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The Best Beef Barbacoa Recipe

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3.8 from 46 reviews

This authentic Beef Barbacoa recipe delivers tender, flavorful shredded beef slow-cooked to perfection. Featuring a smoky chipotle and aromatic spices blend, it is perfect for tacos, burritos, or bowls, offering a rich and satisfying Mexican-inspired meal.

  • Total Time: 8 hours 20 minutes
  • Yield: 4 servings

Ingredients

Beef

  • 2 pounds chuck roast
  • Salt and pepper, to taste
  • 2 tablespoons vegetable oil (for searing)
  • 4 bay leaves (fresh or dried)

Barbacoa Sauce

  • 2 tablespoons chipotle chiles and surrounding sauce (about 1 full chili and sauce)
  • 3/4 cups beef broth (Swanson highly recommended)
  • 1/3 cup apple cider vinegar
  • 4 tablespoons lime juice
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon chili powder
  • 2 teaspoons coriander
  • 2 teaspoons oregano
  • 2 teaspoons cumin
  • 1/2 teaspoon allspice

Instructions

  1. Cut Beef: Cut the chuck roast into about 10 even pieces, keeping the fat on. Pat the pieces dry with paper towels, then season generously with salt and pepper all over.
  2. Brown Beef: Heat vegetable oil in a large pot or cast iron skillet over high heat. Working in batches, sear the beef pieces until they develop a deep, richly browned crust on all sides. Flip when the beef releases easily from the pan. Transfer all browned pieces to a slow cooker.
  3. Blend Sauce: Place chipotle chiles and surrounding sauce, beef broth, apple cider vinegar, lime juice, minced garlic, chili powder, coriander, oregano, cumin, and allspice into a blender. Blend until smooth, about 1 minute.
  4. Add Sauce: Pour the blended sauce over the seared beef in the slow cooker. Add the bay leaves. Turn the beef to coat and submerge as much as possible in the sauce.
  5. Slow Cook: Cover and cook on the low setting of your slow cooker for 8 hours, or until the beef is very tender and shreds easily with a fork.
  6. Shred Beef: Transfer the beef to a bowl and shred with two forks, discarding any large pieces of fat. Spoon some of the cooking liquid over the shredded beef to keep it juicy. Taste and adjust seasoning with salt if needed.
  7. Serve: Use the barbacoa in tacos, bowls, or burritos with your favorite toppings such as charred tortillas, cabbage tossed in cilantro-lime sauce, avocado, and extra cilantro-lime sauce.

Notes

  • Use a good quality chuck roast for optimal tenderness and flavor.
  • Do not trim fat from the roast, as it helps keep the beef moist during slow cooking.
  • Chipotle chiles in adobo sauce bring smoky heat; adjust amount based on spice preference.
  • Swanson beef broth is recommended for the best richness in the sauce.
  • The slow cooker method ensures melt-in-your-mouth barbacoa without needing a pressure cooker.
  • Leftovers store well and can be refrigerated up to 4 days or frozen for up to 3 months.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Course
  • Method: Slow Cooking
  • Cuisine: Mexican

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