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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.

Ingredients

Scale

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

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