Description
Rich, smoky, and incredibly tender, this Barbacoa Beef is slow-cooked to perfection with bold spices, chipotle chilies, and lime. Perfect for tacos, burritos, rice bowls, or nachos, this flavorful dish will transport your taste buds straight to Mexico. It’s easy to make and even easier to love!
Ingredients
For the Beef:
- 3 pounds chuck roast
- Salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 ¼ cups beef broth, divided
- 3–4 chipotle chilies in adobo
- 6 garlic cloves
- 1 ½ tablespoons ground cumin
- 1 tablespoon dried oregano
- ¼ teaspoon ground cloves
- 3 bay leaves
- ¼ cup fresh lime juice
Instructions
- Prepare the Roast:
- Cut the chuck roast into six portions, trimming away any large pieces of fat.
- Pat the pieces dry with paper towels and season them with salt and pepper.
- Sear the Meat:
- Heat 1 tablespoon of vegetable oil in a skillet over medium-high heat.
- Add three pieces of the roast to the skillet and sear until browned on all sides. Transfer to the slow cooker.
- Repeat with the remaining oil and roast pieces, arranging them in a single layer in the slow cooker.
- Blend the Chipotle Mixture:
- In a food processor, combine the chipotle chilies, garlic, and ¼ cup of beef broth. Blend until smooth.
- Combine the Seasonings:
- In a bowl or measuring cup, mix the remaining beef broth with the chipotle blend, cumin, oregano, and cloves.
- Pour this mixture over the beef in the slow cooker, ensuring the meat is evenly coated.
- Nestle the bay leaves between the beef portions.
- Cook the Beef:
- Cover the slow cooker and cook on low for 8–9 hours, or until the beef is fork-tender.
- Shred and Add Lime:
- Remove the beef from the slow cooker and shred it using two forks.
- Stir the lime juice into the broth in the slow cooker, then return the shredded beef to the pot.
- Cook on low or warm for another 20–30 minutes to allow the flavors to meld.
- Serve:
- Strain the beef from the broth and serve it in tortillas, over rice, or with your favorite toppings like avocado, cilantro, and Cotija cheese.
Notes
- Meat Options: Brisket or short ribs can be used instead of chuck roast for equally tender results.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze the shredded beef in a freezer-safe container for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Add a splash of broth to prevent drying out when reheating.
- Adjust Spice: Add an extra chipotle chili or leave the seeds in for more heat.
- Prep Time: 20 minutes
- Cook Time: 8-9 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican