This Chipotle Beef Barbacoa recipe is extremely tender, juicy, bursting with rich, spicy (customizable), complex flavors and SO EASY made in the slow cooker!
This Chipotle Beef Barbacoa is about to become one of your favorite go-to slow Mexican meats! It’s great for large crowds (think taco bar/Game Day!) or make ahead meals like tacos, burritos, nachos, salads, enchiladas and you don’t want to miss my Barbacoa Beef Taco Bowls with Hash Browns!
Beef Barbacoa Recipe Video
Why this Beef Barbacoa works
I have SO many irresistibly yummy recipes I’ve been itching to share with you but were postponed because of holiday recipes. I love the holidays, but I love blogging more when it’s not the holidays because my heart belongs to Asian cuisine (like yesterday’s Yellow Thai Curry Chicken I had been waiting months to share!) and Mexican fair like this Slow Cooker Chipotle Beef Barbacoa. Can I get a HELLO DELICIOUS?!
What is Barbacoa Beef?
This Slow Cooker Chipotle Beef Barbacoa recipe is INCREDIBLE. Yes, all caps. I am yelling. Shouting at the top of my lungs how sensational this Barbacoa is! My modern spin on Barbacoa Beef is inspired by traditional Mexican Barbacoa in which meat (sheep, goat or beef) is slowly steam-cooked in underground ovens or covered pits until crazy tender and shreddable while still remaining wonderfully moist.
My slow cooker barbacoa is no exception. This flavor exploding shredded beef is slowly braised for hours in your slow cooker until melt-in-your-mouth tender infused with a tangy, chipotle sauce. Modern day barbacoa beef is known for its strong flavor and perfect balance of chipotle peppers, cumin, oregano and lime juice. And that balance tastes INCREDIBLE.
Both Patrick and I are in love with this rich, intensely flavored Slow Cooker Chipotle Beef Barbacoa and YOU will not only love the full flavor but how simple it is to make!
Just like my Slow Cooker Carnitas, Slow Cooker Mexican Chicken, Slow Cooker Chipotle Sweet Pulled Pork, Chicken Tortilla Soup and Slow Cooker Honey Lime Salsa Verde Chicken, this Slow Cooker Barbacoa Beef is a dump-it-and-forget-it meal. Well almost forget it. The aroma will fill your home with it’s full bodied chipotle smell that reminds you what deliciousness awaits.
Barbacoa Recipe ingredients
The ingredient list below may look lengthy, but that’s because I used so many spices to flavor this easy barbacoa recipe!
- Beef chuck roast: Boneless chuck roast boasts great texture and fabulous marbling, which translates into rich flavor.
- Vegetable oil: You need just a little oil for searing the roast before adding it to the slow cooker.
- Red enchilada sauce: Buy your favorite enchilada sauce, or make your own at home.
- Chopped green chiles: Use mild green chiles so the barbacoa meat doesn’t become too spicy.
- Chipotles in adobo sauce: I would say 2 chipotle peppers is medium spicy. If you don’t like spice or want to make it kid friendly then reduce to 1 or less chipotle pepper.
- Lime juice: Freshly squeezed lime juice is best!
- Apple cider vinegar: A few tablespoons of ACV perfectly complements the smoky, spicy flavor of the beef.
- Brown sugar: You need a little sugar to balance out the heat in this dish.
- Worcestershire sauce: Just a tablespoon is all you need to add some lovely umami flavor.
- Liquid smoke: Liquid Smoke can be found next to the barbecue sauces in your grocery store and adds a wonderfully smokey flavor.
- Dried herbs and spices: I used a mixture of cumin, oregano, chili powder, and more to flavor this Crockpot barbacoa.
Barbacoa Recipe variations
- Make it spicier: Add another chipotle pepper, chili powder, or spicy green chiles to make this barbacoa beef spicier.
- Make it saucy: If you would like “saucier” beef, add additional enchilada sauce when you serve it.
