recipe barbacoa slow cooker
The Best recipe barbacoa slow cooker
I love how barbacoa feels like a little celebration, even if it’s just for the family. The spices—cumin, oregano, garlic—make it smell like something warm and homey, and the broth is so hearty, it’s almost like a soup but with meat. My kids swear by it because it’s filling, and the way the beef breaks down makes it super easy to eat, even for picky eaters. Plus, it’s got a little something for everyone: the meat is rich but not greasy, and the spices add depth without being overpowering. It’s a dish that’s perfect for busy days because you can prep ahead—marinate the meat overnight, chop the veggies, and then just cook it in the morning. And when you serve it, it’s always a hit, whether it’s for a game night, a holiday gathering, or just a regular weeknight meal. It’s that kind of dish that makes you feel good about what you’re serving.
Slow Cooker Barbacoa with Homemade Dough
A comforting, slow-cooked barbacoa that blends tender beef with smoky tomato sauce, served with a soft, pillowy dough. Perfect for family gatherings or a cozy weeknight meal.
🥘Ingredients
- 3 lbs beef chuck roast, cut into 1-inch cubes
- 1 large onion, chopped
- 4 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 (14.5 oz) can diced tomatoes
- 1 (6 oz) can tomato paste
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 2 cups beef broth
- 1 cup water
- 1 bay leaf
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp baking powder
- ½ tsp garlic powder
- ½ cup warm water
👨🍳Directions
-
1
In a large bowl, combine beef, onion, garlic, cumin, smoked paprika, oregano, salt, and pepper. Mix well. -
2
In the slow cooker, combine the beef mixture, crushed tomatoes, tomato sauce, diced tomatoes, tomato paste, beef broth, water, and bay leaf. Stir to mix evenly. -
3
Cook on low for 6 hours or until beef is tender and sauce has thickened. Stir occasionally. -
4
Remove the bay leaf. Adjust seasoning if needed. -
1
In a bowl, mix flour, salt, baking powder, and garlic powder. -
2
Gradually add warm water while stirring until a soft dough forms. Knead lightly for 1 minute. -
3
Divide dough into 8 equal pieces and roll each into a ball. Place in a bowl, cover with plastic wrap, and refrigerate for at least 1 hour.
🔧Equipment
- Slow cooker
- Mixing bowls
- Knife and cutting board
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Tips
- For extra flavor, add a pinch of cinnamon or a dash of hot sauce to the sauce mixture.
- If the dough is too sticky, add a little more flour. If too dry, add a splash more warm water.
- Serve with warm tortillas and a side of pickled red onions.
Faq
- {“question”:”Can I use ground beef instead of beef chuck?”,”answer”:”Yes, but the texture will be different. Ground beef will cook faster and may not be as tender.”}
- {“question”:”How do I store leftovers?”,”answer”:”Store in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.”}
Watch Video Of How Slow Cooker Barbacoa with Homemade Dough Works
❓ Frequently Asked Questions About Slow Cooker Barbacoa with Dough
How long should I cook the barbacoa in the slow cooker?
Cook the barbacoa on low for 6–8 hours or on high for 4–5 hours until the meat is tender and the flavors meld deeply. Check the meat after 4 hours—it should easily pull apart with a fork.
Can I make barbacoa ahead of time?
Yes, this recipe is perfect for meal prep. Assemble the slow cooker ingredients, cover, and cook as directed. Let it cool, then store in an airtight container in the fridge for up to 5 days. Reheat gently in the slow cooker on low for 1–2 hours before serving.
What if I don’t have a slow cooker?
No problem! Use a Dutch oven or heavy pot. Cook on low for 6–7 hours or high for 4–5 hours, stirring occasionally. For extra tenderness, add a splash of water or broth to prevent drying out.
How do I adjust the spice level if I prefer milder heat?
Reduce the amount of cayenne pepper or omit it entirely. If using adobo sauce, choose a milder brand or mix in a little extra cumin and oregano to balance the heat. Taste as you go—start with half the recipe if you’re sensitive to spice.
Can I use beef chuck instead of brisket?
Yes, beef chuck works well, but it may be slightly tougher. Trim excess fat, then cook as directed. For best results, marinate it in the barbacoa sauce for 1–2 hours before slow cooking to tenderize it further.
