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Braised Beef Barbacoa Recipe

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★★★★★

4.7 from 56 reviews

This Braised Beef Barbacoa recipe features tender, flavorful chunks of chuck roast slow-cooked to perfection in a rich blend of spices, chipotle peppers, and smoky accents. Perfect for tacos, burritos, bowls, or nachos, it offers a versatile and crowd-pleasing Mexican-inspired dish packed with deep, smoky, and tangy flavors.

Ingredients

Scale

Beef and Seasoning

  • 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

Vegetables & Sauces

  • 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

Spices & Flavorings

  • 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

Liquids

  • 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)

Finishing & Serving

  • 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

Instructions

  1. Season & rest the beef: Generously season the chuck roast chunks with kosher salt and freshly ground black pepper on all sides. Place the beef on a large plate or medium-rimmed baking sheet and set aside to rest at room temperature for at least 30 minutes. This helps even cooking and enhances flavor absorption.
  2. Brown the chuck roast: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. When the oil is hot, swirl to coat the pan bottom evenly. Add a few beef chunks without overcrowding, and sear the beef on all sides until a deep brown crust forms, about 2-3 minutes per side. Transfer the browned beef to a clean vessel and repeat with remaining pieces, adding the extra tablespoon of oil if needed.
  3. Assemble the braise: Place all the browned beef into your slow cooker. Add the chopped onion, fire-roasted diced green chiles, crushed garlic (or garlic paste), fresh lime juice, apple cider vinegar, dark brown sugar, ground cumin, dried oregano, Ancho chili powder, ground cloves, hickory liquid smoke, and bay leaves. Pour in the beer or beef broth.
  4. Prepare the chipotle sauce: In a high-speed blender or food processor, combine the 3-4 chipotle peppers in adobo sauce with ⅓ cup of water. Blend until smooth, then stir this chipotle liquid into the slow cooker ingredients. Mix gently until everything is well combined.
  5. Slow-cook the beef: Cover the slow cooker with its lid and cook the mixture on low for 6 hours or on high for 4 hours. The beef should be fully cooked and tender enough to fall apart easily when tested with a fork.
  6. Shred the beef: Either directly in the slow cooker or by transferring the beef to a large plate or rimmed baking sheet, use two forks to shred the meat into bite-sized pieces. Stir the shredded beef back into the braising liquid to soak up flavors. Fold in the ½ cup of fresh chopped cilantro and mix again.
  7. Serve: Enjoy the braised beef barbacoa in a variety of ways, such as bowl-style with rice, lettuce, beans, salsa, guacamole, and sliced jalapeños. It also works wonderfully in tacos, burritos, or nachos. Garnish with extra cilantro and lime wedges for additional brightness and flavor. Serve hot and enjoy!

Notes

  • Allowing the beef to come to room temperature before browning ensures a better sear and even cooking.
  • Searing the beef in batches prevents overcrowding and helps develop a deep, flavorful crust.
  • If you don’t have beer, beef broth is an excellent substitute to maintain moisture and flavor.
  • You can adjust the number of chipotle peppers to control the spice level according to your preference.
  • Serving suggestions include rice bowls, tacos, burritos, or nachos with your favorite toppings.
  • Use fresh chopped cilantro added at the end for a fresh herbal brightness.
  • Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.

Keywords: braised beef, beef barbacoa, slow cooker barbacoa, Mexican beef recipe, slow-cooked beef, chipotle beef, easy barbacoa, taco filling, beef chuck roast recipe

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