5.0 from 72 votes
Spicy Crockpot Barbacoa Recipe
This traditional Beef Barbacoa is easy to make in the slow cooker with spicy chiles and a vibrant seasoning blend! It's perfect to serve as tacos with warm tortillas and your favorite fresh toppings.
Prep Time
15 mins
Cook Time
4 hrs
Total Time
4 hrs 15 mins
Servings: 10
Calories: 369 kcal
Course:
Main Course
Cuisine:
Mexican , Caribbean
Ingredients
- 4 pound beef chuck roast
- 4 dried “New Mexico” chiles, Anaheim
- 3-5 chipotle chiles, canned in adobo sauce
- 1 large sweet onion, peeled and quartered
- 7 cloves garlic, peeled
- 5 tablespoons apple cider vinegar
- 3 tablespoons brown sugar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon salt
- 4 teaspoons dried oregano
- 2 teaspoon ground allspice
- 1 teaspoon ground black pepper
- 1/2 teaspoon cinnamon
- 48 corn tortillas
- Garnishes: lime wedges, chopped cilantro, diced red onion
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.
Cup of Yum
Notes
- Crockpot barbacoa can last in the fridge for 4 to 5 days if stored properly in an airtight container.
- To freeze: Once it is all the way cooked, cool the barbacoa down until you can safely handle it. Freeze in individual portions by using a muffin tin for up to 3 months. This way, you can thaw it quickly and in small portions.
- Add some liquid overtop each muffin tin section to help it freeze into one solid piece. Once frozen, pop them out of the muffin tin and transfer them to a freezer bag.
Nutrition Information
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
(21%)
Fiber
1g
(4%)
Sugar
6g
(12%)
Vitamin A
295IU
(6%)
Vitamin C
28.7mg
(32%)
Calcium
69mg
(7%)
Iron
4.9mg
(27%)
Nutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 369
% 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.