Slow Cooker Beef Barbacoa – Damn Delicious – LaoudIt Recipe

Slow Cooker Beef Barbacoa – Damn Delicious

February 24, 2021

Slow Cooker Beef Barbacoa - So easy and so tasty!  Cooked low + slow in the slow cooker.  Perfect for tacos, burritos, quesadillas and more!

So easy and so tasty! Cooked low + slow in the slow cooker. Perfect for tacos, burritos, quesadillas and more!

Slow Cooker Beef Barbacoa - So easy and so tasty!  Cooked low + slow in the slow cooker.  Perfect for tacos, burritos, quesadillas and more!

Traditionally made in an underground oven (I just saw it on 911 lone star), barbacoa meat (usually beef, mutton, or goat) is a classic Mexican dish to cook undisturbed overnight until the meat is very tender.

I have tried many variations over the years, but have found this version of the slow cooker to be my favorite. Cooked at low heat and slow for 8-9 hours, the meat is incredibly soft in the mouth, crumbles and shreds so easily.

Slow Cooker Beef Barbacoa - So easy and so tasty!  Cooked low + slow in the slow cooker.  Perfect for tacos, burritos, quesadillas and more!

Now how is this served? Well the possibilities are truly endless. You can serve them with burritos + burrito bowls, tacos, quesadillas, nachos and even salads.

Personally, I like to serve them with a base of cilantro rice and fries for dipping. But that’s just me. The world is your oyster and it can be served however you like. I had a friend serve it in a Ziploc sandwich bag and it was the best “bag of meat” I have ever seen.

Slow Cooker Beef Barbacoa - So easy and so tasty!  Cooked low + slow in the slow cooker.  Perfect for tacos, burritos, quesadillas and more!

Slow cooker beef barbacoa

So easy and so tasty! Cooked low + slow in the slow cooker. Perfect for tacos, burritos, quesadillas and more!

Entrance

Slow cooker beef barbacoa

15 minutes8 hours 15 minutes

Chungah rhee

Ingredients:

  • 1/2 cup packed coriander leaves
  • 1/3 cup apple cider vinegar
  • Juice of 2 limes
  • 1-2 chipotle peppers in adobo sauce
  • 4 cloves of garlic
  • 1 tablespoon of ground cumin
  • 1 tablespoon of dried oregano
  • 1 tablespoon of chili powder
  • 1/4 teaspoon ground cloves
  • 1 boneless beef puck roast (4 lbs), excess fat trimmed and cut into 6 pieces
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 tablespoon canola oil
  • 1 cup of beer, like Modelo

Instructions:

  1. CILANTRO BLEND: Combine cilantro, vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, chili powder and cloves in the bowl of a food processor until smooth , scraping the sides as needed.
  2. Season the beef with 1 1/2 teaspoon of salt and 1 teaspoon of black pepper.
  3. Heat canola oil in a large skillet over medium-high heat. Working in batches, add the beef and cook until evenly browned, about 3-4 minutes per side.
  4. Place the beef in a 6 quart slow cooker; stir in the beer and CILANTRO BLEND.
  5. Cover and cook over low heat for 8 to 9 hours or until meat is fork tender.
  6. Remove the beef from the slow cooker and shred the meat using two forks before returning it to the pot with the juice; season with salt and pepper, to taste, if necessary. Cover and keep warm for an additional 30 minutes.
  7. Serve hot.