- Serve buffet style: Line up slow cooker barbacoa, rice, tostadas and/or tortillas along with all the favorite toppings (lettuce, pickled red onions, cilantro, avocados, jalapeños, sour cream, Cotija cheese or queso fresco etc.). Let family or guests pile on all their favs.
How to Make Barbacoa Beef
To make this easy Slow Cooker Barbacoa Beef, we simply sear our meat to create the Maillard reaction resulting in rich, deep, complex flavor. Then, add ½ cup mild enchilada sauce, chopped green chilies, minced chipotles in adobo sauce, lime juice, cider vinegar, brown sugar, Worchestershire sauce, liquid smoke and our bevy of handpicked fiestalicious spices.
Cover and cook low and slow until the beef shreds easily with a fork. Remove beef to a cutting board, shred, and add back to slow cooker and toss with slow cooker juices. Cook on low for another 20 minutes for beef to absorb juices.
How to make Barbacoa Meat tender
There are 4 factors to create the most tender beef roast, such as this slow cooker barbacoa:
- Cut of meat. You have to start with the right cut of meat. If you start out with a lean cut of beef, I cannot guarantee it will be melt-in-your-mouth tender. Choose a chuck roast that is fresh, bright in color and contains lots of marbling because marbling = flavor and tenderness.
- Searing the roast. Searing the roast creates the Maillard reaction resulting in rich, deep, complex flavor and prevents the surface of the beef from becoming dehydrated.
- Cooking for long enough. Many people become frustrated when they check their barbacoa beef and it is not tender. If this is the case, the roast simply needs more time to cook and tenderize, even 30 more minutes in the slow cooker can make the world of difference between an “okay” roast and a melt-in-your-mouth one. So, if your beef isn’t fall apart tender, be patient and roast on!
- Shred and Soak. This one step will transform your slow cooker barbacoa experience! Once tender, shred your roast into small sections then let it cook on low for 30 minutes. This allows the spicy, rich broth to penetrate the meat and for the beef to become more flavorful, juicy and tender.
Beef Barbacoa tips
Two things to note about the ingredients. I find 2 minced chipotles in adobo sauce (approximately 2 tablespoons) to be medium spicy and probably what most people will be comfortable while still being on the spicy side as Chipotle Beef Barbacoa is known for. If you are wanting to make this kid friendly, or don’t like much heat then I would use one or less chipotles in adobo sauce.
Another ingredient that sets this Slow Cooker Barbacoa Beef apart from other slow cooker recipes is the liquid smoke. Liquid smoke adds an undeniably smoky flavor that helps this Chipotle Beef Barbacoa taste truly authentic.
Can I Prep Mexican Barbacoa in Advance?
Yes! You can make the entire recipe as written, then reheat in the Crockpot later on. If you are not serving immediately, make sure to refrigerate the barbacoa beef IN its juices so it stays juicy.
How to store Barbacoa Beef
Store this chipotle barbacoa meat in an airtight container in the fridge. It will last up to 5 days.
How to Reheat Beef Barbacoa
You can reheat larger portions of this easy barbacoa recipe in the slow cooker or in a saucepan over medium-low heat. You can also gently reheat it in the microwave, but I prefer using the slow cooker or stovetop for such a nice beef roast.
How to Freeze Crockpot Barbacoa
Let the chipotle barbacoa meat cool compeltely, then seal inside a freezer bag WITH its juices and press out any excess air. Freeze on a baking tray so it freezes flat for easier storage. Frozen barbacoa will last up to 3 months.
What to serve with Barbacoa Meat
Now all that’s left to do is decide how to use your extremely juicy, rich Slow Cooker Chipotle Beef Barbacoa! Pile it on some Cilantro Lime Rice with Black Beans with some Tomatillo Avocado Ranch, Homemade Salsa, Salsa Verde and/or Pico de Gallo. Or make the the best tacos, taco bowls (with hash browns!) burritos, nachos, enchiladas, oooooooooor quesadillas.
