Description
An incredibly tender, set-it-and-forget-it slow cooker beef barbacoa that delivers deep, smoky flavor with minimal effort. Perfect for tacos, burritos, or meal prep.
Ingredients
Scale
- 3–4 pounds beef chuck roast, cut into 3–4 inch chunks
- 3–4 chipotle peppers in adobo sauce, mashed
- 1 cup strong brewed coffee (dark roast)
- 1/2 cup fresh lime juice
- 1 large white onion, quartered
- 6 cloves garlic, smashed
- 2 bay leaves
- 1 tablespoon cumin
- 1 tablespoon dried oregano (Mexican oregano preferred)
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup full-fat sour cream
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh cilantro, finely chopped
- 1/2 teaspoon salt (for crema)
- Corn tortillas, for serving
- Optional: diced onion, cilantro, avocado slices, black beans, or corn
Instructions
- Pat the chuck roast dry and trim excess hard fat. Cut into 3-4 inch chunks.
- In a bowl, mash the chipotle peppers and whisk in the adobo sauce, brewed coffee, lime juice, cumin, oregano, smoked paprika, salt, and pepper to create a smooth paste.
- Place beef chunks in the slow cooker. Pour the adobo sauce mixture over the meat, add the quartered onion and smashed garlic, and toss to coat. Place bay leaves on top.
- Cover and cook on LOW for 8 hours or HIGH for 4-5 hours. Do not open the lid during cooking.
- Remove beef to a bowl. Discard onion pieces and bay leaves. Shred beef using two forks.
- In a small bowl, whisk together sour cream, lime juice, chopped cilantro, and salt to make the lime crema.
- Return shredded beef to the slow cooker and ladle some cooking juices back over it. Stir to combine and let sit on WARM for 10 minutes.
- Serve in warm tortillas topped with lime crema, diced onion, cilantro, and avocado.
Notes
Do not skip the coffee; it adds depth without tasting like coffee. Use fresh lime juice for best flavor. Shred the beef rather than dicing it for authentic texture. The lime crema should be added to the tacos, not cooked in the slow cooker, to prevent curdling. For a thicker sauce, mix 1 tablespoon cornstarch with 1 tablespoon water and stir in during the last 30 minutes of cooking.
- Prep Time: 10 minutes
- Cook Time: 8 hours
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: Tacos with lime crem
- Calories: 350
- Sodium: 400
- Fat: 22
- Carbohydrates: 5
- Fiber: 1
- Protein: 30
Keywords: slow cooker, beef barbacoa, mexican tacos, chuck roast, chipotle, meal prep, easy dinner, gluten-free