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Beef Barbacoa Recipe

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4 from 206 reviews

This delectable Beef Barbacoa recipe features tender, slow-cooked beef chuck roast infused with a rich blend of dried guajillo and ancho peppers, chipotle in adobo, and aromatic spices. Perfect for tacos, burritos, or plates, the beef is seared for flavor, slow cooked to fork-tender perfection, and shredded for easy serving with smoky, tangy, and vibrant flavors.

Ingredients

Beef

  • 3 pound beef chuck roast, cut into 2 inch chunks (or beef brisket; beef cheek is classic)

Peppers & Sauce

  • 2 guajillo peppers, stems and seeds removed
  • 2 ancho peppers, stems and seeds removed
  • 7 ounce can chipotles in adobo (optional, for extra saucy and tangy-smoky flavor)

Other Ingredients

  • 2 tablespoons olive oil
  • 1.5 cups beef broth
  • 1/4 cup apple cider vinegar
  • Juice of 1 large lime (about 1/4 cup)
  • 1 large onion, chopped
  • 4 cloves garlic, chopped
  • 1 tablespoon Mexican oregano (or regular oregano)
  • 2 teaspoons cumin
  • 1 bay leaf
  • Salt and ground black pepper, to taste

Instructions

  1. Soften Peppers: Remove the stems and seeds from the guajillo and ancho peppers. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak for 15 minutes until very soft and rehydrated. Drain and discard the water.
  2. Prepare Pepper Paste: Add the softened peppers to a food processor along with the chipotles in adobo sauce and a pinch of salt. Process until smooth to create a flavorful paste.
  3. Season Beef: Place the beef chunks into a large bowl and toss with the ancho-guajillo pepper paste to evenly coat all pieces.
  4. Brown Beef: Heat olive oil in a large cast iron skillet over medium-high heat. Sear the beef chunks a few minutes per side until nicely browned and coated. Transfer the seared beef to the slow cooker.
  5. Deglaze Pan: Deglaze the skillet using a small amount of beef broth, water, or wine. Scrape up all the browned bits stuck to the bottom of the pan and pour this flavorful liquid into the slow cooker with the beef.
  6. Add Remaining Ingredients: Add the remaining beef broth, apple cider vinegar, lime juice, chopped onion, garlic, Mexican oregano, cumin, bay leaf, and salt and black pepper to taste into the slow cooker. Stir everything to combine evenly.
  7. Slow Cook: Cook the beef mixture on high for 4 hours or on low for 6 to 8 hours, until the beef is fork-tender and easily shreds.
  8. Shred Beef: Using two forks, shred the tender beef in the slow cooker. Mix well before serving to distribute the sauce and spices.

Notes

  • For more traditional flavor, use beef cheeks instead of chuck roast.
  • Removing seeds from peppers reduces bitterness and heat intensity.
  • Chipotles in adobo add a smoky, tangy depth but can be omitted if you prefer milder flavor.
  • Slow cooker times may vary; cook until beef easily shreds with a fork.
  • This barbacoa is excellent served with tortillas, avocado, cilantro, and lime wedges.

Find it online: https://recipethrive.com/beef-barbacoa-recipe/