Barbacoa Beef (Tacos, Quesadillas, Bowls)
- Total Time: 24 minute
- Yield: 8 1x
Tender, juicy, melt-in-your-mouth beef barbacoa is loaded with flavor and tastes almost like a Mexican shredded pot roast. Layer it in warm, homemade tortillas with all your favorite toppings for a crave-worthy dinner.
- 2 pounds chuck roast
- 1 medium onion (about 2 cups)
- 2 tablespoons minced garlic
- 2 tablespoons lime juice
- 3 tablespoons tomato paste
- 1/2 cup water or beef broth
- 1 teaspoon chili powder
- 1 & 1/2 teaspoons cumin
- 2 teaspoons dried oregano
- 1 teaspoon Himalayan pink salt
- 1/2 teaspoon black pepper
- Mix all dry rub ingredients in a small bowl; set aside.
- In a slow cooker, combine onion, garlic, lime juice, tomato paste, water (or broth) and 1 & 1/2 teaspoons of prepared dry rub. Stir to combine.
- Trim visible sections of fat from roast. Evenly sprinkle the remaining seasoning onto the roast, sit bowl aside and rub seasoning in. Place roast into the slow cooker. Cover and cook on low for 8-10 hours (or high for 5-6 hours), until your beef is tender enough to shred easily.
- Shred your beef directly in the slow cooker or, if you prefer, remove it and shred it into bite-sized pieces. Transfer it back into the slow cooker and stir meat and juices together until completely incorporated.
Always check for FfL-friendly ingredients.
We recommend organic ingredients when feasible.
For crispy barbacoa: In the broiler: Turn broiler on high and line a baking sheet with parchment paper. Spoon shredded meat onto the baking sheet (don’t crowd the meat). Place baking sheet on the top rack of the oven and broil for 7-10 minutes, until the meat is crispy and brown (keep a close watch so it doesn’t burn).
- Prep Time: 15 min
- Cook Time: 6 to 8 hrs
- Category: Recipes
- Method: Prep Now, Cook Later, Slow Cooker, Too Easy