There are very few foods that feed a large crowd with little effort. Tacos may be the simplest option for feeding a lot of people, and today we are bringing you one of our favorite taco stuffings: Barbacoa beef, tender and full rich, complex flavors. Yes, did you know you can make that tasty stuff you buy at Chipotle in your own kitchen — and in your slow cooker no less?
I have a serious thing for barbacoa. It's a love affair to be written about as in the steamiest of romance novels. (You know, if those were about food, instead of people.) Barbacoa is full of flavor and so simple to make. It's a set-it-and-forget-about-it type meal that can be made with little preparation in your slow cooker.
Barbacoa is a simple dish that can be made into all sorts of meals. You might make tacos, burritos, extreme nachos, even hash for breakfast in the morning. Once it's prepared, the uses are endless and knowing you have some on hand always makes for good eats.
So, even if you're not having thirty football crazed fans over to your house for the Super Bowl, make the full amount anyway. It's a perfect recipe to freeze for later. Use a muffin tin to freeze individual portions. Pour the sauce over the top to help the meat freeze in one solid chunk. When frozen solid, pop out the individual muffin cup portions and toss them in a freezer bag or container for more long-term storage.
Slow Cooker Barbacoa Beef
Makes enough meat to stuff 30 tacos
4 chipotle peppers (from a can) plus all the adobo sauce it sits in
1 bunch cilantro, chopped
1 red onion, peeled and cut into large chunks
1 head garlic, peeled and cloves smashed
5 dry bay leaves
2 teaspoons ground cloves
1 tablespoon kosher salt
Juice of 4 limes
1/2 cup cider vinegar
5 to 7 pounds beef brisket
4 to 6 cups beef or chicken stock
Stir together chipotle peppers and sauce, cilantro, red onion, garlic, clove, salt, lime juice, and cider vinegar in the insert of a slow cooker (if you have a food processor, pulse till combined first before adding). Place the brisket on top of this mixture. (I like to cut my brisket in two pieces so it fits better in the slow cooker.) Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.
Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours.
I like to make mine before bed and then let it sit on WARM overnight. This allows the meat to cook fully and then come to a point where it can be shredded easily and will essentially fall apart when pulled with a fork. If you don't have overnight to accomplish this, another hour of cooking on HIGH will get the job done. The meat will not be as tender, but will still be tasty.
Remove meat from slow cooker and place on rimmed baking sheet. Use two forks to pull the meat apart. Discard the fat, if desired. If you plan on frying it again before use, the small fat bits are extra tasty and should be kept! Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.
To keep it warm for guests you can return it to your slow cooker after you have removed the remaining liquid. That liquid is extra tasty and can be frozen into ice cube-sized portions to be used in other dishes later, if you so desire. Serve with fresh tortillas, onion, cilantro, and salsa.
Note: This recipe makes roughly 30 tacos, give or take. You can make two recipes back to back in your slow cooker for the initial 4 hour cooking time (or two slow cookers at the same time) and then add the meat to the same slow cooker to sit overnight since the meat will have reduced in size. This will allow 60 tacos of meat to be finished up at the same time.

Related: Recipe: Goat Tacos (or Delicious Roasted Goat for Any Occasion)
(Images: Sarah Rae)
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Comments (84)
Sounds tasty, thanks! But I'm a bit confused by the first ingredient - "4 chipotle peppers and adobo sauce" - do you mean 4 peppers from a can? Or 4 cans of peppers in adobo?
So does this taste spicy and delicious like Chipotle's babacoa?
@HealingMaven - pretty sure they mean four peppers, not four cans
i'm just happy I have all of these ingredients at home right now... :)
This looks amazing! I love barbacoa at Chipotle.
I was confused by the "4 peppers and adobo" too...I do think it means from a can though. Just pick out four of the peppers in the can and include the adobo sauce.
I believe you're supposed to add four peppers from a can of chipotle peppers in adobo sauce. I've made the slow cooker carnitas recipe from here before and that's what I usually use in that recipe:
http://www.thekitchn.com/slowcooking-in-the-summer-heat-121376
Healingmaven - It's been corrected above, but they are in deed the peppers from the can (just 4 of them) and then all the sauce.
Heynowtex - It sure does!
How would you make this without a slow cooker? Just simmer it in a large pot or would it work better in the oven?
I would go oven before pot on the stove. It will help keep your heat more consistent. The high setting on your average slow cooker is roughly 300 degrees, so I'd start there and then turn it down as low as it will go for a few hours once done until it pulls apart.
THanks @sarahrae!
