21+ Easy 2 Quart Crockpot Barbacoa Recipes
I used to think slow cooking was only for big families, but my 2-quart crockpot changed everything. It’s the perfect size for making small, flavorful meals without wasting ingredients.
I remember struggling to cook just the right amount—too much, and I’d get tired of leftovers, too little, and I’d be back in the kitchen again.
With this little crockpot, I can make just enough barbacoa for a few perfect meals.
What I love most is how effortless it is. Toss in a few ingredients, set it, and go about my day. By dinner, my kitchen smells incredible, and the meat is melt-in-your-mouth tender—just like my Jerk Pork or Wild Game Duck recipes.
If you’re cooking for yourself, a partner, or just want to prep easy, no-fuss meals, this is for you. Whether you’re a busy parent, a home cook craving authentic flavors, or someone who just loves good food, you’ll love these barbacoa recipes as much as I do.
Why Choose a 2-Quart Crockpot for Barbacoa?
A 2-quart crockpot is ideal for small households, couples, or when you’re making a dish for yourself. It’s compact, energy-efficient, and ensures that your food cooks evenly. Unlike larger slow cookers, this size prevents waste and helps you perfect portion control.
Barbacoa is traditionally slow-cooked to achieve its deep, rich flavors, making the crockpot an excellent choice. Let me share why these recipes are a must-try.
Classic Beef Barbacoa
This is my go-to recipe for an easy, flavorful barbacoa that’s perfect for tacos or bowls. The tender beef is infused with smoky and tangy flavors that remind me of a traditional Mexican taqueria.
- Serve: 4
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into large chunks
- 2 chipotle peppers in adobo sauce, minced
- 3 cloves garlic, minced
- 1 small onion, diced
- 1 tsp cumin
- 1 tsp dried oregano
- 1/2 tsp smoked paprika
- 1/4 cup fresh lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions:
- Place the beef chunks in the crockpot and season with salt, pepper, cumin, oregano, and smoked paprika.
- Add the minced garlic, onion, and chipotle peppers. Pour in the lime juice, apple cider vinegar, and beef broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender and easily shredded.
- Once cooked, shred the beef using two forks and mix it back into the juices for extra flavor.
- Serve hot in tacos, burritos, or alongside rice and beans.
Note: For an extra smoky flavor, add a pinch of ground ancho chili powder.
Barbacoa Chicken
If you’re looking for a lighter option, this chicken barbacoa is perfect. It’s juicy, flavorful, and incredibly easy to make.
- Serve: 4
- Prep Time: 10 minutes
- Cook Time: 5-7 hours (Low) / 3-4 hours (High)
- Total Time: 5-7 hours 10 minutes
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup orange juice
- 1/2 cup chicken broth
- Salt and pepper to taste
Instructions:
- Place the chicken thighs in the crockpot and season with salt, pepper, chili powder, cumin, and smoked paprika.
- Add the garlic, onion, lime juice, orange juice, and chicken broth.
- Cover and cook on Low for 5-7 hours or High for 3-4 hours.
- Shred the chicken directly in the crockpot using two forks and mix it well with the sauce.
- Serve in tacos, over salads, or in a burrito bowl.
Note: For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
Lamb Barbacoa
Lamb barbacoa is a show-stopper for special occasions. The rich, tender meat pairs beautifully with the smoky and tangy marinade.
- Serve: 4
- Prep Time: 20 minutes
- Cook Time: 7-8 hours (Low) / 4-5 hours (High)
- Total Time: 7-8 hours 20 minutes
Ingredients:
- 2 lbs lamb shoulder, cut into chunks
- 1 tsp ground coriander
- 1 tsp cumin
- 1/2 tsp cinnamon
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 tbsp chipotle paste
- 1/4 cup lime juice
- 1/4 cup white vinegar
- 1/2 cup chicken or beef broth
- Salt and pepper to taste
Instructions:
- Season the lamb chunks with salt, pepper, cumin, coriander, and cinnamon. Place them in the crockpot.
