Slow Cooker Barbacoa

Chef's Notes

NUTRITION



Makes 6 Servings


Amount Per Serving:








Calories 560 (64% from fat)
 


Total Fat 40g
61%


   Saturated Fat 16g
80%


Cholesterol 211mg
70%


Sodium 770mg
32%


Net Carb 3g
 


Total Carb 4g
1%


   Dietary Fiber 1g
4%


   Sugars 1g
 


Protein 44g
 








Vitamin A 0% · Vitamin C 6% · Calcium 6% · Iron 26%




PHOTOS












NOTES & TIPS(1) Beef Cut. Barbacoa is often prepared using beef cheeks in the U.S., but I typically use chuck roast for convenience. Other popular roast cuts for slow cooking include brisket and round. Select a cut that has less exterior fat as that will be trimmed off. Since the meat is slow cooked until shreddable, any roast or steak cut will work — just use a total of 3 to 4 pounds of boneless beef. If your beef has a bone, remove it while cutting the beef into chunks in Step 1.
(2) Chipotles. These are smoked and dried jalapeños canned in a spicy adobo sauce. I use 3 chipotles and any adobo sauce sticking to them. You can find chipotles in the same aisle as canned peppers and enchilada sauces in U.S. supermarkets.
(3) Cutting Beef. By cutting the beef into 2-inch chunks instead of leaving it whole, the meat will be better seasoned. The beef chunks will lay flat along the bottom of the slow cooker, ensuring even cooking.
(4) Blender. I use a Nutribullet pitcher blender, but a food processor will work too.
(5) Large Pan. I use a nonstick sauté pan. Either 10 or 12 inches wide will work — the larger the pan, the faster the sear. No oil or greasing of the pan is needed.
(6) Remaining Liquid. The drippings left over in the slow cooker are very flavorful and contain rendered fat from the beef. If you want your beef on the drier side, combine the beef with just enough liquid to moisten it. If you want a saucier beef, you might want to use all of the available liquid. I prefer to not waste any of it so I generally use all of the liquid, and if the beef looks too wet, I boil it down in a saucepan until thickened.
(7) Serving. A 3-pound chuck roast yields 6 servings, and a 4-pound one yields 8 servings. Serve barbacoa beef with toppings like tomato salsa, salsa verde, pico de gallo, diced red onions, sour cream, guacamole, and/or chopped fresh cilantro. Wrap it in low carb tortillas to make burritos or enchiladas, or serve with Mexican cauliflower rice in a bowl. Barbacoa leftovers can be stored in an airtight container in the refrigerator for up to 3 days, and reheated in the microwave or in a skillet on the stovetop.