Description
Mexican barbacoa beef simmers with robust spices and tender meat, creating a mouthwatering experience. Hearty shreds of slow-cooked beef promise a delicious meal that brings rich flavors to your table.
Ingredients
Scale
Meat:
- 3.4 pounds beef chuck roast, cut into large chunks
Peppers and Aromatics:
- 3 chipotle peppers in adobo sauce, chopped
- 3 cloves garlic, minced
- 1 small onion, finely chopped
Seasonings and Liquids:
- ¼ cup fresh lime juice (about 2 limes)
- 2 tablespoons apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons smoked paprika
- 1 teaspoon ground cloves (optional, for depth of flavor)
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup beef broth
- 2 tablespoons olive oil (for searing, optional)
Garnish:
- Fresh cilantro, chopped (for garnish)
Instructions
- Enhance the beef’s flavor profile by searing beef chunks in a sizzling skillet over medium-high heat, creating a golden-brown crust on all surfaces. This optional step develops rich caramelized notes before transferring to the slow cooker.
- Craft an aromatic sauce by combining zesty chipotle peppers, pungent garlic, diced onion, tangy lime juice, robust apple cider vinegar, earthy cumin, fragrant oregano, smoky paprika, warming ground cloves, and seasoning. Thoroughly coat the meat with this vibrant mixture.
- Pour beef broth into the slow cooker, ensuring the meat is generously submerged in the liquid. Secure the lid and allow the beef to tenderize gradually, cooking on low temperature for 8-10 hours or accelerated on high for 4-6 hours until meat becomes supremely tender.
- Extract the beef from its flavorful bath and meticulously shred using two forks, breaking down the meat into delicate, succulent strands. Reintroduce the shredded meat into the cooking liquid, allowing it to marinate and absorb the complex seasoning for an additional 15-20 minutes.
- Transform the barbacoa into a versatile centerpiece by nestling it within warm tortillas, layering over crisp nachos, stuffing into quesadillas, or crowning a hearty burrito bowl. Sprinkle freshly chopped cilantro as a vibrant finishing touch.
Notes
- Searing the beef before slow cooking creates a deeper, more complex flavor profile by caramelizing the meat’s exterior.
- Experiment with different types of chili peppers to adjust the heat level and add unique flavor nuances to the barbacoa.
- For a leaner version, choose a trimmed beef chuck roast or use a leaner cut like bottom round, which will still remain tender during slow cooking.
- Meal prep friendly recipe: store leftovers in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months for quick future meals.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 310
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 90 mg