- Add the garlic, onion, chipotle paste, lime juice, vinegar, and broth. Mix well to coat the lamb evenly.
- Cover and cook on Low for 7-8 hours or High for 4-5 hours until the lamb is tender and pulls apart easily.
- Shred the lamb with two forks, ensuring it absorbs the flavorful juices.
- Serve with warm tortillas, salsa, and fresh cilantro.
Note: If you prefer a milder flavor, reduce the amount of chipotle paste.
Barbacoa Pork
Pork barbacoa is a versatile and flavorful option that works perfectly in tacos, sliders, or even served over rice. The slow-cooked pork becomes tender, juicy, and infused with rich spices.
- Serve: 4-6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs pork shoulder (or pork butt), trimmed and cut into chunks
- 2 cloves garlic, minced
- 1 small onion, diced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/2 tsp dried oregano
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1/2 cup chicken broth
- 2 tbsp chipotle peppers in adobo sauce, minced
- Salt and pepper to taste
Instructions:
- Season the pork chunks with salt, pepper, cumin, smoked paprika, and oregano. Place in the crockpot.
- Add garlic, onion, lime juice, apple cider vinegar, and chicken broth. Stir in the chipotle peppers.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the pork is fork-tender.
- Shred the pork with two forks and mix it into the juices for extra flavor.
- Serve with tortillas, coleslaw, or as a filling for burrito bowls.
Note: For a slightly sweeter profile, add 1 tablespoon of honey to the marinade.
Vegan Jackfruit Barbacoa
For plant-based eaters, jackfruit barbacoa is an excellent substitute. It’s hearty, flavorful, and perfectly mimics the texture of shredded meat.
- Serve: 3-4
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (Low) / 2-3 hours (High)
- Total Time: 4-6 hours 10 minutes
Ingredients:
- 2 cans (20 oz) young green jackfruit in water, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp cumin
- 1/2 tsp dried oregano
- 1/4 cup lime juice
- 1/4 cup vegetable broth
- 2 tbsp chipotle peppers in adobo sauce, minced
- Salt and pepper to taste
Instructions:
- Break apart the jackfruit chunks with your hands or a fork and remove any seeds. Place in the crockpot.
- Add onion, garlic, smoked paprika, chili powder, cumin, and oregano. Pour in the lime juice, vegetable broth, and chipotle peppers. Mix well.
- Cover and cook on Low for 4-6 hours or High for 2-3 hours, stirring occasionally.
- Use a fork to shred the jackfruit and mix it with the sauce.
- Serve in tacos, bowls, or over a bed of lettuce for a light option.
Note: Adding a splash of liquid smoke enhances the flavor.
Slow Cooker Barbacoa Meatballs
This recipe puts a fun twist on traditional barbacoa by using meatballs. They’re perfect for parties or family dinners and pair beautifully with rice or pasta.
- Serve: 4-5
- Prep Time: 20 minutes
- Cook Time: 4-6 hours (Low) / 2-3 hours (High)
- Total Time: 4-6 hours 20 minutes
Ingredients:
- 1 lb ground beef or turkey
- 1/2 cup breadcrumbs
- 1 egg
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/2 tsp oregano
- 1/4 cup fresh cilantro, chopped
- 2 cups barbacoa sauce (see note below)
Instructions:
- In a bowl, combine ground meat, breadcrumbs, egg, garlic, cumin, smoked paprika, oregano, and cilantro. Mix well.
- Form the mixture into small meatballs and place them in the crockpot.
- Pour the barbacoa sauce over the meatballs, ensuring they’re fully coated.
- Cover and cook on Low for 4-6 hours or High for 2-3 hours until the meatballs are cooked through.
- Serve with rice, pasta, or crusty bread for a hearty meal.
Note: You can make a quick barbacoa sauce by blending chipotle peppers in adobo, garlic, lime juice, and chicken broth.
