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Melt-in-Your-Mouth Barbacoa (Just Like Your Favorite Mexican Grill!)

Learn how to make incredibly tender, smoky barbacoa in your own kitchen that tastes just like your favorite fast-casual Mexican spot. This easy, mostly hands-off recipe uses a slow cooker for fall-apart tender beef.
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Prep Time 15 minutes
Cook Time 6 hours

Equipment

  • Slow Cooker
  • Blender or food processor
  • Forks for shredding

Ingredients
  

Hauptzutaten

  • 3 lb Beef brisket or chuck roast Look for one with good marbling. Trim off any really large pieces of hard fat, but leave a little. Cut into roughly 2-inch chunks.
  • 0.5 cup Beef broth or chicken broth
  • 2 Chipotle chiles in adobo Include about 4 teaspoons of the adobo sauce. Adjust amount for spice preference.
  • 5 cloves Garlic Minced or coarsely chopped.
  • 2 tbsp Apple cider vinegar
  • 2 tbsp Lime juice Use fresh for best flavor.
  • 1 tbsp Dried oregano
  • 2 tsp Cumin
  • 2 tsp Sea salt Adjust to your preference.
  • 1 tsp Black pepper Freshly ground is always best!
  • 0.5 tsp Ground cloves Optional.
  • 2 whole Bay leaves

Instructions
 

  • First things first, get your meat ready. Trim off any excess hard fat from your beef brisket or chuck roast, then cut it into good-sized chunks, about 2 inches each. Set the meat aside.
  • Now, let's make that incredible sauce! In a blender or food processor, combine the beef or chicken broth, chipotle peppers in adobo (including some sauce!), minced garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and the optional ground cloves.
  • Blend everything until it's nice and smooth. You want a cohesive sauce, no big chunks of garlic or chipotle floating around.
  • Place your beef chunks into your slow cooker insert.
  • Pour the blended sauce all over the meat, making sure everything is well coated. Tuck the two bay leaves down into the liquid.
  • Put the lid on your slow cooker. Cook on LOW for 6-8 hours, or on HIGH for 3-4 hours. The goal is fork-tender meat! It should practically fall apart when you poke it. Cooking on low is generally recommended for the most tender results.
  • Once the meat is cooked and super tender, carefully remove the bay leaves (fish them out!).
  • Use two forks to shred the beef right in the slow cooker pot. It should shred very easily.
  • Stir the shredded meat into the delicious cooking liquid. This is key! Letting the meat soak up all that flavor makes it incredibly juicy and flavorful.
  • Let the shredded barbacoa sit in the liquid for about 15-30 minutes before serving, if you have the time. This really lets it absorb all that yummy goodness.
  • Serve hot and enjoy!

Notes

Leftovers can be stored in an airtight container in the refrigerator for 3-4 days (include some liquid) or frozen for up to 3-4 months. Thaw overnight in the fridge. Reheat gently on the stovetop or in the microwave, adding more broth/water if needed.