There are many ways to cook barbacoa, including using a Dutch oven, smoker, pressure cooker, or instant pot. This time, let’s try making this Mexican delicacy in a crockpot.
Making Barbacoa in a Crockpot
With a crockpot, all I have to do is throw all my ingredients in the basin and leave it for 7 to 8 hours to work its magic.
It sounds way too good to be true, right? But trust me, this method will definitely yield a tender beef barbacoa that easily falls apart.
Now, if you want to take it one step further, you can pre-sear your chuck roast over medium-high heat to give it more color and flavor.
Sharing Some Tips for Success!
Even though making barbacoa in a crockpot is pretty straightforward, there’s always room for improvement. So here are some tips that can make your dish better.
- Before Serving: After the 8 hours of cooking, you can leave your barbacoa inside to keep warm and absorb as much of the juices as possible.
- Reheating: If you have any leftovers, you can reheat them using the stove, microwave, or oven. Make sure to add a small amount of water or broth to the pot to prevent the beef from drying out.
- Choice of beef: While my favorite is chuck roast, you can also try this recipe with brisket or beef cheeks. Who knows? You might end up preferring a different cut!
- Spice: A little heat is good for this recipe. But, if you want to up the ante, you can add a couple more chipotles in adobo. That should do the trick to make this dish spicier.
- Storage: I recommend transferring any leftovers to an airtight container and popping them in the fridge for up to 4 days.
- Freezing: If you need more storage time, you can put them in the freezer, and they should stay good for the next 3 months.
Choosing Your Toppings
With all the spices in this dish, barbacoa is flavorful enough on its own. However, if I want to turn it into a complete meal, I like to add some toppings. Here are some of my favorites:
- Pico de gallo
- Sour cream and Greek yogurt
- Hot sauce and salsa with cheese (specifically, Monterey Jack, Cotija, or cheddar)
- Lettuce, tomatoes, avocados, cilantro, and onions for a nice Mexican-inspired salad
Mexican Barbacoa Cooked in a Crockpot
Using just one appliance — the Crockpot — you can make tender, pull-apart barbacoa at home that’s bursting with bold Mexican spices and flavors.
Ingredients
- 3 to 4 pounds of chuck roast (cut into chunks)
- ½ cup of beef broth (low sodium is best for this recipe)
- 2 tablespoons of apple cider vinegar
- 3 tablespoons of lime juice (or around 1½ large limes)
- 4 teaspoons of minced garlic
- 4 ounces of green chilies (or chipotle in adobo sauce)
- 1 tablespoon EACH of chili powder, ground cumin, and dried oregano
- 1½ teaspoons of garlic salt with parsley flakes
- ½ teaspoon of fresh ground pepper
- ¼ cup of chopped fresh cilantro (for garnish)
- Lime wedges (for garnish – optional)
Instructions
- Get your crockpot and add your beef broth, apple cider vinegar, minced garlic, lime juice, green chilies (or chipotles in adobo sauce), and spices into the basin.
- Then, place your chuck roast chunks inside before closing the lid. Set the crockpot to cook on LOW for about 8 hours — better if it’s overnight.
- After 8 hours, your chuck roast should be tender and juicy. Use your tongs to take them out of the basin and transfer them directly onto a cutting board.
- Use two forks to shred them nice and thin. If you want to remove any excess fat, now’s the time to do that, too!
- You can serve your barbacoa now, or you can put it back in the slow cooker to keep warm and absorb the remaining spices and juices.
- When you’re ready to serve, finish it off with a garnish of cilantro and lime wedges.
Notes
Image credit to @weightlosseasiest.
Featured image credit to @i_heart_eating.
