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Beef Barbacoa Recipe

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4.1 from 71 reviews

This tender and flavorful Beef Barbacoa recipe features slow-cooked chuck roast infused with smoky guajillo, ancho, and chipotle peppers. Perfectly seasoned with Mexican oregano, cumin, and tangy lime juice, this traditional Mexican dish is ideal for tacos, burritos, or bowls, offering rich depth and melt-in-your-mouth texture.

  • Total Time: 4 hours 20 minutes
  • Yield: 6 servings

Ingredients

Meat

  • 3 pounds beef chuck roast, cut into 2-inch chunks (or use beef brisket)

Peppers and Sauces

  • 2 guajillo peppers
  • 2 ancho peppers
  • 7 ounce can chipotles in adobo (optional, for extra saucy and tangy-smoky flavor)

Liquids & Oils

  • 2 tablespoons olive oil
  • 1.5 cups beef broth
  • 1/4 cup apple cider vinegar
  • Juice from 1 large lime (about 1/4 cup)

Vegetables & Aromatics

  • 1 large onion, chopped
  • 4 cloves garlic, chopped

Spices & Seasonings

  • 1 tablespoon Mexican oregano (or regular oregano)
  • 2 teaspoons cumin
  • 1 bay leaf
  • Salt and ground black pepper to taste

Instructions

  1. Soften Peppers: Remove stems and seeds from guajillo and ancho peppers. Place dried chiles in a large bowl and cover with very hot or boiling water. Soak for 15 minutes until soft and rehydrated. Drain and discard water.
  2. Make Pepper Paste: Add softened peppers to a food processor with chipotles in adobo sauce and a pinch of salt. Process until smooth paste is formed.
  3. Season Beef: Place beef chunks in a bowl and toss with the ancho-guajillo pepper paste to coat evenly.
  4. Brown Beef: Heat olive oil in a large cast iron pan over medium-high heat. Sear beef chunks for a few minutes on each side until nicely browned. Transfer beef to a slow cooker.
  5. Deglaze Pan: Pour a bit of beef broth into the hot pan to loosen browned bits, scraping the bottom with a spoon. Pour this flavorful liquid into the slow cooker with the beef.
  6. Add Remaining Ingredients: Add remaining beef broth, apple cider vinegar, lime juice, chopped onion, garlic, Mexican oregano, cumin, bay leaf, salt, and pepper to the slow cooker. Stir everything to combine.
  7. Slow Cook: Cook on high for 4 hours or on low for 6-8 hours, until beef is fork-tender and easily shreddable. Cooking times may vary depending on your slow cooker.
  8. Shred the Beef: Use two forks to shred the beef directly in the slow cooker. Serve as desired in tacos, burritos, or bowls.

Notes

  • Removing seeds from dried peppers reduces bitterness and controls heat level.
  • Using chipotles in adobo is optional but adds extra smoky and tangy flavor.
  • You can substitute beef chuck roast with brisket if preferred.
  • Searing beef before slow cooking adds depth of flavor through caramelization.
  • Cooking times may vary based on the size of beef chunks and your slow cooker model.
  • Leftover barbacoa can be refrigerated for up to 3 days or frozen for up to 3 months.
  • Serve with warm tortillas, fresh cilantro, onions, and lime wedges for a classic experience.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 4 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

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