• Prep Time: 15 minutes
  • Cooking Time: 4+ hours
  • Serves: 12

Slow Cooker Barbacoa

  • Recipe Submitted by on

 Ingredients List

  • 4 pound beef chuck roast
  • 4 dried “New Mexico” chiles (Anaheim)
  • 3-5 chipotle chiles, canned in adobo sauce
  • 1 sweet onion, peeled and quartered
  • 7 garlic cloves peeled
  • 5 tablespoons apple cider vinegar
  • 3 tablespoons brown sugar
  • 3 bay leaves
  • 1 tablespoon ground cumin
  • 1 tablespoon salt
  • 4 teaspoons dried oregano
  • 2 teaspoon ground allspice (or cloves)
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cinnamon
  • 48 corn tortillas
  • Garnishes: lime wedges, chopped cilantro, diced red onion


Soak the dried chiles in 2 cups of boiling water. Place a small dish over the top to help keep the chiles submerged. Soak for 10 minutes, until tender. Carefully remove the stems and seeds. Reserve the chile water.
Place the softened chiles, chipotle chiles, onion, garlic, vinegar, and brown sugar in the blender. Pour the chile water over the top. Puree until smooth.
Place the chuck roast in a large slow cooker. Add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon. Pour the chile puree over the top. Cover the slow cooker and turn on high for 4-6 hours, or on low for 8-12 hours.
Once the roast is fork-tender. Shred the beef into the chile sauce. Cover and keep warm until ready to eat.
To serve: Spoon beef barbacoa onto two layered corn tortillas. Top with diced onions and cilantro and serve with a lime wedge.

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