Hi Sarah Rae..this looks SO yummy! My only question is how to best cook this in a crock pot that doesn't have a warm setting - only high and low. Should I cook it on high for 4 hours and then set it to low for only 3-4 hours? Or could I maybe just follow the time/temp listed for my favorite shredded pork shoulder recipe?
Oh...and I absolutely LOVE the tip to freeze individual portions in muffin tins. I am all over that!
Thanks! I'm going to try this in the oven.
What size slow cooker would be needed for this? Would my 3.5 quart be big enough?
This looks delicious! Although barbacoa has come to mean many types of meat dishes that are cooked until tender, in Northern Mexico and the Southwest it is traditionally smoked cow's cheek, and the sauce or marinade is not applied until the meat is fully cooked. I have tried the Barbacoa from Chipotle and it is quite a letdown compared to the "real thing". For a challenge, check out this video on youtube of a couple trying out making the traditional dish:
http://foodtease.com/2009/09/cow-head-barbacoa
Utterly scrumptious. Am hungry just from looking at it.
Sounds delicious - I'm lovin the print button, it makes things so easy.
Onebravegirl - If you don't have a warm setting you can do one of two things. You can either pull the crock and it's lid and place it in a warm oven or you can put it on low and check it often. You want it to pull, but not overcook.
Toxteth - The recipe was made for a 7quart crock pot. That said, there is a great deal of liquid that gets added at the end with the stock. If you cut your meat into 4 pieces instead of just two, you might be able to fit it in the smaller one. If not, you could make two batches, just use the same sauce/liquid again once you pull the meat out after the first round. (or make it in the oven in a dutch oven if you have one)
@Healingmaven~ that would have to be 4 peppers from a can of Chipolte Peppers in Adobo sauce. That will make this pretty spicy...4 cans would make it inedible....lol
This sounds delicious and very authentic. We'll definitely be making this for dinner soon! Thanks for sharing!
I have the chipolte peppers but not in a can. Can/how could I use those in this recipe? Soak in lightly salted H2O?
Maynekitty - They could be soaked in water, broth, but I would suggest making your own adobo if you don't have plans to pick up a can of peppers on your next trip to the store. Something like this: http://bit.ly/Af0B6F The adobo adds a great deal to the recipe and is for sure an essential ingredient.
I made this yesterday for a local family (mother just had a major surgery). It was a hit with their and my own family. The unique addition of cloves is certainly what put this over the top!
This looks delicious!! I'm going to a HUGE potluck Super Bowl party, and would love to make this, but since I've never had Barbacoa, I'm wondering how this would work for sliders? If this meat is good for sliders, would King's Hawaiian rolls (which we love) work or would it be better with just regular rolls? I'm so looking forward to trying this dish! Thank you!
Sounds great. I'll make plenty and freeze for a lazy day.
This is a good recipe, haven't tried it yet .This is usually made with tongue or cheek of the cow, which I've had. I am hesitant on the chipotle part.
Is there any substitute for the bay leaves? Or would it be better to just leave them out, if I don't have any? Just came from the store and couldn't bring myself to spend $6 for a tiny package of bay leaves.
NANKIE, dried bay leaves keep forever. just keep them sealed up airtight. Personally, I go through them by the hundreds - they add a distinct flavor to so many dishes. You don't taste the bay itself so much, but if it is not there you know something is missing. I buy 1/2 oz at a time from a top online spice merchant.
I have a laurel bay tree with thousands of leaves. I give them away all the time. I wish I could share them with you. My mom always used them and I've continued to do the same. They do make a difference.
Thank you, Peterz and Girlwithacurl, you've convinced me - I guess I will just have to spring for the bay leaves! Though I made a smaller version of this recipe tonight, using a bit of thyme instead of the bay leaves and it was still quite tasty!
Gwac - you gave me an idea - wonder if I can find some bay laurel trees around me? I have heard that they grow around here (Los Angeles/ Santa Monica area). D'uh - I never realized that's where bay leaves come from! Though I'd be a bit worried that they were sprayed, or city girl that I am, that I'd mistake some poisonous leaf for them!
I followed this recipe to the letter last night and this morning I have tough meat! What did I do wrong??
Nevermind! I used a 5 qt pot and had to cut my meat in two. The lower piece had tenderized and the top piece had not. I've shredded one piece and the other is back in the pot!
Is it possible to make this overnight by just setting the Slow-Cooker to the 10hr setting? I know low-and-slow is a good staple for other meats, but reading above made me nervous as I don't want the meat to be tough.
In short I want to assemble the dish the evening before and just let it run for 10-16hrs on low, so that it will be ready to serve around 4pm in the afternoon.
My meat turned out tough and dry. Will not be making again.
