Over here at Parker’s Plate, we’re continuing our month-long celebration of Georgia (and National) Beef Month with a homemade beef barbacoa recipe. This is easy to make in the slow cooker—it’s SO flavorful and delicious!
I love the versatility of shredded beef like this, since you can not only make perfect tostadas, but you can stuff into a burrito, a taco, a quesadilla, or top on salad.
Add some seasonal fruit for a refreshing salsa and some queso fresco for that briny, creamy bite that balances out the heat! Check out my IG video on all the sexy things you can do with the leftovers, too!
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| Prep Time | 20 minutes |
| Cook Time | 6-8 hours on low in crockpot |
| Servings |
people
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Ingredients
- 2 pounds chuck
- 4 cloves garlic
- 1 Tb cumin
- 1 Tb oregano
- 1 Tb ancho chile pepper
- 1 tsp cloves
- 4 Tb chipotle adobo sauce
- 1 stick cinnamon
- 1/2 c beef broth
- salt and pepper
- Optional tostada shells
- Optional Queso Fresco
- Optional seasonal fruit
- Optional cilantro
- Optional chopped jalapenos
Ingredients
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Rate this recipe!
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Instructions
- Cut up the chuck into bitesize pieces. Place in a pan, sprinkle with salt and pepper, and sauté.
- Place the seared beef in the crockpot. Add garlic, cumin, oregano, ancho Chile pepper, cloves, chipotle adobo sauce, cinnamon, and beef broth. Cook on low for 6-8 hours.
- Use finished beef in whatever dish you would like—burritos, quesadillas, salad, anything! Here, we have it placed on tostada shells. Add some seasonal fruit for a refreshing salsa and some queso fresco for that briny, creamy bite that balances out the heat!
