Slow Cooker Chipotle Barbacoa
User Reviews
5
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Prep Time
10 mins
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Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
12
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Calories
222 kcal
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Course
Main Course
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Cuisine
American
Slow Cooker Chipotle Barbacoa
Description
Slow Cooker Chipotle Barbacoa uses a combination of chipotle peppers, adobo sauce, garlic, apple cider vinegar, cumin, oregano, and lime juice blended into a marinade that tenderizes and flavors chuck roast during slow cooking. The meat cooks low and slow until it shreds easily, absorbing the smoky and tangy sauce well.
The cooking liquid becomes a rich, spicy sauce that clings to the shredded beef, giving it a moist and succulent texture suited for various Mexican dishes like tacos and burritos. The slow cooker method ensures the meat becomes tender without drying out.
Leftover meat can be refrigerated and used within 5-6 days, retaining its tenderness when properly stored in an airtight container. Serving suggestions include pairing the barbacoa with rice or tortilla wraps for easy meals.
Ingredients
- 3 lbs chuck roast
- 2 chipotle peppers
- 1 Tablespoon adobo sauce (sauce from the chipotle pepper can)
- 1 Tablespoon garlic minced
- 1/2 cup apple cider vinegar
- 2 teaspoon cumin
- 1 Tablespoon oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 lime juiced
- 1/2 cup beef broth
- 2 bay leaf
Instructions
- Place the chipotle peppers, adobo sauce, minced garlic, apple cider vinegar, cumin, oregano, salt, pepper, lime juice and beef broth in a blender. Blend until smooth and thoroughly combined.
- Cut the chuck roast into large pieces and place these pieces in a crock pot.
- Pour the blender mixture on top of the roast and top with the bay leaves.
- Cook on low for 8-10 hours or on high for 4-5 hours until the beef is tender and easy to shred.
- Remove the bay leaves. Shred the beef with 2 forks and stir the shredded beef into the sauce in the crock pot.
- Let the beef sit for a few minutes to soak up the juices from the crock pot.
- Then the beef is ready to serve and enjoy!
Notes
- Store leftover barbacoa in an airtight container in the refrigerator for up to 5-6 days.
- If beef does not shred easily, continue slow cooking until tender.
- Serve over rice or inside tortillas for burritos and tacos.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 222 kcal
% Daily Value*
| Calories | 222kcal | 11% |
| Carbohydrates | 3g | 1% |
| Protein | 22g | 44% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 78mg | 26% |
| Sodium | 583mg | 24% |
| Potassium | 420mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 37IU | 1% |
| Vitamin C | 4mg | 4% |
| Calcium | 38mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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