Sunday Slow Cooker: Shredded Beef Barbacoa

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221 CALORIES 6g CARBS 6g FAT 34g PROTEIN
3
Freestyle™ SmartPoints™ New!
(3 Old SmartPoints™)
(5 PointsPlus®)

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.

The Recipe
Sunday Slow Cooker: Shredded Beef Barbacoa

Sunday Slow Cooker: Shredded Beef Barbacoa

Adapted from seriouseats.com
PREP TIME: 30 Min
COOK TIME: 8 Hours
TOTAL TIME: 8 Hours, 30 Min
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Ingredients

US METRICS
  • 1 U dried guajillo pepper, seeds and stem removed
  • 2 U dried ancho chili pepper, seeds and stem removed
  • 2 cups low sodium chicken broth
  • 1 tsp vegetable oil
  • 1 cup onion
  • 4 U garlic cloves
  • 1/8 cup canned chipotle peppers in adobo sauce
  • 1 tsp cumin
  • 1 tsp allspice
  • 1 tsp oregano
  • 1 cup apple cider vinegar
  • 1 tsp soy sauce (Magi or fish sauce )
  • 2.5 lbs lean beef eye round roast
  • 1 U bay leaf
  • Salt and pepper

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Instructions

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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.

Nutritional Facts
Serving Size: 2/3 cup (261g)
Amount Per Serving
Calories 221
Calories from Fat 54
% Daily Value *
Total Fat 6g
9%
Saturated Fat 2g
9%
Monounsaturated Fat 0g
0%
Polyunsaturated Fat 0g
0%
Cholesterol 85mg
28%
Sodium 162mg
7%
Total Carbohydrate 6g
2%
Dietary Fiber 2g
5%
Sugars 1g
Protein 34g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

The Nutritional Values provided are estimates only and may vary based on the preparation method.

† SmartPoints™ and PointsPlus® calculated by Slender Kitchen; Not endorsed by Weight Watchers International, Inc.
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