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best beef barbacoa
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best beef barbacoa

Beef Barbacoa is a rich, juicy, and flavorful shredded beef recipe inspired by traditional Mexican cooking. Slow-cooked in a bold chipotle and spice sauce, this dish delivers melt-in-your-mouth beef that’s perfect for tacos, burrito bowls, nachos, or salads. It’s deeply savory with a smoky, slightly spicy kick and packed with layers of flavor that develop beautifully over hours of cooking.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 8
Course: dinner
Calories: 350
Ingredients Method Notes

Ingredients
  

  • 3 lbs beef chuck roast cut into large chunks
  • 3 chipotle peppers in adobo sauce
  • 4 cloves garlic
  • 1 small white onion chopped
  • ¼ cup apple cider vinegar
  • ¼ cup fresh lime juice about 2 limes
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ cup beef broth
  • 2 bay leaves
  • Optional: fresh cilantro for garnish

Method
 

  1. In a blender, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, salt, pepper, and beef broth. Blend until smooth.
  2. Heat a bit of oil in a skillet over medium-high heat. Sear beef chunks until browned on all sides. This step adds flavor but can be skipped for convenience.
  3. Place the beef in a slow cooker. Pour the sauce over the top and add bay leaves. Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreddable.
  4. Remove bay leaves. Use two forks to shred the beef in the slow cooker. Stir the meat into the sauce and let it soak for at least 10–15 minutes on warm.
  5. Serve hot in tacos, burritos, bowls, or over rice. Garnish with chopped cilantro if desired.

Notes

  • Refrigerator: Store leftovers in an airtight container for up to 4 days.
  • Freezer: Freeze cooled barbacoa in portions for up to 3 months.
  • Reheat: Reheat gently on the stovetop or microwave with a splash of broth if needed.