Barbacoa Sweet Potato Bowls
This recipe combines tender barbacoa with roasted sweet potatoes for a hearty and healthy meal that’s naturally gluten-free and packed with flavor.
- Serve: 4
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 2 chipotle peppers in adobo sauce, minced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 2 large sweet potatoes, cubed and roasted
- Salt and pepper to taste
Instructions:
- Season the beef chunks with salt, pepper, cumin, and smoked paprika. Place in the crockpot with onion, garlic, chipotle peppers, lime juice, vinegar, and broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender.
- While the beef cooks, roast sweet potatoes at 400°F for 25-30 minutes, tossing occasionally, until golden.
- Shred the beef in the crockpot and mix it into the juices.
- Serve the shredded barbacoa over roasted sweet potatoes and garnish with fresh cilantro.
Note: For added crunch, top with a handful of tortilla strips or sliced radishes.
Spicy Barbacoa Nachos
These barbacoa nachos are the ultimate comfort food! Crispy tortilla chips are loaded with tender barbacoa, melted cheese, and your favorite toppings. Perfect for game nights or family gatherings.
- Serve: 4
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 10 minutes
Ingredients:
- 1.5 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- Tortilla chips
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Toppings: diced tomatoes, jalapeños, sour cream, guacamole, and fresh cilantro
Instructions:
- Place the beef chunks in the crockpot. Add onion, garlic, chipotle peppers, lime juice, apple cider vinegar, and beef broth. Season with cumin and smoked paprika.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender and easily shredded.
- Shred the beef in the crockpot and mix it with the juices.
- Spread tortilla chips on a baking sheet. Top with shredded barbacoa and cheese.
- Bake at 375°F for 8-10 minutes, or until the cheese is melted.
- Add your favorite toppings and serve immediately.
Note: For an extra kick, sprinkle crushed red pepper flakes over the nachos before baking.
Easy Barbacoa Quesadillas
These cheesy barbacoa quesadillas are quick to make and packed with flavor. They’re crispy on the outside and gooey on the inside, perfect for lunch or dinner.
- Serve: 4
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 10 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 2 chipotle peppers in adobo sauce, minced
- 1 small onion, diced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 8 large flour tortillas
- 2 cups shredded cheese (cheddar or mozzarella)
- Butter or oil for cooking
Instructions:
- Place the beef chunks in the crockpot and season with cumin, smoked paprika, salt, and pepper. Add onion, chipotle peppers, lime juice, vinegar, and beef broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until tender. Shred the beef and mix it into the juices.
- Heat a skillet over medium heat and lightly butter one side of a tortilla.
- Place the tortilla butter-side down on the skillet. Add shredded barbacoa and cheese to one half, then fold it over.
- Cook until golden brown, flipping once, about 2-3 minutes per side.
- Repeat with remaining tortillas and serve with sour cream or salsa.
Note: Swap flour tortillas for corn tortillas if you prefer a gluten-free option.
Barbacoa Stuffed Bell Peppers
This recipe takes tender barbacoa and stuffs it into roasted bell peppers for a healthy and colorful meal. It’s perfect for meal prep or a dinner that impresses guests.
- Serve: 4
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 1.5 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 4 large bell peppers (any color), tops removed and seeds scooped out
- 1 cup cooked rice
- 1 cup shredded cheese (optional)
Instructions:
- In the crockpot, combine beef, onion, garlic, chipotle peppers, lime juice, vinegar, beef broth, cumin, and a pinch of salt. Cook on Low for 6-8 hours or High for 4-5 hours.
- Once the beef is tender, shred it and mix it back into the juices.
- Preheat your oven to 375°F.
- Mix the shredded barbacoa with the cooked rice. Stuff each bell pepper with the mixture and place them in a baking dish.
- Top with shredded cheese if desired and bake for 20-25 minutes, or until the peppers are tender.
- Serve hot, garnished with cilantro or a dollop of sour cream.
Note: You can substitute quinoa or cauliflower rice for a low-carb option.
