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You are here: Home / Recipes / Entrées / Slow Cooker Barbacoa Beef on Steamed Buns

Slow Cooker Barbacoa Beef on Steamed Buns

April 24, 2019 5 Comments

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Beef filled steamed buns with avocado and mango
Juicy, Slow Cooker Barbacoa Beef cooked in savory spices and citrus.  The flavorful beef is served inside a steamed bun, layered with pickled jalapeno’s, balsamic glazed shallots, and the cool creaminess of avocado and mango slices.

Slow Cooker Barbacoa Beef

If you’re looking for something new to serve, this is it!  Barbacoa beef has some amazing flavor combinations.  Why not serve them on a steamed bun rather than a tortilla?  I love the spice of the cinnamon combined with the tang of the lime juice. You’re just going to have to give this one a try and if you don’t want to go to the effort of making steamed buns, just load the ingredients into a flour or corn tortilla or even better wrap in lettuce.
 

The Rub

uncooked beef in crockpot1
Uncooked beef in crockpot with spices and onions3
Spices in bowl with beef in background2
Beef in crockpot with spices4
  1. Cut chuck roast into 3 to 4-inch chunks and place in a crockpot. Sprinkle in salt and pepper.
  2. Add cumin, chipotle powder and cinnamon.
  3. Toss in one chopped onion and 4 chopped garlic cloves
  4. Chop the chipotle pepper in adobo sauce and add to the pot.

Cooking the Barbacoa Beef

fresh lime on juicer1
uncooked beef with spices and cilantro in crockpot3
fresh orange on juicer2
Cockpot with parchment on top of beef and a lid4
  1. Pour in 1/4 cup fresh lime juice.
  2. Juice from one orange.
  3. Add 1/2 cup chopped cilantro.  At this point, I use my hands to rub the ingredients into the beef.
  4. Place a sheet of parchment paper on top of the mix to help seal in all moisture. Fold the parchment in half and I’m pressing it against the mix.
  5. Cover crockpot and cook on high for 4 hours or low for about 6 hours.

While the beef is cooking, prepare pickled jalapenos and caramelized shallots.

Pickling Jalapeno’s

bowl of vinegar with sugar being added1
jalapeno's in vinegar3
slice jalapenos next to bowl of vinegar2
pickled jalapeno's in bowl4
  1. Add 3/4 cup rice vinegar to a small bowl.
  2. Add 1 teaspoon salt and 1 tablespoon sugar. Stir to dissolve.
  3. Add sliced jalapeno peppers.
  4. Cover and refrigerate for an hour or two.  Can be made a day in advance.

Balsamic Glazed Shallots

sliced shallots on cutting board1
sauteed shallots with balsamic vinegar3
shallots in skillet with balsamic vinegar2
balsamic glazed shallots4
  1. In medium size skillet, add 1/4 cup balsamic vinegar.
  2. Add sliced shallots.
  3. Bring to a gentle simmer to lightly caramelize the shallots.
  4. Remove from heat and set aside.

 

cooked beef shredded with forks

Remove parchment paper from the top of the beef and discard.  Shred the beef with two forks.  Discard any fatty pieces.  Return the beef back into the juices until ready to serve.

To assemble you will need:  cooked shredded beef, pickled jalapeno peppers, caramelized shallots, avocado & mango slices.

You will also need steamed buns or corn or flour tortillas.  I would suggest trying the steamed buns, but any option is going to blow your taste buds away.
 
Beef filled steamed buns with avocado and mango
 
Layer the steamed bun with shredded beef,  pickled jalapeno’s, balsamic shallots, slices of avocado and mango.  I love the sweetness of the mango paired with the heat of the other ingredients. So bright and fresh.

Instant Pot Option

If you don’t have time for the slow-cooked crockpot method, toss all the ingredients into an instant pot or pressure cooker.  Cook on high for one hour using natural release.  

