Slow Cooker Beef Barbacoa Recipe - Allrecipes.com
Slow Cooker Beef Barbacoa Recipe
  • READY IN 6+ hrs

Slow Cooker Beef Barbacoa

Recipe by  

"A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs
  • READY IN

    6 hrs 30 mins

Directions

  1. Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
  2. Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.
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Reviews More Reviews

Most Helpful Positive Review
Oct 25, 2011

This turned out great, but I added a few ingredients to the sauce for added flavor; 1/4 cup of white vinegar, 1 chipolte pepper and a couple of dashes of hot pepper sauce. The flavor was fantastic and I would make this again!

 
Most Helpful Critical Review
Nov 25, 2011

This is not barbacoa. I mean at all. It tastes good, but more like a stew or weak bbq.

 
Jun 20, 2011

This was everything a slow cooker recipe is supposed to be: easy, not a lot of ingredients, and great outcome. Next time, I will probably brown the meat before adding to the slow cooker just to give it another layer of flavor. Great basic recipe that could easily be customized to be more spicy or more intense, depending on your flavor buds. This also would be a great dish to serve at a party - it appeals to many different palates. Thumbs up!

 
Jun 25, 2011

Slow clap. I used as a base, as i do most recpies I get. I love garlic, and spicy items. I modified it to fit my taste. I think without it it still would have been great. I love this and it showed me how to really cook the roast and have the true shred to the meat. Cant thank you enough. Exploding high 5.

 
Sep 23, 2011

This is nothing like authentic Barbacoa.

 
Jul 22, 2011

Great recipe!!! I had to alter it to fit into a weeknight menu as most people are not home to stop the cooking process after 4 hours. So what I did was follow the direction my only change was cook my meat on low for 8 hours. After that I followed the directions and returned it back to the crock pot for 1 hour on high... I also added a good amount of garlic salt to the meat when it was cooking on high, it gave it such great flavor.. This is an amazing recipe and tastes so wonderful!!!! You will be so happy you made it!

 
Jul 05, 2011

I followed all the instructions and after I tasted the paste I had second thoughts about putting it on the meat. I did not marinate, just added paste and covered the pan. My 12lb brisket was in the oven 5hrs and 40 mins. I discarded the juices and made tacos with corn tortillas, cilantro, tomatoe, Mexican crumbled cheese, chopped onion, lime juice and added homeade salsa! These were DELISHiOUS!! My Caucasian family loved them! Thanks a bunch for this great recipe! I will have pictures posted:)

 
Aug 09, 2011

This was very tender and moist. It was seasoned enough for our palates so I added additional garlic salt and some chipotle chili powder to liven it up a bit. We made burritos with it the first night, and used the leftovers in quesadillas! It's a great alternative to the standard pot roast! I'll definitely make it again!

 

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Nutrition

  • Calories
  • 292 kcal
  • 15%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 18.8 g
  • 29%
  • Fiber
  • 2.8 g
  • 11%
  • Protein
  • 22 g
  • 44%
  • Sodium
  • 399 mg
  • 16%

* Percent Daily Values are based on a 2,000 calorie diet.

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