Crockpot Mexican Barbacoa

Barbecue comes in many forms all over the world. For some people, barbecue means smoked meat; to others, it is meat grilled with some kind of sauce. In some countries, barbecue looks more like a kebab, with the meat skewered with a stick and then grilled. In Mexico, barbecue looks like this crockpot Mexican barbacoa.

This crockpot Mexican barbacoa is a thing of beauty. Beef is marinated in vinegar and spices, and then left to cook in a slow cooker for four hours. By the time it’s cooked, the beef becomes soft and tender, with the heat from the spices permeating its very fibers. This beef is perfect for a lot of different dishes – soups, pastas, tacos, sandwiches, salads, etc. This lovely recipe is from Charbel of Imagina, Inventa e Intenta.


1 pound of Beef (I use brisket)
7 Chilies Guajillos de-seeded and boiled
1/2 onion
4 garlic cloves
1/4 cup of white vinegar
1 tomato
1 tablespoon of cumin
1 tablespoon of oregano
1 tablespoon of pepper
1 tablespoon of chicken bouillon
1 tablespoon of thyme
5 bay leaves
3 avocado leaves (optional)





Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: Imagina, Inventa e Intenta.

Photo source

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