Authentic Barbacoa Beef
Slow-cooked beef barbacoa with rich spices, tender and flavorful, perfect for tacos or burritos.
20 mins
Prep Time
6 hours
Cook Time
6
Servings
Ingredients
- 3 lbs beef chuck roast
- 4 cloves garlic, minced
- 1 large onion, quartered
- 2 bay leaves
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 2 tsp smoked paprika
- 1 tsp ground cloves
- 1/2 cup apple cider vinegar
- 1/2 cup beef broth
- 3 chipotle peppers in adobo sauce
- 1 tbsp lime juice
- Salt and pepper to taste
Nutrition Facts
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Instructions
Season the beef: Generously rub the beef chuck roast with salt and pepper on all sides.
Sear the beef: Heat a large skillet over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side.
Prepare the sauce: In a blender, combine garlic, onion, bay leaves, cumin, oregano, smoked paprika, cloves, apple cider vinegar, beef broth, chipotle peppers, and lime juice. Blend until smooth.
Slow cook: Place the seared beef in a slow cooker. Pour the blended sauce over the beef, ensuring it’s fully coated. Cover and cook on low for 6 hours.
Shred the beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Discard any excess fat.
Mix with sauce: Return the shredded beef to the slow cooker and mix with the remaining sauce. Let it sit for 10 minutes to absorb flavors.
Serve: Serve the barbacoa in warm tortillas with fresh cilantro, diced onions, and a squeeze of lime.
Chef's Tips
- Slow Cooking: For best results, cook on low heat to ensure the beef becomes tender and flavorful.
- Spice Level: Adjust the number of chipotle peppers based on your preferred spice level.
- Alternative Cuts: Beef brisket or short ribs can also be used for a richer flavor.
- Make Ahead: Barbacoa tastes even better the next day as the flavors deepen.
- Freezing: Store leftovers in an airtight container and freeze for up to 3 months.
