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Rating: 4.71 stars
196 Ratings
  • 5 star values: 159
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4

Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.

Recipe Summary

prep:
25 mins
cook:
8 hrs 4 mins
additional:
10 mins
total:
8 hrs 39 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Season beef chunks with salt and pepper on all sides.

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  • Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.

  • Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.

  • Cook on Low until beef is fork-tender, 8 to 10 hours.

  • Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

Nutrition Facts

303 calories; protein 20.3g; carbohydrates 2.6g; fat 22.9g; cholesterol 77.5mg; sodium 150.3mg. Full Nutrition
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Reviews (122)

Read More Reviews

Most helpful positive review

Rating: 5 stars
04/22/2016
This is the real deal. I used my Instant Pot Electric Pressure cooker / slow cooker. I trimmed the beef, cutting along the muscle and removed any grizzle and any large hunks of fat. Seared the beef as directed in the Instant Pot using the saute feature. Once the beef was seared, I deglazed the pot with the vinegar and broth. Added the meat and seasoning and cooked under pressure for 30 minutes, then switched to slow cook until you are ready to eat. The meat is very flavorful, not overly spicy. Perfect for tacos, taquitos or burritos. I made this a day ahead of time, cooled and packed into mason jars. The next day I skimmed the fat and re-heated the meat. Fried taco shells and dinner was ready. Perfection! Read More
(82)

Most helpful critical review

Rating: 1 stars
10/14/2016
Worst barbacoa I've ever had Read More
(2)
196 Ratings
  • 5 star values: 159
  • 4 star values: 26
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 4
Rating: 5 stars
04/22/2016
This is the real deal. I used my Instant Pot Electric Pressure cooker / slow cooker. I trimmed the beef, cutting along the muscle and removed any grizzle and any large hunks of fat. Seared the beef as directed in the Instant Pot using the saute feature. Once the beef was seared, I deglazed the pot with the vinegar and broth. Added the meat and seasoning and cooked under pressure for 30 minutes, then switched to slow cook until you are ready to eat. The meat is very flavorful, not overly spicy. Perfect for tacos, taquitos or burritos. I made this a day ahead of time, cooled and packed into mason jars. The next day I skimmed the fat and re-heated the meat. Fried taco shells and dinner was ready. Perfection! Read More
(82)
Rating: 5 stars
05/01/2016
I am rating this recipe because it deserves more reviews so people won't be scared to try it. Muy simple y muy delicioso. My BF, el taco snob, absolutely loved this! I recommend making some spicy pickled red onions to top these bad boys off. This recipe is definitely a keeper and will be my go-to from now on. Read More
(36)
Rating: 5 stars
03/05/2017
I made this for homemade "street style" taco filling. My family and I loved this! The meat was super tender, juicy - melts in your mouth .. just awesome! I will definitely be making this one many times in the future! A week later, I made this again, but used 3 lbs boneless, skinless chicken breasts and chicken broth instead of the beef. The chicken tacos were just as awesome as the beef tacos of last week! This is a keeper! Thanks for sharing your recipe, Jack! Read More
(29)
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Rating: 5 stars
09/20/2018
We have made this many times. It is a staple in our home! What really makes a difference and gets the meat so tender is to prepare it beforehand. Take out the chuck roast, put on a plate, pat dry with a paper towel and season both sides generously with salt. Leave it on the counter in room temperature for an hour (do this with steaks also, it makes meat so tender and juicy). I cut it in large chunks and sear it before putting it in the slowcooker. It is torture smelling it all day, but so worth it!! Read More
(17)
Rating: 5 stars
06/28/2018
1/16/18 - Very good recipe for Barbacoa! Excellent flavor! Made as written and this will be our go to recipe for shredded beef for tacos, tostadas, taquitos, etc. I was a little concerned when I removed the beef and tasted the liquid alone. Once you put the shredded meat back in the slow cooker, everything comes together. I did not notice a strong vinegar taste and it was not too spicy for us with the amount of chipotles called for in the recipe. If you are hesitant to try this because of the peppers, reduce the amount by half should be ok, but we felt it was on the mild side as is. The only change I will make next time is to add more salt towards end of cooking. Thank you for the recipe! UPDATE 6/27/18 - Made this in the Instant Pot with 2 lb chuck roast, fat trimmed (Meat/Stew option for 45 min let natural release for about 15-20 min, then quick release). So delish and shredded nicely This time I used 5 + 1 really small pepper in adobo sauce (6 total) and the meat had a slight kick to it, but not overpowering. Slight vinegar taste did come through more, but not overwhelming at all. Might reduce the amount a little next time. Excellent recipe! Read More
(10)
Rating: 4 stars
07/30/2016
Great recipie.... Very flavorful and beef just fell apart!! My husband loved it, but be careful using 4 chipotle peppers even though very small ... They are very POTENT and makes for a very spicy meal! We definitely will make again but may try to use just 2-3 peppers instead of 4!! Read More
(10)
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Rating: 5 stars
08/21/2017
This was delicious! The aroma overtook my husband, and he had a taste before it was done cooking. My only edit...It cooked in about six (6) hours instead of the amount listed for the slow cooker on low. We also added bell peppers and onions for the last hour and it was perfect for us. Read More
(8)
Rating: 5 stars
05/06/2016
Amazing and easy! I don't have a slow cooker so covered it with foil in a glass baking dish, oven at 250 for 6 hours. Took it out to shred, recover and cook for 1 more hour. Can't handle too much spice so I scraped out the seeds and it has a nice kick without making my mouth sad. Read More
(6)
Rating: 5 stars
07/14/2016
Holy Toledo! This was one of the most amazing dinners I've had in a long time!! Thank goodness I have some left for tomorrow! Read More
(6)
Rating: 1 stars
10/14/2016
Worst barbacoa I've ever had Read More
(2)