Beef Barbacoa
Authentic Mexican slow-cooked beef that melts in your mouth, perfect for tacos and burritos.
Ingredients
Main Ingredients
- 2 kg beef cheeks (or chuck beef) (or chuck beef - see Note 1)
- 1 tsp salt (kosher/cooking)
- 1 tsp black pepper
- 2 tbsp vegetable oil (for searing)
- 4 pcs bay leaves
- 4 pcs chipotle chiles in adobo sauce (Note 2)
- ¾ cup dark ale (beer) or low sodium beef broth/stock (Note 3)
- ½ cup apple cider vinegar
- 4 tbsp lime juice
- 6 cloves garlic
- 4 tsp ground cumin
- 2 tsp oregano
- ½ tsp ground cloves
Instructions
Preparation
- Cut large beef cheeks in half, so you have around 12 to 15 pieces. If using chuck beef, cut it into about 12 pieces.
- Sprinkle the beef with salt and pepper.
- Heat oil in a large pot or skillet over high heat. Sear the beef in batches, browning it aggressively all over. Transfer the beef to a slow cooker.
- Combine all the Barbacoa Sauce ingredients in a blender or food processor. Blend until smooth.
- Pour the sauce over the beef in the slow cooker. Add bay leaves and arrange the cheeks to be as submerged as possible.
- Cook on low for 8 hours. The beef should be very tender and easy to shred when done.
- Remove the beef from the slow cooker into a pan and shred using two forks.
- Pour 3 or 4 ladles of sauce over the shredded beef and toss to combine.
- Enjoy the beef in tacos with your favorite toppings!
Notes
For best flavor, brown the beef well. Adjust the spice level with chipotle chiles as desired. Can cook on high for 4-5 hours.