These aren’t your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.
Cook Time
8 hr 30 min
Total Time
8 hr 30 min
Yield
8 servings
Ingredients
Barbacoa-Style Beef
3 lb beef chuck roast (1.3 kg)
pepper, to taste
salt, to taste
oil, a drizzle
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
3 teaspoons dried oregano
¼ teaspoon ground cloves
½ cup beef broth (120 mL)
¼ cup apple cider vinegar (60 mL)
¼ cup fresh lime juice (60 mL)
3 bay leaves
For serving, optional
flour tortilla, or corn tortillas
rice, cooked
pico de gallo
shredded cheese
sour cream
guacamole
fresh cilantro leaf
avocado, sliced
Nutrition Info
Calories 395
Fat 16g
Carbs 7g
Fiber 1g
Sugar 1g
Protein 54g
How to Make It
1. Step
Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
2. Step
Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
3. Step
In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
4. Step
Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
5. Step
Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
6. Step
To serve, add the shredded beef to your choice of tortillas with your favorite toppings.