Beef Barbacoa
A flavorful and tender Mexican pulled beef dish, perfect for tacos and gatherings.
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.
Notes
Store any leftover Beef Barbacoa in an airtight container in the refrigerator for up to 4 days. It can be frozen for up to 3 months. Reheat before serving. 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.