Beef Barbacoa

Beef Barbacoa is a deeply flavorful Mexican pulled beef dish that’s slow-cooked until meltingly tender and infused with a smoky, tangy chipotle sauce. With bold spices and a hint of vinegar and lime, it’s a standout filling for tacos, burritos, enchiladas, quesadillas, or even sliders. This slow cooker version is incredibly easy and delivers maximum flavor with minimal effort.

Why You’ll Love This Recipe

• Ultra-juicy beef: Fall-apart tender thanks to slow cooking and well-marbled cuts.

• Packed with flavor: Smoky chipotles, cloves, and lime create a rich and distinctive taste.

• Versatile use: Great in tacos, burritos, enchiladas, bowls, quesadillas, and more.

• Effortless to make: Slow cooker does all the work. Just blend, brown, and cook.

• Freezer-friendly: Make ahead and freeze for quick meals later.

• Customizable heat: Adjust spice levels to your preference.

• Authentic taste: Inspired by traditional Mexican flavors with a Tex-Mex twist.

• Crowd pleaser: Perfect for gatherings, parties, and meal prep.

• Multiple cooking options: Works in the slow cooker, oven, or pressure cooker.

• Minimal prep: Just 10 minutes of hands-on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 kg (4 lb) beef cheeks or chuck beef

• 1 tsp kosher salt

• 1 tsp black pepper

• 2 tbsp vegetable oil (for searing)

• 4 bay leaves

For the Barbacoa Sauce:

• 4 chipotle chiles in adobo sauce

• ¾ cup dark ale (or low-sodium beef broth)

• ½ cup apple cider vinegar

• 4 tbsp lime juice

• 6 garlic cloves

• 4 tsp ground cumin

• 2 tsp oregano

• ½ tsp ground cloves

Directions

1. Prepare the beef: Cut large beef cheeks or chuck into 12–15 chunks. Season generously with salt and pepper.

2. Sear the beef: In a hot skillet or large pot, sear the beef in batches until deeply browned on all sides. Do not overcrowd the pan. Transfer to the slow cooker.

3. Make the sauce: Blend all Barbacoa Sauce ingredients in a food processor or blender until smooth.

4. Combine & cook: Pour the sauce over the beef in the slow cooker. Add bay leaves and arrange meat to submerge as much as possible.

5. Slow cook: Cook on low for 8 hours, or until the beef shreds effortlessly with a fork.

6. Shred the beef: Remove the meat from the sauce and shred using two forks.

7. Sauce it up: Return shredded beef to the sauce and toss with 3–4 ladles of the cooking liquid.

8. Serve: Use as a filling for tacos, burritos, enchiladas, quesadillas, or serve over rice or salad bowls.

Servings and timing

Servings: 10
Prep time: 10 minutes
Cook time: 8 hours 15 minutes (slow cooker on low)
Total time: 8 hours 25 minutes

Variations

• Use different cuts: Try boneless short ribs or well-marbled stew meat if cheeks or chuck aren’t available.

• Swap chipotles: Substitute with chipotle powder, smoked paprika, and sriracha if needed.

• Try lamb: Replace beef with lamb shoulder for a unique variation.

• Make it spicy: Add extra chipotles or chili flakes to turn up the heat.

• Beer-free version: Use beef broth instead of dark ale for a milder taste.

• Fresh herbs: Finish with cilantro or parsley for brightness.

• More tang: Add extra lime juice or a splash of balsamic vinegar.

• Crispy edges: Spread shredded beef on a sheet pan and broil briefly for crispy bits.

• Barbacoa bowls: Serve with Mexican rice, beans, guacamole, and crema.

• Taco night: Set up a DIY taco bar with tortillas, slaw, salsa, and cheese.

Storage/Reheating

• Refrigerator: Store in an airtight container for up to 5 days.

• Freezer: Freeze in portions with sauce for up to 3 months.

• Reheating: Reheat in a skillet over medium heat or microwave until warmed through. Add a splash of water or stock if needed.

FAQs

What are chipotles in adobo?

Chipotles in adobo are smoked jalapeños packed in a tangy, spicy tomato-based sauce. They add smokiness, heat, and deep flavor to dishes.

Can I use beef chuck instead of beef cheeks?

Yes. Chuck is a great alternative—just choose a well-marbled piece for best results.

Is this recipe spicy?

It has a mild to medium heat level depending on your chipotles. You can adjust by adding fewer chiles or using the sauce only.

Can I make this in the oven?

Yes. Cover tightly and bake at 160°C/320°F (140°C fan) for 3 to 3.5 hours until fork-tender.

Can I use a pressure cooker?

Absolutely. Cook on high pressure for 1 hour, then quick release and shred.

Do I need to sear the beef?

Searing adds depth of flavor, but you can skip it if you’re in a rush. Just expect slightly less richness.

Can I make this ahead?

Yes. Barbacoa tastes even better the next day. It reheats beautifully and is perfect for meal prep.

What can I use instead of dark ale?

Beef broth is the best substitute. For deeper flavor, try a splash of balsamic or Worcestershire.

What goes well with Barbacoa beef?

Mexican red rice, black beans, guacamole, pickled cabbage, pico de gallo, and warm tortillas are all excellent pairings.

How should I serve it?

Tuck into tacos, fill burritos, layer in enchiladas, or make bowls and sliders. It’s endlessly versatile!

Conclusion

This Beef Barbacoa is a must-try for anyone who loves bold, smoky, and savory flavors. Slow-cooked to perfection and easy to make, it’s the kind of dish that impresses on taco night but is simple enough for busy weeknights. Whether you’re making tacos, bowls, or burritos, this pulled beef will become your go-to for delicious, no-fuss Mexican meals.

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