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.
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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
Kelly says
Do you think this would freeze well, in it’s juices, if properly wrapped/stored?
Jen says
iHi Kelly! Yes, I do think this will freeze well!
Carla says
This looks so delicious! What kind of enchilada sauce did you use? The green or red?
Cannot wait to make it!
Jen says
Great question! I use red enchilada sauce – I will clarify in the recipe. Thanks!
Kristine says
I’ll be trying this with venison! Looks like a great (easy) recipe. Thank you!
Jen says
Yum! I’m totally intrigued – I have never cooked venison before but I think it will be an amazing combo!
Christine says
With venison ! You are making my mouth water.
Susan says
I made it with venison last night. Having cooked with venison for years, I knew it would not produce much liquid at all while cooking, so I added a 32 oz box of beef broth to the crock pot. Turned out really good!
2pots2cook says
Truly enjoy your works ! I wish you have healthy and prosperous 2018.!
Jen says
Thank you so much, I really appreciate that! I wish you the best 2018 too!!!
Catherine says
Barbacoa is my absolute favorite meal! I especially love it in Flour tortillas. I grew up in San Antonio and my first barbacoa exposure was from a little taqueria on the south side. It was like heaven on earth! We now live in north Florida and barbacoa is hard to find so I’ll have to give your recipe a shot! 🙂
Jen says
HI Katherine, that sounds delicious! That’s too bad North Florida doesn’t have many barbacoa spots, hopefully this recipe helps fill the void! Hope you guys enjoy it 🙂
Heather says
What type of liquid smoke did you use, hickory or mesquite? Thanks!
Jen says
I used mesquite 🙂
Joni says
Made this tonight. It was delicious & my husband was quite pleased. I’m not a spicy gal, so I omitted the chipotles in adobo sauce all together. It was still very good with lots of flavor. Can’t wait to try another one of your recipes. Happy 2018
Jen says
Happy 2018 to you too Joni! I am pleasantly surprised this Barbacoa was still a hit without the chipotles – phew! I hope you find more recipes to love here too! Thank you for taking the time to comment!
Kristina says
The flavors of this Barbacoa are unreal! Sooo much better than. other recipes I’ve tried. I already can’t wait to make it again! Thanks for sharing!
Jen says
You are so welcome Kristina! I am thrilled you loved it so much!!
Angie says
WOW! This was fantastic. Made the recipe just as printed and it was a huge hit with my husband. We used for tacos one night and the next day used for tamales. This is a keeper recipe.
Jen says
YAY! I’m thrilled you and your husband both loved it and your tacos and tamales sound perfect for it! Thank you so much Angie!
Marjorie J Mullen says
Thank you Jen for this Beef Barbacoa recipe. I live in AZ and formerly in CO and my husband and I had never heard of it. But hubby who is a dyed in the wool fan of burritos said Heavens to Megatroid this is the BEST burrito I have ever had!! Now that’s saying a lot from a 71 year old beef burrito lover. The flavors are incredible and needless to say we are stuffed and have plenty left overs to have at least 3 more meals if hubby can possibly downsize his portions:) Made the chicken enchiladas a couple weeks ago and they were also awesome. Your recipes are our favs! Thank you so much!
Jen says
You made my day Marjorie, thank you SO much for taking the time to comment! I am so flattered and so happy that your die hard burrito fan of a husband thought these were the best ever! Wahoo! I’m so happy you loved the chicken enchiladas too! Thank you thank you for making my recipes!
Ellen says
I made this today. The only change that I made was to omit the chipotle peppers during the cooking stage since one of my children does not like spicy food. We served it with chopped green onions, chopped red onions, chopped chipotle peppers and cheddar cheese. My whole family loved it! And is smelt so good when it was cooking
Jen says
Hi Ellen, I’m so happy your whole family loved it and you were able to customize the spice level! Your whole meal sounds fabulous!
Douglas says
Made this twice and both time the meat just cooks and doesn’t pull apart. I end up having to dice the meat and I just have diced meat.
Jen says
All slow cookers cook differently so it sounds like you just need to cook it longer. Cook it until it falls apart – that’s when you know it’s done.
nicole says
Every recipe I have made from this blog has turned out perfect. This one is no exception. Super easy and super delicious. I will be making this one again and again. Thank you!!
Jen says
Thank you for your kind comment Nicole, I am so happy you are loving my recipes! I actually have this one in the crockpot again right now too 🙂 I’m so happy it was a hit!
Tony says
Roughly do you know how many calories per serving?
Jen says
Hi Tony! You can calculate calories at: http://www.myfitnesspal.com/recipe/calculator
Crab Dynasty says
Love Chipotle. When I tavel I map out all the Chipotles on the way…lol..I make the cilantro lime rice and corn salsa they have on the menu. This is a great addition to my recipe box.
Jen says
LOL! It sounds like you are a true Chipotle fan! I hope you love this version just as much!
Jane says
Hi I was wondering if you can tell me how to adjust this to cook in an instant pot. Excited to try this.
