Slow Cooker Chipotle Beef Barbacoa

PaleoGluten Free

Gotta love Pinterest!  If I’m ever searching for a little inspiration or just a straight up recipe I usually go to Pinterest and … voila meal! I would say the “satisfaction rate” on the recipes is probably 80/20.

As you probably know, my husband and I love anything with a little heat to it. Which is why when I saw this Beef Barbacoa recipe I knew that it was going to be a winner right off the bat. Although, I will admit that I am sometimes hesitate  with slow cooker recipes because for whatever reason they either don’t come out the right way or lack flavoring. This one was not lacking any punch, that is for sure! Another added bonus, I “made” this at 5pm (a.k.a. through all the ingredients in the slow cooker) and it finished at 8am the next morning. Um…. LOVE!!!!

On a side note, after I put this in the crock pot my husband and I sat down to catch up on some of our saved DVR shows. For those of you who don’t have kids, that’s what you do after the baby goes down. Apparently I have short term memory loss, because in the middle of the show I started to smell this amazing aroma coming from the kitchen and I thought to myself “Wow, those panini’s I made for dinner tonight are still smelling up the house.” The smell kept getting stronger and then I started getting really confused. Normally a post dinner smell goes away, it doesn’t get stronger? What is going on? So… I decided to mosey into the kitchen to see if I forgot to put something away… nope… it was the crock pot. All that to say… I thought women were just joking around when they said pregnancy affects your brain and gives you memory loss…. NOPE.

So where’s the “JOY” in this healthy recipe? It takes 15 minutes to put it together. I woke up to the house smelling delicious and knew that dinner was ready for that night! No better feeling.

To get started, Lightly blend together chipotle peppers, adobe sauce, cilantro, red onion, garlic, ground clove, salt, lime juice, and cider vinegar. Pour mixture on the bottom of  slow cooker. Place the brisket on top of this mixture. Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.

Slow Cooker Chipotle Beef Barbacoa 2

Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours. (Or cook on HIGH for 5 -5.5 hours)

I made mine at 5pm the day before, it finished cooking at 9:30pm and then I let it sit on WARM overnight. It let the meat to soak in all of its goodness and made it super tender which means it was really easy to shred. (Use two forks to shred)

Slow Cooker Beef Barbacoa 4

Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.

Serve with corn tortillas, limes, avocado, and tomatoes.

Slow Cooker Beef Barbacoa 3

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Slow Cooker Chipotle Beef Barbacoa #slowcooker #beefrecipes

Slow Cooker Chipotle Beef Barbacoa

  • Author: Krista
  • Prep Time: 15 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 mins
  • Yield: 30 tacos
  • Category: Beef, Crock Pot

Ingredients

  • 4 chipotle peppers (from a can)
  • 2 T. of adobo sauce from chipotle pepper can
  • 1 bunch cilantro, chopped
  • 1 red onion, peeled and cut into large chunks
  • 1 whole head of garlic, peeled and cloves smashed
  • 5 dry bay leaves
  • 2 tsp. ground cloves
  • 1 T. kosher salt
  • Juice of 4 limes
  • 1/2 cup cider vinegar
  • 5 pounds beef brisket
  • 4 cups beef or chicken stock

Instructions

  1. Lightly blend together chipotle peppers, adobe sauce, cilantro, red onion, garlic, ground clove, salt, lime juice, and cider vinegar. Pour mixture on the bottom of slow cooker. Place the brisket on top of this mixture. Add stock to cover the meat and place bay leaves on top. Use tongs to move the meat around gently to combine everything and put the lid on.
  2. Cook on HIGH for 4 hours. Once finished, turn crock pot to WARM and let sit for 6 to 8 hours. (Or cook on HIGH for 5 -5.5 hours)
  3. I made mine at 5pm the day before, it finished cooking at 9:30pm and then I let it sit on WARM overnight. It let the meat to soak in all of its goodness and made it super tender which means it was really easy to shred. (Use two forks to shred)
  4. Place shredded beef in large bowl and ladle cooking liquid over the top a few scoops at a time. You want the meat to hold the liquid but not swim in it.
  5. Serve with corn tortillas, limes, avocado, and tomatoes.

Notes

(Recipe from TheKitchn)

 

Hey There

Krista
Hi! I'm the recipe developer and food photographer behind all these easy healthy recipes! I love food, Jesus, morning lattes, and am obsessed with fantasy football! { more }
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6 Responses
    1. It is so yummy… I must admit sometimes I need to “slow my roll” on using the chipotle pepper because I love the flavor of it! 🙂 Thanks for pinning!

  1. Oh my goodness. You have my mouth watering with this delicious food and beautiful photography! We LOVE mexican food over here so these are definitely getting pinned right now!!!

    1. haha.. well don’t drool on the keyboard… I don’t think thats good for your computer. 🙂 Thanks so much for the sweet comments Shari! We love Mexican food over here too, I hope you and the fam enjoy it! 🙂

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