Slow Cooker Barbacoa Chili
This hearty chili takes barbacoa to a whole new level. It’s rich, smoky, and packed with beans and veggies—perfect for a cold day.
- Serve: 6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 1.5 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 tsp chili powder
- 1 can (15 oz) diced tomatoes
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) kidney beans, rinsed and drained
- 1 cup beef broth
- 1 cup frozen corn (optional)
Instructions:
- Place the beef, onion, garlic, chipotle peppers, cumin, smoked paprika, and chili powder in the crockpot. Add diced tomatoes, beans, and broth. Stir to combine.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender.
- Shred the beef in the crockpot and mix it with the chili. Add the frozen corn in the last 30 minutes of cooking if using.
- Serve hot with shredded cheese, sour cream, or fresh cilantro.
Note: For an extra spicy chili, add diced jalapeños or crushed red pepper flakes.
Barbacoa Beef Tacos
These barbacoa beef tacos are a family favorite! They’re simple, flavorful, and perfect for taco night. The beef is so tender, and the toppings make them even more delicious.
- Serve: 4
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 10 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- Corn or flour tortillas
- Toppings: diced onions, cilantro, lime wedges, salsa, and sour cream
Instructions:
- Season the beef chunks with salt, pepper, cumin, smoked paprika, and oregano. Place them in the crockpot along with onion, garlic, chipotle peppers, lime juice, apple cider vinegar, and beef broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is fork-tender.
- Shred the beef in the crockpot and mix it with the juices.
- Warm the tortillas on a skillet and fill them with the shredded barbacoa.
- Top with diced onions, cilantro, lime wedges, salsa, and sour cream.
Note: You can use soft flour tortillas or crunchy taco shells for a different texture.
Barbacoa Beef Burrito Bowls
This recipe is perfect for a satisfying and customizable meal. Barbacoa beef, rice, beans, and your favorite toppings all come together in one hearty bowl.
- Serve: 4
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 1 cup cooked rice (white, brown, or cauliflower rice)
- 1 can (15 oz) black beans, rinsed and drained
- Toppings: shredded cheese, guacamole, sour cream, salsa, jalapeños, cilantro
Instructions:
- Place the beef chunks in the crockpot with onion, garlic, chipotle peppers, lime juice, apple cider vinegar, cumin, smoked paprika, and beef broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender.
- Shred the beef and mix it with the cooking juices.
- Assemble the bowls by layering rice, black beans, and barbacoa beef.
- Top with cheese, guacamole, sour cream, salsa, jalapeños, and fresh cilantro.
Note: For a healthier option, you can substitute rice with quinoa or skip the cheese.
Barbacoa Beef Enchiladas
These barbacoa beef enchiladas are full of flavor, with tender barbacoa wrapped in soft tortillas and smothered in enchilada sauce. They’re perfect for a family dinner.
- Serve: 4-6
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 20 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 8-10 corn tortillas
- 2 cups enchilada sauce (red or green)
- 2 cups shredded cheese (cheddar or Mexican blend)
Instructions:
- Place the beef, onion, garlic, chipotle peppers, lime juice, apple cider vinegar, cumin, smoked paprika, and beef broth in the crockpot.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours.
- Once the beef is tender, shred it and mix it with the juices.
- Preheat the oven to 375°F.
- Warm the tortillas and fill them with the shredded barbacoa. Roll them up and place them in a baking dish.
- Pour the enchilada sauce over the tortillas and top with shredded cheese.
- Bake for 20-25 minutes until the cheese is melted and bubbly.
Note: You can add sautéed vegetables like bell peppers or onions for extra flavor.
Barbacoa Beef Sliders
These mini barbacoa sliders are perfect for parties or a quick dinner. The tender beef pairs beautifully with soft buns and your favorite slider toppings.
