Mexican Barbacoa in a Crock Pot
Transform your kitchen into a fiesta with this mouthwatering Mexican Barbacoa made effortlessly in a Crock Pot. Featuring tender, fall-apart beef chuck roast steeped in a rich, smoky marinade of chipotle peppers, garlic, and warming spices like cumin and cloves, this recipe offers bold and authentic flavors without hours of hands-on time. Simply blend the zesty marinade, let your slow cooker work its magic, and finish with a fresh squeeze of lime juice for a tangy kick. Perfect in tacos, burritos, or rice bowls, this barbacoa is versatile and guaranteed to impress. With just 20 minutes of prep and an aroma that fills your home all day, it's a must-try for lovers of Mexican cuisine and easy comfort food.
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Recipe Information
Ingredients
- 3 pounds Beef chuck roast
- 1 large White onion
- 2 tablespoons Chipotle peppers in adobo sauce
- 6 whole Garlic cloves
- 2 tablespoons Apple cider vinegar
- 1 cup Beef broth
- 2 teaspoons Ground cumin
- 2 teaspoons Dried oregano
- 0.5 teaspoons Ground cloves
- 2 teaspoons Salt
- 1 teaspoons Black pepper
- 2 whole Bay leaves
- 2 tablespoons Lime juice
Instructions
Cut the beef chuck roast into 3-4 large chunks and season all sides with 1 teaspoon of salt and ½ teaspoon of black pepper.
Peel and roughly chop the onion into quarters. Add it to a blender along with chipotle peppers in adobo sauce, garlic cloves, apple cider vinegar, beef broth, ground cumin, dried oregano, ground cloves, and the remaining salt and black pepper. Blend until smooth to create the marinade.
In a large crock pot, place the seasoned beef chunks and pour the marinade over them, ensuring all pieces are coated evenly.
Add the bay leaves to the crock pot and cover with the lid.
Set the crock pot to cook on low for 8 hours (or on high for 5-6 hours). The meat should become fork-tender and easy to shred.
Once cooked, remove the bay leaves. Use two forks to shred the beef directly in the crock pot, mixing it with the juices to absorb the flavor.
Stir in fresh lime juice and adjust seasoning with additional salt and pepper, if needed.
Serve the barbacoa with warm tortillas, chopped cilantro, diced onions, and lime wedges, or use it as a filling for tacos, burritos, or bowls.
Nutrition Facts
Calories |
600 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.0 g | 59% | |
| Saturated Fat | 18.3 g | 91% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 971 mg | 42% | |
| Total Carbohydrate | 6.2 g | 2% | |
| Dietary Fiber | 1.0 g | 3% | |
| Total Sugars | 2.0 g | ||
| Protein | 42.1 g | 84% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 53 mg | 4% | |
| Iron | 6.5 mg | 36% | |
| Potassium | 738 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
