Slow Cooker Barbacoa Meat
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Slow-cooked Mexican beef barbacoa that becomes extremely tender with complex spiced flavors. Versatile meat for tacos, burritos, nachos, or salads. Makes a large batch perfect for crowds.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1 (3-5 lb) beef chuck roast (trimmed of excess fat, cut into 8-10 pieces)
- 1 tablespoon vegetable oil
- 1/2 cup mild red enchilada sauce ((use 10 oz. can if making my enchiladas recipe))
- 2 4 oz. cans MILD chopped green chiles
- 2 chipotles in adobo sauce (more or less to taste) (minced (approx. 2 tablespoons)**)
- 2 tablespoons lime juice
- 2 tablespoons apple cider vinegar
- 2 tablespoons brown sugar
- 1 tablespoon Worchestershire
- 1-3 teaspoons liquid smoke ((depending on how "smoky" you like it))
- 1 TBS EACH ground cumin, dried oregano
- 2 teaspoons salt
- 1 tsp EACH garlic powder, onion powder
- 1/2 tsp EACH chili powder, smoked paprika
- 1/4 tsp EACH ground cloves, ground cinnamon
- 2 bay leaves
At a glance
PER SERVING · TIME 190M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 3h
- Sodium
- 1050mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 733mg
- Calcium
- 37mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.