Description
A flavorful Mexican dish featuring tender beef cooked slowly with rich spices, perfect for tacos, burrito bowls, or hearty meals.
Ingredients
- 3–4 lb beef chuck roast (boneless)
- 3–4 dried chipotle chiles (or 2 chipotles in adobo)
- 1 small can (7 oz) chipotle peppers in adobo
- 1½ cups beef broth (low-sodium recommended)
- 1/4 cup apple cider vinegar or white vinegar
- 1/4 cup fresh lime juice (about 2 limes)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves (optional)
- 2 bay leaves
- 1–2 tsp kosher salt (to taste)
- 1/2 tsp freshly ground black pepper
- 1–2 tbsp vegetable oil (for searing)
- Optional: 1–2 tbsp brown sugar or honey
- Optional: 1 tsp smoked paprika
Instructions
- Toast the dried chiles in a dry skillet over medium heat for 30–45 seconds. Rehydrate in hot water for 15 minutes, then drain. Blend with half the onion, garlic, lime juice, vinegar, broth, cumin, oregano, and salt until smooth.
- Season the roast generously with salt and pepper. Heat oil in a skillet over medium-high heat and sear all sides until browned, about 3–4 minutes per side.
- Transfer the roast to the slow cooker, pour the prepared sauce over it, add the remaining onion and bay leaves, and cover. Cook on LOW for 8–10 hours or HIGH for 4–6 hours until the meat is fall-apart tender.
- Once done, remove the meat and shred it with two forks. Return the shredded beef to the slow cooker. Skim any excess fat from the sauce, and if it’s too thin, reduce it by simmering in a saucepan until thickened.
- For added texture, spread the shredded meat on a baking sheet and broil for 3–5 minutes until the edges are crispy.
- Enjoy your barbacoa with tortillas, rice, beans, or in delicious burrito bowls.
Notes
Don’t skip searing the meat for added flavor. Adjust the heat level based on your preference.
- Prep Time: 30 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican