Barbacoa Recipe
User Reviews
4.6
-
Prep Time
15 mins
-
Cook Time
8 hrs 15 mins
-
Total Time
8 hrs 30 mins
-
Servings
10 servings
-
Calories
307 kcal
-
Course
Main Course
-
Cuisine
Mexican
Barbacoa Recipe
Description
This Barbacoa begins by cutting beef chuck roast into large chunks, seasoning generously with salt and pepper, then searing in oil until browned on all sides. Onions cook in the same pot to develop flavor, followed by garlic. A mixture of beer (or broth or water), apple cider vinegar, lime juice, diced chipotle peppers in adobo sauce, ancho chili powder, regular chili powder, cumin, Mexican oregano, ground cloves, and bay leaves is added to form the braising liquid.
The seared beef pieces are added to a slow cooker with the spiced broth poured over. The beef slowly cooks until very tender and shreddable. The complex spice blend offers smoky, tangy, and warm flavors characteristic of traditional barbacoa. The recipe also suggests serving with chopped cilantro, diced onions, warm tortillas, and lime wedges for an authentic presentation.
Instructions include alternate cooking methods: using a Dutch oven to braise the meat in the oven at 325°F for four hours, or the Instant Pot for pressure cooking one hour followed by natural pressure release, offering flexibility depending on equipment.
Ingredients
- 3-4 pounds beef chuck roast boneless
- kosher salt (enough to generously coat meat)
- black pepper enough to generously coat meat, freshly ground
- 2 ½ tablespoons cooking oil divided
- 1 medium onion diced
- 6 cloves garlic minced
- 1 cup beer (broth or water also work)
- ¼ cup apple cider vinegar
- 1 lime juiced
- 4 chipotle pepper diced, in adobo sauce
- 1 tablespoon ancho chili powder (or regular chili powder)
- 1 tablespoon chili powder regular
- 2 teaspoons cumin ground
- 1 teaspoon oregano Mexican oregano preferred, dried
- ¼ teaspoon cloves ground
- 2 bay leaf
- cilantro cilantro chopped, onions diced, tortillas warm, lime wedges, for serving
- onion
- tortillas
- lime
Instructions
- Cut the beef chuck roast into large 4-inch chunks, removing any large pieces of fat. Generously season all sides of the meat with salt and black pepper.
- Heat 1 ½ tablespoons of oil in a large skillet (cast-iron works great for this) over medium-high heat. Add in 3 or 4 pieces of meat and brown it on all sides, flipping every minute. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.
- Add the remaining 1 tablespoon of oil and the onions. Cook for 5 minutes, stirring often, making sure to scrape up any brown bits on the bottom of the pot.
- Add the garlic and cook for 1 minute.
- Add the beer (or broth or water), apple cider vinegar, lime juice, chipotle peppers in adobo sauce, ancho chili powder, chili powder, ground cumin, dried oregano, ground cloves, and bay leaves. Stir together to combine and remove it from the heat.
- Add the seared meat into a large slow cooker and pour the liquid mixture on top. Toss everything to combine. (Instructions for how to make this in the oven or the Instant Pot are in the Tips section below.)
- Cover and cook on low for 8 hours (or on high for 5 hours).
- Transfer the meat to a large plate or bowl and shred it with two forks. The meat should be fall-apart tender.
- Add the shredded beef back into the slow cooker and let it sit for 10 minutes to soak up all the juices. Taste and season with more salt if necessary.
- Serve in tacos, gorditas, sopes, huaraches, or with a side of refried beans and Mexican rice.
Notes
- Oven method: After searing meat and cooking aromatics, braise covered in a Dutch oven at 325°F for 4 hours.
- Instant Pot method: Use sauté to sear and cook aromatics, then pressure cook on high for 60 minutes with natural release for 10 minutes.
- Serve the shredded barbacoa with tortillas, chopped cilantro, diced onions, and lime wedges for a traditional experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 307kcal | 15% |
| Carbohydrates | 5g | 2% |
| Protein | 27g | 54% |
| Fat | 19g | 29% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 140mg | 6% |
| Potassium | 534mg | 11% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 506IU | 10% |
| Vitamin C | 3mg | 3% |
| Calcium | 45mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
You'll Also Love
