Mexican Barbacoa Recipe
Learn how to make shredded beef barbacoa in a slow cooker for a savory, spicy, sweet protein that’s fall-apart tender and unbelievably juicy!
Ingredients
Instructions
Sear the beef, optional
This step is optional but will add a nice caramelized flavor to the beef - heat 2 Tbsp olive oil in the bottom of a pan (or on the saute function of the instant pot). Sear each piece of the beef until golden brown on both sides, about 1 - 2 minutes per side.
Cook the beef
Add all ingredients, except the bay leaves, to a slow cooker. Toss well to coat the beef in the juices and seasonings.
Place the bay leaves on top and slow cook on low for 6 - 8 hours or on high for 4 - 6 hours. The beef is done when it’s tender enough to be pulled apart with a fork.
Trim the fat off the cooked beef and shred with a fork and toss well with the juices.
Serve the barbacoa with tongs in tacos, in enchiladas, in quesadillas, on top of nachos, etc.
Nutrition
- Serving Size
- 1 serving
- Calories
- 342 kcal
- Carbohydrate Content
- 4 g
- Protein Content
- 35 g
- Fat Content
- 21 g
- Saturated Fat Content
- 9 g
- Trans Fat Content
- 1 g
- Cholesterol Content
- 125 mg
- Sodium Content
- 419 mg
- Fiber Content
- 1 g
- Sugar Content
- 2 g
- Unsaturated Fat Content
- 13 g