Last Updated 10-01-2024
Beef brisket is dry brined in spiced, then slow cooked with chipotles, tomatoes and seasonings in this delectable filling for burritos, tacos, enchiladas and more.
If you love brisket, and you love barbacoa, then you are definitely going to love this recipe for Slow Cooker Brisket Barbacoa.
Honestly, I don’t know why I never thought of making beef barbacoa with brisket before. Now that I’ve done it, it seems like the only way to make barbacoa.
I can’t take credit for the idea–that goes to Danny Trejo. Yeah, the inmate turned actor guy.
He also has a restaurant and a cookbook called Trejo’s Tacos, and that’s what inspired this genius recipe.
Really, all I did was turn his recipe for brisket barbacoa into a dish you can make in the slow cooker, because I love the convenience of getting dinner started in the morning.
Tips for making this recipe
- Don’t skip searing the brisket before adding it to the slow cooker. It adds tons of flavor!
- Use more or less chipotle peppers to make your barbacoa more or less spicy.
Regardless of whether you prepare it in a crockpot, or the traditional way, in the oven, this recipe is a keeper!
Loaded with savory spices, chipotle chilies for some heat, and a secret ingredient (it’s molasses) for a hint of sweetness, this beef barbacoa comes out tender and so flavorful.
We’ve used it in burritos and tacos, but it would also be perfect for enchiladas, nachos, or bowls.
It’s also pretty perfect on it’s own. Some of this beef barbacoa rolled up in a homemade flour tortilla–it doesn’t get any better than that!
If you’ve been looking for the ultimate way to prepare beef barbacoa, you’ve got to try this Slow Cooker Brisket Barbacoa. It’s destined to become a favorite.
What should I serve with SLOW COOKER BRISKET BARBACOA?
This recipe is incredibly versatile, and can be served in so many ways–burritos, enchiladas, nachos, and more. Our favorite way to enjoy this brisket barbacoa is in tacos, with some homemade pico de gallo and guacamole.
These are some of our favorite Mexican-inspired side dishes to enjoy with brisket barbacoa tacos.
FAQS
What is barbacoa?
In Mexico, barbacoa usually refers to meat cooked over an open flame, or in a fire pit. The word “barbecue” originated from the term barbacoa.
Where do I find canned chipotle peppers in adobo?
They are usually found in small cans near the other Hispanic foods in the grocery aisle.
What should I do with leftover canned chipotle peppers in adobo?
Since chipotles in adobo are quite spicy, you probably won’t use them all at once. I like to place 2-3 in a small zip-top bag and place them in the freezer to use later.
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what do I need to make this recipe?
- Beef brisket – you may need to ask the butcher to cut you a smaller portion
- Produce: garlic, onions
- Spices: cumin, cloves, chili powder, coriander, bay leaves, salt and pepper
- Vegetable oil – for authentic flavor, I don’t recommend olive oil in this recipe
- Apple cider vinegar
- Canned diced tomatoes – I like the fire roasted version
- Canned chipotles in adobo — near other Hispanic canned goods at the grocery store
- Molasses – I use blackstrap molasses because it’s rich in nutrients and adds a hint of sweetness
Be sure to save this recipe for Slow Cooker Brisket Barbacoa to your favorite Pinterest board for later
Slow Cooker Brisket Barbacoa
Ingredients
For the dry rub brine:
- 1/2 cup sugar
- 1/4 cup kosher salt
- 4-6 garlic cloves minced
- 2 tbsp. freshly ground black pepper
- 1 tsp. ground cumin
- 4 – 5 lb. beef brisket
For the barbacoa:
- 3 tablespoons vegetable oil
- 1 medium onion thinly sliced
- 1 garlic clove minced
- 2 teaspoon chili powder
- 1 teaspoon ground coriander
- 2 teaspoons ground cumin
- 1/4 cup apple cider vinegar
- 1 14 oz. can diced tomatoes, undrained
- 2 chipotles in adobo chopped
- 2 dried bay leaves
- 1/4 cup molasses
Instructions
- In a small bowl, combine the 1/2 cup sugar 1/4 cup kosher salt, 4-6 garlic cloves, 2 tbsp. freshly ground black pepper, and 1 tsp. ground cumin for the dry rub and mix well. Rub the seasoning over the 4 – 5 lb. beef brisket. Wrap the brisket in plastic wrap and place it on a large sheet pan. Refrigerate for at least 24 and up to 48 hours.
- Heat the 3 tablespoons vegetable oil in a large heavy skillet over medium-high heat. Wipe off the excess brine from the meat and add it to the skillet. Sear for 5-7 minutes on each side, until the brisket is dark golden brown.
- Transfer the meat to a lightly greased 6 quart slow cooker. Add the 1 medium onion, 1 garlic clove, 2 teaspoon chili powder, 1 teaspoon ground coriander, 2 teaspoons ground cumin, 1/4 cup apple cider vinegar, 1 14 oz. can diced tomatoes, undrained, 2 chipotles in adobo, 2 dried bay leaves and 1/4 cup molasses to the slow cooker and stir to combine.
- Cover and cook on low for 8-10 hours, or until the brisket is tender. Remove to a baking pan and cover to keep warm.
- Transfer about 2 cups of the cooking liquid to a medium saucepan. Bring to a boil over medium-high heat, then simmer, uncovered, until liquid is reduced by half.
- Shred the beef with two forks and pour in the reduced sauce. Toss to combine and serve immediately.
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Nutrition
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Who Dished It Up First: Danny Trejo
Hello! I’m Danelle. Thanks for visiting.
Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style!
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