Slow Cooker Beef Barbacoa Recipe

Barbacoa is a Mexican dish with beef, lamb, or goat, that is slow-cooked until tender. The word "barbacoa" stems from the Taino word "barabicu", referring to a cooking method where meat is cooked over an open fire or in a pit. Traditionally, barbacoa is wrapped in agave leaves and cooked in a hole over hot coal. This cooking process results in meat that is smoky, juicy, and infused with the flavors of the leaves and spices.

In South Texas, Sunday barbacoa is traditionally barbacoa de cabeza, made from a whole beef head, with the tender cheek meat being the most prized part. In central Mexico, barbacoa de borrego (lamb) or barbacoa de chivo (goat) is slow-cooked in an underground pit lined with maguey leaves. This slow cooker version uses beef cheek to get that same rich, tender texture at home, no pit required.

Growing up in South Texas, barbacoa was a common breakfast, especially on Sundays. My mom would often turn her Crock-Pot before going to bed on Saturday and leave it on overnight, so we'd have soft, juicy barbacoa ready for Sunday morning. If we didn't plan ahead or have the time to cook barbacoa, it was readily available at most convenience stores in our neighborhood. Since moving to Austin, however, I struggled for many years to find a place that sells reasonably priced (and good) barbacoa by the pound. While I've found some barbacoa places near me, such as Las Delicias, I've also enjoyed following my mom's slow-cooker barbacoa recipe at home instead. Hope you enjoy!

Why You'll Love Barbacoa

• Irresistible Flavor - This homemade barbacoa recipe consists of a long cooking process, which allows the meat to absorb seasonings like salt and garlic, resulting in an irresistible flavor profile.
• Versatility -  While barbacoa is famously served in tacos, it can also be enjoyed in burritos, on tostadas, or on its own with beans and rice. It can also be enhanced with fresh toppings, such as cilantro, onions, lime, and salsas.
• Comforting - For many, barbacoa is often associated with cozy family meals on a Sunday morning. I hope this barbacoa recipe is nostalgic and reminds you of home-cooked meals with loved ones.

Recommended Tools for Making Barbacoa

• Slow Cooker - A slow cooker, such as a Crock Pot, is a small kitchen appliance that is designed for slow and steady cooking. Crock Pots are perfect for soups, stews, and tenderizing tough cuts of meat, such as barbacoa. Simmering ingredients in a slow cooker enhances flavors and allows for hands-free cooking, making it ideal for busy lifestyles.

Barbacoa Ingredients

• Meat - I used beef cheek for this barbacoa recipe. Other common choices include beef shoulder, lamb, or goat, depending on the region.
• Garlic Cloves - Use fresh garlic cloves or minced galic to increase the flavor of your barbacoa.

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What to Serve with Barbacoa

Barbacoa is often enjoyed in tacos, accompanied by corn or flour tortillas and topped with diced onions and cilantro. It can also be served as a main dish with refried beans or Mexican rice as sides. Some regions convert barbacoa into birria by pairing it with consommé, a rich broth made with chili peppers and the drippings of the cooked meat.

Looking for more taco fillings? Try my slow cooker carnitas or chicken tinga.

Looking for more ideas? Find this recipe and more in my Mexican breakfast ideas roundup.