Nankie - Check for bay leaves in the South American spice section. They're dried spices are just as good and are usually a fraction of the price.
Hannaht - Without being in your kitchen, that's hard to say. The hardest part about slow cooker recipes is that most cookers keep their temperatures slightly different. If the meat is turning out tough, then it's possibly it cooked too quickly. There's an interesting piece on the Test Kitchen website about the different temperatures that slow cookers actually cook at.
Brian P - You can do that, though to be honest, I'd still make it the day before, let it run on warm overnight and then shred, return to the pot on warm and let it go until you're ready to serve. It won't hurt it to keep it on warm, just keep extra liquid in the cooker.
So I made this as well, and the meat was so dry. It was a great waist of a brisket. We ate it anyway, good thing I made potatoes as well.
Jpgivan - Can I ask what model slow cooker you own? Maybe I can start to pinpoint some temperature differences to help remedy this. I have made this recipe in 3 different slow cooker models and never had a failed result.
Can you buy the can of chipotle peppers at Walmart? I've never bought them before.
I cooked it in a dutch oven in my oven, 300 for 3 hours, 220 for an hour, 180 overnight. Came out very tender. a little too much vinegar taste in my opinion, but otherwise very good.
Made this over the weekend in the oven and it was fantastic. It makes the house smell wonderful for hours. Leftovers are going to be made into nachos tonight.
Mhoshaw - You sure can. It will be in a small can (like you buy mushroom pieces... that size) usually with a red or blue label depending on what brand the specific store carries.
This sounds great but I wanted to try it with chicken breasts. Anyone tried it and if so do I alter any of the ingredients?
Candie305 - You can try it with chicken breasts, the taste will come out just fine. The only thing you need to watch is the temperature. I would cook it on low to allow the maximum amount of flavor to soak into the chicken since it cooks faster than the beef does!
Way too much liquid, 2 cups max. Reduce extra cooking liquid down to 1 cup and toss with shredded meat and let sit for 10 minutes or until liquid is absorbed.
Made it for the big game and it was a hit. The sauce smells alot spicier than the meat turns out to taste, which was OK for my crowd but might be disappointing if you were looking for something with kick. Maybe less beef stock would help.
Avimom - We have been known to use the whole can of peppers at our house (but we like things extra spicy). Give it a try your next go round if this one was a bit mild!
I also had the tough meat problem. I think that my warm setting is not warm enough to break down the collagen in the meat overnight to make it nice and tender. I checked really quickly this morning and it was only at 140*. I turned it back up to high for a few hours, and it started to fall apart. I think it'll be good soon, but I'll probably stick with the oven method in the future.
Atomikhbomb - Good thinking! It's usually a matter of not being cooked long enough as opposed to being cooked too fast. The meat does this neat thing where it's done, but doesn't quite shred, and that extra time on warm does it in my slow cookers, but it must not for everyone else's models.
Came out absolutely great for me! Fell into small shreds like in the picture, and it was definitely not dry. After skimming, I poured liquid back in until it was swimming, and then put it in the fridge for the next day - it had taken all the liquid and it was moist and great. Tacos day 1, rice bowl day 2.
Came out perfect for me - blended the ingredients (the whole can of peppers and not the bay leaves) before putting in the slow cooker - split the brisket (5 pounds) in two and stacked them in the pot - put all together at 10 pm, turned on low, and took it out at 4:00 the next day. We ate it with fresh tortillas, pico and avacado - delicious! Perfect meal after a long day outside!
After adding juices from the pot to the leftovers, I saved all the rest of the juices in a glass jar and last night skimmed off the congealed fat (not much was there). I added some of the juices to a vegetable stock and added some of the leftover meat, kale, chard, mustard greens, onions, carrots, celery, cilantro and made a hearty soup! The next meal I envision to have with the leftovers is scrambling the meat with eggs and making breakfast burritos!
I will definately be making this again!
I made this on Sunday for the superbowl. I put it in my slow cooker at 9am, set it to high for 5 hours, and then left it on warm until guests arrived at 6pm. It shredded beautifully. We've been eating leftovers for the last few days (as tacos, salads, and nachos) and also have some in the freezer for later.
i would leave out the cloves just tooo much
I just made this. First of all - thank you!! It was So. Amazingly. Good.
Here's what I did, in case anyone wants my two cents for a 2 lb. brisket instead of a 5-7 lb one:
I put the following in my food processor:
1/4 red onion
3 cloves garlic
entire small can chipotle peppers in adobo sauce
1/2 head of fresh cilantro
(um, i didn't measure the spices or vinegar!)
at least the same amount of cloves you asked for in original recipe (i love them)
juice of two limes
1/4ish cup of apple cider vinegar
1 tsp. salt
Blended until pretty smooth, dumped in crock pot, added 2 lb. brisket, cut in half, laid on top of blend, added 2 cups of chicken broth, topped with 3 bay leaves.
