Description
This Chipotle Beef Barbacoa is packed with bold, smoky flavors and slow-cooked to perfection. The beef is braised in a rich sauce made with chipotle peppers, garlic, lime juice, and warm spices, creating juicy, pull-apart meat that’s perfect for tacos, burritos, or bowls.
Ingredients
Units
Scale
- 3 lbs beef chuck roast (cut into large chunks)
- 3 chipotle peppers in adobo sauce (plus 2 tbsp adobo sauce)
- 4 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice (freshly squeezed)
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1 tsp ground cloves
- 1 1/2 tsp salt (or to taste)
- 1/2 tsp black pepper
- 1 tbsp tomato paste
- 1 cup beef broth
- 1/2 cup water
- 2 bay leaves
- 1 small onion, chopped
Instructions
- Prepare the sauce – In a blender, combine chipotle peppers, adobo sauce, garlic, vinegar, lime juice, cumin, oregano, paprika, cloves, salt, pepper, and tomato paste. Blend until smooth.
- Sear the beef – In a large skillet over medium-high heat, sear the beef chunks for about 2 minutes per side until browned.
- Slow cook – Transfer the beef to a slow cooker and pour the blended sauce over it. Add beef broth, water, bay leaves, and chopped onion.
- Cook – Cover and cook on low for 8 hours or high for 4-5 hours until the beef is tender and shreds easily.
- Shred and serve – Remove bay leaves, shred the beef with two forks, and mix it with the sauce. Serve in tacos, burritos, or bowls!
Notes
- For extra flavor, toast the spices before blending.
- If using an Instant Pot, pressure cook on high for 60 minutes, then let it naturally release for 15 minutes.
- If using a stovetop, simmer in a Dutch oven on low heat for about 3-4 hours, covered.