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Has anyone else hit that “what’s for dinner?” wall lately? It seems like my family’s tastebuds are always off having some kind of adventure, but my patience is just tiptoeing around the kitchen hoping it doesn’t have to make another spaghetti. Well, this Slow Cooker Mexican Shredded Beef Barbacoa has come charging in like a hero—fragrant, spicy (but not knock-your-socks-off spicy), falling-apart-tender beef that makes dinner so darn easy you’ll wish you made extra. (And honestly, you should.)
I made this on a rainy Tuesday a few weeks back, and the smell alone transformed my house into the coziest place on earth. It’s the kind of meal that makes you peek inside the slow cooker about a dozen times, just because you can’t wait. Whether you stuff it in tacos, pile it high over rice bowls, or just eat sneaky forkfuls straight from the fridge (guilty!), this Mexican Shredded Beef Barbacoa knocks it out of the park every time.
Why You’ll Love This
- Ridiculously easy—just toss everything in and walk away
- Chock-full of bold, craveable flavors (think chipotle, citrus, garlic)
- Melts in your mouth—hello, fork-tender beef!
- Super versatile: tacos, burrito bowls, salads, nachos, you name it
- Leftovers taste even better… which is honestly dangerous
- Lighter than restaurant versions but still so satisfying
- No fancy ingredients required—grab what’s already in your pantry
Ingredient Notes & Substitutions
Okay, let’s dive into what you’ll need for this Slow Cooker Mexican Shredded Beef Barbacoa. I’m betting you’ve got most of these hanging around already—if not, I’ve got some easy swaps for you (because no recipe should require a special trip in my world!).
- Beef Chuck Roast: This cut is my old reliable for slow cooker recipes because it turns out so juicy and shreddable. If chuck’s not on sale, brisket will also work, or even bottom round in a pinch—just keep an eye on the cook time (some can get drier if you go too long).
- Chipotle Peppers in Adobo: These add smoky heat and depth. Use one for mild, two or three if your crew likes things fiery. If you can’t find them, cayenne and smoked paprika do the trick, but you’ll miss a little smokiness.
- Garlic—lots of it! Fresh is best, but jarred minced garlic absolutely works (yes, I see you, busy weeknight cooks!).
- Cumin, Oregano, and Bay Leaf: These spices are the backbone here. Mexican oregano has more punch, but regular dried oregano is fine.
- Beef Broth: Low sodium is my go-to, but chicken or even water with a little bouillon cube will work. (I’ve been known to use whatever broth carton is open!)
- Fresh Lime Juice: This little hit of acid wakes the whole thing up. Lemon will do if you’re desperate, but lime really sings with the beef.
- Apple Cider Vinegar: Just a splash for tang. White vinegar or red wine vinegar also works, or skip it if you’re out (though it really helps balance the richness).
- Onion: Yellow or white onions are perfect. If you only have red, use it! The beef is not picky.
- Salt + Pepper: I always taste before adding extra at the end. Barbacoa practically begs for salt, but your broth may already be salty.
Step-by-Step Directions
This is the kind of recipe where the slow cooker does all the work. Nothing fussy. In fact, you’ll have so much free time, you might even Actually Sit Down with a cup of coffee. (What a concept!)
- Prep the Beef:Pat the beef roast dry with paper towels, then sprinkle it with salt and pepper. If you’ve got a couple of extra minutes, sear it in a hot skillet with a glug of oil until it’s browned on all sides. This adds a little extra flavor, but honestly? If you’re rushing, just skip the searing and toss the roast straight in the slow cooker. It’ll still be delicious.
- Layer in the Good Stuff:Pop the beef into the slow cooker. Pile on the sliced onion, smashed garlic, that dreamy adobo sauce and chopped chipotle peppers, cumin, oregano, bay leaf, lime juice, apple cider vinegar, and pour in the beef broth. Everything goes straight in together—no need to be precise. Give it a little jiggle to settle in.
- Set It and Go Live Your Life:Cover and cook on low for 8-9 hours, or high for 4-5 hours, until the beef literally wants to fall apart when you poke it with a fork (I usually vote low and slow—more meltiness). Don’t peek too often or you’ll let out the heat!
- Shred and Savor the Aroma:When it’s done, fish out the bay leaf (yuck if you bite it—that’s always my job), then take two forks and go to town shredding the beef right in the slow cooker. Stir everything together, so the meat bathes in all those juices. If you like it a little less “saucy,” you can use a slotted spoon to serve. Taste and adjust salt or lime juice now.
