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A copycat recipe from my favorite restaurant, this Slow Cooker Spicy Braised Barbacoa is the perfect meal for a crowd. Cooked all day in a smoky, spicy chipotle pepper adobo sauce.
Hi I am Mariah and I have an obsession with Mexican food!
Whew. Feels good to get that off my chest. I seriously HAVE to go get Mexican food at least once a week. Every Wednesday night, Nick and I sneak off to our favorite Mexican restaurant (without Stella) so that I can eat my Spicy Braised Barbacoa without a little one bouncing on my lap, pulling my hair, or throwing my phone on the ground. #mommylife
Wednesday nights are kinda heavenly. My
gigantic little ol’ burrito bowl is the next best thing to a massage in the Caribbean. Okay…maybe not quite that good.
What is that you said? You don’t have an amazing place to get authentic Spicy Braised Barbacoa near you? Not to fear, I have cooked up an exact copycat and it is every bit as amazing as the real thing.
I can’t believe that something this delicious can be made in the slow cooker (aka I hardly did anything but press a button).
I know the ingredients list seems long but they are mostly pantry staples. There are 4 ingredients that you just can’t leave out of this recipe.
Smoked Paprika: Unlike regular Paprika, the smoked version is made from pimento peppers that have been dried and smoked. It has a very distinct smokey flavor but is mild in the context of heat. You can find it at most grocery stores.
Whole Jalapenos: Obviously the spicy part of this whole dish. Canned Jalapenos have great flavor because they are packed at their peak freshness. You can only use 1 or 2 if you are looking for less heat.
Apple Cider Vinegar: This recipe absolutely needs a touch of acidity to balance out all the flavors. Apple Cider Vinegar works perfectly for this dish. It tenderizes the meat and adds a little bit of salty flavor. Don’t worry if you don’t like vinegar, you won’t be able to taste it.
Chipotle Peppers: This is by far one of my favorite ingredients to use in Mexican inspired dishes. The depth of flavor is amazing and I have never found a close substitution. I always keep a can of these in the pantry. This is the signature flavor in my favorite Barbacoa.
This is one of my favorite dishes to make for a crowd because it is so easy to prepare and even easier to serve. During the holidays we have a lot of family dinners so I love being able to just throw something in the crockpot so I don’t miss out on all the fun.
You can whip this dish up and use it for salads, nachos, burritos, tacos! Less time cooking means more time for you to plan for the Ultimate Thanksgiving!
For more delicious recipe ideas visit La Morena! You can find lots of easy recipes by searching the hashtag#MejoresRecetas. Look for the special display in the stores to take advantage of special offers.Buy (1) 7.5oz Mini Can or 6 pack PET bottles of any Coca-Cola brand + La Morena product and receive $0.50 off. You can find everything you need to make this recipe at your local Cardenas market.
- 2-5 La Morena Chipotle Peppers, minced, plus all the adobo sauce it sits in
- 3-5 La Morena Whole Jalapenos
- ½ Cup Cilantro, chopped
- 1 Medium Onion, diced
- 4-5 Cloves Garlic, smashed
- ½ Cup Lime Juice, freshly squeezed
- ½ Cup Apple Cider Vinegar
- ½ Cup Coke
- 6-7 Lbs. Beef Chuck Roast, boneless
- 1 Tablespoon Sea Salt
- 1 Tablespoon Chili Powder
- 1 Teaspoon Smoked Paprika
- 4-6 Cups Beef Broth
- Place the chuck roast in the slow cooker and top with remaining ingredients. Make sure that the roast is fully submerged in liquid, adding more beef broth if necessary. Cover and cook on low for 6-7 hours. Remove the meat from the slow cooker and shred with two forks, discarding any fat. Next, take 1-2 cups of the cooking liquid and submerge the meat until ready to serve (this step is so your meat doesn't dry out). Use the meat for tacos, burritos, salads, etc.
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