Slow Cooker (Crockpot) Beef Barbacoa Recipe: Add the ingredients to your food processor, sear the beef (seasoned with salt and pepper) then add it to your slow cooker without any of the added beef broth. Cover with the chili mixture and cook on low heat for 8-9 hours, shred with two forks and serve. How to serve Barbacoa:
Blend barbacoa sauce. Combine beef broth, chipotle chiles in adobo sauce, garlic, apple cider vinegar, lime juice, dried oregano, cumin, sea salt, black pepper, and ground cloves in a blender (everything except the beef and bay leaves). Puree until it’s a smooth sauce/paste consistency.
Barbacoa is Mexican spicy shredded beef made traditionally in a braised dutch oven low and slow over the course of 4 hours (this is how I love preparing it too). Since there isn’t any added sugars in the recipe it is naturally low carb and the recipe also happens to be dairy-free and gluten-free.
Beef barbacoa (barbacoa de res) that’s juicy, meltingly tender, and seasoned with flavorful chilies and spices. The key to this Mexican staple is cooking it low and slow for meat that falls right apart. And once it does, it makes for the ultimate barbacoa tacos, bowls, and so much more! What Is Barbacoa?