Description
Beef Barbacoa is a flavorful and tender Mexican pulled beef dish that is perfect for tacos, burritos, nachos, or rice bowls. This recipe yields juicy, shredded beef infused with a rich blend of spices and chilies.
Ingredients
Scale
For the Barbacoa:
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo or ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 1 onion, quartered
- 4 garlic cloves
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 bay leaves
- 1 cup beef broth
- 2 tablespoons vegetable oil
Instructions
- Prepare the Sauce: Simmer dried chilies in water, then blend with chipotle pepper, onion, garlic, vinegar, lime juice, cumin, oregano, cloves, salt, and pepper.
- Sear the Beef: Brown beef chunks, then remove from the pot.
- Cook the Barbacoa: Combine blended sauce with beef, bay leaves, and beef broth. Cook using stovetop, oven, slow cooker, or pressure cooker methods.
- Shred and Serve: Once beef is tender, shred it with forks, mix with the sauce, and serve.
Notes
- Barbacoa is versatile for various dishes.
- Leftovers can be frozen for up to 3 months.
- Adjust spice level by varying chipotle quantity.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 recipe
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg
