Beef barbacoa is a slow-cooked, deeply seasoned Mexican dish made with cuts like chuck or brisket. If you love melt in your mouth kind of shredded meat, this is for you! The meat is simmered with a mix of chilies, garlic, vinegar, and warm spices until it’s tender enough to fall apart. It’s rich, flavorful, and perfect for tacos, bowls, or a simple plate with rice and beans.
Key Ingredients & Substitutions:
- Beef Chuck – This is the best kind of beef for a pot roast / stewed beef that you want to be shredded. Another great cut would be a brisket or oxtail.
- White Onion + Garlic – These are the main aromatics and definitely add flavor to this dish. Don’t omit if you can, however you can use any onion of choice when in a pinch.
- Chipotles In Adobo – These add a very subtle kick, but amazing flavor! In a pinch, use chipotle powder but trust me it isn’t as good.
- Cumin, Oregano, Cinnamon, Chili Powder – These are the spices used in this dish. All are important to getting the correct flavors of this dish.
- Lime Juice and Apple Cider Vinegar – This is the acid that balances the dish. If you don’t have one, just use the other!
- Beef Stock – You can use any stock here.
@kellyscleankitchen How to make beef Barbacoa #beefbarbacoa #barbacoa #beef ♬ Moonlit Café - Sui cafe
Beef Barbacoa
Prep Time: 20 minutes
Cook Time: 3 Hours 30 minutes
Total Time: 3 Hours 50minutes
Serves: 6
Ingredients:
- 3 lbs beef chuck roast
- salt and pepper
- 2 tbsp avocado oil
- 1 white onion, diced
- 8 garlic cloves, minced
- 1 tbsp cumin
- 3 tsp dried oregano
- 1/2 tsp cinnamon
- 3 tsp chili powder
- 2 chipotles in adobo
- 1 8 oz can tomato sauce
- 3 cups beef stock
- 2 limes, juiced
- 3 tbsp apple cider vinegar
- 1 bay leaf
- 1/4 cup cilantro, minced for garnish
Preparation:
STEP 1.
Preheat the oven to 350°F.
STEP 2.
Season the beef with salt and pepper on all sides. Do this up to 12 hours in advance.
STEP 3.
In a large dutch oven over medium heat, add the avocado oil. Once hot, add the beef and sear until golden brown, around 8 minutes. Flip and sear the other side. Once golden brown, set aside.
STEP 4.
In the same pan add the onions. Saute until translucent, salt and pepper as you go, around 6-8 minutes. Once cooked, add the garlic and saute another 2 minutes until fragrant.
STEP 5.
Stir in the spices, chipotles, tomato sauce, beef stock, lime juice and apple cider vinegar. Bring up to a simmer and season with salt and pepper to taste. Turn off the heat and using an immersion blender, blend until smooth.
STEP 6.
Add the bay leaf and beef back to the pot. Bring to a simmer and top with a lid. Transfer to the oven and bake for 1.5 hours.
STEP 7.
After 1.5 hours, remove the roast and flip over so the other side is half submerged. Add the lid back and place in the oven. Bake for another 1.5 hours.
STEP 8.
Remove from oven and test for doneness.. I like to take two forks and try to shred, if it easily comes apart, it is done. If it is still tough place back in the oven for another 30 minutes, or until it is tender.
STEP 9.
Shred the beef with two forks and add to a bowl, sauce with a few ladles of the sauce from the pot.
STEP 10.
Top with cilantro and enjoy!
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