Barbacoa
User Reviews
4.7
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Prep Time
15 mins
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Cook Time
4 hrs
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Total Time
4 hrs 15 mins
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Servings
10
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Calories
371 kcal
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Course
Main Course
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Cuisine
Mexican
Barbacoa
Description
This Barbacoa recipe starts with seasoning trimmed beef chuck roast chunks with salt and black pepper, then searing them in oil until browned on all sides to develop a rich, caramelized crust. The beef is transferred to a slow cooker and combined with diced white onion, minced garlic, diced chipotles in adobo sauce, beef broth, fresh lime juice, apple cider vinegar, ground cumin, dried oregano, smoked paprika, cloves, kosher salt, black pepper, and bay leaves.
The slow cooker gently braises the beef for 6 to 8 hours on low or 3 to 4 hours on high until the meat becomes very tender and can be shredded easily with forks. The sauce is rich, smoky, and tangy from the chipotle peppers, adobo, lime juice, and spices crowned by the savory depth from slow cooking.
The shredded beef works well served over rice or used as a filling for tacos, quesadillas, burritos, enchiladas, nachos, and salads. It adds smoky, spicy, and tangy flavor to any dish requiring shredded beef.
Ingredients
- 4 pounds beef chuck roast
- salt for seasoning beef, Kosher salt
- black pepper for seasoning beef, Kosher salt
- 2 tablespoons olive oil or avocado oil
- 1 onion diced, white
- 5 garlic minced, cloves
- 4 chipotles in adobo sauce diced
- 1 cup beef broth or beef stock
- 1/4 cup lime juice fresh
- 2 tablespoons apple cider vinegar
- 1 tablespoon cumin ground
- 2 teaspoons oregano dried
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/4 teaspoon cloves ground
- 3 bay leaf
Instructions
- Trim excess fat off beef and cut into 4 to 6 large pieces. Season with salt and black pepper.
- In a large skillet, heat the oil over medium-high heat. Add the beef pieces to the hot skillet and sear until browned on all sides. Transfer to a large slow cooker.
- Add the onion, garlic, chipotle in adobo, beef broth, lime juice, apple cider vinegar, cumin, oregano, smoked paprika, salt, pepper, cloves, and bay leaves. Use tongs to mix, making sure the beef is covered and seasoned evenly.
- Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours or until beef is tender and can be easily shredded with a fork.
- Use tongs to transfer the beef from the slow cooker to a large cutting board. Use two forks to shred the beef.
- Serve the beef over rice, make tacos, quesadillas, burritos, enchiladas, nachos, salads, and more!
Notes
- Store leftover barbacoa in the refrigerator for up to 5 days to maintain flavor and texture.
- Freeze extra barbacoa in suitable containers for up to 3 months for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 371 kcal
% Daily Value*
| Calories | 371kcal | 19% |
| Carbohydrates | 4g | 1% |
| Protein | 36g | 72% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 13g | 65% |
| Cholesterol | 125mg | 42% |
| Sodium | 471mg | 20% |
| Potassium | 675mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 242IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 53mg | 5% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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