This barbacoa is slow cooked to perfection with a blend of warming spices and melts in your mouth – ready for any Mexican-inspired dish you’re craving!
Barbacoa is a Mexican dish that is often served with corn tortillas and guacamole. This recipe is made in the slow cooker to keep things simple and infuse the meat with spices. You’ll end up with a super flavorful dinner that makes for delicious leftovers as well!
We often enjoy this over salad or with Paleo tortillas. The blogs, stupideasypaleo.com and zenbellyblog.com provide delicious recipes for Paleo tortillas.
INGREDIENTS
5 dried chipotle peppers, rehydrated
1 cup strained tomatoes
1/4 cup apple cider vinegar
1/2 cup onion, chopped
4 cloves garlic
2 tablespoons honey
1 tablespoon sea salt
1 teaspoon cumin
1/2 teaspoon cinnamon
1/4 teaspoon allspice
1/8 teaspoon ground cloves
1 teaspoon oregano
2 teaspoons fish sauce
1/2 cup broth
1/4 cup liquid from rehydrating peppers
3 to 4 lbs. chuck roast, cut into 3 to 4 large chunks
2 bay leaves
INSTRUCTIONS
1) Rehydrate the peppers by covering them with hot water for 30 minutes. Reserve the water.
2) In a food processor, combine all of the ingredients, except for the bay leaves and the chuck roast. Blend
until all the ingredients are well combined.
3) Place the chuck roast in the slow cooker. Add the bay leaves.
4) Pour the sauce over the roast.
5) Cook on low for 8 hours or until the meat pulls apart easily.
6) Use a slotted spoon to remove the meat from the slow cooker.
7) Adjust salt and pepper to taste.
8) Serve and enjoy!
Want more slow cooker dinners? Check out these recipes!
Slow Cooker Lemon Garlic Roast Chicken
Slow Cooker Picadillo
Slow Cooker Macadamia Chicken Pesto
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Mexican Inspired Chicken Soup
This Mexican take on chicken soup is so delicious that it becomes difficult to enjoy chicken soup any other way!
Prep Time20 minutes
Equipment
Ingredients
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon sea salt
- 1/2 teaspoon fresh black pepper
- 2 lbs. skinless boneless, chicken thighs, cut into 1.5 inch chunks
- 1 onion thickly sliced
- 4 cloves garlic minced
- 2 medium zucchinis chopped
- 2 carrots chopped
- 1 bell pepper chopped
- 2 medium carrots chopped
- 1 tablespoon tomato paste
- 5 cups chicken broth preferably homemade
- 2 cups salsa preferably a simple tomato salsa
Optional Garnishes
- cilantro
- jalapeno
- green onion
- lime
- avocado
Instructions
-
Combine the coriander, cumin, chili powder, salt and pepper. Toss the chicken with the spices. When the chicken is well coated, move it to the slow cooker.
-
Add the onion, garlic, zucchinis, bell pepper, carrots, tomato paste, chicken broth and salsa.
-
Cook on low for 4 to 6 hours, or until chicken is cooked through.
-
Adjust salt and pepper to taste.
-
Top with garnishes of your choice and serve!
Notes:
Links to my favorites: tomato paste, tomato salsa
