Description
This Braised Beef Barbacoa recipe features tender, flavorful beef chuck roast slow-cooked in a smoky, spicy chipotle and adobo sauce. Perfect for tacos, burritos, or served with rice, this traditional Mexican dish is rich in depth and easy to prepare with simple ingredients.
Ingredients
Scale
Meat
- 3 pounds beef chuck roast, cut into large chunks
Vegetables and Aromatics
- 4 cloves garlic, minced
- 1 small onion, chopped
Spices and Seasonings
- 3 chipotle peppers in adobo sauce, chopped
- 1 tablespoon adobo sauce from the can
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cloves
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 bay leaves
Liquids
- 1 tablespoon vegetable oil
- 1/4 cup apple cider vinegar
- Juice of 2 limes
- 1 1/2 cups beef broth
Instructions
- Preheat and Sear: Preheat your oven to 325°F (160°C). Heat vegetable oil in a large Dutch oven or oven-safe pot over medium-high heat. Sear the beef chunks for 2–3 minutes on each side until nicely browned. Remove the beef and set aside.
- Sauté Aromatics: In the same pot, add minced garlic and chopped onion and sauté for 2–3 minutes until fragrant and softened, making sure to scrape up any browned bits from the bottom for extra flavor.
- Add Spices and Liquids: Stir in chopped chipotle peppers, adobo sauce, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, ground cloves, salt, and pepper. Cook this mixture for about a minute to blend the flavors.
- Combine and Simmer: Return the seared beef to the pot and pour in the beef broth. Add the bay leaves. Bring the mixture to a gentle simmer on the stovetop.
- Braise in Oven: Cover the pot with a lid and transfer it to the preheated oven. Braise for 3 to 3.5 hours until the beef becomes fork-tender and easily shreds.
- Shred and Serve: Remove the bay leaves and shred the beef using two forks directly in the sauce. Stir well to coat the meat. Serve the braised beef barbacoa warm with rice, tortillas, or use as a filling for tacos or burritos.
Notes
- You can prepare this dish in a slow cooker by cooking on low for 8 hours or in an Instant Pot using high-pressure cooking for 60 minutes with natural release.
- For enhanced flavor, allow the shredded beef to sit in the sauce for 30 minutes before serving.
- Using a Dutch oven ensures even heat distribution during braising.
- Leftovers keep well refrigerated for up to 4 days or frozen for longer storage.
