Slow Cooker Barbacoa

Slow Cooker Barbacoa

Prep Time 30 minutes
Cook Time 11 hours
Total Time 11 hours 30 minutes
Servings 6 people


For the Barbacoa

  • 6 Mariposa Farms Dried Guajillo Chile
  • 3 Mariposa Farms Dried Chile Ancho
  • 1 cup water
  • 2 cloves whole
  • 3 black peppercorns
  • 1 tsp cumin powder
  • 1 clove garlic
  • 1/2 onion medium
  • 3 lb boneless beef chuck roast
  • 1 Mariposa Farms Fresh Bay leaves

To Serve

  • corn tortillas
  • tomatoes diced
  • Mariposa Farms Fresh Cilantro
  • onion diced
  • avocado
  • fresh lime slices
  • salsa verde (mild)


  • Remove stems and seeds from dried chili peppers. Place chili peppers in a small saucepan and add water.
  • Add more water to cover if necessary. Bring chili peppers to a boil and simmer until softened, about 10 - 15 minutes.
  • Add chili peppers, about a 1 cup of their water, cloves, peppercorns, cumin, garlic and onion to blender.
  • Blend on high until well blended. Use a strainer to remove any fibrous pulp or seeds.
  • Rub adobo all over chuck roast and place in slow cooker. Place bay leaf on top and cover. Set slow cooker to low and cook for 8 - 10 hours, or longer. Meat should be buttery tender and pull easily when cooked though.
  • To serve, heat corn tortillas in skillet or microwave. Place barbacoa on tortillas topped with diced tomatoes, chopped fresh cilantro, diced onion, sliced avocado and mild salsa verde. Serve with fresh lime slices and enjoy!