Optional Variations & Twists
If you’re a fellow “let’s use what we’ve got” cook, here are a few ways I’ve tweaked this recipe that totally work:
- Make it even lighter: Try a leaner cut, like top round, or trim most of the visible fat off your roast before cooking.
- Pile on the veggies: Add a chopped bell pepper or a few carrots and let them cook with the beef for a veggie boost.
- Crank up the flavor: A splash of soy sauce or a pinch of cinnamon or cloves in the broth adds complexity. Try a little cocoa powder for a fun, mole-inspired twist (trust me—just a pinch!).
- Make it tomato-y: Stir in a tablespoon or two of tomato paste, or add a can of diced tomatoes before cooking for a richer base.
- Spicy or Mild: Skip the chipotle for ultra-mild, or add diced jalapeños for extra heat.
How to Serve Barbacoa (So Many Ways!)
- Tucked into warm corn or flour tortillas with fresh cilantro, diced onion, and a squeeze of lime (can’t go wrong!)
- Scattered over a bowl of fluffy rice, black beans, and loads of toppings—think burrito bowl, salad style
- Smothered onto nachos and baked until bubbly with cheese (seriously, the best football snack!)
- Wrapped up in lettuce leaves for a lower-carb option that’s still finger-licking good
- Loaded into quesadillas or tucked in a cheesy grilled sandwich
I can also personally confirm that leftovers sprinkled on scrambled eggs is a dream brunch situation.
Storage & Reheating Tips
This Slow Cooker Mexican Shredded Beef Barbacoa makes a hefty batch, so leftovers are a given (unless you’ve got teenagers… then good luck). Here’s how I keep it fresh and tasty for round two (and three!):
- Storage: Cool leftovers to room temperature, then store in an airtight container with some of the saucy juices—this keeps the beef nice and moist. It’ll keep in the fridge for about 4 days, or freeze for up to 3 months. I love packing it into freezer bags and smooshing it flat for easy defrosting.
- Reheating: Gently warm on the stovetop over medium-low heat, adding a splash of broth if it seems dry. Microwaving in short bursts works, too, but I like to cover the container with a damp paper towel so it doesn’t dry out. Frozen? Thaw overnight in the fridge first if you remember (but I’ve also zapped it straight from frozen in a pinch, and it was just fine).
- Leftover magic: If you’re making tacos, I love to toast the shredded beef in a nonstick skillet until the edges get crispy. It’s a game changer. Try it!
Let’s Make Dinner Cozy Together
If you’ve made it this far, let me just say: I’m so glad we’re hanging out in my little corner of the internet kitchen. This Slow Cooker Mexican Shredded Beef Barbacoa has become a family favorite around here, and I hope it brings those same warm, cozy vibes right to your table—no matter what day of the week it is.
If you’ve got a question, a variation you swear by, or you just want to say hi (I love hearing all about how these recipes fit into real life!), drop a comment below. Happy slow cooking, friends! Let’s keep dinnertime simple, delicious, and always a little bit special—even on the weird, rainy Tuesdays.
Baked Potato Chicken and Broccoli Casserole
Ingredients
- 4 large russet potatoes washed and scrubbed
- 2 cups cooked chicken diced or shredded
- 2 cups broccoli florets blanched
- 1 1/2 cups cheddar cheese shredded
- 1 cup sour cream
- 1/2 cup milk
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 2 cloves garlic minced
- Salt and pepper to taste
- Chopped fresh chives or green onions optional, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish with butter or non-stick spray.
- Place the washed and scrubbed potatoes directly on the oven rack and bake for 45-60 minutes, or until tender. Let them cool slightly.
- In a saucepan over medium heat, melt the butter and cook the garlic for 1 minute. Stir in the flour and cook for another minute, stirring constantly.
- Gradually whisk in the milk, stirring continuously until smooth and thickened. Remove from heat and stir in 1 cup of shredded cheddar cheese and sour cream. Season with salt and pepper to taste.
- Slice the baked potatoes in half lengthwise and scoop out the flesh, leaving a thin layer in the skins. Place the potato shells in the prepared baking dish.
- Dice the scooped-out potato flesh and combine it with the cooked chicken, blanched broccoli, and cheese sauce. Stir until well combined.
- Spoon the chicken, broccoli, and cheese mixture into the potato shells, dividing evenly. Sprinkle the remaining shredded cheddar cheese on top.
- Bake for 20-25 minutes, or until the cheese is melted and bubbly. The top should be golden brown.
- Let the casserole cool slightly before serving. Garnish with fresh chives or green onions if desired. Enjoy warm!
