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Beef Barbacoa Recipe

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4.2 from 68 reviews

This authentic Beef Barbacoa recipe delivers tender, flavorful shredded beef perfect for tacos, bowls, or burritos. Slow-cooked to perfection with a smoky chipotle and aromatic spices sauce, it’s a hearty Mexican-inspired dish that makes any meal a celebration.

Ingredients

Beef

  • 2 pounds chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil (for searing)
  • 4 bay leaves (fresh or dried)

Sauce

  • 2 tablespoons chipotle chiles and surrounding sauce (about 1 whole chili and sauce)
  • 3/4 cups beef broth (Swanson highly recommended)
  • 1/3 cup apple cider vinegar
  • 4 tablespoons lime juice
  • 1 1/2 tablespoons minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons coriander
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/2 teaspoon allspice

Instructions

  1. Cut Beef: Cut the chuck roast into about 10 even pieces without trimming any fat. Pat the pieces dry thoroughly with paper towels, and season generously all over with salt and pepper to enhance flavor.
  2. Brown Beef: Heat vegetable oil in a large pot or skillet—preferably cast iron—over high heat. Sear the seasoned beef pieces in batches, being careful not to overcrowd the pan. Brown all sides deeply until rich and dark, about 3-4 minutes per side. You’ll notice the beef releases easily when ready to flip. Once browned, transfer the beef pieces to a slow cooker.
  3. Blend Sauce: Combine chipotle chiles and sauce, beef broth, apple cider vinegar, lime juice, minced garlic, chili powder, coriander, oregano, cumin, and allspice in a blender. Blend the mixture until completely smooth, which should take about one minute.
  4. Add Sauce: Pour the blended sauce evenly over the beef in the slow cooker. Tuck in the bay leaves among the beef pieces. Turn and gently stir the beef to coat and submerge as much as possible in the sauce for even cooking and flavor infusion.
  5. Slow Cook: Cover the slow cooker with its lid and cook on low heat for 8 hours. This slow cooking ensures the beef becomes very tender and easily shreds with a fork.
  6. Shred Beef: Remove the beef from the slow cooker and place it in a large bowl. Using two forks, shred the beef into bite-sized pieces, discarding any large chunks of fat. Spoon some of the cooking liquid back over the shredded beef to keep it juicy and flavorful. Taste and adjust salt as needed.
  7. Serve: Serve the barbacoa in tacos, burritos, or bowls. Recommended accompaniments include charred tortillas, cabbage tossed with cilantro-lime sauce, sliced avocado, and additional cilantro-lime sauce for a fresh finish.

Notes

  • Using a cast iron skillet for searing helps develop a rich crust on the beef for deeper flavor.
  • The chipotle chiles add pleasant smoky heat; adjust quantity based on your spice preference.
  • Do not trim fat before searing, as it adds flavor and moisture during slow cooking.
  • If using dried bay leaves, crush slightly to release more aroma.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.

Find it online: https://justsosavory.com/beef-barbacoa-recipe/