Easy Slow Cooker Barbacoa Beef Recipe
These slow cooker barbacoa tacos require little hands-on time, and are packed with flavor thanks to a bold blend of Mexican spices, lime juice, and apple cider vinegar!
Servings: 6 to 8 servings
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
Instructions
- In a small bowl, mix together the salt, pepper, cumin, chipotle chili powder, oregano, and cloves. Dust the pieces of chuck roast with the spice mixture, making sure to coat all sides well.
- Melt the butter in a large frying pan or sauté pan over high heat. Once melted, add the beef in batches so that the pan isn’t overcrowded. Sear the beef for about 3 minutes per side, or until it develops a nice char. Transfer the cooked beef to a slow cooker and repeat with the remaining meat.
- Add the garlic and bay leaves to the cooked beef in the slow cooker. Pour in the vinegar and lime juice. Cover and cook for 4 hours on high, or until the beef falls apart when tested with a fork.
- Pull out and discard the bay leaves and then, working in the slow cooker, use two forks to shred the beef. Stir it in the juices.
- Serve the tortillas with shredded beef, garnished with lime wedges, avocado, radishes, and cilantro.
Notes
For the jicama tortillas:
To make the jicama tortillas, slice a jicama into thin discs, then either place the jicama discs in a steamer basket over boiling water for 3 minutes or place them in a microwave-safe bowl with 2 tablespoons water, cover, and microwave on high for 3 minutes. They’re finished when their texture goes from brittle to flexible. Let cool, then drain over paper towels.
Instant Pot Version:
- Add 2 tbsps. oil to Instant Pot and press “sauté” to heat. Working in batches, add seasoned chuck roast and sear on all sides until light browned.
- Add garlic, bay leaves, vinegar, and lime juice and an additional 1/2 cup water, place the lid on the pot, cover, and make sure the valve is set to sealed. Press the “manual” button and set to cook for 60 minutes.
- After 60 minutes is up, let the pressure release naturally (about 20 minutes) and remove the lid from the pot.
- Once the barbacoa is done, follow the remaining instructions from Step 4 on.
Nutrition
Calories: 144kcal | Carbohydrates: 12.8g | Protein: 2.8g | Fat: 11.4g | Saturated Fat: 1.6g | Cholesterol: 2.8mg | Sodium: 446.3mg | Fiber: 5.2g | Sugar: 1.9g