Serve any of the above Barbacoa Beef recipes with Corn on the Cob with Cilantro Lime Butter, Southwest Salad and Pina Colada Salad and you have a feast of fiestalicious proportions.
- Beef Barbacoa Taco Bowls: You friends and family will love these taco bowls bursting with juicy, rich, spicy Beef Barbacoa, cheesy hash browns (drool), crispy lettuce, a medley of crunchy bell peppers, warm black beans, and cilantro corn all drizzled with tangy Avocado Ranch and showered with crunchy tortilla chips!
- Beef Barbacoa Enchiladas: These shredded beef enchiladas are out of this world delicious and come together super quickly by using tender, flavorful Beef Barbacoa smothered in a rich tangy shortcut enchilada sauce. You can make the beef ahead of time and even assemble the enchiladas completely ahead of time and refrigerate for an easy make-ahead dinner that everyone will LOVE!
Barbacoa Beef Recipe FAQs
Traditional Mexican Barbacoa is made with meats such as beef cheeks, lamb, pork, or goat, depending on the specific cultural and culinary traditions. This recipe, however, is a modern interpretation using easy-to-find, tender, succulent beef chuck roast.
The traditional way of cooking barbacoa is slowly steam-cooking the meat in a covered pit or underground oven. The meat is marinated with spices and seasonings, wrapped in leaves, and placed on hot coals. The pit is covered, and the meat is cooked low and slow for several hours or overnight, resulting in tender, flavorful meat. After cooking, the meat is typically shredded or sliced and served in various dishes. While the traditional method uses a pit, modern adaptations can also use slow cookers, ovens, or stovetop methods to achieve similar flavors and tenderness.
Beef barbacoa traditionally uses the cheeks from the head of the cow, which are known for their tenderness and rich flavor. However, different regions and culinary traditions may use other cuts from the head, such as the head meat or tongue. It’s worth noting that modern interpretations of barbacoa may also utilize other cuts of beef, such as brisket or chuck roast, depending on availability and personal preferences.
While shredded barbacoa is a common way of serving the dish, it is not the only way. Barbacoa can be prepared and served in various forms, depending on regional preferences and personal tastes. Barbacoa can also be served sliced or diced. It can be enjoyed as a filling for tacos, burritos, or sandwiches, or incorporated into other dishes.
More Easy Mexican Recipes:
If you love Mexican food, you will also love:
- Tacos Al Pastor
- Carne Asada
- Chili Lime Chicken Tacos
- Blackened Fish Tacos
- Cheesy Taco Soup
- Chicken Fajitas
- Smothered Chicken Burritos
See all of my Mexican Recipes HERE.
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Slow Cooker Barbacoa Meat
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Ingredients
- 1 (3-5 lb) beef chuck roast trimmed of excess fat, cut into 8-10 pieces
- 1 tablespoon vegetable oil
Slow Cooker Ingredients
- 1/2 cup mild red enchilada sauce (use 10 oz. can if making my enchiladas recipe)
- 2 4 oz. cans MILD chopped green chiles
- 2 chipotles in adobo sauce (more or less to taste) minced (approx. 2 tablespoons)**
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worchestershire
- 1-3 teaspoons liquid smoke (depending on how “smoky” you like it)
- 1 TBS EACH ground cumin, dried oregano
- 2 teaspoons salt
- 1 tsp EACH garlic powder, onion powder
- 1/2 tsp EACH chili powder, smoked paprika
- 1/4 tsp EACH ground cloves, ground cinnamon
- 2 bay leaves
Instructions
- Heat one tablespoon vegetable oil in a large heavy bottom skillet over medium-high heat. Once very hot, add cubed beef and sear on all sides. Transfer beef to a 6 qt (or larger) slow cooker along with all remaining ingredients. Stir to combine. Cover and cook on HIGH for 3 ½ – 4 ½ hours or on LOW for 6-8 hours, OR until the beef shreds easily with a fork.
