Classic Mexican Beef Barbacoa Recipe

This Classic Mexican Beef Barbacoa Recipe features tender beef infused with smoky chilies and spices. Perfect for a festive meal, it’s a simple recipe that blends rich, authentic flavors into a nutritious dish with minimal effort.

Why You’ll Love This Recipe

This beef barbacoa is a nutritious, hearty dinner option that transforms tender beef infused with smoky chilies and spices into a flavorful delight, perfect for a festive meal. Easy to prepare with slow cooking, it’s packed with protein and taste. Versatile—serve with tortillas or rice—this recipe offers a delicious and wholesome indulgence.

Recipe Tips and Tricks

• Sear the Beef: Enhances flavor and texture.
• Use Fresh Chilies: Adds better heat and aroma.
• Cook on Low: Ensures fall-apart tenderness.
• Stir Occasionally: Ensures even spice distribution.
• Check Doneness: Meat should shred easily.
• Avoid Overfilling: Leaves room for juices to blend.
• Serve Warm: Maximizes the smoky appeal.
• Thicken Sauce if Desired: Simmer uncovered if too thin.
• Rest Before Serving: Allows flavors to meld.
• Adjust Heat: Taste and tweak chilies to preference.

Yield: 8 servings

Classic Mexican Beef Barbacoa Recipe

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Tender Mexican beef barbacoa, flavorful hearty dish.

Prep Time 20 minutes

Cook Time 10 hours

Additional Time 10 minutes

Total Time 10 hours 30 minutes

Ingredients

• ½ tsp black pepper
• 1 cup low-sodium beef broth
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp salt
• 2 dried guajillo chilies
• 2 tbsp chopped cilantro
• 2 tbsp fresh lime juice
• 3 lbs boneless beef chuck roast
• 4 cloves garlic, minced

Instructions

1. Prep the Beef: Season beef chuck roast with salt and pepper.
2. Sear the Beef: Heat a skillet over medium-high heat and sear beef for 3-4 minutes per side until browned. Transfer to slow cooker.
3. Prepare Chilies: Rehydrate guajillo chilies in hot water for 15 minutes, then remove seeds and chop.
4. Combine Ingredients: Place chopped chilies and minced garlic around the beef in the slow cooker. Add beef broth, lime juice, cumin, and oregano.
5. Season the Dish: Stir to mix the ingredients evenly around the beef.
6. Set the Slow Cooker: Cover and cook on low for 8-10 hours until beef is tender.
7. Check Doneness: Ensure the beef shreds easily with a fork.
8. Shred the Meat: Remove beef, shred with two forks, and return to the slow cooker. Stir to coat with sauce.
9. Rest the Barbacoa: Let the mixture sit for 10 minutes with the lid off to thicken slightly.
10. Serve and Enjoy: Sprinkle with chopped cilantro and serve warm, savoring this classic, flavorful delight!

Notes

• Sear beef first for flavor; use fresh chilies for heat.
• Stir occasionally for even cooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for gluten-free diets with appropriate swaps.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 413Total Fat 26gSaturated Fat 11gTrans Fat 2gUnsaturated Fat 14gCholesterol 141mgSodium 483mgCarbohydrates 2gFiber 0gSugar 1gProtein 43g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Chuck Roast (3 lbs): Boneless, for rich texture.
• Beef Broth (1 cup): Low-sodium, for moisture.
• Guajillo Chilies (2): Dried, rehydrated, for smokiness.
• Lime Juice (2 tbsp): Fresh, for tang.
• Garlic (4 cloves): Minced, for depth.
• Cumin (1 tsp): Ground, for warmth.
• Oregano (1 tsp): Dried, for earthiness.
• Salt (1 tsp): Enhances flavor; adjust to taste.
• Black Pepper (½ tsp): Ground for a subtle kick.
• Cilantro (2 tbsp): Chopped, for garnish.

Variations and Substitutions

• Meat Swap: Use beef brisket or pork shoulder.
• Broth Swap: Replace with chicken broth or water.
• Chili Swap: Use ancho chilies or chipotle.
• Lime Swap: Use lemon juice or vinegar.
• Garlic Swap: Use garlic powder if fresh isn’t available.
• Spice Swap: Add chili powder for extra heat.
• Herb Swap: Use thyme or omit.
• Low-Sodium: Reduce or skip salt based on broth.

Storage Options

• Refrigerator: Store in an airtight container for up to 4 days; reheat on stovetop.
• Freezer: Freeze in portions for up to 3 months; thaw in fridge.
• Reheating: Warm on low heat with a splash of water.

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Until you can read, Classic Homestyle Slow Cooker Chili