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Slow Cooker Beef Barbacoa: Tender, Spicy & Easy
Succulent, spicy, butter tender beef, barbacoa is a classic Mexican dish. Use it in tacos, burritos, over mashed potatoes... you name it. This is super easy and extremely delicious!
Prep Time
5
minutes
minutes
Cook Time
10
hours
hours
14
minutes
minutes
Total Time
10
hours
hours
19
minutes
minutes
Servings
8
Calories
250
kcal
Author
Marye Audet-White
Ingredients
3
pounds
lean
bone in beef roast
2
tablespoons
apple cider vinegar
2
tablespoons
fresh lime juice
1
dried chipotle
1
dried mulatto chile
2
dried guajillo chiles
1
in
chipotle adobo sauce
chopped
1
tablespoon
adobo sauce from the can
1
medium onion
diced
2
teaspoons
ground cumin
2
teaspoons
dried Mexican oregano
1
teaspoon
salt
½
teaspoon
garlic powder
½
teaspoon
roasted cinnamon
1
cup
beef stock or beer
Instructions
Combine all of the ingredients in the slow cooker.
Cook on low for 10 to 12 hours, or until the beef is very tender.
Transfer the beef to a cutting board, remove the bones and shred the meat with 2 forks.
Add the shredded meat back to the slow cooker for 15 minutes to soak up some of the juices.
Remove the meat to a serving dish, taking out the chiles.
Strain the broth, spoon some over the meat, and serve the rest as an au jus.
Nutrition
Calories:
250
kcal
|
Carbohydrates:
3
g
|
Protein:
37
g
|
Fat:
9
g
|
Saturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
105
mg
|
Sodium:
469
mg
|
Potassium:
683
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
25
IU
|
Vitamin C:
2
mg
|
Calcium:
28
mg
|
Iron:
5
mg