Step 1: Prepare the Meat
- Season the beef chunks with salt and pepper on all sides.
- Heat a large skillet over medium-high heat. Sear the beef on all sides until browned (about 2–3 minutes per side). This step is optional but adds extra flavor.
Step 2: Make the Sauce
- In a blender or food processor, combine the garlic, chipotle peppers, adobo sauce, cumin, oregano, ground cloves, smoked paprika, chili powder, apple cider vinegar, and beef broth. Blend until smooth.
Step 3: Assemble in the Slow Cooker
- Place the seared beef chunks into the slow cooker.
- Pour the blended sauce over the beef.
- Add the onions, bay leaves, and lime juice.
- Cover and cook on low for 8–10 hours or high for 4–6 hours, until the beef is tender and falls apart easily.
Step 4: Shred the Beef
- Once the beef is fully cooked, remove the bay leaves and use two forks to shred the beef directly in the slow cooker.
- Mix the shredded beef with the sauce to coat it thoroughly.
To Serve
- Taco Style: Fill warm tortillas with shredded barbacoa. Top with cilantro, diced onion, queso fresco, and a squeeze of lime.
- Burrito Bowls: Serve barbacoa over rice with black beans, corn, guacamole, and salsa.
- Salads: Use the shredded beef as a protein for a fresh salad with mixed greens, avocado, and a tangy dressing.
Tips for Success
- Meat Choice: While beef chuck is traditional, you can also use brisket or beef cheeks for an even richer flavor.
- Spice Level: Adjust the chipotle peppers and adobo sauce to your preferred level of heat.
- Make Ahead: Barbacoa can be made a day in advance. The flavors deepen as it sits. Reheat gently in the slow cooker or on the stovetop.
- Freezing: This dish freezes well. Store in an airtight container for up to 3 months.
Conclusion
This slow cooker barbacoa is tender, juicy, and packed with bold, smoky flavors. It’s incredibly versatile and perfect for any Mexican-inspired meal. Whether you’re hosting a family dinner or prepping for a weeknight meal, this recipe is sure to impress. Buen provecho!