This beef barbacoa recipe is cooked low and slow with chilies and spices until juicy and fall apart tender, perfect for barbacoa tacos, burritos, and more!
3poundbeef chuck roastor use beef brisket, sliced into 2 inch chunks
2guajillo peppers
2ancho peppers
7ouncecan chipotles in adobooptional, for extra saucy and tangy-smoky flavor
2tablespoonsolive oil
1.5cupsbeef broth
1/4cupapple cider vinegar
Juice from 1 large limeabout 1/4 cup
1large onionchopped
4clovesgarlicchopped
1tablespoonMexican oreganoor use oregano
2teaspoonscumin
1bay leaf
Salt and ground black pepper to taste
Instructions
Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add them to a food processor with the chipotles in adobo sauce, and a bit of salt. Process until smooth.
Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to even coat.
Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to get a nice coating. Transfer to a slow cooker or crock pot.
Deglaze the pan with a bit of beef stock, water or wine and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
Add the beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf and salt and pepper to taste. Stir.
Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
Shred the beef with 2 forks and serve as desired.
Video
Notes
Heat Factor: Mild-Medium, though you can easily spice things up with hotter peppers or spicy chili flakes.