Slow Cooker Barbacoa – Perfect for the Big Game

by Jennifer Wieland
Slow Cooker Barbacoa turns any party into a fiesta!

 

 

 

During the cold months of winter it is always nice to have some slow cooker staples but when those recipes can easily be turned into a meal for a crowd you can’t go wrong. With the Superbowl right around the corner this Slow Cooker Barbacoa recipe is perfectly easy on you to make but perfect for feeding a hungry crowd. With just the right amount of heat it will definitely fire up your guests to root for their favorite team. Slow Cooker Barbacoa turns any party into a fiesta!


My family always does a big party for the big game and this year one of the foods i ma bringing is going to be this slow cooker barbacoa. I plan on doing a taco bar and using a couple of my other favorite Mexican meat recipes too. This is a great idea for a party. It will give your guests variety and take your food from the ho-hum of burgers, hot dogs and pizza to the fab fiesta that you want your party to be.

 Slow Cooker Barbacoa turns any party into a fiesta!

 

Slow Cooker Barbacoa
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2599 calories
27 g
1225 g
95 g
389 g
31 g
1962 g
6059 g
8 g
0 g
58 g
Nutrition Facts
Serving Size
1962g
Amount Per Serving
Calories 2599
Calories from Fat 850
% Daily Value *
Total Fat 95g
146%
Saturated Fat 31g
153%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 49g
Cholesterol 1225mg
408%
Sodium 6059mg
252%
Total Carbohydrates 27g
9%
Dietary Fiber 8g
30%
Sugars 8g
Protein 389g
Vitamin A
45%
Vitamin C
44%
Calcium
27%
Iron
271%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 3 lbs. chuck roast or beef roast of choice trimmed of fat, cut into 5-6 pieces
  2. 4 cloves garlic, minced
  3. 1/2 c. Spanish onion, diced
  4. 4 tsp. cumin
  5. 2 tsp. Mexican oregano
  6. 1 tsp. salt
  7. 1 tsp. black pepper
  8. 1/4 tsp. ground cloves
  9. 1 tbsp. vegetable, canola or olive oil
  10. 3 tbsp. apple cider vinegar
  11. 3 tbsp. lime juice
  12. 1 7oz. can of chipotle chiles in adobo sauce
  13. 1 c. chicken broth
  14. 3 bay leaves
Instructions
  1. Place the trimmed and cut up beef into your slow cooker.
  2. In a blender or food processor pulse the garlic, onion, cumin, oregano, salt, pepper, cloves, oil, apple cider vinegar, lime juice and chipotle chiles in adobo sauce until fairly smooth. Pour the pureed mixture over the beef in the slow cooker. Pour in the broth and add the bay leaves. Stir to combine everything and to make sure all of the beef is coated. Cook on low for 6-8 hours or on high for 3-4 hours.
  3. Once the ,eat is done cooking shred it with two forks or using your stand mixer. Return the meat to the sauce in the slow cooker and turn the slow cooker to the keep warm or warm setting. Serve over rice or as tacos.
beta
calories
2599
fat
95g
protein
389g
carbs
27g
more
My Sweet Sanity https://mysweetsanity.com/
If you would like some fresh new recipes for family taco night or if you are planning to host a party soon and want more than just this one meat to serve then I would suggest adding my Mexican Pulled Pork to the mix or my Zesty Chicken. Don’t feel like tacos? Don’t worry you can buy Mexican rolls from most grocery bakeries now and have a torta (Mexican sandwich) bar instead or make my Mexican rice and do burrito bowls.

Mexican Pulled Pork - My Sweet Sanity

This is another great slow cooker recipe perfect for parties or busy weeknights.

Zesty Chicken and Refried Bean Tortas

A flavorful marinade makes this grilled chicken a delicious meal.

Mexican Rice #shop

Mexican rice for a crowd cooked in the oven! Cooking it in the oven while you work on other things makes it perfect for large gatherings.

 

 

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Jennifer is a mom to 5 boys, 1 girl and 1 husband. Her kids range in age from 8-24 so things are always crazy with everything from school life, to autism and to college and beyond. She tries to bake, craft, travel and blog her way through all of the chaos and craziness that life, her kids and her husband throw her way.

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