Name: Braised Beef Barbacoa Recipe
Prep time: 40 min
Cook time: 6 h
Total time: 6 h 40 min
Cuisine: Mexican
Ingredients: 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; 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; ⅓ cup water (for blending chipotle peppers); ½ cup fresh chopped cilantro, to finish, plus more for serving; Rice of choice; Chopped iceberg/romaine lettuce; Black or pinto beans; Salsa, guacamole, lime wedges, and sliced jalapeños, as desired

Ingredients

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

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 (e.g., Modelo) or beef broth as a substitute

3-4 chipotle peppers in adobo sauce

½ cup fresh chopped cilantro, 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

Step 1: Season the beef chunks generously with kosher salt and freshly ground black pepper on all sides. Let them rest at room temperature for at least 30 minutes.

Step 2: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. In batches, add the beef chunks without overcrowding and brown them on all sides until a deep crust forms, about 2-3 minutes per side. Add more oil if needed. Transfer the browned beef to a clean dish.

Step 3: Transfer all browned beef into your slow cooker vessel. Add the chopped onion, fire-roasted green chiles, crushed garlic, fresh lime juice, apple cider vinegar, dark brown sugar, ground cumin, oregano, Ancho chili powder, ground cloves, liquid smoke, bay leaves, and Mexican beer (or beef broth).

Step 4: In a blender or food processor, combine the chipotle peppers and ⅓ cup water. Blend until smooth, then stir this chipotle sauce into the slow cooker. Mix everything gently to combine.

Step 5: Cover and cook on low for 6 hours or on high for 4 hours until the beef is fall-apart tender.

Step 6: Shred the beef using two forks, either directly in the slow cooker or after transferring the beef to a large plate. Stir the shredded beef back into the braising liquid to soak up the flavors. Mix in the chopped cilantro.

Step 7: Serve your barbacoa with rice, lettuce, beans, salsa, guacamole, lime wedges, and jalapeños. It’s also excellent in tacos, burritos, or nachos. Garnish with extra cilantro and a squeeze of lime for a perfect finish.

Tips & Variations

For a deeper smoky flavor, add more liquid smoke or use smoked paprika if you don’t have chipotle peppers.

You can substitute beef broth for the beer to keep it alcohol-free.

Slow cook in an oven-safe Dutch oven at 300°F (150°C) for 3-4 hours if you don’t have a slow cooker.

Add a splash of orange juice along with lime juice for a citrusy twist.

Use fresh oregano if dried isn’t available; fresh herbs add a bright note.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. To reheat, warm gently in a skillet over medium heat or in the microwave until heated through. The flavors often deepen after a day, making leftovers even better. You can also freeze the beef barbacoa for up to 3 months; thaw overnight in the fridge before reheating.

FAQs

Can I use a different cut of beef for barbacoa?

Yes, while chuck roast is ideal because of its marbling and tenderness, you can also use brisket or beef shoulder. Aim for cuts that become tender with slow cooking.

How spicy is this barbacoa recipe?

This recipe has moderate heat thanks to the chipotle peppers and chili powder, but you can adjust the spice level by using fewer chipotle peppers or omitting the jalapeño garnish for a milder dish.