Smoky Chipotle Beef Barbacoa
Let the slow cooker do most of the work for this easy and super delicious shredded beef barbacoa! The smoky tender flavorful beef is great for tacos, salads, burritos, nachos and more!
shredded beef, slow cooker
Slow Cook on Low
Lisa from A Day in the Kitchen
(eg. chuck roast, sirloin roast, etc.)
chipotle peppers in adobo sauce,
Cut beef roast into chunks.
Mix together minced garlic, diced onions, chipotle peppers, and spices.
Coat roast chunks with chipotle pepper mixture and place in slow cooker.
Add beef broth.
Cover and cook for 10 hours on Low, or 6 hours on High, until meat is easily shreddable; longer is better.
Remove beef and shred using two forks.
If desired, pour liquid from slow cooker into a pot and bring to a boil. Simmer for 20 minutes until slightly thickened and reduced. Mix in with shredded beef.
You can marinate the beef in the spice mixture before cooking, if desired, but it's not necessary.
I often cook the beef on low overnight and it works perfectly!
You can adjust the amount of cumin and chipotle peppers depending on how spicy you like the beef.
It freezes really well! Freeze in meal portions in ziploc bags and reheat by heating in a pot or pan on the stovetop.
Perfect served on a salad, in soft or hard tacos, in lettuce wraps, with rice and beans, on nachos, etc.