Spicy Crockpot Barbacoa

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Main Dish

Rich and Spicy Crockpot Barbacoa Recipe: Traditional Caribbean Beef Barbacoa made in the crockpot! Served with warm tortillas and lime wedges!

Barbacoa Beef

Bring on the Barbacoa!

There are dishes we make that come and go with very little impact. Then there are dishes we eat that strike us so intensely we think about them for days following. Some are so dynamic, we think about a single meal with reverence, for years.

Barbacoa Beef is one of those life-altering dishes for me.

It’s earthy, ultra spicy, dripping with saucy goodness, and as decadent as a meaty dish gets.

What Is Barbacoa?

Contrary to popular belief, barbacoa is not originally a Mexican dish.

It originated in the Caribbean islands and became so popular it spread across the mainland. The way we see it on menus today, served with corn tortillas, onions, and cilantro, shows the progression of beef barbacoa from a roasted island recipe to a saucy Mexican taco filling.

However, modern beef barbacoa still incorporates Caribbean island spices for that deep earthy flavor that makes this dish a standout!

Beef Barbacoa Recipe Ingredients

Today we’re making my Slow Cooker Barbacoa Recipe, which takes much less effort than stovetop and oven methods. So gather up these ingredients, and let’s get cookin’.

Beef Chuck Roast – The star of the recipe. Yet it needs a lot of flavorings and seasonings before it becomes barbacoa.

Chile “Water”

Dried “New Mexico” Chiles – Or slightly less spicy anaheim pepper.
Chipotle Chiles – Canned in adobo sauce. This makes for a smoky, tangy, slightly sweet, but intensely spicy experience.
Onion – For depth of flavor.
Garlic – Garlic to compliment the other flavors.
Apple Cider Vinegar – This offers a tangy note for balance.
Brown Sugar – To balance out the heat.

Barbacoa Seasonings

Bay Leaves – A deep herbal flavor.
Ground Cumin – Earthy, nutty, and smoky.
Dried Oregano – Slightly bitter to compliment the spice.
Ground Allspice – Strong and spicy. This is an iconic Caribbean flavor.
Cinnamon – Usually used in baking, but in this case, it helps balance the whole meaty dish.
Salt and Ground Black Pepper – Perfectly enhances all other flavors.

How To Make Barbacoa

In a large pot or bowl, soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top.
Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.

See The (Printable) Recipe Card Below For How To Make This Barbacoa Recipe. Enjoy!

To Serve Barbacoa

Spoon the shredded beef barbacoa onto two-layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.

Spice Warning

P.S. Slow Cooker Barbacoa is spicy.

The tortillas and toppings help neutralize the flavor a bit, but if you are sensitive to spicy heat, try making it with only 1-2 chipotle peppers.

Crockpot Barbacoa – Better with Time

This Slow Cooker Barbacoa Recipe is one of those recipes that is better with time.

With so many chiles and spices, the flavor only improves and deepens over time. My Slow Cooker Barbacoa Recipe tastes amazing on day one, but is nearly a religious experience on day 3 or 4.

Start it in the morning and let it simmer all day long. Better yet, start it two or three days before you plan to serve it. Complete the recipe, and chill the shredded barbacoa until you are ready to serve it. Then rewarm the barbacoa in the slow cooker and serve.

Frequently Asked Questions

How Long Does This Last In The Fridge?

This recipe can last in the fridge for 4 to 5 days if stored properly in an airtight container.

Can I Freeze This Beef Recipe?

This recipe freezes exceptionally well. Once it is all the way cooked, cool the barbacoa down until you can safely handle it. Freeze in individual portions by using a muffin tin. This way, you can thaw it quickly and in small portions.

Add some liquid overtop each muffin tin section to help it freeze into one solid piece. Once frozen, pop them out of the muffin tin and transfer them to a freezer bag.

Is It Possible To Use A Different Pepper?

Yes it is! You can use any pepper that you want. If you want something with less heat, Anaheim peppers are great!

More Meaty Recipes!

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