How to Make Crockpot Barbacoa Beef
Step #1: Set a sauté pan over medium heat and add the chilies and garlic. Toast until fragrant, about 5 minutes. Add 1 ½ cups broth to the pan and turn off the heat. Let the chilies soak and the broth cool for 10 minutes. Transfer to the bowl of a blender along with the oregano, cumin, coriander, and salt. Purée. The beef barbacoa recipe is known for its rich, smoky taste and is often used as a filling for tacos, enchiladas, burritos, and other Mexican cuisine staples. The slow-cooking method allows the meat to absorb the spices fully, resulting in a delicious meal. Step #2: Return the pan to the stove, add 2 tablespoons of vegetable oil, and set over medium-high heat. Once the oil is shimmering, place the chuck roast in the pan and sear for 1 minute on each side. Remove from pan and place in the crock of a slow cooker. Step #3: Add the sliced onion to the hot pan and sauté until golden, 8-10 minutes. Add the extra ½ cup of chicken broth to the pan and use a wooden spoon to scrape up any brown bits stuck to the bottom. Transfer the onions to the slow cooker. Step #4: Pour the puréed chili pepper mixture on top of the beef and onions. Set the slow cooker to low and cook for 8-10 hours, until fork tender. Step #5: Remove the beef from the cooker and shred beef with a fork. Skim the fat from the liquid in the slow cooker and discard, then toss the remaining juices with the shredded meat. To reheat, thaw in the refrigerator overnight if frozen, then warm in a saucepan over medium heat or in a microwave-safe dish, adding a splash of broth or water to keep it moist.
