Description
An easy, dump-and-go slow cooker recipe for tender, smoky shredded beef barbacoa. Served with a homemade cilantro lime crema, this Mexican-inspired dish is perfect for busy weeknights and meal prep.
Ingredients
- 3–4 pounds beef chuck roast, cut into 2–3 inch chunks
- 1 cup beef broth (low-sodium)
- ½ cup orange juice (freshly squeezed)
- ¼ cup lime juice (fresh)
- 2–3 chipotle peppers in adobo sauce, chopped (plus 3 tablespoons sauce)
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 4 cloves garlic, minced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup sour cream (full-fat)
- ¼ cup mayonnaise
- ½ cup fresh cilantro, packed
- 1 lime (zested and juiced)
- ¼ teaspoon salt (for crema)
- Corn or flour tortillas, for serving
Instructions
- Trim large pieces of fat from the chuck roast, leaving some for moisture. Cut the roast into 2-3 inch chunks and place them in the bottom of a 6-quart slow cooker.
- In a small bowl, whisk together beef broth, orange juice, lime juice, minced garlic, chopped chipotle peppers, adobo sauce, cumin, oregano, salt, and pepper.
- Pour the marinade mixture over the beef in the slow cooker. Ensure the beef is mostly submerged in the liquid; add a splash more broth if needed. Stir gently to coat.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours, until the beef is fork-tender and shreds easily.
- Remove the lid and use two forks to shred the beef directly in the pot. Discard any large pieces of fat or connective tissue. Drain excess liquid if desired, but leave enough to keep the beef moist.
- While the beef cooks, make the cilantro lime crema: In a blender or food processor, combine sour cream, mayonnaise, fresh cilantro, lime zest, lime juice, and salt. Blend until smooth.
- Warm tortillas in a dry skillet over medium-high heat for 30-60 seconds per side until pliable and slightly charred.
- Serve the shredded beef in warm tortillas with toppings and drizzle generously with the cilantro lime crema.
Notes
[‘For deeper flavor, sear the beef chunks in a hot skillet before adding to the slow cooker.’, ‘Adjust heat level by varying the number of chipotle peppers used (1 for mild, 3 for hot).’, ‘Save the leftover cooking broth to use as a base for soups or rice.’, ‘Shred the beef while it is still hot for easiest handling.’, ‘The cilantro lime crema does not freeze well; make it fresh or store in the fridge for up to 2 days.’, ‘Beef freezes well for up to 3 months. Thaw in fridge and reheat gently with a splash of broth.’]
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 1 taco with shredded
- Calories: 450
- Sugar: 4
- Sodium: 600
- Fat: 22
- Saturated Fat: 8
- Carbohydrates: 25
- Fiber: 2
- Protein: 35
Keywords: slow cooker, barbacoa, beef tacos, mexican recipe, easy dinner, meal prep, chuck roast, chipotle, cilantro lime crema