- Remove beef to a cutting board (do NOT discard juices in slow cooker), shred, and add back to slow cooker and toss with slow cooker juices. Cook on low for 20 minutes for beef to absorb juices. Add additional hot sauce, lime juice or brown sugar to taste.
- Remove beef with a pair of tongs to serving bowl or strain in colander so tacos, etc. don’t get soggy. If you would like “saucier” beef, add additional enchilada sauce.
Video
Notes
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Looking for more Mexican Recipes?
Slow Cooker Salsa Verde Honey Lime Chicken (and Tacos)
Skillet chicken Fajitas with Chipotle Lime Crema
Chipotle Lime Shrimp Burrito Bowls
Lily says
Hello! Should the beef be fully cooked before you add it to the slow cooker? Thanks!
Jen says
Nope, just seared. Enjoy!
Lori K. says
I just made this barbacoa recipe on 1/27/21 and it’s definitely a keeper! Wonderful, well rounded flavor & my husband thought it was outstanding as well. I took a chance & used hot enchilada sauce and it was perfect. Relatively speaking, it’s very little enchilada sauce in relation to the meat, so it did not taste too hot. Turned out perfect. This replaces my old recipe, which was very good. Thanks for a winner recipe! Yum!!
Jen says
I like your style Lori by using the hot enchilada sauce – yum! I’m so pleased this recipe is a new favorite, thank you!
Marie says
This is my new favorite Barbacoa recipe! I had a craving for nachos with barbacoa, and this recipe delivered. I followed it exactly for a 5 lb roast.
Jen says
Thanks Marie, I’m thrilled it’s your new favorite, thank you!
Jillian says
I’ve made this amazing recipe a few times now! Tonight, I’m making it for a bigger crowd! If I wanted to up the amount of meat to (let’s say) 8 pounds, would that work? Would I double the other ingredients? Same cooking time or longer?
Thank you for this heavenly recipe!
Jen says
I’m so pleased it’s a favorite! When doubling a recipe, I typically double all of the ingredients except the salt and the heat (maybe to 1 1/2 times) and then add more to taste at the end of cooking. And yes, it would require probably 2 hours longer cooking time (but don’t take my word, make sure to check it). Good luck!
Lisa Kelly says
This recipe looks sensational. I would like to know if you think brisket would work instead of chuck?
Jen says
Absolutely! Brisket might take longer to cook in order to become tender but would still be tasty.
Debbie says
Will this work with a bottom of the round
Jen says
Yes, it can!
Katie says
Can you partially smoke the meat 1st, instead of using liquid smoke?
Jen says
I have never tried that but I don’t see why not! You may just need to reduce the overall cooking time.
Connie says
Hi Jen, Do you prefer cooking on low or high in the crockpot? Can’t wait to try this recipe!
Jen says
Hi Connie, I always prefer cooking on low. Enjoy!
Kathy See says
This recipe is perfection! When I make it, I use the regular Rotel. I also make four batches of sauce. One I use, and the others I freeze for use the next time I want to make it. Works great. I hate to waste food and the Adobe are packed in Chipotle sauce (but there are many more peppers in the can. In the recipe I use not only the peppers but also the Chipotle sauce. It probably makes it spicier, but it tastes perfect. I’m only one person, so I freeze the leftovers in the Glad lunch containers (rectangle). When I feel like it, I remove from freezer and put in the microwave to defrost and heat! Makes 3 meals or so for me. Just plain perfect!
What is your favorite recipe you’ve created?
