Introduction
Most people think of “Mexican Night” as just ground beef tacos, but if you want to elevate your home cooking, you need to master Barbacoa. Traditionally, this is beef that is slow-roasted over an open flame or in a pit, but we are going to use the Slow Cooker to get that same “melt-in-your-mouth” result with zero effort.
This Barbacoa is bold, smokey, and slightly tangy. It’s the kind of meat that is so tender you can shred it with two fingers. It’s perfect for tacos, burrito bowls, or even topping a salad. If you’re looking for a “New Year” meal prep option that doesn’t taste like cardboard, this is the one. It makes a massive batch that lasts all week!
The “Secret” Ingredients for Deep Flavor
The secret to that “Chipotle-Style” flavor is Chipotle Peppers in Adobo and a Squeeze of Fresh Orange Juice. The chipotles add a deep, smokey heat, while the orange juice provides a hidden sweetness and acidity that helps break down the tough fibers of the beef during the long cook. It makes the sauce glossy and incredibly flavorful.
Why You’ll Love This Recipe
- Set It and Forget It: Prep in 10 minutes, then walk away for 8 hours.
- Ultimate Meal Prep: One batch makes enough for 12–15 tacos.
- Better Than Takeout: Tastes exactly like your favorite burrito bowl shop.
- High Protein: Lean beef that stays juicy.
Ingredients
- 3 lb Chuck Roast: Cut into large chunks.
- 3 Chipotle Peppers in Adobo: Minced (use more if you like it hot!).
- 1/4 cup Apple Cider Vinegar & 1/4 cup Orange Juice: For acidity.
- 1 cup Beef Broth.
- 1 tbsp Cumin & 1 tbsp Dried Oregano.
- 3 cloves Garlic: Smashed.
Instructions
- Sear: (Optional but recommended) Brown the beef chunks in a skillet for 2 minutes per side.
- The Sauce: Whisk together broth, chipotles, vinegar, OJ, and spices.
- Slow Cook: Place beef in the crockpot and pour the sauce over. Add garlic.
- The Long Wait: Cook on LOW for 8–9 hours or HIGH for 5 hours.
- Shred: Remove the meat, shred with two forks, and toss back into the juices.
Variations & Substitutions
- Barbacoa Bowls: Serve over cilantro-lime rice with black beans.
- Spicy Barbacoa: Add an extra pepper and a teaspoon of chili flakes.
Pro-Tips for Success
- Don’t Drain the Juices: The beef will continue to soak up that flavorful liquid as it sits.
FAQ
- Is it spicy? It has a medium-smokey heat. If you’re sensitive, remove the seeds from the chipotle peppers.
- Can I freeze it? Yes! It freezes beautifully for up to 3 months.