Beef Barbacoa Recipe

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Barbacoa Beef Recipe with fall-apart, slow-cooked beef made with spices, garlic, and lime for a rich, slightly smoky flavor.

Prep Time20

Cook Time8

Total Time8 20

Course: Dinner

Cuisine: Mexican

Keyword: Beef Barbacoa Recipe

Servings: servings

Author: Chelsea Lords

Cost: $23.12

Equipment

6-quart Crock-Pot or Instant Pot

Ingredients

2 pounds chuck roast
Salt and pepper 1 tsp each
2 tablespoons vegetable oil for searing
4 bay leaves fresh or dried

Barbacoa Sauce

2 tablespoons chipotle chiles and surrounding sauce I use 1 full chili and surrounding sauce, see note 1
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

US - Metric

Instructions

Cut roast into about 10 even pieces without trimming the fat. Pat dry with paper towels, then season all over with salt and pepper.
Heat oil in a large pot or skillet (cast iron is best) over high heat. Sear beef in batches (don’t overcrowd the pan), browning on all sides until deeply browned with a rich, dark color. Beef will release easily when ready to flip. Transfer beef to the slow cooker after searing.
Add all sauce ingredients to a blender. Blend until smooth, about 1 minute.
Pour sauce over beef. Add bay leaves. Turn beef to coat and submerge as much as possible.
Cover and cook on low for 8 hours, until beef is very tender and shreds easily.
Transfer beef to a bowl. Shred with two forks, removing and discarding any large pieces of fat. Spoon some cooking liquid over the beef until nice and juicy. Taste and adjust salt if needed.
Use in tacos, bowls, or burritos with your favorite toppings. My fave: charred tortillas, cabbage tossed with cilantro-lime sauce, beef, avocado, and more cilantro-lime sauce!

Video

Notes

Note 1: Grab a can of chipotles in adobo from the international aisle. Add 2 tablespoons (1 full pepper and then just the surrounding sauce). Freeze leftovers by spreading peppers on a parchment-lined pan, spacing 1/2 inch apart. Freeze for 1 hour, then transfer to a freezer bag. Store for up to 6 months.

Storage: Store leftovers in an airtight container up to 5 days. Freeze: Store with a little liquid up to 3 months. Reheat: Warm on stove or microwave with a splash of broth.

Nutrition