Cooked on High for 2 hours starting at 9:30 am.
Turned to Low at 11:30 am.
Turned to Stay Warm around 12:30 or something.
Left at Stay Warm until about 4:30 pm and then shredded on rimmed baking sheet. Added a few cups of liquid to meat and let it soak in.
(My 15 month old loved it!!)
Ate it later over brown rice and my husband and I have enough left over from that original 2 lb. brisket to make a couple of more meals.
I have a big mason jar of juices left and now I'm curious as to its future uses.
Thanks again! This came out juicy and amazingly tender and perfect!
Trying this with a pork shoulder, hope it turns out okay. I may have to fry the shredded meat a tad to give it a goldend or brown color. I don't want white colored meat in the tacos. I guess I am looking to have carnitas.
You can for sure use this with a pork shoulder. Truth be told, we make the brisket and then with the juices that are left, we toss in a pork shoulder and start things all over again. It shreds perfectly, but to help give it some color, you might shred it and then toss it back in the juice for a bit to help dye it. Or add some annato to the mix since it's not big on taste, but big on color!
I am wondering if I can use 2 boneless chuck roasts instead of beef brisket??
The recipe calls for a head of garlic. The whole big thing of garlic?? How many cloves would that equal out to be??
This will be perfect for the large group I will be serving this weekend. Thanks so much for the great recipe. I think the cilantro and tomatoes on top make the dish. May offer rolls as I have a few relatives who dislike taco shells. This is why I will be needing your recipe. Enjoy!
http://frenchtwistedwoman.com/2012/02/27/rise-and-shine-companys-coming/
I'm so disappointed. I read all of the above reviews that it came out tough but ultimately listened to the author's advice. I put it in my Crock Pot brand slow cooker on HIGH and it was overcooked and tough, with parts registering 160 to 170 after only 2 1/2 hours! I immediately set it to warm and will try to salvage what's left of it, but I think I might be screwed for tomorrow night's dinner. Although I believe the author has had great success doing it her way many times, it must be because she owns a very low-power slow cooker. For most people, I would recommend cooking the brisket on LOW and checking on it with an instant-read thermometer until it reaches 140 degrees F.
So, so sad.
The barbacoa sauce itself, however, does smell quite delicious, so props to that.
I loved this recipe! I used a flank steak and it had been in my freezer for over 6 months. It turned out great! I served it as tacos the first night, but will make burritos, french dips and sandwiches with mayo and all the fix'ns. I love this recipe and will be making this for any time I want "shredded beef" recipes. Thank you for sharing.
This sounds wonderful, I have been searching for a recipe. My husband would love this, but sounds like it might be too spicy for the kids. Do you have a suggestion on how to make it more mild but just as scrumptious?
I'm making this in my Le Creuset and it's perfect. The liquid does evaporate, so you can't just ignore it for 3 hours, but it's absolutely delicious - tender and flavourful in a delicious spicy sauce.
so i made this twice, the first time came out perfectly, the second time i was very nervous because the meat was very tough. But i decided to let the meat stay in the oven, (after removing from crock pot, because i don't have a warm setting). After a few hours the meat began to become very tender, and i was eventually able to pull the meat apart. I just wanted to share my experience, because i really thought i had ruined a 20 dollar piece of meat!
Hi
would you recommend cooking/ searing the brisket beforehand? Or do you just plop it in raw?
Thanks!
After having made the carnets recipe, the amount of liquid in this one seems quite a bit. I'm using a boneless chuck roast and I assume the stock was to just cover the meat?? A little over 2 cups did that for me in my cooker, but it still seems like a lot of liquid for a slow cooker (which normally I know you don't have or want to use too much liquid). What's the rationale for so much liquid and should I remove some if I'm using a different cut of meat?
Made this for a crowd, and it was perfect. I thought it was going to be too dry, since it was a little when I tasted it as I pulled...but then I poured some of the juice over, as instructed. That made ALL the difference. I also left in a little of the fat, for safety. Maybe a teaspoon or so.
And yes, it does seem like a lot of liquid, but you can save anything you don't use.
Yum! I made this using two chuck roasts, trimmed of most of the fat. I put it on for 3 hours on high, and then 2 hours on low and then shredded it. It was perfect, not tough at all. I do agree that the clove taste is strong, but I liked it.
