Slow Cooker Barbacoa 2 Recipe

There’s something magical about tossing a few ingredients into a slow cooker and letting time work its wonders, especially when it results in mouthwatering barbacoa that takes your taste buds on a flavor-packed adventure. Let me tell you, the transformation from a simple chuck roast to melt-in-your-mouth goodness is nothing short of culinary alchemy!

My love for the deep and rewarding flavors in Barbacoa Beef means I don’t just make it; I revere it, as I do all forms of slow-cooked, shredded meats. The recipe calls for a 3-pound chuck roast and enough smoky heat from chipotle peppers in adobo sauce that you could use them to make a really lovely batch of spicy homemade barbecue sauce.

The meat mingles with the richness of beef broth and the aromatics of garlic (lots of it!), cumin, and oregano until it’s forced into a kind of submission. There’s a balance that you get in just about every really good Mexican dish: the deep and enticing base flavors that flirt with the notion of umami and the bright, invigorating top notes that make you go, “¡Ay, caramba, eso sí sabe bueno!”
In this case, the two tart ingredients that do the job of the second act are fresh lime juice and apple cider vinegar.

Between them, my beef has never had so much personality.

Ingredients

• Beef chuck roast: Rich in protein, providing a hearty base.
• Chipotle peppers in adobo: Add smoky heat and depth.
• Garlic: Boosts flavor and offers health benefits.
• Cumin: Provides warm, earthy notes with anti-inflammatory properties.
• Oregano: Enhances aroma, contains antioxidants.
• Cloves: Contributes warmth, aids digestion.
• Lime juice: Adds tangy brightness, high in Vitamin C.
• Apple cider vinegar: Adds tang, supports digestion.
• Bay leaves: Impart subtle aromatic flavor.
• Onion: Adds sweetness and depth, rich in antioxidants.

Ingredient Quantities

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• 3 pounds beef chuck roast
• 4 chipotle peppers in adobo sauce
• 1 1/4 cups beef broth
• 5 cloves garlic, minced
• 1 1/2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 1/4 teaspoon ground cloves
• 1/2 cup fresh lime juice
• 1/4 cup apple cider vinegar
• 3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 large onion, chopped

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How to Make this

1. Beef chuck roast: large chunks, seasoning—salt and black pepper, ground fresh.

2. Mix chipotle peppers in adobo sauce, beef broth, minced garlic, ground cumin, dried oregano, ground cloves, fresh lime juice, and apple cider vinegar in a blender. Blend until smooth.

3. Put chopped onion in the slow cooker. Place beef chunks on top of the onion.

4. Blend the sauce and pour it over the beef and onions in the slow cooker.

5. Distribute the bay leaves evenly around the beef in the slow cooker.

6. Slow cooker covered, set to low for 8 hours; beef should emerge tender enough to shred easily.

7. After the cooking time is up, take out and throw away the bay leaves.

8. Shred the beef using two forks in the slow cooker. Mix it thoroughly with the sauce.

9. Seasonings can be adjusted with more salt or lime juice if the taste isn’t quite right yet.

10. Present the barbacoa with your choice of tortillas, rice, or as a filling for tacos or burritos. Enjoy!

Equipment Needed

1. Blender
2. Slow cooker
3. Cutting board
4. Knife
5. Measuring cups and spoons
6. Forks (for shredding the beef)
7. Mixing bowl (optional, for ingredients prep before blending)

FAQ

• Q: Can I use a different cut of beef for this recipe?A: Yes. Even though marbled beef chuck roast is ideal, you can use brisket or beef sirloin if you’re looking for a leaner option.
• Q: How spicy is the barbacoa with the chipotle peppers?Chipotle peppers contribute a fairly significant amount of heat. You can modify the level of spiciness up or down by using fewer or more chipotles, respectively.
• Q: Can I make this recipe without a slow cooker?A: Certainly, you can prepare it in a Dutch oven on the stove at low heat for about 3-4 hours. Alternatively, you can set the oven to 325°F (163°C) and cook it for the same amount of time.
• Q: Is it necessary to marinate the beef before cooking?Not necessary but allows the flavors to penetrate the beef better. Permeation happens during slow cooking (which is what this recipe is all about), but it also happens when you marinate overnight.
• Q: How can I store and reheat leftovers?A: In the fridge, you can keep leftover food that you store in an airtight container for a maximum of 3 days. Reheat on the stove or in the microwave, and do so gently and ensuring that you get the food heated through.
• Q: What are some serving suggestions for barbacoa?A: Barbacoa is served in tacos, burritos, and bowls, or over rice. Top with any or all of these: cilantro, onions, avocado, or other toppings of your choice.

Slow Cooker Barbacoa 2 Recipe Substitutions and Variations

Pork shoulder roast for beef chuck roast, 2 1/2 to 3 lb.
2 teaspoons smoked paprika for chipotle peppers in adobo sauce
1 1/4 cups chicken broth instead of beef broth
3 teaspoons of minced garlic from a jar = 3 teaspoons of fresh, minced garlic.
1 tablespoon fresh oregano, finely chopped (or substitute with dried oregano)
1/2 teaspoon ground allspice for ground cloves.
1/2 cup fresh lime juice for lemon juice
1/4 cup white wine vinegar for apple cider vinegar
1 large shallot, chopped, for large onion.

Pro Tips

1. Searing the Beef To enhance the flavor, consider searing the beef chunks in a hot pan before placing them in the slow cooker. This caramelizes the outside and adds depth to the final dish.

2. Resting the Beef After shredding the beef, let it rest in the sauce for about 20 minutes before serving. This allows the beef to soak up the flavors more completely.

3. Adding Depth with Spices For an extra layer of flavor, toast the cumin and ground cloves in a dry pan over medium heat for a minute before blending them with other ingredients. This releases their essential oils and enhances the aroma.

4. Balancing Acidity If the dish turns out too tangy, consider adding a teaspoon of brown sugar after shredding the beef. It can help balance the acidity from the lime juice and vinegar.

5. Richness Boost To make the sauce richer, add a tablespoon of butter or a drizzle of olive oil to the beef after shredding it. Mix well to incorporate the fat into the sauce for a creamier texture.