Description
This Braised Beef Barbacoa recipe features tender and flavorful beef chuck slow-cooked to perfection with a blend of Mexican spices, chipotle peppers, and a hint of smoky liquid smoke. Perfect for tacos, burritos, or bowls with rice, beans, and fresh toppings, it delivers rich, melt-in-your-mouth meat that is ideal for family gatherings or meal prep.
Ingredients
Beef and Seasoning
- 3 lb beef chuck roast, fat trimmed & cut into 3-inch chunks
- Kosher salt & freshly ground black pepper, to season
- 2-3 tablespoons olive oil, for browning
Sauce and Aromatics
- 1 medium yellow onion, chopped
- 1 (4-ounce) can fire-roasted diced green chiles
- 10 cloves of garlic (crushed) or 2 tablespoons garlic paste
- ¼ cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 1 tablespoon packed dark brown sugar
- 1 tablespoon ground cumin
- 1 tablespoon dried Mexican oregano (or regular oregano)
- 1 tablespoon Ancho chili pepper powder (or dark chili powder)
- ½ teaspoon ground cloves
- 2 teaspoons hickory liquid smoke
- 2 bay leaves
- 1 cup Mexican-style beer (such as Modelo) or beef broth as substitute
- 3-4 chipotle peppers in adobo sauce
Finishing and Serving
- ½ cup fresh chopped cilantro, to finish, plus more for serving
- Rice of choice
- Chopped iceberg or romaine lettuce
- Black or pinto beans
- Salsa, guacamole, lime wedges, and sliced jalapeños, as desired
Instructions
- Season & Rest the Beef: Generously season the beef chuck roast chunks with kosher salt and freshly ground black pepper on all sides, then set aside at room temperature for at least 30 minutes.
- Brown the Chuck Roast: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Add a few chunks of beef at a time, searing on all sides until a deep brown crust forms, about 2-3 minutes per side. Remove browned beef and repeat with remaining pieces, adding more oil if needed.
- Assemble the Braise: Transfer all browned beef into a slow cooker. Add chopped onion, fire-roasted green chiles, crushed garlic, lime juice, apple cider vinegar, brown sugar, cumin, oregano, chili powder, ground cloves, liquid smoke, bay leaves, and beer (or beef broth). In a high-speed blender or food processor, blend chipotle peppers with ⅓ cup water until smooth, then stir this chipotle mixture into the slow cooker. Mix everything well to combine.
- Slow-Cook the Beef Barbacoa: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the beef is tender and falls apart easily.
- Shred the Beef: Either shred the beef directly in the slow cooker using two forks or transfer the beef to a plate or baking sheet and shred. Stir the shredded beef back into the cooking liquid to absorb the flavors. Mix in ½ cup chopped fresh cilantro.
- Serve: Serve the barbacoa in bowls with rice, lettuce, beans, salsa, guacamole, lime wedges, and sliced jalapeños as desired. It also works perfectly for tacos, burritos, or nachos. Garnish with extra cilantro and lime wedges for a fresh finish.
Notes
- Letting the beef come to room temperature before browning helps achieve an even crust.
- Use a high-quality Mexican beer for authentic flavor or beef broth as a non-alcoholic substitute.
- Adjust chipotle pepper quantity to control the heat level.
- Make ahead and store leftovers in an airtight container for up to 4 days or freeze for up to 3 months.
- For a thicker sauce, remove the lid of the slow cooker during the last 30 minutes to reduce liquids.
- Prep Time: 40 minutes
- Cook Time: 6 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
