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Barbacoa (Mexican Shredded Beef)


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Rate this recipe 4.5/5 (94 Votes)


  • 1/4 cup onion, chopped
  • 1 TB jalapeno, chopped (optional - depends how spicy you like it)
  • 1/3 cup apple cider vinegar
  • 4 garlic cloves, chopped
  • 3 tablespoons lime juice
  • 3 -4 chipotle chiles in adobo
  • 3 tsp cumin
  • 2 tsp oregano
  • 1 tsp ground black pepper
  • 1 tsp salt
  • 1/2 tsp ground cloves
  • 3 lbs chuck roast
  • 1 TB canola oil
  • 3/4 cup chicken broth
  • 3 bay leaves



Step 1

Adobo Sauce:

Combine onion, jalapeno, vinegar, lime juice, chipotles, garlic, cumin, oregano, black pepper, salt and cloves in a blender or processor on high speed until smooth.

Remove most of the fat from the roast and then cut into large chunks. Heat oil in frying pan and sear all sides of roast on medium-high heat until browned.

Place meat into Crockpot and pour adobo sauce over meat. Add chicken broth and bay leaves. Cook on high heat 6 hours or on low all day (the longer the better!).

While still in the Crockpot, shred the meat with two forks and turn the heat to warm. Serve with hard or soft tortillas or over rice. Serve with cilantro, cheese, pico de gallo, guacamole, and sour cream.


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