Beef Barbacoa
A rich, savory Mexican-style slow-cooked beef dish made with chuck roast shredded after hours of braising in a smoky, spiced chipotle and lime marinade. It is perfect for meal prepping high-protein tacos, burrito bowls, or meal wraps.
Servings: 8
Calories: 310kcal
Ingredients
🍖Beef & Marinade:
3 lbs (1.35 kg) beef chuck roast, trimmed of excess fat and cut into large 2-inch chunks
3–4 canned chipotle peppers in adobo sauce (use 2 for mild heat, 4 for spicy)
1/4 cup adobo sauce (from the canned chipotles)
1/2 cup beef broth
1/4 cup fresh lime juice
2 tbsp apple cider vinegar
5 cloves garlic, minced
1 tbsp ground cumin
1 tbsp dried oregano (preferably Mexican oregano)
2 tsp ground cloves
1 tbsp salt
1 tsp black pepper
2 bay leaves
1 tbsp olive oil (for searing)
Instructions
🟢Blend the Sauce:
In a blender or food processor, combine the chipotle peppers, adobo sauce, beef broth, lime juice, apple cider vinegar, garlic, cumin, oregano, ground cloves, salt, and black pepper. Blend until completely smooth.
🟢Sear the Beef:
Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the beef chunks lightly with a pinch of salt. Sear the meat in batches for 2–3 minutes per side until browned.
🟢Braise:
Pour the blended sauce over the seared beef chunks in the pot. Add the bay leaves and stir to ensure the meat is submerged in the sauce. Cover with a tight-fitting lid, lower the heat to low, and simmer for 3 hours to 3 hours and 30 minutes (or cook on LOW in a slow cooker for 8 hours) until the beef is fork-tender.
🟢Shred & Serve:
Remove the bay leaves. Use two forks to shred the beef directly in the pot, allowing it to soak up all the rich juices and sauce before serving.
Notes
- Meat Cut Swap: Substitute beef chuck roast with beef brisket, boneless beef short ribs, or pork shoulder (pork butt) for a carnitas-style dish.
- Acid Substitution: Replace apple cider vinegar and lime juice with fresh orange juice for a slightly sweeter flavor profile.
- Mild Flavor Option: Replace chipotle peppers in adobo with 2 tbsp tomato paste plus 1 tbsp smoked paprika if you prefer a non-spicy, smoky flavor.