Spicy Slow Cooker Barbacoa
A slow-cooked beef dish inspired by traditional barbacoa, featuring bold and spicy flavors from chipotle peppers, lime juice, and garlic for incredible tenderness.
Ingredients
- 2.5 lb beef chuck roast cut into 2-inch chunks
- 1 tbsp olive oil
- 1 large onion chopped
- 4 cloves garlic minced
- 1 can (7oz) chipotle peppers in adobo 2-3 peppers + 2 tbsp adobo sauce
- 0.5 cup beef broth
- 0.25 cup fresh lime juice
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp salt
- 0.5 tsp black pepper
Instructions
- Pat beef chuck roast dry and season generously with salt and pepper.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear beef chunks on all sides until deeply browned, working in batches if necessary. Transfer seared beef to the slow cooker.
- Add chopped onion, minced garlic, chopped chipotle peppers (with their adobo sauce), beef broth, fresh lime juice, ground cumin, and dried oregano to the slow cooker.
- Stir everything gently to combine, ensuring the beef is well coated with the spices and liquids.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours, until the beef is incredibly fork-tender.
- Carefully remove the cooked beef from the slow cooker and place it on a cutting board or in a large bowl. Using two forks, shred the beef into desired pieces.
- Return the shredded beef to the slow cooker with the rich cooking liquid. Stir well to coat the shredded meat, allowing it to soak up all the flavorful juices.
- Serve the spicy slow cooker barbacoa warm in your favorite way – perfect for tacos, burritos, or rice bowls, garnished as desired.
Notes
Serve barbacoa in tacos, burritos, quesadillas, or as a topping for nachos. Garnish with fresh cilantro, pickled red onions, crumbled cojita cheese, or a squeeze of fresh lime for extra brightness. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for up to 3 months.