Barbacoa is tender and juicy and has a good kick of spice. Ours uses chipotle peppers, while other recipes use various combinations of peppers, spices and other ingredients like garlic, oregano and lime juice.
What kind of meat is barbacoa?
Barbacoa is typically made with beef in the U.S., but lamb and goat are also commonly used in Mexico.
How do you serve slow-cooker barbacoa?
Our recipe serves barbacoa over rice, but you can use it in tacos, enchiladas, quesadillas,
burritos, or even as an add-on to nachos or a salad. We recommend serving the meat with toppings such as lime wedges, cilantro,
guacamole or
pico de gallo.
How do you store slow-cooker barbacoa?
This slow-cooker barbacoa recipe keeps well in the refrigerator. Cool the meat and cooking juices, and then cover and refrigerate for up to 3 days. If you still have leftovers, place cooled meat and cooking juices in freezer containers and freeze for up to 3 months.
—Alicia Rooker, RDN, Taste of Home Senior Recipe Editor/Tester, and
Maggie Knoebel, Taste of Home Associate Recipe Editor/Tester