Barbacoa Mexican Beef

Barbacoa Mexican Beef: Tender, Flavorful, and Perfect for Any Meal

If you’re looking for a dish that’s rich, flavorful, and incredibly tender, this Barbacoa Mexican Beef recipe is a must-try. Made with a blend of bold spices, chipotle peppers, and fresh lime juice, this slow-cooked beef is packed with authentic Mexican flavor. Whether you use it for tacos, burritos, bowls, or even nachos, it’s guaranteed to be a hit.

The best part? This recipe is crockpot-friendly, making it easy to prep before work and come home to a meal that’s ready to go. The longer it cooks, the more tender and delicious the beef becomes, making it a perfect set-it-and-forget-it recipe.

Why You’ll Love This Recipe

• Authentic Mexican Flavor: Bold spices and chipotle peppers give this dish its signature taste.

• Effortless Crockpot Cooking: Perfect for busy days—just set it and forget it.

• Versatile: This is one of my favorite parts; there are so many ways to use the leftovers! We are only two people but I can use it for so many meals. We like to have it in tacos, burritos, bowls, salads, cheese crips, quesadillas, or any dish that needs a flavorful protein.

The Recipe

Ingredients:

• 3 pounds beef chuck roast (fat trimmed), cut into 2-inch chunks

• 4 cloves garlic, minced

• 2 chipotles in adobo sauce, chopped

• 1 (4-ounce) can diced green chiles

• 1 small white onion, finely chopped

• ¼ cup fresh lime juice

• 2 tablespoons apple cider vinegar

• 3 bay leaves

• 1 tablespoon ground cumin

• 1 tablespoon dried Mexican oregano (or standard dried oregano)

• 2 teaspoons fine sea salt

• 1 teaspoon freshly ground black pepper

• ¼ teaspoon ground cloves

• ½ cup beef stock, water, or chicken broth

Instructions:

1. Prepare the beef: Trim the fat from the beef chuck roast and cut it into 2-inch chunks.

2. Combine the ingredients: Place the beef in your crockpot. Add the garlic, chipotles in adobo, diced green chiles, onion, apple cider vinegar, bay leaves, cumin, oregano, salt, pepper, ground cloves, and beef stock. Stir everything to combine.

3. Cook the barbacoa: Cover the crockpot and cook on low for 8–13 hours or on high for 4–6 hours. The longer the beef cooks, the more tender it will become.

4. Shred the beef: Once the beef is tender, remove the bay leaves and use two forks to shred the beef directly in the crockpot, then add the lime juice to the sauce. Mix the shredded beef with the remaining juices to keep it flavorful and moist.

5. Serve: Use the barbacoa as a filling for tacos, burritos, and quesadillas, or serve it over rice or salad bowls.

Tips for Perfect Barbacoa

• Crockpot Convenience: For the most tender beef, cook it low and slow for 8–13 hours. This makes it a perfect recipe to prep before work—just set it in the crockpot and come home to a delicious meal!

• Adjust the Heat: If you like a spicier barbacoa, add more chipotles in adobo or a dash of cayenne pepper.

• Make It Ahead: Barbacoa tastes even better the next day, so it’s perfect for meal prepping. Store leftovers in an airtight container in the fridge or freeze and enjoy later, it freezes and reheats great.

Why This Recipe is a Favorite

Barbacoa is a family favorite in our house because it’s so versatile and packed with flavor. The beef is incredibly tender and juicy, infused with smoky, tangy spices that make it perfect for any meal. Plus, with the ease of crockpot cooking, it’s a stress-free way to bring a taste of Mexico to your kitchen.

I’d love to see how you use this barbacoa! Tag me on Instagram @WeeknightHomemaker to share your creations and inspire others.

Happy cooking,

Lauren 💕

The Weeknight Homemaker