Spicy beef barbacoa can be on your dinner table tonight (and have plenty for leftovers!) with minimal effort. Load up your crock pot in the morning and eat delicious shredded beef for days.
**This recipe was updated in 2020
Ahoy! A rare beef post here on betsylife! Its true, I don’t eat a whole lot of beef, but that’s not to say that I don’t enjoy it… especially when its smothered in eggs and wrapped in a tortilla!
Whenever I see a delicious sounding recipe online, the first thing I do is read the whole thing to see if it sounds like something I can do and if I already have all the necessary equipment to make it. When I found a for Beef Barbacoa I had to laugh because it called for a dutch oven.
Funny side story: a few years ago, The Hubs asked for a dutch oven for Christmas. Instead of a regular kitchen style dutch oven, we got the ol’ 25lb camping kind (i’m not sure which kind he really wanted) I suppose we could make some badass camping food if we camped more often but, most of the time it sits on a shelf in the garage.
Anyway, when I saw this recipe I thought “yes! time to bust out the dutch oven!”
FAST FORWARD: Ok that first part was when I originally wrote the post in 2010. You can still use a dutch oven for this recipe, but I updated it for a crock pot (because: easy)
Things that still ring true; we don’t eat a lot of beef, we still don’t camp hardly at all, but we still love barbacoa, and have thought of a ton of ways to eat it over the years.
Spicy Beef Barbacoa
Did you know the word barbacoa is where the word barbecue comes from? Basically it’s meat cooked low and slow, generally over an open flame or in a pit in the ground. For my urban, non-cowboy purposes, I’ll be using a crock pot as my “pit”.
What I love about recipes like this is that a single batch of spicy, shredded meat can be enjoyed in so many different ways. Here are some of our top hits
Burrito bowls! Add some cabbage, avocado, salsa, corn, tomatoes, or whatever your favorite toppings may be. This recipe is super family friendly because everyone can make their own. I know that The Hubs is going to douse his in the hottest hot sauce known to man, so I’m glad I have control over my own spice levels.
This breakfast-y, dinner taco thingy was how I presented this recipe back in 2010. #putaneggonit should be my life’s motto. I love the combo of spicy beef barbacoa, runny egg yolks, queso fresco, avocado, onions and salsa. This might be my death row meal. There’s nothing not to like.
Can’t go wrong with a classic taco! Melt some cheese, add some pico de gallo and you’ve got yourself dinner.
Some other delicious barbacoa serving options you might like to try
- Spicy barbacoa grilled cheese sandwich
- Add it to a casserole with cheese, noodles, and veggies
- Make a ramen soup with barbacoa
See what I mean? A crock pot full of meat can really take you places! Don’t even get me started on a shredded pork shoulder.
If you make this recipe tag me @betsylife on Instagram or Facebook! I love seeing your creations.
Spicy Beef Barbacoa
Spicy beef barbacoa can be on your dinner table tonight (and have plenty for leftovers!) with minimal effort. Load up your crock pot in the morning and eat delicious shredded beef for days.
Ingredients
- 3 lbs beef chuck roast
- salt and pepper
- 2 Tablespoons olive oil
- 4 chipotle chilis in adobo chopped
- 1 1/4 cups beef broth
- 5 cloves garlic minced
- 1 1/2 Tablespoons ground cumin
- 1 Tablespoons dried oregano
- 1/4 teaspoons ground cloves
- 1/4 cup fresh lime juice
- 1/4 cup apple cider vinegar
Instructions
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Cut the beef into large cubes. Season generously with salt and pepper.
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Heat oil in a large skillet over medium high heat. Sear the beef on each side. Transfer meat to your slow cooker.
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In a bowl, whisk together chilis, beef broth, garlic, cumin, oregano, cloves, lime juice and apple cider vinegar. Pour over meat.
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Cook on low for 8-9 hours or high for 6 hours. Shred the meat with two forks. Return meat to crock pot and simmer in juices for an additional 10 minutes before serving.
Recipe Notes
For a stovetop version. Sear the meat in a large dutch oven, add the remaining ingredients, and simmer on low for 8 hours
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