Description
This authentic Barbacoa Beef recipe features a tender, slow-cooked beef roast simmered with chipotle chilies and spices, delivering rich, smoky flavors perfect for Mexican-inspired dishes like tacos, burritos, and quesadillas.
Ingredients
Scale
Main Ingredients
- 2 1/2 to 3 lb. Beef Roast (such as chuck, sirloin, rump)
- 1 large Onion, chopped
- 4 Chipotle Chilies canned in adobo sauce (or 3 fresh jalapenos, chopped)
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 1/2 to 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 (14.5 ounce) can Beef Broth
- Oil for searing
Instructions
- Sear the Beef: Heat a skillet over high heat and add enough oil to coat the pan. Carefully place the beef roast in the skillet—be cautious as oil can splatter. Sear the roast on both sides for about 2 minutes each until a browned crust forms to lock in flavor.
- Prepare Slow Cooker: Transfer the seared beef roast to a slow cooker. Add chopped onion, chipotle chilies or jalapenos, chili powder, cumin, salt, pepper, and the canned beef broth evenly over the meat.
- Slow Cook the Beef: Cover and cook on low for approximately 8 hours, or on high for about 5 hours, until the beef is fork-tender and shreds easily.
- Shred and Serve: Remove the beef from the slow cooker and shred it using two forks. Mix the shredded beef with the cooking juices to keep it moist and flavorful. Use it in tacos, enchiladas, burritos, tostadas, quesadillas, or atop salads as desired.
Notes
- For a spicier dish, increase the number of chipotle chilies or add fresh jalapenos.
- Use chuck roast for the most tender, juicy barbacoa.
- Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
- Adjust salt to taste after cooking if needed.
- If you don’t have a slow cooker, you can cook this in a Dutch oven at 300°F for 3-4 hours until tender.