I have made this recipe twice, but didn't use a "whole" head of garlic. It is a delicious blend of flavors!
I'm looking forward to trying this version. I make a similar brisket, but not with latin flavors. I put it in a deep baking dish with the sauce and tightly seal it with foil - bake @ 350˚F for about 1 hr per lb. (need to check it about halfway through (your oven may run hot). Works great. I haven't tried the slow cooker for it yet.
BTW, someone said they took it out of their slow cooker crock and put it in the oven for the last cooking time. Can't you just put the crock right in the oven since it will be at a very low temp? Just don't use the plastic knobbed lid - use foil.
I use my finished brisket for soft tacos and asian stir-fry with rice noodles (the sauce makes a good base for adding asian flavors to it).
NANKIE: I buy bay leaves in the latin section of Walmart - very inexpensive.
This recipe as-is was fantastic. I think next time I will use half the cloves. I just left the beef in the slow cooker on low for 8 hours and it shredded perfectly. With the flavor it probably isn't worthwhile to spend the extra time of browning the beef, as someone asked above. I will most likely use the leftover cooking liquid in some kind of soup. Just have to think of the other ingredients to go in there - maybe lentils and rice? We will see!
Can I only use a brisket for this? I have a roast, would that work?
That's a lot of bay leaves!
I just finished making this recipe for the 3rd time. The first 2 times I made it I did a smaller brisket so I cut the sauce recipe in half and followed the directions and it came out perfectly. This time I did it as written and again it's delicious. I almost never follow a recipe. I change it according to our tastes, but I wouldn't even think about changing this. It's perfect.
I freeze the leftover liquid in icecube trays and then pop them in a baggie when they're frozen. I throw a couple cubes in beans or into some chicken in the crockpot.
I just made this, and it's delicious! When I first started shredding the beef I thought it was a little flavourless - just tasted like a regular roast beef, although it was nice and tender. So I reduced the liquid by almost half while shredding the beef, and then returned the beef and and some of the liquid to the crockpot, saving the rest in the fridge (taco soup, maybe?). Now that's it's absorbed the liquid it's awesome!
If I make this again, I think I'll make it a day in advance so it can soak up the flavourful juices before serving.
Could I use short ribs instead of brisket?
This turned out really well! I used an arm roast because that's what I had, and my husband is in love with it. I'm making it on demand for this weekend (we have 14 family members visiting!)
I made this exactly as written and it was DELICIOUS and I got raves from friends who were over for my labor day swim party. I am making it again today for tomorrows football parties and am looking forward to basking in the compliments again, which, to be honest, is what we are all really after when we entertain! Thank you for this recipe!
I made this for dinner today and it was delicious! I made way too much but that's okay - I love having leftovers. Thanks for the recipe!
Amazing! I cooked it overnight and the meat fell apart so easily. Instead of making tacos I used the meat to construct burrito bowls with brown rice, corn salsa and guacamole.
The broth that's left over in the crock pot is delicious as well (and much much spicier than the meat itself). I reheated some the next day and stirred in some coconut milk to make a quick soup.
I cooked this last night, followed recipe. I didn't have a blender to combine the adobo sauce, but meat was tender and juicy, how ever it tasted exactly like a pot roast, with just a slight spice. Was it because I didn't blend the sauce? Or am Im just expecting a more traditional barbacoa taste like at my local taqueria?
I think not blending the sauce would have to make a big difference. It would be like adding orange juice verses chopped up oranges. Mine was pretty flavorful and had a great spicy flavor.
Since posting, I've used some of the frozen liquid in a chili to add easy flavor. It was amazing.
I made this. It was just okay. Much happier with Smitten Kitchen's Southwestern Pulled Brisket.
I made this last night, and it was delicious! I did cook it on high for 4 hours and then switched it to low rather than warm. The meat fell apart, was tender and delicious. There was a lot of broth left over since we ate it with corn tortillas as the picture showed. The next time I make it, and there will be a next time, I will half the amount of cloves. Otherwise, i thought the recipe was perfect!
Oh Baby. I'll be doing this again. But I'll also half the cloves.
hi sarah - if i'm cooking this with a 3.5 quart slow cooker, are the timings the same? making this next weekend, can't wait!
I made this over the weekend with three meals planned for two:
1) Tacos
2) Burrito salad
3) Enchilada soup
I kept the liquid from the crock pot and mixed 1/2 cup with 1 cup greek yogurt for a salad dressing. HOLY SHOOT it tasted like a garden fresh cool ranch dorito! YOU HAVE TO TRY THIS!!!
I was just thinking of this recipe tonight, and here it is - must be a sign!