Braised Beef Barbacoa Recipe

Introduction

This braised beef barbacoa is a tender, flavorful dish perfect for hearty meals and gatherings. Slow-cooked to fall-apart perfection, it’s richly spiced with chipotle, lime, and smoky notes. Serve it in bowls, tacos, or burritos for a satisfying, versatile meal.

Ingredients

• 3 lb beef chuck roast, fat trimmed & cut into 3-inch chunks
• Kosher salt & freshly ground black pepper, to season
• 2-3 tablespoons olive oil, for browning
• 1 medium yellow onion, chopped
• 1 (4-ounce) can fire-roasted diced green chiles
• 10 cloves of garlic (crushed) or 2 tablespoons garlic paste
• ¼ cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 1 tablespoon Ancho chili pepper powder (or dark chili powder)
• ½ teaspoon ground cloves
• 2 teaspoons hickory liquid smoke
• 2 bay leaves
• 1 cup Mexican-style beer, such as Modelo (or beef broth as substitute)
• 3-4 chipotle peppers in adobo sauce
• ½ cup fresh chopped cilantro, to finish, plus more for serving
• Rice of choice
• Chopped iceberg or romaine lettuce
• Black or pinto beans
• Salsa, guacamole, lime wedges, and sliced jalapeños, as desired

Instructions

1. Step 1: On a large plate or medium-rimmed baking sheet, generously season the chuck roast chunks with kosher salt and freshly ground black pepper on all sides. Set aside and let the beef come to room temperature for at least 30 minutes.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Add a few beef chunks at a time, careful not to overcrowd, and sear each side until a deep brown crust forms, about 2-3 minutes per side. Transfer browned beef to a clean dish. Repeat until all beef is seared, adding the additional 1 tablespoon oil if needed.
3. Step 3: Transfer all browned beef to your slow cooker. Add chopped onion, fire-roasted green chiles, crushed garlic, fresh lime juice, apple cider vinegar, dark brown sugar, cumin, oregano, chili powder, ground cloves, liquid smoke, bay leaves, and beer (or beef broth).
4. Step 4: Place chipotle peppers and ⅓ cup water in a blender or food processor and blend until smooth. Stir this chipotle sauce into the slow cooker and mix all ingredients gently until combined.
5. Step 5: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the beef is cooked through and fall-apart tender.
6. Step 6: Shred the beef using two forks either directly in the slow cooker or on a large plate. Stir the shredded beef back into the braising liquid to soak up the flavors. Mix in ½ cup fresh chopped cilantro.
7. Step 7: Serve the barbacoa over rice with chopped lettuce, beans, salsa, guacamole, lime wedges, and jalapeños as desired. It’s perfect for bowls, tacos, burritos, or nachos.

Tips & Variations

• For a spicier barbacoa, add extra chipotle peppers or sliced jalapeños to your serving.
• Use beef broth instead of beer for a milder flavor or for alcohol-free cooking.
• Try adding a pinch of cinnamon for a warm, aromatic twist.
• Leftovers make excellent fillings for breakfast tacos or quesadillas.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in a microwave with a splash of water or broth to keep it moist. You can also freeze the cooked barbacoa for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this barbacoa in an oven instead of a slow cooker?

Yes, after browning the beef and assembling all ingredients, place them in a covered oven-safe pot and braise at 300°F (150°C) for about 3-4 hours until the beef is tender.

What cut of beef works best for barbacoa?

Beef chuck roast is ideal because it becomes tender and flavorful when slow-cooked. Other tougher cuts like brisket or short ribs can also work well.

Braised Beef Barbacoa Recipe

Print Recipe

★★★★★

4.7 from 72 reviews

This Braised Beef Barbacoa is a richly flavored, slow-cooked Mexican-inspired dish featuring tender beef chuck roast simmered with aromatic spices, chipotle peppers, and smoky undertones. Perfect for bowls, tacos, burritos, or nachos, it offers a versatile and comforting meal bursting with bold, smoky, and tangy flavors.

