Spicy Crockpot Barbacoa Recipe
User Reviews
5
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
10
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Calories
369 kcal
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Course
Main Course
Spicy Crockpot Barbacoa Recipe
Description
This recipe begins with soaking dried New Mexico chiles to soften them, then blending with chipotle chiles, garlic, onions, apple cider vinegar, and brown sugar to create a rich, smoky sauce. The beef chuck roast is slow-cooked in this sauce alongside bay leaves and a combination of spices including cumin, oregano, allspice, black pepper, cinnamon, and salt until fork-tender.
The long, slow cooking process results in the beef absorbing the smoky and spicy flavors, becoming tender enough to shred easily. The shredded meat mixed with the sauce delivers a balance of heat, sweetness, and savory notes suitable for tacos or similar dishes.
Serve the barbacoa on two layered corn tortillas, topped with fresh diced onion and cilantro, accompanied by lime wedges for squeezing, providing brightness and freshness to each bite.
Cooked barbacoa can be refrigerated for 4-5 days in an airtight container. For longer storage, freeze cooled portions individually in a muffin tin to ensure quick thawing and portion control, using a bit of liquid to help portions freeze solid.
Ingredients
- 4 pound beef chuck roast
- 4 dried New Mexico chiles Anaheim
- 3-5 chipotle chiles canned in adobo sauce
- 1 large onion peeled and quartered, sweet
- 7 cloves garlic peeled
- 5 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 3 bay leaf
- 1 tablespoon cumin ground
- 1 tablespoon salt
- 4 teaspoons oregano dried
- 2 teaspoon ground allspice
- 1 teaspoon black pepper ground
- 1/2 teaspoon cinnamon
- 48 corn tortillas
- lime chopped cilantro, diced red onion, wedges, for garnish
Instructions
- In a large pot or bowl, soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
- Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
- Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
- Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.
- To serve: Spoon beef barbacoa onto two layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.
Notes
- Store cooked barbacoa in the refrigerator for up to 5 days in an airtight container.
- Freeze individual portions for up to 3 months using a muffin tin, adding liquid to bind before freezing.
- Thaw frozen portions quickly when needed, allowing for convenient reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 369 kcal
% Daily Value*
| Serving | 2tacos | |
| Calories | 369kcal | 18% |
| Carbohydrates | 9g | 3% |
| Protein | 35g | 70% |
| Fat | 21g | 32% |
| Saturated Fat | 9g | 45% |
| Cholesterol | 125mg | 42% |
| Sodium | 927mg | 39% |
| Potassium | 752mg | 16% |
| Fiber | 1g | 4% |
| Sugar | 6g | 12% |
| Vitamin A | 295IU | 6% |
| Vitamin C | 28.7mg | 32% |
| Calcium | 69mg | 7% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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