Sunday Slow Cooker: Shredded Beef Barbacoa - Slender Kitchen
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Sunday Slow Cooker: Shredded Beef Barbacoa

By Kristen Mccaffrey
  
adapted from: seriouseats.com
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228
Calories 
6g
Carbs 
7g
Fat 
33g
Protein 
3
Weight Watchers® SmartPoints™
(6 PointsPlus®)

Recipes Content

Recipe

Before you start in on this recipe, a bit of a warning. The preparation is a little bit of an undertaking but completely worth it in my opinion and easier than it appears. This recipe is an adaptation of a Chipotle Barbacoa copycat recipe from Serious Eats and is probably the best version of barbacoa I have ever made at home. It’s spicy, rich, smokey everything you want in a traditional barbacoa. I usually double the recipe and freeze the leftovers for later since it makes the perfect quick lunch or dinner. Give it a try if you love traditional Mexican flavors. Can’t find the ingredients or want something a bit easier? Try this simpler and very tasty crockpot barbacoa.

Prep Time

Sunday Slow Cooker: Shredded Beef Barbacoa

7
Prep Time: 
Cook Time: 
Total Time: 

Ingredients

8
  • 1 U dried New Mexico chile, seeds and stem removed
  • 1 U ancho or pasilla chile, seeds and stem removed
  • 1 U chile negro, seeds and stem removed
  • 2 cup nonfat chicken broth
  • 1 tsp vegetable oil
  • 1 cup small onion
  • 4 U garlic cloves
  • 2 U canned chipotle chilis and 2 tsbp adobo sauce
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 tsp oregano
  • 1 cup apple cider vinegar
  • 1 tsp soy sauce, Magi, or fish sauce
  • 2 1/2 lb lean beef round or brisket (like Laura's Lean beef)
  • 1 U bay leaf
  • 1 U Kosher salt

Nutritional Facts

Serving Size: 
2/3 cup (261g)
Amount Per Serving
Calories 228
Calories from Fat 63
% Daily Value *
Total Fat 7g
12%
Saturated Fat 3g
14%
Monounsaturated Fat 4g
0%
Polyunsaturated Fat 1g
0%
Cholesterol 95mg
32%
Sodium 504mg
22%
Total Carbohydrate 6g
2%
Dietary Fiber 1g
3%
Sugars 2g
Protein 33g

Directions

  1. Bring a medium pot to medium heat and toast the dried chiles for about 3 minutes until they begin to brown. Add the two cups of chicken broth and bring to a boil. Immediately turn the heat down to low and let cook for 15 minutes until completely tender.
  2. Meanwhile add the vegetable oil to a saute pan over medium high heat. Add the onion and cook for about 10 minutes until they soften and begin to brown. Add the garlic, chipotles, adobo sauce, cumin, allspice, and oregano and cook for another 2 minutes. Finally add the apple cider vinegar and soy sauce. Scrape everything off the bottom of the pan and turn off the heat.
  3. Add the cooked dried chiles and the broth to a blender. Add the onion mixture. Blend until smooth.
  4. Add the beef to the crockpot and season liberally with salt and pepper. Add the barbacoa salsa from the blender. Cook for 6-8 hours in the slow cooker. Take the lid off the crockpot for the last 30 minutes and shred the beef so that they beef can absorb the sauce and it can reduce.
  5. Add the beef to the crockpot and season liberally with salt and pepper. Add the barbacoa salsa from the blender. Cook for 6-8 hours in the slow cooker. Take the lid off the crockpot for the last 30 minutes and shred the beef so that they beef can absorb the sauce and it can reduce.
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† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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