Braised Beef Barbacoa Recipe

Introduction

Braised Beef Barbacoa is a rich and flavorful Mexican-inspired dish featuring tender, slow-cooked beef infused with smoky spices and chiles. Perfect for bowls, tacos, or burritos, it’s a versatile crowd-pleaser that’s surprisingly easy to make at home.

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, Modelo recommended (or beef broth as substitute)
• 3-4 chipotle peppers in adobo sauce
• ½ cup fresh chopped cilantro, to finish, plus more for serving
• Rice of choice, for serving
• Chopped iceberg or romaine lettuce
• Black or pinto beans
• Salsa, guacamole, lime wedges, and sliced jalapeños, as desired

Instructions

1. Step 1: On a large plate or medium-rimmed baking sheet, generously season the chuck roast chunks with salt and pepper on all sides. Let the beef rest and come to room temperature for at least 30 minutes.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Add a few beef chunks at a time, being careful not to overcrowd, and sear until a deep brown crust forms on all sides (about 2-3 minutes per side). Transfer the browned beef to a clean dish. Add more oil if needed and repeat until all beef is browned.
3. Step 3: Transfer the browned beef to your slow cooker. Add chopped onion, fire-roasted green chiles, garlic, lime juice, apple cider vinegar, brown sugar, cumin, oregano, chili powder, ground cloves, liquid smoke, bay leaves, and beer (or beef broth).
4. Step 4: Place the chipotle peppers and ⅓ cup water in a blender or food processor. Blend until smooth, then stir the chipotle sauce into the slow cooker. Mix all ingredients gently to combine.
5. Step 5: Cover and cook on low for 6 hours or on high for 4 hours, until the beef is tender and falls apart easily.
6. Step 6: Shred the beef using two forks either directly in the slow cooker or on a large plate. Stir the shredded beef back into the braising liquid, then add the ½ cup chopped cilantro and mix well.
7. Step 7: Serve the barbacoa over rice with lettuce, beans, salsa, guacamole, lime wedges, and jalapeños. It’s also delicious in tacos, burritos, or nachos. Garnish with extra cilantro and lime wedges if desired.

Tips & Variations

• For a milder flavor, reduce the number of chipotle peppers or remove the seeds before blending.
• Substitute beef broth for beer if you prefer a non-alcoholic option.
• Use a Dutch oven instead of a slow cooker, braising low in the oven at 300°F (150°C) for 3-4 hours.
• Add a touch of honey or maple syrup instead of brown sugar for a different sweetness profile.
• Serve with warm corn or flour tortillas for authentic Mexican-style tacos.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth to keep the meat moist. This dish also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make barbacoa without a slow cooker?

Yes, you can braise the beef in a heavy Dutch oven or oven-safe pot. Cook at 300°F (150°C) for 3-4 hours, covered, until the beef is tender.

What can I use if I don’t have chipotle peppers in adobo?

If you don’t have chipotle peppers, substitute with smoked paprika and a pinch of cayenne pepper for smokiness and heat. You can also use other types of dried chili powders like guajillo for a milder flavor.

Braised Beef Barbacoa Recipe

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★★★★★

5 from 129 reviews

This Braised Beef Barbacoa recipe features tender, flavorful chunks of beef chuck roast slow-cooked with a vibrant blend of spices, chipotle peppers, and refreshing lime juice. Perfectly seasoned and slow-cooked until fall-apart tender, it’s versatile for serving in bowls with rice and beans or wrapped in tortillas for tacos and burritos.

• Author: Lara
• Prep Time: 40 minutes
• Cook Time: 4 to 6 hours
• Total Time: 5 to 6 hours 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

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Beef and Seasonings

• 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

Flavorings and 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
• 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 (Modelo) or beef broth as substitute
• 3–4 chipotle peppers in adobo sauce
• ⅓ cup water (for blending chipotle peppers)

Finishing and Serving

• ½ cup fresh chopped cilantro, to finish, 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

1. Season & rest the beef: Generously season the beef chuck roast chunks with kosher salt and freshly ground black pepper on all sides. Let the beef rest at room temperature for at least 30 minutes to enhance flavor and even cooking.
2. Brown the chuck roast: Heat 2 tablespoons olive oil in a large skillet or pot over medium-high heat. Once hot, add the beef chunks in batches, being careful not to overcrowd. Sear each chunk on all sides for 2-3 minutes until a deep brown crust forms. Transfer browned beef to a clean vessel and repeat, adding the remaining oil if needed.
3. Assemble the braise: Place all browned beef into a slow cooker vessel. Add the chopped onion, fire-roasted diced green chiles, garlic, lime juice, apple cider vinegar, dark brown sugar, cumin, oregano, ancho chili powder, ground cloves, hickory liquid smoke, bay leaves, and Mexican beer (or beef broth). In a high-speed blender or food processor, blend chipotle peppers in adobo sauce with ⅓ cup water until smooth. Stir the chipotle liquid into the slow cooker and mix all ingredients until well combined.
4. Slow-cook the beef barbacoa: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the beef is cooked through and is fall-apart tender.
5. Shred the beef: Either shred the beef directly in the slow cooker using two forks or transfer it onto a large plate or rimmed baking sheet to shred. Stir the shredded beef into the braising liquid so it absorbs all the flavors. Finally, add the fresh chopped cilantro and mix thoroughly.
6. Serve: Serve the barbacoa bowl-style with rice, chopped lettuce, beans, salsa, guacamole, or sliced avocado. It also works wonderfully in tacos, burritos, or nachos. Garnish with extra chopped cilantro and lime wedges for squeezing, as desired. Enjoy your flavorful barbacoa!

Notes

• Allowing the beef to rest before browning helps it cook more evenly.
• Do not overcrowd the pan when browning beef to ensure a proper brown crust develops.
• Using chipotle peppers in adobo adds a smoky and spicy depth of flavor; adjust quantity to taste.
• Slow cooker timing: low for 6 hours yields tender results, high for 4 hours is a quicker option.
• Leftover barbacoa can be refrigerated for up to 3 days or frozen for up to 3 months.
• Serve with fresh toppings like guacamole and lime wedges for enhanced flavor and freshness.

Keywords: Barbacoa, Beef Barbacoa, Slow Cooker Recipes, Mexican Beef, Chipotle Beef, Braised Beef, Slow Cooked Barbacoa, Beef Chuck Roast, Tacos, Burritos