Savor the Flavor: Slow Cooker Beef Barbacoa Recipe

Posted On April 12, 2023

Hi foodies! Are you ready to embark on a taste bud adventure? Join me as we head up north to Mexico to explore the mouthwatering world of beef barbacoa. With our slow cooker method, you can easily prepare this traditional dish without any hassle.

Barbacoa Beyond Lamb: Exploring the Different Varieties in Northern Mexico

When you think of barbacoa, you might immediately imagine the famous lamb dish steamed underground with maguey leaves. But did you know that in Northern Mexico, there are many other variations of this beloved dish?

In Sinaloa and Sonora, they make barbacoa with marinated beef in a chili adobo, slow-cooked with potatoes and carrots, much like an American pot roast.

Another delicious type of barbacoa is barbacoa blanca, also known as cabeza in some regions. This dish is made with beef cheek and/or tongue, and it doesn’t rely on any chilies but instead features aromatic garlic and onions, as well as spices like coriander seeds and cumin.

Adaptation Without Losing Tradition

At first, some people were taken aback when I shared my recipe for barbacoa blanca on instagram, as it wasn’t the steamed version they were expecting. However, as we learned earlier, different regions in Mexico have their own versions and names for this dish.

My recipe is an adaptation of traditional barbacoa blanca that uses a combination of beef chuck roast and beef shank for tender, juicy meat that melts in your mouth. The broth creates a delicious consomé that will keep you coming back for more. It’s like a fusion of the adobo barbacoa from Sinaloa and Sonora with the traditional barbacoa blanca ingredients.

How to Make Barbacoa Blanca

Best of all, my slow cooker method makes this dish perfect for busy weeknights. You can easily get it started in the morning before heading out for the day and come home to a delicious dinner waiting for you. So why not take a culinary adventure to Northern Mexico and try our flavorful and tender barbacoa? Let’s get started!

Ingredients:

• 2.5 lbs beef chuck roast
• 4 lbs beef shank
• 1 Onion, sliced into rings
• 1 garlic head
• 1/2 tbsp thyme
• 1/2 tbsp Mexican oregano (preferred) or regular oregano
• 1/4 tsp cumin seeds
• 1/2 tsp coriander seeds
• 1/2 tsp black pepper seeds
• 2 cloves
• 7-8 avocado leaves
• 7-8 bay leaves
• 1 tbsp chicken bouillon
• 6-8 cups water
• Salt to taste

Note: To create the spice blend, grind the thyme, Mexican oregano (or regular oregano), cumin seeds, coriander seeds, black pepper seeds, and cloves using a mortar and pestle or a spice grinder.

Instructions:

1. (Optional) Parboil the beef shank to remove as much impurities as possible.
2. Salt the beef chuck roast and beef shank and place a layer of meat in your crockpot.
3. Add half of the onion rings, garlic cloves, avocado leaves, and bay leaves on top of the meat.
4. Add half of the spice blend made with the thyme, Mexican oregano, cumin seeds, coriander seeds, black pepper seeds, and cloves.
5. Repeat by adding a second layer of meat, salt, onion, garlic, avocado leaves, bay leaves, and spices.
6. Add the chicken bouillon and enough water to cover the meat.
7. Cook on low for 8 hours or on high for 4 hours.
8. Once cooked, skim any impurities from the broth and adjust salt levels to taste.
9. Serve the tender beef barbacoa on tacos with consomé on the side.

Note: You can also make the spice blend ahead of time and store it in an airtight container for future use. Additionally, to reduce the impurities in the broth, you can parboil the beef shank before adding it to the crockpot. This step is recommended because it is difficult to skim impurities from the broth while cooking in a crockpot. Although you may still need to skim the broth after cooking, parboiling will help minimize impurities.