Barbacoa Tacos (Slow Cooker)

Name: Easy Slow Cooker Barbacoa Beef Recipe
Prep time: 10 min
Cook time: 270 min
Total time: 280 min
Ingredients: 1 teaspoon fine sea salt; 1/2 teaspoon ground black pepper; 1 tablespoon ground cumin; 1 tablespoon chipotle chili powder (use ancho chili powder or paprika for a milder option); 1 tablespoon dried Mexican oregano leaves (may also use regular oregano if needed); 1/2 teaspoon ground cloves; 1 3-pound chuck roast, cut into 8 large chunks; 2 tablespoons salted butter or extra-virgin olive oil; 4 cloves garlic minced; 3 bay leaves; 1/4 cup apple cider vinegar; 1/4 cup fresh lime juice (about 2 limes); Corn tortillas (warmed, optional, for serving); 1 lime (quartered, optional, for garnish); Chopped fresh cilantro (optional, for garnish); Sliced avocado (optional, for garnish); Watermelon radishes (optional, for garnish)

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This easy slow cooker barbacoa is fall-apart tender and filled with flavor thanks to a combination of spices, lime juice, and apple cider vinegar. It is sure to be a hit in any home!

01 Ingredients Needed

02 How to Make Slow Cooker Barbacoa

03 How to Make Ahead

04 Frequently Asked Questions

a grey plate filled with shredded barbacoa and two forks next to a white speckled plate with lime wedges and a knife on a marble surface

This slow cooker barbacoa recipe comes to you straight from the Fed & Fit cookbook! This is not only one of my favorite recipes from the book, but one of my favorite recipes on the site – and one I reach for again and again. It is easy to make, requires little hands-on time, and is packed with flavor.

Ingredients Needed

Here’s what you’ll need for the yummiest fall-apart tender barbacoa:

plates with barbacoa taco ingredients on a marble surface including chunks of chuck roast, garlic cloves, spices, limes, cilantro, bay leaves, salt, butter, and apple cider vinegar

Chuck Roast – you’ll need 3 pounds of chuck roast to serve 6-8 people.
Spices – a combination of salt, pepper, cumin, chipotle chili powder, Mexican oregano, cloves, garlic, and bay leaves lend so much flavor to the beef!
Butter – you’ll need 2 tablespoons butter or olive oil for searing the beef.
Apple Cider Vinegar + Lime Juice – we’re using two types of acid in this recipe to provide the classic barbacoa flavor.
Tortillas – you can use corn tortillas, flour tortillas, or even jicama tortillas for a lower-carb or grain-free option here!

How to Make Slow Cooker Barbacoa

The method for making this slow cooker barbacoa beef is super simple! Here’s how to do it:

woman's hand seasoning a plate full of chunks of bright red beef

slow cooker filled with chunks of seared beef and bay leaves

cast iron skillet on a marble surface filled with large chunks of seared beef with one being held by a pair of tongs

Season the beef. Cut the beef into 8 large chunks, then evenly coat it with the spices.
Sear the beef. Next, melt the butter in a large skillet, or in your slow cooker insert if it is stovetop friendly! Once the butter is melted, sear the beef for about 3 minutes per side, or until browned.
Add everything to the slow cooker. Place the beef in the slow cooker along with the garlic, bay leaves, lime juice, and apple cider vinegar.
Cover and cook. Place the lid on the slow cooker, then set to cook for 4 hours on high or 8 hours on low, until the beef falls apart when pulled with a fork.
Pull the beef apart + serve. Remove the beef from the slow cooker, then pull it apart with two forks. Serve the beef in warmed tortillas with the garnishes of your choice.

How to Make Ahead

If you’re looking to make this ahead of time, the good news is that the beef saves great and may taste even better the next day once the flavors have time to marry!

If you’re making it in advance, it’ll be best 1-2 days after cooking and I recommend storing it with the extra juices from the slow cooker. Once you’re ready to reheat it, place the beef on a sheet pan, then spoon some of the juices over the top of the beef and bake it at 400°F for about 10 minutes until it is slightly browned. You can also reheat it in a skillet over medium heat for about 3 minutes per side, or microwave it for 1-2 minutes until heated through.

The beef also freezes well! If you’d like to go this route, let the beef cool completely, then package it into an airtight container and freeze it for up to 4 months. To defrost it, you can either leave it in the refrigerator overnight or place the container in a bowl filled with cold water for about 1 hour. Once defrosted, you can reheat it using one of the methods above!

grey plate with two corn tortilla tacos filled with barbacoa and topped with sliced avocado, watermelon radishes, chopped cilantro, and lime wedges on a mabrle surface

Frequently Asked Questions

Q What does barbacoa taste like?

Barbacoa has plenty of savory flavor thanks to Mexican spices like cumin, chili powder, and oregano along with a perfect punch of acidity from a combination of lime juice and apple cider vinegar. The beef itself is super tender thanks to slow cooking all day!

Q What kind of meat is barbacoa?

Barbacoa is made from beef. For this easy, home cook-friendly version of barbacoa, we opted to use chuck roast.

Q What is traditional barbacoa made from?

Traditional barbacoa often uses a cow’s head or beef cheeks that are cooked in an underground pit until tender. In some parts of Mexico, it is also made with goat or sheep. For the most part though, barbacoa these days is made from a rump roast or chuck roast – which is what we chose for this recipe since it is more readily available!

Q How long do barbacoa tacos last?

Barbacoa will last for 4-5 days in the refrigerator and up to 4 months in the freezer.