Description
This Barbacoa recipe delivers fall-apart tender, flavorful beef made effortlessly in a slow cooker. A delicious Chipotle copycat, it combines a smoky, spicy marinade with slow-cooked brisket or chuck roast, perfect for tacos, burritos, or bowls.
Ingredients
Beef and Broth
- 3 lb Beef brisket or chuck roast (trimmed and cut into 2 inch chunks)
- 1/2 cup Beef broth (or chicken broth)
Spices and Marinade
- 2 medium Chipotle chiles in adobo (including the sauce, about 4 tsp)
- 5 cloves Garlic (minced or coarsely chopped)
- 2 tbsp Apple cider vinegar
- 2 tbsp Lime juice
- 1 tbsp Dried oregano
- 2 tsp Cumin
- 2 tsp Sea salt
- 1 tsp Black pepper
- 1/2 tsp Ground cloves (optional)
- 2 whole Bay leaf
Instructions
- Prepare Marinade: Combine the beef broth, chipotle chiles with adobo sauce, minced garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender. Puree everything until you get a smooth, flavorful sauce.
- Layer Beef: Place the chunks of beef brisket or chuck roast into the slow cooker, distributing them evenly across the bottom.
- Add Marinade and Bay Leaves: Pour the pureed chipotle marinade over the beef, making sure all pieces are coated. Add the two whole bay leaves on top.
- Slow Cook: Cover the slow cooker and cook on high for 4-6 hours or on low for 8-10 hours until the beef is fall-apart tender and infused with the smoky, spicy flavors.
- Remove Bay Leaves and Shred: Carefully take out the bay leaves. Using two forks, shred the beef directly in the slow cooker, mixing it well with the cooking juices to keep it moist and flavorful.
- Rest and Serve: Cover and let the shredded barbacoa rest for 5-10 minutes to soak up the juices before serving. Use a slotted spoon to transfer the beef to plates or tortillas.
Notes
- Use brisket for a richer, fattier barbacoa or chuck roast for a leaner option.
- Adjust chipotle chiles amount to control the heat level to your taste.
- Leftover barbacoa tastes even better the next day as flavors deepen.
- This barbacoa is perfect for tacos, burritos, bowls, or salads.
- If you don’t have a blender, use an immersion blender or finely chop ingredients and mix well.
- Ground cloves is optional but adds a subtle warm note to the spice mix.
