Barbacoa Beef is a flavorful, tender dish that originates from Mexican cuisine, traditionally made by slow-cooking beef in a flavorful mixture of spices, herbs, and chilies. The result is melt-in-your-mouth beef that is infused with deep, smoky flavors. This recipe uses a slow cooker or pressure cooker to cook the beef until it’s fall-apart tender, making it a perfect choice for tacos, burritos, or as a main dish with rice and beans. With a rich combination of spices such as cumin, garlic, and oregano, along with the heat from chipotle peppers, this barbacoa beef is sure to be a hit at your next meal.
Ingredients:
- 3-4 lbs beef chuck roast or brisket
- 2 tablespoons olive oil
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce (from the chipotle peppers can)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- 1 lime, juiced
- Salt and pepper, to taste
- Fresh cilantro, chopped (for garnish)
- Warm tortillas, for serving
Instructions:
- Brown the Beef: Heat the olive oil in a large skillet over medium-high heat. Season the beef roast generously with salt and pepper, then sear it in the hot skillet for 3-4 minutes on each side until browned. Remove the beef from the skillet and set it aside.
- Sauté the Aromatics: In the same skillet, add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant. Stir in the chopped chipotle peppers, adobo sauce, cumin, oregano, paprika, cinnamon, and cloves. Cook for an additional minute, stirring constantly, until the spices are fragrant.
- Prepare the Slow Cooker: Transfer the sautéed aromatics to a slow cooker. Add the beef broth, apple cider vinegar, and lime juice, stirring to combine. Place the seared beef roast into the slow cooker, making sure it’s covered with the sauce.
- Cook the Beef: Cover the slow cooker and cook on low for 8-10 hours, or until the beef is fork-tender and shreds easily. Alternatively, you can cook it on high for 4-5 hours. For pressure cooker or Instant Pot, cook on high pressure for 60 minutes, followed by a natural pressure release.
- Shred the Beef: Once the beef is cooked, remove it from the slow cooker and shred it with two forks. Return the shredded beef to the sauce and stir to coat it with the flavorful juices.
- Serve: Serve the barbacoa beef in warm tortillas with your choice of toppings, such as fresh cilantro, diced onions, lime wedges, and salsa.
This Barbacoa Beef is a delicious, slow-cooked dish that brings bold, smoky flavors to your table. Whether served in tacos, burritos, or over rice, it’s a versatile and crowd-pleasing meal perfect for any occasion.
