Description
A rich, tangy, and tender slow-cooked beef barbacoa that melts in your mouth. This easy, hands-off recipe uses simple pantry staples and dried chilies to create a flavorful dish perfect for tacos, burritos, or meal prep.
Ingredients
Scale
- 3 to 4 pounds Beef Chuck or Eye of Round
- 1 large White Onion, chopped
- 6 to 8 Garlic Cloves, minced
- 4 to 5 Guajillo Chilies, dried (stems and seeds removed)
- 2 to 3 Ancho Chilies, dried (stems and seeds removed)
- 1/2 cup Apple Cider Vinegar
- 1/2 cup Orange Juice
- Juice of 2 Limes
- 1 cup Chicken Broth (low-sodium)
- 2 teaspoons Ground Cumin
- 2 teaspoons Dried Oregano
- 1/2 teaspoon Cayenne Pepper (optional)
- 2 Bay Leaves
- Salt and Black Pepper, to taste
- 1 can Black Beans, drained and rinsed (optional)
Instructions
- Soak dried chilies in hot water for 15-20 minutes until soft. Remove stems and seeds.
- Blend rehydrated chilies with apple cider vinegar, orange juice, half of the onion, garlic, cumin, oregano, cayenne, and bay leaves until smooth.
- Pat beef dry and season generously with salt and black pepper. Optionally sear the beef in a skillet for extra flavor.
- Place beef in the slow cooker. Pour the chili sauce over the meat, ensuring it is mostly covered.
- Add the remaining chopped onion and chicken broth. If using black beans, add them during the last hour of cooking.
- Cook on low for 8 hours or high for 4-5 hours until the beef is fork-tender.
- Remove beef from the pot and discard bay leaves. Shred the beef using two forks, a hand mixer, or a food processor.
- Simmer the remaining liquid in the slow cooker on high for 15-20 minutes to reduce into a thicker sauce.
- Mix shredded beef back into the reduced sauce. Stir in fresh lime juice and adjust seasoning to taste.
- Serve immediately with toppings of your choice.
Notes
For a leaner option, use eye of round; for juicier meat, use chuck roast. Ensure dried chilies are rehydrated properly for a smooth sauce. The dish tastes better the next day as flavors meld. Can be made in an Instant Pot using the ‘Meat/Stew’ setting for 35-40 minutes with a natural release.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Approximately 1 cup
- Calories: 350
- Sugar: 4
- Sodium: 450
- Fat: 15
- Saturated Fat: 6
- Carbohydrates: 8
- Fiber: 2
- Protein: 40
Keywords: slow cooker beef barbacoa, crockpot beef, mexican beef, easy dinner, meal prep, gluten-free, low carb, shredded beef, taco filling