4.34 from 3 votes
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Slow Cooker Barbacoa Beef on Steamed Buns

Slow cooked Barbacoa beef with glazed shallots, pickled veggies on a steam bun

Course Appetizer, Dinner, lunch, Main Course
Cuisine American, Mexican
Keyword barbacoa beef, main course, steamed buns
Cook Time 4 hours
Total Time 4 hours
Servings 6 people
Calories 393 kcal
Author Janet Barton

Ingredients

Beef:

  • 2 1/2 - 3 lbs. beef chuck roast cut into 3-4 inch cubes
  • 1 onion chopped
  • 4 cloves garlic chopped
  • 1 teaspoon chipotle powder
  • 1 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • salt and pepper
  • 1 chipotle pepper in adobo sauce
  • 1/4 cup fresh lime juice
  • juice from 1 orange
  • 1/2 cup cilantro chopped

Balsamic Shallots:

  • 1/4 cup balsamic vinegar
  • 4 shallots peeled and sliced thin

Pickled jalapeno peppers:

  • 3 jalapeno peppers thinly sliced
  • 3/4 cup rice vinegar
  • 1 teaspoons salt
  • 1 tablespoon sugar
  • ripe mango
  • ripe avocado
  • steamed buns

Instructions

To prepare beef:

  1. Place all ingredients in a crockpot.  Place a sheet of parchment paper over ingredients, cover with lid.  Cook on high for 4 hours or low for 6-8 hours.  Using two forks shred the beef and return the to juices in the pan and keep warm until ready to serve.

To prepare Shallots:

  1. Add vinegar and shallots into a medium size skillet. Cook over medium heat and bring to a low simmer until shallots begin to caramelize.  Remove from heat.

To prepare Pickled Jalapeno Peppers:

  1. In a bowl add vinegar, salt and sugar.  Stir to dissolve then add sliced peppers.  Place in refrigerator while beef is cooking.  Can be made a day in advance.

To assemble:

  1. Layer beef with caramelized shallots, pickled jalapeno peppers, ripe avocado slices and mango slices inside a steamed bun or flour or corn tortillas.

  2. Serves 4-6
Nutrition Facts
Slow Cooker Barbacoa Beef on Steamed Buns
Amount Per Serving
Calories 393 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 9g45%
Cholesterol 130mg43%
Sodium 595mg25%
Potassium 778mg22%
Carbohydrates 10g3%
Fiber 1g4%
Sugar 6g7%
Protein 37g74%
Vitamin A 330IU7%
Vitamin C 15.3mg19%
Calcium 54mg5%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was previously posted in April of 2015.  Updated information, recipe card, and nutrition have been added

Add these favorites to your Cinco de Mayo menu

two veggie tacos with hibiscus tortillas on blue plate
Cake with strawberries an whipped cream
salsa in bowl with tortilla chips
 
 

 

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Filed Under: Entrées, Pork and Beef Tagged With: barbacao beef, barbacoa beef tacos, Cinco de Mayo, crockpot, crockpot barbacoa, crockpot beef, mexican fusion, shredded beef, slow cooker barbacoa beef

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Reader Interactions

Comments

  1. Thesis writing service says

    May 16, 2015 at 11:40 am

    looking very special.. and I think it is very healthy. Thank you so much for your recipe

    Reply
  2. yung@foodyoo.com says

    April 25, 2015 at 1:19 pm

    This is really special, definitely fusion. Normally pork belly is stuffed into steamed bun and with lettuce or some other veggies. With avocado and mango, really have to try it. 🙂

    Reply
    • Janet Barton says

      May 1, 2015 at 1:31 pm

      Pork belly is my favorite stuffed into a steamed bun. I need to perfect making pork belly, however. Thanks for your comment.

      Reply
  3. Tami Burgess says

    April 13, 2015 at 4:26 pm

    I can't WAIT to make this when I have all my kids home! I have three adult children (thankfully they are pretty good functioning adults and live on their own 🙂 and three teenagers left at home. So when we are all together — this is what I'm going to make them! And they will love it!! My son-in-law makes yummy sounds too!!! Funny. Thank you for your help in my life! You are an AMAZING chef, photographer, blogger, and I can tell a wonderful wife and mother and friend!

    Reply
    • Janet Barton says

      April 15, 2015 at 6:56 pm

      Ha ha you just made my day. You are so kind. You have to let me know what your family thinks of this dish. We loved it. Thank you, thank you.

      Reply

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Janet Barton

Hi I'm Janet and this is where I share my delicious made-from-scratch seasonal recipes that I make at home for my family every day.

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