• Author: Dylan
• Prep Time: 40 minutes
• Cook Time: 4-6 hours
• Total Time: 4 hours 40 minutes to 6 hours 40 minutes
• Yield: 6–8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 lb beef chuck roast, fat trimmed & cut into 3-inch chunks
• Kosher salt & freshly ground black pepper, to season
• 2–3 tablespoons olive oil, for browning

Flavor Base

• 1 medium yellow onion, chopped
• 1 (4-ounce) can fire-roasted diced green chiles
• 10 cloves garlic (crushed) or 2 tablespoons garlic paste
• ¼ cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 1 tablespoon Ancho chili pepper powder (or dark chili powder)
• ½ teaspoon ground cloves
• 2 teaspoons hickory liquid smoke
• 2 bay leaves

Liquids and Peppers

• 1 cup Mexican-style beer (Modelo recommended) or beef broth
• 3–4 chipotle peppers in adobo sauce
• ⅓ cup water (for blending chipotle peppers)

Finishing and Serving

• ½ cup fresh chopped cilantro, to finish, plus more for serving
• Rice of choice
• Chopped iceberg or romaine lettuce
• Black or pinto beans
• Salsa, guacamole, lime wedges, and sliced jalapeños, as desired

Instructions

1. Season & Rest the Beef: Generously season the 3-inch beef chuck roast chunks on all sides with kosher salt and freshly ground black pepper. Place the beef on a large plate or medium-rimmed baking sheet and let it rest at room temperature for at least 30 minutes to ensure even cooking.
2. Brown the Chuck Roast: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. Once hot, swirl the oil to coat the bottom evenly. Working in batches to avoid overcrowding, sear the beef chunks for 2-3 minutes on each side until a deep brown crust forms. Transfer the browned beef to a clean dish and repeat until all beef is browned, adding the additional tablespoon of oil if necessary.
3. Assemble the Braise: Transfer all browned beef into your slow cooker vessel. Add chopped onion, fire-roasted diced green chiles, crushed garlic or garlic paste, fresh lime juice, apple cider vinegar, dark brown sugar, ground cumin, dried oregano, Ancho chili powder, ground cloves, hickory liquid smoke, bay leaves, and Mexican beer or beef broth. In a high-speed blender or food processor, blend chipotle peppers in adobo sauce with ⅓ cup water until smooth. Pour the chipotle liquid into the slow cooker and gently stir all ingredients to combine thoroughly.
4. Slow-Cook the Beef Barbacoa: Cover the slow cooker and cook the mixture on low heat for 6 hours or on high heat for 4 hours, until the beef is fully cooked and fall-apart tender.
5. Shred the Beef: Once cooked, either shred the beef directly in the slow cooker using two forks or remove it to a large plate or baking sheet and shred it manually. Stir the shredded beef into the braising liquid so it is well coated. Mix in ½ cup of fresh chopped cilantro to finish.
6. Serve: Enjoy the braised beef barbacoa served bowl-style with rice, lettuce, black or pinto beans, salsa, guacamole or sliced avocado, and sliced jalapeños. Garnish with extra chopped cilantro and lime wedges if desired. It can also be used for tacos, burritos, or nachos to your preference.

Notes

• Resting the seasoned beef at room temperature allows for more even cooking and better searing.
• Brown the beef in batches to avoid steaming and ensure a rich crust forms for deeper flavor.
• The chipotle peppers add smoky heat; adjust the quantity to suit your spice tolerance.
• If you do not have a slow cooker, this can also be cooked low and slow in a heavy pot or Dutch oven in the oven at 300°F for 3-4 hours.
• Leftovers keep well refrigerated for up to 4 days and freeze beautifully for up to 3 months.
• Serve with fresh toppings like cilantro, lime, and guacamole to brighten the rich flavors.

Keywords: Braised beef barbacoa, slow cooker beef, chipotle beef, Mexican beef recipe, beef chuck roast, spicy shredded beef, barbacoa tacos, easy beef barbacoa