Barbacoa Beef (Slow Cooker)

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Slow cooker barbacoa beef is a tasty and easy meal you can make at home. It’s perfect for tacos, burritos, or burrito bowls. This recipe takes only 10 minutes to prep and cooks for 8 hours, giving you tender, flavorful meat with little effort.

The beef soaks up a blend of spices, chipotle peppers, and lime juice as it cooks. When it’s done, you’ll have juicy, fall-apart meat that’s full of smoky, savory flavors. You can serve it right away or save it for meals throughout the week.

Exact Ingredients List

Here’s what you’ll need to make this tasty barbacoa beef:

• 4 pounds beef chuck roast, trimmed and cut into 2-inch chunks
• 4 cloves garlic, minced
• 3-4 chipotle peppers in adobo sauce, chopped
• 1 (4-ounce) can diced green chiles
• 1 small white onion, finely chopped
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 3 bay leaves
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons kosher salt
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon ground cloves
• 3/4 cup beef broth

You’ll love how these ingredients come together to create a rich, smoky flavor. The beef chuck roast becomes so tender after slow cooking. The chipotle peppers add a nice kick, while the lime juice gives a zesty freshness.

Don’t forget to grab some extras for serving, like tortillas, cilantro, diced onions, and lime wedges. These will take your barbacoa to the next level!

Instructions

Put the beef chunks in your slow cooker. Add garlic, chipotle peppers, green chiles, and onion. Pour in lime juice, vinegar, and beef broth.

Sprinkle in cumin, oregano, salt, pepper, and cloves. Toss in the bay leaves. Gently mix everything together.

Cover and cook on low for 8-9 hours or high for 4-5 hours. You’ll know it’s done when the beef falls apart easily.

Take out the bay leaves. Move the meat to a cutting board with tongs. Shred it using two forks.

Put the shredded beef back in the slow cooker. Mix it with the cooking juices. Let it sit for 10-15 minutes to soak up the flavors.

Serve your barbacoa beef with tongs or a slotted spoon. It’s great in tacos, burritos, or quesadillas. You can add cilantro, onions, and lime if you like.

Remember to trim the fat from your beef before cooking. This helps make the dish tastier and healthier.

Possible Substitutes List

Want to switch things up? Here are some tasty swaps you can try in your barbacoa beef recipe:

• Meat: Instead of chuck roast, you can use brisket or short ribs.

• Peppers: No chipotle peppers? Try smoked paprika or ancho chili powder.

• Onion: Red onion or shallots work great too.

• Lime juice: Lemon juice or orange juice can add a nice citrus kick.

• Vinegar: Try red wine vinegar or white vinegar if you’re out of apple cider vinegar.

• Broth: Chicken or vegetable broth can replace beef broth.

For a different flavor, you might want to add:

• A splash of worcestershire sauce
• A tablespoon of brown sugar
• A teaspoon of cinnamon

Remember, cooking is all about having fun and making the recipe your own. Feel free to play around with these substitutes to find your perfect barbacoa blend!

How To Make It Diabetes-Friendly

To make this barbacoa beef recipe more diabetes-friendly, you can try a few simple tweaks. Start by using a leaner cut of beef, like top round or sirloin tip, instead of chuck roast. This will help reduce the fat content.

Cut back on the salt to 1 teaspoon instead of 2. You can add more herbs and spices to boost flavor without extra sodium. Try adding 1 teaspoon of smoked paprika for a nice smoky taste.

Serve your barbacoa in lettuce wraps or on a bed of cauliflower rice instead of tortillas or regular rice. This lowers the carb count significantly.

For toppings, stick to low-carb options like:

• Diced avocado
• Sliced radishes
• Chopped cilantro
• A dollop of Greek yogurt instead of sour cream

When eating, pay attention to portion sizes. Aim for about 3-4 ounces of meat per serving. Fill the rest of your plate with non-starchy veggies to keep you full without spiking blood sugar.

Remember to check with your doctor or dietitian about how this recipe fits into your meal plan. They can give you personalized advice on managing diabetes through diet.

Tips, Tricks & Storing

For the best barbacoa beef, trim excess fat from the chuck roast before cooking. This helps reduce greasiness in the final dish.

You can adjust the spice level by adding more or fewer chipotle peppers. Start with less if you’re unsure – you can always add more heat later.

Try browning the beef chunks before adding them to the slow cooker. This extra step adds deeper flavor to your barbacoa.

Don’t skip the lime juice! It adds brightness and helps tenderize the meat.

Let the shredded beef soak in the juices for at least 10 minutes before serving. This makes it extra flavorful and juicy.

Store leftover barbacoa in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to keep it moist.

You can freeze barbacoa for up to 3 months. Thaw overnight in the fridge before reheating.

Try serving your barbacoa with:

• Warm corn tortillas
• Cilantro lime rice
• Black beans
• Queso fresco
• Sliced avocado
• Pico de gallo

The possibilities are endless! Get creative with your barbacoa meals.