The best beef barbacoa is effortless to make in your slow cooker with fall apart tender results. This Mexican staple is perfectly seasoned with chipotle spices and ready to pile high on a tortilla!
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Beef Barbacoa
Being able to toss in a beef roast with chipotle peppers and have it come out fork-tender and flavorful is exactly what makes the crockpot so convenient.
Just like my slow cooker carnitas or Instant Pot shredded beef, the barbacoa is succulent and practically falls apart at the touch. Whether you serve it over rice or piled high in a tortilla, this flavorful barbacoa beef will be the star on any dinner table!
Why This Recipe Works
- Foolproof: With minimal prep, a crockpot does the heavy lifting, making this recipe accessible to both novice and seasoned cooks alike.
- Versatility. Once the barbacoa beef is ready, it’s perfect for adding to burritos, rice bowls, quesadillas, or simply wrapped in corn tortillas or lettuce for a lighter option.
Barbacoa Beef Recipe Ingredients
Find the full printable recipe with specific measurements below.
- Beef roast: A beef roast, like beef chuck roast or beef brisket, is the main ingredient in Barbacoa. Cut it into pieces so it can be seasoned well and evenly cooked.
- Beef broth: Beef broth gives the dish a richer taste and extra flavor. Water can be used but broth does add more flavor.
- Chopped onions: This adds a sweet and rich flavor to the Barbacoa. The onions give a delicious smell and taste to the meat.
- Chopped chipotle peppers in adobo sauce: Chipotle peppers add a smoky and spicy taste to the meat.
- Aromatics, herbs, and spices: Minced garlic, cumin, oregano, bay leaves, salt, and pepper boost the flavor of this beef Barbacoa recipe.
- Limes: Squeezing the fresh lime juice right into the Barbacoa before serving gives it a fresh and lively twist.
Substitutions and Variations
- Meat options: While beef roast is traditional, you can experiment with other cuts like chuck or brisket. You could even try beef cheeks.
- Heat level: Adjust the spiciness by varying the amount of chipotle peppers—start with less for a milder taste. You could also use chili powder instead.
- Broth alternatives: Swap beef broth with chicken broth or vegetable broth for a different flavor profile.
- More tangy: Add up to 2 Tablespoons of apple cider vinegar that will increase the tanginess of the beef Barbacoa.
- Cloves: Adding up to 1/4 teaspoon of ground cloves adds a unique taste that can really add flavor!
How to Make Barbacoa
Pour the broth or water into the bottom of the crockpot. Pat the beef down with a paper towel, and then season with kosher salt and pepper. Place in crockpot.
Add the onion, chipotle peppers, green chiles, garlic, cumin, and oregano over top. Place the bay leaves in.
Cover the crockpot with a lid and cook on low for 8 hours, or until the beef is fork tender and falls apart.
Remove bay leaves, then shred with two forks. Add lime juice. Allow the juices to soak in for about 10-15 minutes before serving.
Expert Tips
- Patience is a virtue: Let the crockpot work its magic. The longer the Barbacoa cooks, the more tender and flavorful it becomes.
- Adjust spice levels: Modify the heat by tweaking the amount of chipotle peppers. Start with less if you prefer a milder version.
- Serve with variety: Set up a Barbacoa taco toppings bar with a variety of tortillas, avocado, sour cream, onions, cotija cheese, cilantro, and lime wedges.
Barbacoa Serving Suggestions
Use warm tortillas as a base and make a shredded beef taco with your favorite toppings. You can also serve Barbacoa with the following:
More Mexican recipes we love for a fiesta include carnitas tacos, crockpot chicken fajitas, or carne asada tacos.
More Mexican Recipes
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Barbacoa Recipe
Video
Equipment
Ingredients
- 3-4 pounds beef roast , cut into 3-inch chunks
- ½ cup beef broth , or water
- 1 onion , chopped
- 3 chipotle peppers in adobo sauce , chopped
- 1 (4 ounce) can diced green chilies
- 4 cloves garlic , minced
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 3 bay leaves
- Kosher salt and pepper to taste
- 2 limes , juiced
For serving
- tortillas
Your favorite toppings: avocado, sour cream, diced onions, cotija cheese, cilantro, lime wedges, etc.
Instructions
- Pour the broth or water into the bottom of the crockpot. Pat the beef down with a paper towel and then season with kosher salt and pepper. Place in crockpot.
- Add the onion, peppers, green chiles, garlic, cumin and oregano over top. Place the bay leaves in.
- Cover crockpot with a lid and cook on low for 8 hours, or until beef is fork tender and falls apart.
- Remove bay leaves, then shred with two forks. Add lime juice. Allow juices to soak in for about 10-15 minutes before serving.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Recipe FAQs
Barbacoa typically refers to slow-cooked, seasoned meat, often beef, lamb, or goat. In this recipe, we’re focusing on the rich and succulent flavors of beef.
Barbacoa gets its delicious taste from a mix of smoky chili peppers and aromatic spices like cloves, bay leaf, and oregano. It has a strong, smoky, and spicy flavor.
While a beef roast is optimal, you can experiment with different cuts, although you will want to save any cut of steak for carne asada. Always ensure the meat is well-marbled for the best results.
Store leftovers in a covered airtight container in the fridge for up to 4 days. You can also freeze the shredded meat in a freezer-safe bag for up to 3 months
Be careful when reheating as you don’t want to dry out the meat. If you want to use the microwave you can, just be sure not to overdo it. Your best bet would be to use a skillet on the stove or a crock pot.
Categorized as: Beef, Cinco De Mayo, Crockpot, Dairy-Free, Dinner, Freezer-Friendly, Gluten-Free, Low Carb, Meal Prep, Mexican, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can this be made on the stovetop?
Tia !
Hi Anna! You can make this on the stovetop. Sear the meat on all sides in a large stock pot or Dutch oven. Remove and set aside, then add the onion and cook until translucent, then add the garlic and cook for about a min until fragrant. Add meat back in and the rest of the ingredients. Bring to a boil then turn on low, cover, and simmer for about 2-3 hours or until the meat easily shreds. You may need to add a little bit of liquid while it cooks, just keep an eye on it. Happy cooking!
Loved this recipe! We used it on tacos and there wasn’t any left! So yummy!
I love barbacoa!! This recipe makes the best barbacoa that we love in so many different things! It’s such a tasty recipe!
Just delicious! My mother in law was raving about it – which is a big deal lol!