Description
Barbacoa Beef is a Mexican-inspired dish known for its deeply flavorful, tender, and juicy shredded beef. Traditionally slow-cooked with chilies, spices, and aromatics, this barbacoa is perfect for tacos, burritos, bowls, or simply served with rice and beans. It’s easy to prepare in the slow cooker and is sure to be a crowd-pleaser for family dinners or gatherings.
Ingredients
Units
Scale
For the Beef:
- 3 lbs beef chuck roast, cut into large chunks
For the Marinade:
- 3 chipotle peppers in adobo sauce, minced
- 1 tablespoon adobo sauce (from the chipotle can)
- 4 cloves garlic, minced
- 1 small onion, chopped
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons ground coriander
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon ground cloves
- 2 bay leaves
- 1 cup beef broth
Instructions
- Prepare the Beef: Pat the beef chuck roast dry with paper towels and cut it into large, manageable chunks, removing any large excess fat. Place the beef into the bottom of a slow cooker.
- Make the Marinade: In a blending cup or food processor, combine the chipotle peppers, adobo sauce, garlic, onion, lime juice, apple cider vinegar, cumin, oregano, coriander, salt, black pepper, and ground cloves. Blend or process until you have a mostly smooth mixture.
- Marinate the Beef: Pour the marinade over the beef chunks in the slow cooker, turning to coat the pieces well. Add the bay leaves and beef broth around the sides.
- Slow Cook the Barbacoa: Cover and cook on low for 8-10 hours, or on high for 4-5 hours, until the beef is extremely tender and shreds easily with a fork.
- Shred and Finish: Remove the bay leaves. Using two forks, shred the beef inside the slow cooker, mixing it with the cooking juices for maximum flavor. Taste and adjust seasoning if needed before serving.
Notes
- This barbacoa freezes well—store leftovers in portioned containers with some juice for easy Meal Prep.
- If you like it spicier, add an extra chipotle pepper or some of the adobo sauce.
- You can make this recipe in a pressure cooker in about 1 hour on high pressure.
- Serve with chopped cilantro, diced onions, and warm tortillas for classic tacos.
Nutrition
- Serving Size: 1/8 of recipe (about 4 oz cooked beef with sauce)
- Calories: 320
- Sugar: 2g
- Sodium: 520mg
- Fat: 19g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg
