Description
A tender, smoky beef barbacoa recipe, perfect for tacos and meal prep.
Ingredients
- 3–4 lb boneless beef chuck roast
- 3–4 dried chipotle chiles or 2 canned chipotles in adobo
- 1 small can (7 oz) chipotle peppers in adobo
- 1½ cups low-sodium beef broth
- 1/4 cup apple cider or white vinegar
- 1/4 cup fresh lime juice (about 2 limes)
- 1 large onion, quartered
- 4 garlic cloves, smashed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves (optional)
- 2 bay leaves
- 1–2 tsp kosher salt (adjust to taste)
- 1/2 tsp freshly ground black pepper
- 1–2 tbsp vegetable oil (for searing)
- Optional: 1–2 tbsp brown sugar or honey
- Optional: 1 tsp smoked paprika
Instructions
- Toast and rehydrate chiles: Warm a dry skillet over medium. Toast dried chiles 30–45 seconds per side until aromatic. Place in hot water to soak for 15 minutes, then drain.
- Make the sauce: In a blender, combine soaked chiles (or 2 canned chipotles), half the onion, two garlic cloves, lime juice, vinegar, 1 cup beef broth, cumin, oregano, cloves, and a pinch of salt. Blend until silky.
- Brown the roast: Pat the chuck dry and season with kosher salt and pepper. Heat oil in a heavy skillet over medium-high. Sear the roast 3–4 minutes per side until a deep brown crust forms.
- Combine in the slow cooker: Transfer the roast to the slow cooker. Pour the blended sauce over it and add the remaining onion quarters, the extra 1/2 cup broth, and bay leaves. Cover.
- Slow-cook: Cook on LOW for 8–10 hours or HIGH for 4–6 hours, until the meat pulls apart easily with two forks.
- Shred and finish: Remove the roast and bay leaves. Shred meat with two forks, discarding excess fat. Skim fat off the cooking liquid, then return shredded beef to the slow cooker or reduce the liquid on the stovetop.
- Optional crisping: Spread shredded barbacoa on a rimmed baking sheet and broil for 3–5 minutes for crispy edges—watch closely to avoid burning.
- Taste and adjust seasoning as needed before serving.
Notes
For less heat, use fewer dried chipotles or remove seeds after rehydrating. Chuck roast is preferred for its marbling; brisket can also work but may need a longer cook time.
- Prep Time: 40 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican