In fact, any of the flavorings can be adjusted to suit your tastes.
- How Do I Know When My Beef is Done? By the time your brisket is done cooking, it will require very little effort to shred. If you’re having trouble, pop it back into the Crock Pot and cook it for a little longer.
Serving Suggestions
There are endless ways to use your barbacoa. I dare you to look over these ideas without drooling!
- Shove It Into Stuffed Sweet Potatoes
- Use It as a Nacho Topping
- Make Shredded Beef Sandwiches
- Serve It Over Rice or Quinoa
- Add It to Tacos or Burritos
- Make Beef Enchilada Zucchini Boats
- Put It Into Quesadillas
Storing and Reheating Extras
If you happen to have leftovers, place the cooled beef barbacoa into an airtight container and refrigerate it for up to 5 days. I usually reheat my beef on low in the Crock Pot. You could also warm it up over a stove burner set to medium-low heat.
Is Barbacoa Freezer Friendly?
It is! Place the cooled barbacoa into a heavy-duty storage bag along with the cooking liquid. Squeeze all of the air out of the bag, seal it, then freeze your beef for up to 3 months. Thaw it out in the fridge before you reheat it.
Print
Crock Pot Chipotle Beef Barbacoa
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 5 1x
- Category: Dinner
- Method: Crock Pot
- Cuisine: Mexican
Description
Hearty beef brisket is cooked low and slow with spicy chipotle peppers, zesty lime juice, fresh garlic and more – it’s Crock Pot Beef Barbacoa! This classic Mexican-style recipe makes the most mouthwatering shredded meat for your tacos, nachos and enchiladas.
Ingredients
- 4 lb. beef chuck roast, cut into large chunks
- 4 chipotle peppers (from a can of chipotle peppers in adobe sauce)
- 2 tablespoon of adobo sauce from chipotle pepper can
- 1 bunch cilantro, chopped
- 1 red onion, peeled and cut into large chunks
- 1 whole head of garlic, peeled and cloves smashed
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1 tablespoon cumin
- 1 teaspoon ground cloves
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 2 teaspoon sea salt
- 3/4 teaspoon black pepper
- 1 1/2 cups beef bone broth
- 3 dry bay leaves
Instructions
- To a small bowl add, cumin, clove, smoked paprika, onion powder, salt and pepper. Sitr everything together.
- Add the beef chucks to a medium bowl and season with the spice blend. Toss with tongs to ensure that each piece is seasoned. Add the seasoned beef to the bottom of the crock pot.
- To a small food processor, add chipotle peppers, adobe sauce, cilantro, red onion, garlic, lime juice, and cider vinegar. Pulse a few times to roughly chop the mixture.
- Pour mixture over the beef and add in beef bone broth and bay leaves.
- Use tongs to move the meat around gently to combine everything. Put the lid on.
- Cook on HIGH 5 -5.5 hours.
- Remove the meat from the crock pot, place on a cutting board and shred with two forks.
- Place shredded beef in the back in the crock pot until ready to serve. Serve in the crock pot or on a large platter, be sure to ladle the cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.
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More Slow Cooker Beef Recipes
Loving this slow-cooked masterpiece? Try these Crock Pot beef recipes next.
- Slow Cooker Beef Bourguignon
- Crock Pot Beef & Three Bean Chili
- Beer-Braised Slow Cooker Biscuit Sliders