- Serve: 6-8
- Prep Time: 10 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 10 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- Slider buns
- Toppings: sliced cheese, pickles, coleslaw, barbecue sauce
Instructions:
- Place beef chunks in the crockpot. Add onion, garlic, chipotle peppers, lime juice, apple cider vinegar, cumin, smoked paprika, and beef broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours.
- Shred the beef in the crockpot and mix it with the juices.
- Assemble sliders by placing the shredded barbacoa on buns and topping with cheese, pickles, coleslaw, or barbecue sauce.
Note: These sliders are perfect for game days or parties—serve with chips or a fresh salad on the side.
Barbacoa Beef and Potato Casserole
This barbacoa beef and potato casserole is a comforting, hearty meal that’s perfect for busy weeknights. It combines tender barbacoa, creamy potatoes, and melted cheese for a dish the whole family will love.
- Serve: 6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 4 large russet potatoes, peeled and sliced
- 2 cups shredded cheese (cheddar or Monterey Jack)
- Salt and pepper to taste
Instructions:
- In the crockpot, combine the beef, onion, garlic, chipotle peppers, lime juice, apple cider vinegar, cumin, smoked paprika, and beef broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is fork-tender.
- In the last 30 minutes of cooking, layer the sliced potatoes over the beef and cover with the lid.
- Once the potatoes are tender, remove the beef and potatoes and shred the beef.
- Return the shredded beef to the crockpot and mix well with the potatoes.
- Top with shredded cheese, cover, and cook for another 10 minutes until the cheese is melted.
Note: You can add sautéed onions or bell peppers for extra flavor.
Barbacoa Beef and Black Bean Soup
This barbacoa beef and black bean soup is the perfect meal to warm you up on a chilly evening. It’s full of rich flavors from the tender beef and smoky chipotle peppers.
- Serve: 6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1 can (15 oz) black beans, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1/2 cup beef broth
- 1 cup frozen corn (optional)
- 1 tbsp lime juice
- Fresh cilantro for garnish
Instructions:
- Place the beef, onion, garlic, chipotle peppers, cumin, smoked paprika, black beans, diced tomatoes, and beef broth in the crockpot.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender.
- Shred the beef in the crockpot and mix with the soup.
- Add the frozen corn and lime juice and cook for another 15-20 minutes.
- Serve with fresh cilantro on top.
Note: You can add avocado slices for extra creaminess or a dollop of sour cream.
Barbacoa Beef Sweet Potato Tacos
These barbacoa beef sweet potato tacos are a delicious twist on the traditional taco. The sweetness of the roasted potatoes pairs perfectly with the rich barbacoa.
- Serve: 4
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 20 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 2 large sweet potatoes, peeled and diced
- Corn or flour tortillas
- Toppings: diced onions, cilantro, sour cream, salsa
Instructions:
- Place the beef in the crockpot along with onion, garlic, chipotle peppers, lime juice, apple cider vinegar, cumin, smoked paprika, and beef broth.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender.
- While the beef is cooking, roast the sweet potatoes. Preheat the oven to 400°F and toss diced sweet potatoes with olive oil, salt, and pepper. Roast for 25-30 minutes until tender.
- Shred the beef and mix it with the juices.
- Assemble the tacos by filling the tortillas with barbacoa and roasted sweet potatoes.
- Top with diced onions, cilantro, sour cream, and salsa.
Note: You can substitute the sweet potatoes with roasted butternut squash for a similar flavor profile.
Barbacoa Beef Stir-Fry
Barbacoa beef stir-fry is a fun and quick way to enjoy your crockpot beef. It’s filled with vibrant veggies and has a smoky flavor from the barbacoa.
- Serve: 4
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs beef chuck roast, cut into chunks
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp cumin
- 1/2 tsp smoked paprika
- 1/4 cup lime juice
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 1 cup bell peppers, thinly sliced
- 1 cup zucchini, sliced
- 1/2 cup soy sauce
- 1 tbsp honey
- Cooked rice for serving
Instructions:
- Place beef, onion, garlic, chipotle peppers, lime juice, apple cider vinegar, cumin, smoked paprika, and beef broth in the crockpot.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender.
