Easy Slow Cooker Beef Barbacoa Tacos

Sara Coleman

Tender, shreddable beef slow-cooked in a rich, smoky chipotle and adobo sauce. This dump-and-go recipe delivers authentic Mexican flavor with minimal effort, perfect for busy weeknights or game day gatherings.

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Prep Time 15

Cook Time 8

Total Time 8 15

Servings 6 servings

Calories 420 kcal

Ingredients

3 lb Beef Chuck Roast Trimmed of excess fat and cut into 4 large chunks
1 cup Beef Broth Low sodium preferred
1 cup Diced Green Chiles 4 oz can, mild or hot depending on preference
2 tbsp Chipotle Peppers in Adobo Sauce Minced, plus 1 tbsp of the sauce from the can
4 cloves Garlic Minced
2 tbsp Apple Cider Vinegar
2 tsp Ground Cumin
2 tsp Dried Oregano
1 tsp Ground Cloves
2 bay leaves Bay Leaves
1 tsp Salt Plus more to taste
1 tsp Black Pepper

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Make-Ahead: Barbacoa freezes beautifully. Cool completely, then freeze in portioned bags for up to 3 months. Reheat gently on the stovetop. Substitutions: If you cannot handle heat, reduce the chipotle peppers to 1 tablespoon. Serving Suggestions: Excellent also in burrito bowls, quesadillas, or over rice.