SLOW COOKER BEEF BARBACOA (Mexican shredded beef)

Estimated reading time: 4 minutes

Slow cooker beef barbacoa (which is also called Mexican shredded beef) is an easy recipe that can be used in so many different ways. Make burrito bowls, tacos, nachos, tostadas or even a sandwich with this flavorful shredded beef.

Hands down, there is nothing better than throwing a bunch of ingredients into a slow cooker and then coming home 9 hours later to a delicious aroma inside your humble abode. I know my dog hates it when I do this because when you open the door to your home, the smell of this simmering all day will make your stomach growl immediately. It’s got to be torture for him to have to smell it all day long!

This slow cooker Mexican beef barbacoa recipe makes a large amount which makes it great for meal prepping or for feeding a crowd. My husband and I live off of leftovers because of our busy schedules and this will feed us all week. Check out my Easy (slow cooker) Pork Carnitas for another meal that is perfect for a crowd.

We receive a monthly meat CSA from our local farm, and we often get skirt steak included in our subscription. I absolutely love the flavor of skirt steak and use it in fajitas as well as in this recipe. I find that it is not the most tender cut of beef though and that’s why it’s perfect in this barbacoa beef recipe, but a chuck roast will work as well.

What is a CSA

CSA stands for Community Supported Agriculture and it’s a wonderful way to eat local produce and meats. We belong to the Hickory Nut Gap Farms (located in Asheville, NC) CSA program and have been members for many years. I love knowing where our grass-fed meat comes from and also how humanely it is raised.

In our monthly subscription we receive an assortment of beef, pork, chicken, bacon and sausages. And I have learned about cuts of meats that I had never seen in the grocery store like a Bavette cut or a Coulotte. We get 10% off in the store and we receive 10 lbs. of meat a month in our small share.

I highly encourage you to see if there are any CSA programs in your area whether it be a meat CSA or for produce. It’s important to eat locally sourced goods and it really helps our farmers.

Check out my BRAISED SHORT RIBS recipe that was inspired by one of my monthly boxes that I received.

Ingredients

• Skirt steak or chuck roast
• Onion
• Garlic
• Green chilis
• Beef broth
• Spanish olives
• Vinegar
• Chipotle peppers in adobo
• Spices

Instructions

This barbacoa beef recipe is just so easy to make!

1. Add all of the ingredients into a slow cooker.
2. Cook on low setting for 8-10 hours.
3. Shred beef with 2 forks and garnish with cilantro and lime.

This barbacoa beef is fantastic when served on top of my ARROZ CON GANDULES and with a side of my SWEET VINEGAR SLAW.

I told you it was going to be easy, now go make this and report back to me. Please leave a star rating or any comments below.

SLOW COOKER BARBACOA BEEF (Mexican shredded beef)

Barbacoa beef is also known as Mexican shredded beef. It's full of flavor and can be used in many different recipes. Let the slow cooker do all of the work and in 8 hours you can make tacos, nachos, burrito bowls and tostadas. Plus, this shredded beef is great on top of rice and beans or cauliflower rice if you want it low carb.

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Prep Time 5 minutes mins

Cook Time 9 hours hrs

Total Time 9 hours hrs 5 minutes mins

Course Main Course

Cuisine Gluten free, keto, Latin, low carb, Mexican, tex-mex

Servings 10

Calories 217 kcal

Equipment

• 1 Slow cooker

Ingredients

  

• 2 LB Skirt steak or chuck roast
• 1 small Onion diced
• 2-3 clove Garlic minced
• 4 oz Green chilies (canned)
• 2 tbsp Chipotle peppers in adobo diced
• 2 tbsp Green olives
• 1 tbsp Cumin ground
• 1 tsp Oregano dry
• 2 Bay leaf
• 1/2 tsp Clove ground
• 5 Juniper berries
• 1 tbsp Red or white wine vinegar
• 1/2 tsp Salt
• 1/2 tsp Black pepper
• 3/4 cup Beef broth
• Cilantro (optional) garnish
• 1 Lime (optional) garnish

Instructions

 

• Add all of the ingredients into a slow cooker or Crockpot and place lid on top.
• Cook on LOW for 8-10 hours or until the beef shreds easily with a fork and is tender.

Notes

Nutritional values based on the use of skirt steak.

CAL 217   

FAT 11g   

CARBS 3g   

PROTEIN 24g   

FIBER 0   

SUGAR 1g   

SODIUM 239mg

CHOLESTEROL 54mg   

SATURATED FAT 4g

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