- Shred the beef and set aside.
- In a large skillet, heat a little oil over medium heat. Add bell peppers and zucchini and cook for 4-5 minutes.
- Add shredded beef to the skillet along with soy sauce and honey. Stir well and cook for another 3-4 minutes.
- Serve the stir-fry over rice.
Note: For extra crunch, add some chopped peanuts or cashews as a topping.
Beef Barbacoa
This classic beef barbacoa is slow-cooked to perfection, with tender beef infused with smoky, spicy flavors from chipotle peppers and spices. It’s perfect for tacos, burritos, or even just served over rice.
- Serve: 6
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 15 minutes
Ingredients:
- 2 lbs beef chuck roast
- 1 onion, diced
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1 cup beef broth
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
- Place the beef chuck roast in the crockpot. Add onion, garlic, chipotle peppers, cumin, paprika, apple cider vinegar, lime juice, and beef broth.
- Season with salt and pepper.
- Cover and cook on Low for 6-8 hours or High for 4-5 hours until the beef is fork-tender.
- Shred the beef with two forks and stir it into the cooking juices.
- Garnish with fresh cilantro and serve in tacos, burritos, or over rice.
Note: This barbacoa can be stored in the fridge for up to 3 days or frozen for up to 3 months.
Grilled Cheese Beef Barbacoa Sandwich
This Grilled Cheese Beef Barbacoa Sandwich combines the rich flavors of barbacoa with the melt-in-your-mouth goodness of a classic grilled cheese. It’s a comfort food dish everyone will crave.
- Serve: 4
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
Ingredients:
- 2 cups beef barbacoa (from the recipe above)
- 8 slices of bread (preferably sourdough or Texas toast)
- 2 cups shredded cheddar cheese (or your favorite cheese)
- 2 tbsp butter
- 1 tbsp olive oil
Instructions:
- Spread butter on one side of each slice of bread.
- Heat olive oil in a large skillet over medium heat.
- Place two slices of bread, buttered side down, in the skillet.
- Add a layer of shredded cheese on top of the bread, followed by a generous portion of the beef barbacoa.
- Top with another slice of bread, buttered side up.
- Grill until the bread is golden brown and the cheese has melted, about 3-4 minutes per side.
- Remove from the skillet, slice in half, and serve hot.
Note: Feel free to add pickles, jalapeños, or even avocado for extra flavor!
Mexican Barbacoa
Mexican Barbacoa is a savory, slow-cooked beef dish traditionally made with a blend of chilies, spices, and herbs. This recipe brings the authentic flavors of Mexico straight to your home with minimal effort.
- Serve: 6
- Prep Time: 20 minutes
- Cook Time: 6-8 hours (Low) / 4-5 hours (High)
- Total Time: 6-8 hours 20 minutes
Ingredients:
- 2 lbs beef chuck roast or brisket
- 1 onion, chopped
- 4 cloves garlic, minced
- 3 dried guajillo chilies, seeds removed
- 2 dried ancho chilies, seeds removed
- 1 tsp ground cumin
- 1/2 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 2 bay leaves
- Salt and pepper to taste
Instructions:
- Soak the dried chilies in hot water for 10-15 minutes until soft.
- In a blender or food processor, blend the soaked chilies, garlic, onion, cumin, cloves, cinnamon, apple cider vinegar, and beef broth into a smooth paste.
- Season the beef roast with salt and pepper and place it in the crockpot.
- Pour the chili paste over the beef, add the bay leaves, and cover the crockpot.
- Cook on Low for 6-8 hours or High for 4-5 hours until the beef is tender and easily shreds.
- Shred the beef with two forks and stir into the cooking juices.
- Serve in tacos, burritos, or over rice, and garnish with fresh cilantro.
Note: This barbacoa is perfect for a traditional Mexican meal or to use in a variety of dishes like tacos, quesadillas, or tamales.
