Slow Cooker Beef Barbacoa with Chipotle Peppers
This melt-in-your-mouth beef barbacoa is slow-cooked in a rich, smoky chipotle adobo sauce until it falls apart with a fork. Perfect for street-style tacos, burrito bowls, or salads, it delivers authentic Mexican flavor with minimal effort.
Ingredients
Ingredients
- 3 lb beef chuck roast cut into 4 large chunks, excess fat trimmed
- 4 oz chipotle peppers in adobo sauce minced, use 2-3 peppers for medium heat
- 1 cup beef broth low sodium
- 4 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano preferably Mexican oregano
- 0.25 tsp ground cloves the secret ingredient for authentic flavor
- 0.25 cup fresh lime juice about 2 large limes
- 2 tbsp apple cider vinegar
- 3 count bay leaves dried
- 1 tsp kosher salt plus more to taste
- 0.5 tsp black pepper freshly cracked
Notes
Storage: Refrigerate in an airtight container with some of the juices for up to 4 days. Freezes beautifully for up to 3 months. Serving Suggestion: Serve in warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. For a low-carb option, serve over cauliflower rice with sliced avocado.