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Slow Cooker Chipotle Beef Barbacoa Recipe with Bold Flavor

Slow Cooker Chipotle Beef Barbacoa

Tender beef chuck is slow-cooked with chipotle chiles in adobo, lime juice, vinegar, garlic, onion, and warm Mexican spices. The shredded beef absorbs its smoky cooking juices before serving in tacos, bowls, quesadillas, nachos, or tortas.
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Prep Time 20 minutes
Cook Time 8 minutes
Total Time 8 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Beef and Aromatics
  • 3 to 4 pounds Boneless beef chuck roast, trimmed and cut into 3- or 4-inch pieces
  • 1 medium Medium white onion, roughly chopped
  • 4 cloves Garlic cloves, minced
Seasoning and Sauce
  • 2 to 3 chiles Chipotle chiles in adobo sauce, finely chopped
  • 2 tablespoons Adobo sauce
  • 1/2 cup Low-sodium beef broth
  • 1/4 cup Fresh lime juice
  • 2 tablespoons Apple cider vinegar
  • 1 tablespoon Ground cumin
  • 1 tablespoon Dried Mexican oregano or regular dried oregano
  • 2 teaspoons Kosher salt, plus more to taste
  • 1 teaspoon Freshly ground black pepper
  • 1/4 teaspoon Ground cloves
  • 2 leaves Bay leaves
Optional Ingredients
  • 1 tablespoon Neutral oil, only for searing
  • 1 tablespoon Honey or brown sugar

Method
 

Step-by-Step
  1. Pat the beef dry and season all sides with the kosher salt and black pepper. If searing, heat the neutral oil in a skillet or Dutch oven and brown the beef in batches on several sides, then transfer it to the slow cooker.
  2. Add the chopped onion, minced garlic, chipotle chiles, adobo sauce, beef broth, lime juice, apple cider vinegar, cumin, oregano, ground cloves, and bay leaves to the slow cooker.
  3. Cover and cook on LOW for 8 to 9 hours or on HIGH for 4 to 5 hours. The beef is ready when it shreds easily with two forks; if it is still firm, continue cooking for 30 to 60 minutes.
  4. Remove and discard the bay leaves. Shred the beef with two forks, return it to the cooking liquid, and let it stand for 10 to 15 minutes so the meat absorbs the sauce.
  5. Taste and adjust with more salt, lime juice, or chipotle as needed. Add the optional honey or brown sugar if you prefer a slightly rounder balance against the chile heat and acidity.

Notes

Searing adds savory browned flavor but may be skipped for convenience. Do not add extra broth because the beef releases juices as it cooks. For deeper flavor, refrigerate the cooked beef in its juices overnight, skim off solidified fat, and reheat the next day.