Beef Barbacoa – Mexican Pulled Beef for Tacos
Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything!
Introduction
Beef Barbacoa is a delicious and flavorful dish that has become a favorite in many households. Originating from Mexico, this pulled beef dish is slow-cooked until tender and can be used in a variety of ways, especially in tacos. It’s a perfect meal for gatherings and celebrations, as it offers a spicy and savory taste that everyone loves.
Why Make This Recipe
Making Beef Barbacoa at home is not only simple but also rewarding! When cooked slowly, the beef becomes incredibly tender and packed with flavor. This dish is versatile; you can use it in tacos, burritos, or even on nachos. Plus, the aroma that fills your kitchen while it’s cooking is simply irresistible. With just a few ingredients and a slow cooker, you can create a mouthwatering meal that impresses your family and friends.
How to Make Beef Barbacoa
Making Beef Barbacoa is straightforward. You will need to follow these steps carefully to ensure your beef is flavorful and tender.
Ingredients:
- 2kg / 4 lb beef cheeks (or chuck beef)
- 1 tsp salt (kosher/cooking)
- 1 tsp black pepper
- 2 tbsp vegetable oil (for searing)
- 4 bay leaves
- 4 chipotle chiles in adobo sauce
- 3/4 cup dark ale (beer) or low sodium beef broth/stock
- 1/2 cup apple cider vinegar
- 4 tbsp lime juice
- 6 garlic cloves
- 4 tsp ground cumin
- 2 tsp oregano
- 1/2 tsp ground cloves
Directions:
- Cut beef: Cut large beef cheeks in half for manageable pieces, about 12-15 pieces. If using chuck beef, cut it into 12 or so pieces.
- Season: Sprinkle the beef pieces with salt and black pepper.
- Brown beef: Heat vegetable oil in a large pot or skillet over high heat. Sear the beef pieces in batches, ensuring they are browned all over. Once done, transfer to a slow cooker.
- Blitz sauce: Combine the Barbacoa sauce ingredients in a blender or food processor. Blend until smooth.
- Slow cooker: Pour the sauce over the beef in the slow cooker. Add the bay leaves and arrange the beef so it is submerged as much as possible.
- Cook: Slow-cook for 8 hours on low. The beef should be very tender by this stage, easy to shred.
- Shred: Remove the beef from the slow cooker and transfer it to a pan. Use two forks to shred the beef.
- Sauce: Pour 3 or 4 ladles of the cooking sauce over the shredded beef and toss to coat.
- Serve: Use the shredded beef in tacos with your favorite taco fixings like onions, cilantro, and lime.
How to Serve Beef Barbacoa
Beef Barbacoa is best served in warm corn or flour tortillas. You can add toppings like diced onions, fresh cilantro, lime wedges, and avocado slices. It also pairs well with sides such as Mexican red rice or pickled vegetables.
How to Store Beef Barbacoa
Store any leftover Beef Barbacoa in an airtight container in the refrigerator for up to 4 days. If you’d like to keep it longer, you can freeze it for up to 3 months. When you’re ready to eat, simply reheat it in the microwave or on the stovetop until warmed through.
Tips to Make Beef Barbacoa
- For more robust flavor, marinate the beef in the sauce overnight before cooking.
- If you prefer a smoky flavor, consider using smoked paprika or adding more chipotle chiles.
- Always taste the sauce before pouring it over the beef; adjust salt and spice levels as needed.
Variation
You can substitute the beef cheeks with brisket or other cuts of beef that are suitable for slow cooking. For a less spicy version, use fewer chipotle chiles.
FAQs
-
Can I make Beef Barbacoa in a stovetop pressure cooker?
Yes! You can cook Beef Barbacoa in a pressure cooker for about 60-70 minutes for tender beef. -
What can I serve with Beef Barbacoa?
You can serve it with tacos, burritos, nachos, or even over rice or salad for a complete meal. -
Can I use other meats for Barbacoa?
Yes, while beef is traditional, you can also make Barbacoa using pork or chicken for a different flavor profile.
Enjoy this delicious Beef Barbacoa recipe for a delightful and satisfying meal!
Beef Barbacoa
Ingredients
Main Ingredients
- 2 kg 2kg / 4 lb beef cheeks (or chuck beef) You can substitute brisket or other cuts suitable for slow cooking.
- 1 tsp 1 tsp salt (kosher/cooking) Adjust to taste.
- 1 tsp 1 tsp black pepper Freshly ground is best.
- 2 tbsp 2 tbsp vegetable oil (for searing) Used for browning the beef.
- 4 pieces 4 bay leaves For added flavor during cooking.
- 4 pieces 4 chipotle chiles in adobo sauce Adjust for spice level.
- 3/4 cup 3/4 cup dark ale (beer) or low sodium beef broth/stock Choose based on availability or preference.
- 1/2 cup 1/2 cup apple cider vinegar Adds acidity.
- 4 tbsp 4 tbsp lime juice Freshly squeezed is recommended.
- 6 cloves 6 garlic cloves
- 4 tsp 4 tsp ground cumin For a warm flavor.
- 2 tsp 2 tsp oregano
- 1/2 tsp 1/2 tsp ground cloves Use sparingly for flavor.
Instructions
Preparation
- Cut large beef cheeks in half into manageable pieces, about 12-15 pieces. If using chuck beef, cut it into 12 or so pieces.
- Sprinkle the beef pieces with salt and black pepper.
- Heat vegetable oil in a large pot or skillet over high heat. Sear the beef pieces in batches, ensuring they are browned all over. Once done, transfer to a slow cooker.
- Combine the Barbacoa sauce ingredients in a blender or food processor. Blend until smooth.
Cooking
- Pour the sauce over the beef in the slow cooker. Add the bay leaves and arrange the beef so it is submerged as much as possible.
- Slow-cook for 8 hours on low. The beef should be very tender by this stage, easy to shred.
- Remove the beef from the slow cooker and transfer it to a pan. Use two forks to shred the beef.
- Pour 3 or 4 ladles of the cooking sauce over the shredded beef and toss to coat.
Serving
- Serve the shredded beef in warm corn or flour tortillas with your favorite taco fixings like onions, cilantro, and lime.