Thanks
Jen says
Hi Jane, unfortunately I am late the IP party and don’t have one yet so I can’t help you. Sorry!
Cassie says
What a fabulous dinner we had this evening thanks to you! My husband and I just loved the Barbacoa beef tacos. My house smelled so good all day I couldn’t wait to eat dinner. Thanks for sharing the awesome recipe!
Jen says
You are so welcome Cassie, thank YOU for taking the time to comment! I’m so happy you both loved the Barbacoa So much!
Alexandra says
Do you have the conversions to make this in an instant pot? I love this recipe and would like to know if it is possible
Jen says
I don’t have an instant pot, so I don’t – sorry!
Erica says
Hello! Would it be terrible to omit the searing portion before cooking the meat? Just don’t want to smell like smoked beef before throwing it in before work!
Jen says
Hi Erica, searing the meat gives it a richer flavor but is not absolutely essential. Enjoy!
Yolanda says
I made this yesterday for a party – so I had to make a 30-serving portion. It was too large for my crockpot, so I did it on my stove for about 2 hours.
Let me tell you, OH…MY…GOODNESS! It was absolutely THE FREAKING BEST. So delicious and I received so many compliments. Thank you for sharing this recipe.
Jen says
You are SO welcome! I’m thrilled it was such a hit and you were able to make it work on the stove for such a large quantity! Sounds like a fun partaaaay!
Paul says
Hi Jen
just wondering do you have to use the onion and garlic powders? or can if use fresh onion and garlic?
Jen says
Hi Paul, I think onion and garlic powders work better in this particular instance but you can use fresh if you prefer.
Kyle says
Can you explain why this can’t be shredded in the crock pot?
Jen says
You certainly can, I just find it easier to shred on a cutting board in order to discard any excess fat.
SEAN says
Can I substitute chipotle powder for the diced chipotles ?
Jen says
Hi Sean, you absolutely can but I haven’t personally tried it so I’m not sure how much you would substitute. Google should let you know 🙂 ENjoy!
Deb says
This is a terrific recipe! Very flavorful without being overly spicy. Made this for a family, one person of which was low-carb and the other was “meat & potatoes” with a penchant for Mexican. So, tortillas for him, none for her. 🙂 Only change I made was to pressure cook (~20 min) rather than slow cook. Came out perfectly! Can’t wait to try your other recipes!!
Jen says
Thanks Deb, I’m so pleased you as well as your low carb and “meat and potatoes” friends loved it! And that is amazing you made it in the pressure cooker in 20 minutes!
Nessa says
At what temp?!? I’m dying to make it in the pressure cooker
Lindsay says
Hi there! I was just wondering if you can taste the cinnamon at all? Can’t wait to make this today! Love your website!
Jen says
Hi Lindsay, thanks for your kind words! No you won’t be able to taste cinnamon – it just adds a depth of flavor that you can’t pick out.
Nakia Brown says
I made this last week, pretty much as written, except I Didn’t even use my beloved crockpot! I seared it in my cast iron/enamel Dutch oven, and transferred the whole thing, covered into the oven at 325 degrees. I probably cooked it for about 4 hours, since it was a smallish roast. 2.5 pounds. the sauce reduced a lot more than it would have in the crockpot, but it was still amazing!!! My husband was so in love!!! LOL! I think I will continue to make it using my dutch oven. No dirtying anything extra! 😉 Thanks so much for this recipe! Absolutely fantastic!!!
Jen says
Awesome Nakia! I am thrilled you were able to make it in the oven and that it was a huge success! Less dishes is always a good thing!
Loretta says
Hi, Going to make this Saturday and its just the 2 of us and i would like to know , How long will this last in the fridge and can i leave the meat in the crockpot bowl when i put the meat in the fridge or do i need to transfer the meat to another container or a ziplock bag and can i freeze what meat is left and for how long can it stay in the freezer.? Sorry I am not very smart about stuff like this …
Thanks
Jen says
Hi Loretta, you can store cooked beef for up to 5 days. You can leave the meat in the crockpot bowl but let it cool a little before putting in the fridge or the bowl can crack. Yes, you can transfer the meat to a freezer bag and freeze for up tot 3 months.
Loretta says
Thank you !
Loretta says
Hi I noticed in a comment that posted you used mesquite smoked liquid ..I have hickory,.can i use that or do i need to use mesquite?
Jen says
Hi Loretta, you can absolutely use hickory. enjoy!
Loretta says
Thank You !
Ashley H Beeks says
Would it be ok to make this with a pork butt, or is it made best with a pork shoulder? I have one in the freezer and need to do something with it.
Jen says
You can absolutely make this with pork butt! Beef tastes, well “beefier” and is inherently juicer because it is fattier, but that is the only real difference.
Victoria says
Hi I was wondering if it’s necessary to use liquid smoke?! Will it change the flavoring of the recipe if I exclude it?
Jen says
Hi Victoria, it adds a nice smokey flavor but you certainly don’t have to use it. enjoy!
