Slow Cooker Mexican Barbacoa


3 lbs beef shoulder or round roast, cut into 2 inch chunks
1 cinnamon stick
1 tbs cumin seeds
3 tsp Mexican oregano
2 tsp ground coffee
1 tsp allspice berries
2 tbs kosher salt
4 dried ancho chili peppers, stems and seeds removed
3 cups beef stock
1 onion, chopped
6-8 cloves garlic, chopped
1 (6 oz) can tomato paste
1/4 cup red wine vinegar
12 soft flour and or corn tortillas
2 limes cut into wedges
optional toppings
sour cream, finely shredded cheddar cheese, julienne radishes, chopped fresh cilantro, sliced avocado, pico de gallo or finely sliced lettuce
  • In a heavy skillet toast cinnamon, allspice, cumin, oregano and coffee over medium heat until fragrant, about 1 minute.
  • Cool add salt and grind in a spice grinder to a fine powder.
  • Season the beef all over with spice blend.
  • Cover tightly with plastic or put in a zip lock bag and refrigerate overnight.
  • Put dried peppers in a pot with 3 cups beef stock over medium- high heat.
  • Bring to a boil, cook 5 minutes, turn off heat and cover with a lid.
  • In a slow cooker combine beef, onion, garlic, tomato paste, vinegar and chili peppers with stock.
  • Cook on high for 2 hours, then on low for 5 hours or until fork tender.
  • When beef is cook enough to handle, hand shred,
  • Put cooking liquid and vegetable mixture in a food processor or blender and puree until smooth, then combine with shredded beef.
  • Serve with warm soft flour and or corn tortillas, lime wedges and optional ingredients.




15 min


7 min


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