Name: Slow Cooker Beef Barbacoa
Total time: 480 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 lb beef chuck roast; 3 tbsp achiote paste; 6 clove garlic; 1 whole yellow onion; 2 whole dried guajillo chile; 2 whole dried ancho chile; 2 whole lime; 1 whole orange; 3 leaf bay leaf; 2 tbsp apple cider vinegar; 1 tsp cumin seed; 1 tsp dried oregano; 1 tsp black peppercorn; 2 tsp salt; 1 cup beef broth; 12 count corn tortillas; 1 whole white onion; 0.5 bunch fresh cilantro

← Recipes · Braise · Slow Cooker Beef Barbacoa

505 cal50g protein28g carbs20g fat620mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch480 min activeShortcut300 min active

Everyday 25nothing beyond the everyday cabinet

Same dinner, two honest roads — pick tonight's. Ingredients, steps, and your grocery list follow whichever you choose.

Slow Cooker Beef Barbacoa

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Braise480 minBeginner friendly

Serves−6+· written for 6 — change it and the ingredients follow

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Ingredients

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beef chuck roast4 lb

achiote pasteor recado paste3 tbsp

garlicminced6 cloves

yellow onionhalved1 whole

dried guajillo chile2 whole

dried ancho chile2 whole

lime2 whole

orange1 whole

bay leaf3 leaves

apple cider vinegar2 tbsp

cumin seed1 tsp

dried oregano1 tsp

black peppercorn1 tsp

salt2 tsp

beef broth1 cup

corn tortillas12 count

white onionGarnishthinly sliced1 whole

fresh cilantroGarnish0.5 bunches

Cook it to

Beef145°F / 63°C

Beef: then rest 3 minutes. USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Pat the chuck roast dry with paper towels, then cut into 3-inch chunks—don't worry about perfect pieces.

2Toast the guajillo and ancho chiles in a dry skillet over medium heat for 30 seconds on each side until fragrant, then remove stems and seeds.

3Blend the toasted chiles, achiote paste, minced garlic, apple cider vinegar, cumin seed, oregano, black peppercorn, and salt with 1/2 cup of the beef broth in a blender until smooth.

4Add the beef chunks, halved onion, bay leaves, and juice from both limes and the orange to your slow cooker.

5Pour the chile-achiote mixture over the beef and add the remaining 1/2 cup broth. Stir well to coat everything.

6Cover and cook on low for 8 hours, or until the beef shreds easily with a fork.

7Using tongs, transfer the beef to a cutting board and shred with two forks into bite-sized pieces.

8Discard the bay leaves and skim any excess fat from the cooking liquid, then pour about 1 cup of the liquid back over the shredded beef to keep it moist and flavorful.

9Warm the tortillas in a dry skillet or over a gas flame until pliable. Spoon a little of the cooking liquid back over the beef, then build each one with shredded barbacoa, sliced white onion and cilantro.