Jen says
Thank you so much for the glowing review Kathy! I love hearing how you’re so efficient and able to make freezer meals with leftovers. My favorite recipe? That is the most DIFFICULT question ever – because I have so many :)! It totally depends on my mood but here are a few:
https://carlsbadcravings.com/salsa-verde-honey-lime-pepper-jack-chicken-enchiladas/
https://carlsbadcravings.com/chicken-shawarma/
https://carlsbadcravings.com/bolognese-sauce/
https://carlsbadcravings.com/one-pot-thai-chicken-noodle-soup/
https://carlsbadcravings.com/chicken-and-wild-rice-soup/
https://carlsbadcravings.com/banh-mi-sandwich-recipe/
https://carlsbadcravings.com/honey-sesame-chicken/
https://carlsbadcravings.com/mexican-lasagna/
and so many more!
Sarah Tilman says
I can attest to the honey-lime chicken enchiladas. That, along with this barbacoa recipe, are my go-to’s when it’s Mexican night and we are hosting family and friends. Love them both!
Jen says
Thank you so much, Sarah! I am so happy they are go-to’s!! I hope you have a wonderful weekend and find more recipes to enjoy!
Kelly C says
This was really good & super easy! I omitted the adobo peppers because we didn’t want it too spicy or “smokey” but put ≈3 Tbs of the adobo sauce in. I also omitted the liquid smoke, again because we didn’t want it “smokey”. I added chopped onions. I was scared about the fact that other recipes used broth and this one didn’t, that it would turn out dry. I’m sooo glad I didn’t add broth because it turned out SUPER juicy! Served it in soft taco shells with cilantro and pico de gallo. So delicious!
Jen says
Thanks Kelly, that’s a win-win! I’m so pleased you loved it and your tacos sound fabulous!
Jon says
Which liquid smoke do you use? I have hickory and mesquite.
Jen says
I use mesquite, enjoy!
Ilene says
I made this with 3# of chuck roast in a 4qt slow cooker on LO for 6 hours. Used 1 can mild green chilis, 1 T chipotles in adobe sauce, & no liquid smoke. Don’t think I needed to get a can of chipotles to use only 1T. Quite spicy but we loved it. Made a taco bowl the next day & hubby said best bowl ever!
Jen says
That’s what I like to hear, thanks for the glowing review Ilene!
Tammy says
This sounds amazing and finally a recipe with no onions, thank goodness, I can tolerate onion powder to a point but very much dislike onions. I will definitely be adding this to my list of foods to try.
Jen says
I hope you love it!
Diana Perry says
I made the barbecoa for my work and it was a hit. They absolutely loved it and it was gone in 30 minutes. will make it again this week for them
Jen says
I’m so pleased it was a winner, thanks Diana! I’m sure you’re everyones’ favorite brining in such delicious food!
Cass says
Thanks for the amazing recipe! Ive made your barbacoa a few times and it’s become one of our favorites. 🙂
Jen says
Thank you so much, Cass! I am so happy this has become a favorite!
Rachel Ducusin says
Would this freeze well and if so, how long will it be good for?
Jen says
Absolutely! It will freeze well for up to 3 months.
karenf333 says
We had this in May for our Cinco de Mayo luncheon, and it was delicious. I hope people are not put off by the ingredient list! This is not complicated to make and all the ingredients give many layers of flavor. It was really wonderful and so easy to make a day ahead. Thank you!
Jen says
I’m so happy to hear that it was easy to put together!
Jan says
How can I make this with my Instant Pot for a quicker meal?
Jen says
Hi Jan, I wish I was an instant pot expert, but I’m still working on it – sorry I can’t be of more help!
Nancy says
My roast was approx 3-1/2 lbs so on the lighter side based on the recipe. The meat turned out flavorful but the juice was definitely spicy to the point that we did not use it as is. I kept the meat separate and will try doctoring the juice to reduce the spice before adding it to the meat. I like the overall flavor so I’d just cut back on peppers and spice next time. Can always add seasoning but hard to tone it down!
Jen says
I’m happy to hear you loved the flavor! I wonder if you used medium or hot enchilada sauce and/or chiles? There shouldn’t be too much heat when using mild for both, which is my preference. Excited you’ll be trying it again!