Rebekah says
My husband was still talking about this 3 days later! It reheated well for him to take to work the next day. I will definitely be making this recipe again!
Jen says
That’s awesome, I’m thrilled it was such a hit! Thank you Rebekah!
Kathleen says
Dear Jen a friend just posted this mouth watering recipe and I can not wait to try it. I have a question…home canning is making a come back. I have just purchased a Carey electric pressure cooker combo pressure canner. Do you know how I could convert this recipe to a raw pack canning recipe? My concern is if I raw pack the meat then distribute the spices equally among each jar will they be too pungent after the canning process? Or deepen too much their flavor over time as they are stored? I want to retain as much nutritional flavor as possible. I do not want to crockpot the meat then double cook by pressure canning. I am new to your sight and it looks amazing! Where have I been?! Regards,Kathleen
Jen says
Welcome to my site Kathleen! Unfortunately, I have never canned anything so I am not an expert and can’t help you – sorry!
Debbie says
Do you know how many calories, fat, etc?
Jen says
Hi Debbie, you can calculate nutritional info at: https://www.myfitnesspal.com/recipe/calculator
Janelle says
Hi, thank you for the recipe. I am making this for my son’s bday party and we are having a taco bar. I plan on making it in the slow cooker the day before and refrigerating it. Would it be best to reheat it on the stove and then put it back in the slow cooker on warm the day of the party? I just don’t want to dry it out and I don’t want to hassle with cooking anything the day of the party. Thanks!
Jen says
Hi Janelle, this Beef Barbacoa works great to cook the day ahead! I would shred it and leave it in the juices in the refrigerator, then reheat it with the juices. Enjoy!
Ty says
I love this recipe and make it all the time. I recently got an instantpot and was wondering if you have one too and have tried this recipe in there?
Jen says
Hi Ty, unfortunately I haven’t converted it to an instant pot recipe yet, sorry!
Victoria says
Yet another amazing recipe I’ve made from your site! The flavors in this dish were so mouthwatering from the moment you could smell it cooking to the last bite! Will definitely be made again. Thank you for sharing!
Jen says
You’re so welcome, thank you Victoria for taking the time to comment! I’m so pleased you liked it because it’s one of my favs – you have great taste ;).
Chuck Anderson says
Have you ever tried to thicken the juices from the crockpot for a drizzle or chance? Seems like it would be full of flavor!
Jen says
Hi Chuck, I haven’t tried that as the meat is already so flavorful – but that doesn’t mean it wouldn’t be delish!
April says
Fabulous recipe. We had a 4.3 pound roast and the meat cooked in 6 hours. I omitted the bay leaves since I’m not a fan of them, but otherwise included everything.
I’m not usually a fan of chilis so I was surprised I liked it so much. I think part of my dislike of chilis is the texture, so as I was shredding the meat I put it in a bowl, and once all of the meat was out of the crock pot I used my stick blender to blenderize the sauce before I dumped the meat back it. It was wonderful!
I used 2 tsp of smoke and thought it was perfect. I’m a wimp when it comes to spice but this was not too spicy for me–just under my threshold.
I cooked some rice with butter and cilantro lime seasoning to go with it and it was great! We plan to eat the leftovers as soft tacos. In the future we think we’ll grill some corn on the cob for a side and get a lime to squeeze over our bowls before eating. It’s definitely been added to our meals list!
Jen says
YAY! I’m thrilled tot hear this Beef Barbacoa is a repeat and that the spice level was perfect. Your entire meal sounds fabulous!
Josey says
You mention “my enchilada sauce” recipe in a couple of recipes but I can’t seem to find it. Would you be able to post a link please? We can’t buy enchilada sauce here. Thanks!
Jen says
Hi Josey, I am referring to store bought enchilada sauce and haven’t posted my own homemade recipe yet – coming soon!
Josey says
Sooooo good. I am thinking I need to work my way through your blog. The barbacoa was delish! I made the cilantro lime dressing again as well.
Jen says
Awesome Josey, I’m so pleased you loved the barbacoa and cilantro lime dressing! It would be a tasty journey through my blog 😉
Meagan says
Hello!
If I have a 4qt slow cooker, do you think that will effect anything with how the beef cooks/marinates?
Thank you!
Jen says
Hi Meagan, you will likely have to halve the recipe as the slow cooker shouldn’t be more than 3/4 full. Good luck!
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!
Paula G says
I made this with a Venison roast and it was so good!! I didn’t have any liquid smoke, so I added a bit more of the chipotles in adobo sauce. The sauce is amazing. We made tacos and burrito bowls for dinner; and I can’t wait to try it in some nachos or quesadillas with the remaining meat. Thanks for another winning recipe Jen. Every recipe of yours that I have made has been Sooooo good! ….and always gets rave reviews from the family.
Jen says
Hi Paula! Thank you so much for your warm review! It makes me so happy to hear that you and your family loved this and other recipes you’ve made! Great idea to add more of the adobo sauce to make up for the liquid smoke! Happy cooking!
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!