Description
A hearty, flavorful slow cooker beef barbacoa recipe that requires minimal effort. Tender, shredded beef is cooked low and slow with a rich chile sauce and served with a tangy lime crema.
Ingredients
Scale
- 3–4 pounds beef chuck roast, cut into large chunks
- 1 cup orange juice
- 4–5 dried guajillo chiles, stems and seeds removed
- 2 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce
- 6 cloves garlic, peeled
- 1 medium white onion, quartered
- 2 dried bay leaves
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 1 tablespoon salt (divided)
- 1 teaspoon black pepper
- 1 cup sour cream
- 2 tablespoons fresh lime juice
- 1 teaspoon lime zest
- ½ teaspoon salt (for crema)
- Corn or flour tortillas, for serving
- Optional: 1 can drained black beans or corn
Instructions
- Rehydrate the dried guajillo chiles in hot water for 15 minutes, then drain well.
- In a blender, combine rehydrated chiles, chipotle peppers, adobo sauce, garlic, quartered onion, orange juice, cumin, oregano, and half the salt. Blend until smooth.
- Pat the beef chuck roast dry and season generously with remaining salt and pepper. Optionally sear in a hot skillet for 2-3 minutes per side for extra flavor.
- Place beef in the slow cooker and pour the chile sauce over it. Add bay leaves. Ensure beef is mostly submerged in liquid.
- Cook on low for 8 hours until beef is fork-tender. (High heat for 4-5 hours works but yields less tender results).
- Remove bay leaves. Transfer beef to a bowl and shred using two forks. Discard large fat pieces.
- Return shredded beef to the slow cooker and stir in cooking juices. Let sit on warm/low for 15-20 minutes to absorb flavors.
- While beef rests, whisk together sour cream, lime juice, lime zest, and ½ teaspoon salt to make the lime crema. Refrigerate until serving.
- Warm tortillas in a dry skillet or over a gas flame.
- Assemble tacos with shredded beef, lime crema, and desired toppings like cilantro, onion, and lime wedges.
Notes
For best results, use a fatty cut like chuck roast. Do not skip rehydrating the dried chiles. The lime crema should be made fresh as it does not freeze well. Leftovers freeze well for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos per serving
- Calories: 380
- Sugar: 6
- Sodium: 450
- Fat: 18
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 4
- Protein: 35
Keywords: slow cooker, beef barbacoa, tacos, lime crema, mexican food, easy dinner, meal prep, chuck roast, chile sauce