Description
This Barbacoa Beef recipe features tender, flavorful shredded beef slow-cooked with smoky chipotle chilies, aromatic spices, and beef broth. Perfect for a variety of Mexican-inspired dishes like tacos, burritos, quesadillas, and more, this classic barbacoa delivers rich, savory depth with minimal prep and long, slow cooking for melt-in-your-mouth texture.
Ingredients
Scale
Beef and Main Ingredients
- 2 1/2 to 3 lb. Beef Roast (such as chuck, sirloin, rump, etc.)
- 1 large Onion, chopped
- 4 Chipotle Chilies, canned in adobo sauce (or 3 fresh jalapenos, chopped)
- 1 (14.5 ounce) can Beef Broth
Spices
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 1/2 to 2 teaspoons Salt
- 1 teaspoon Pepper
Other
- Oil for searing (such as vegetable or olive oil)
Instructions
- Sear the Beef: Heat a skillet over high heat and add enough oil to coat the bottom. Carefully place the beef roast in the hot skillet—you may experience some oil splatter. Sear the beef on both sides for about 2 minutes each, creating a browned crust to lock in flavor.
- Prepare for Slow Cooking: Transfer the seared beef roast into a slow cooker. Add the chopped onion, chipotle chilies (or fresh jalapenos), chili powder, cumin, salt, pepper, and the full can of beef broth to the slow cooker along with the roast.
- Slow Cook the Roast: Cover and cook the mixture low for about 8 hours or on high for approximately 5 hours, until the beef is tender and easily shredded with a fork.
- Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to absorb the cooking juices and flavors, or serve immediately.
- Serve: Use the shredded barbacoa beef in tacos, enchiladas, burritos, tostadas, quesadillas, salads, or any creative dish you desire for a delicious Mexican-inspired meal.
Notes
- For a spicier flavor, add extra chipotle chilies or a few dashes of hot sauce.
- Chuck roast is preferred for optimal tenderness, but sirloin or rump can also be used.
- This recipe can be doubled to serve larger groups; just adjust slow cooking time accordingly.
- Leftover barbacoa freezes well, making it great for meal prep.
- If you don’t have a slow cooker, use a Dutch oven and cook in the oven at 300°F for about 4-5 hours covered.
