Braised Beef Barbacoa Recipe

Introduction

Braised Beef Barbacoa is a richly flavored, tender dish perfect for cozy meals or gatherings. Slow-cooked with smoky chipotle peppers and aromatic spices, it offers a deliciously bold taste that’s easy to prepare at home.

Ingredients

• 3 lb beef chuck roast, fat trimmed & cut into 3-inch chunks
• Kosher salt & freshly ground black pepper, to season
• 2-3 tablespoons olive oil, for browning
• 1 medium yellow onion, chopped
• 1 (4-ounce) can fire-roasted diced green chiles
• 10 cloves of garlic (crushed) or 2 tablespoons garlic paste
• ¼ cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 1 tablespoon Ancho chili pepper powder (or dark chili powder)
• ½ teaspoon ground cloves
• 2 teaspoons hickory liquid smoke
• 2 bay leaves
• 1 cup Mexican-style beer (such as Modelo) or beef broth as substitute
• 3-4 chipotle peppers in adobo sauce
• ½ cup fresh chopped cilantro, to finish, plus more for serving
• Rice of choice, for serving
• Chopped iceberg or romaine lettuce, for serving
• Black or pinto beans, for serving
• Salsa, guacamole, lime wedges, and sliced jalapeños, as desired

Instructions

1. Step 1: On a large plate or medium-rimmed baking sheet, generously season the beef chuck roast chunks with salt and pepper on all sides. Set aside to rest at room temperature for at least 30 minutes.
2. Step 2: Heat 2 tablespoons of olive oil in a large skillet or pot over medium-high heat. When hot, coat the bottom evenly. Brown the beef chunks in batches, searing each side for 2-3 minutes until a deep crust forms. Add the remaining tablespoon of oil if needed. Transfer browned pieces to a clean vessel.
3. Step 3: Place all the browned beef into your slow cooker. Add chopped onion, fire-roasted green chiles, garlic, lime juice, apple cider vinegar, brown sugar, cumin, oregano, chili powder, ground cloves, liquid smoke, bay leaves, and beer (or broth).
4. Step 4: In a high-speed blender or food processor, blend the chipotle peppers with ⅓ cup of water until smooth. Add this chipotle puree to the slow cooker and stir everything gently to combine well.
5. Step 5: Cover and cook on low for 6 hours or on high for 4 hours, until the beef is fall-apart tender and cooked through.
6. Step 6: Shred the beef with two forks either directly in the slow cooker or on a plate. Stir the shredded beef back into the braising liquid for extra flavor. Mix in ½ cup fresh chopped cilantro.
7. Step 7: Serve the barbacoa in bowls over rice, with lettuce, beans, salsa, guacamole, lime wedges, and jalapeños. It also works great in tacos, burritos, or nachos. Garnish with extra cilantro and lime if desired. Enjoy!

Tips & Variations

• Use fresh lime juice for bright acidity that balances the smoky spices perfectly.
• Swap Mexican beer with beef broth if you prefer a non-alcoholic version.
• For extra heat, add more chipotle peppers or a dash of cayenne powder.
• Try cooking this recipe in a Dutch oven on low heat for 3-4 hours as an alternative to a slow cooker.
• Add a splash of orange juice along with lime for a subtle citrus twist.

Storage

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over low heat with a splash of water or broth to keep it moist. It also freezes well for up to 3 months—thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make beef barbacoa without a slow cooker?

Yes, you can use a Dutch oven or heavy pot. Brown the beef, combine all ingredients, cover, and simmer gently on low heat for about 3-4 hours until tender.

What cut of beef is best for barbacoa?

Beef chuck roast is ideal because its marbling breaks down during slow cooking, resulting in tender, flavorful meat perfect for shredding.

Braised Beef Barbacoa Recipe

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★★★★★

4.4 from 138 reviews

This slow-cooked Braised Beef Barbacoa recipe features tender, flavorful chunks of beef chuck roast simmered with a smoky and spicy blend of chipotle peppers, fire-roasted green chiles, and aromatic spices. Perfect for serving with rice, beans, and fresh toppings, this dish delivers rich Mexican-inspired comfort in every bite.

• Author: Cleo
• Prep Time: 40 minutes
• Cook Time: 4 to 6 hours
• Total Time: 5 to 6 hours 40 minutes
• Yield: 6 to 8 servings 1x
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Beef and Seasoning

• 3 lb beef chuck roast, fat trimmed & cut into 3-inch chunks
• Kosher salt & freshly ground black pepper, to season
• 2–3 tablespoons olive oil, for browning

Aromatics & Spice Mix

• 1 medium yellow onion, chopped
• 1 (4-ounce) can fire-roasted diced green chiles
• 10 cloves of garlic (crushed) or 2 tablespoons garlic paste
• ¼ cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 1 tablespoon packed dark brown sugar
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano (or regular oregano)
• 1 tablespoon Ancho chili pepper powder (or dark chili powder)
• ½ teaspoon ground cloves
• 2 teaspoons hickory liquid smoke
• 2 bay leaves

Liquids & Chipotle

• 1 cup Mexican-style beer (Modelo recommended) or beef broth as substitute
• 3–4 chipotle peppers in adobo sauce
• ⅓ cup water (for blending chipotles)

Finishing Ingredients & Serving

• ½ cup fresh chopped cilantro, plus more for serving
• Rice of choice
• Chopped iceberg or romaine lettuce
• Black or pinto beans
• Salsa, guacamole, lime wedges, and sliced jalapeños, as desired

Instructions

1. Season & rest the beef: Generously season the chuck roast chunks on all sides with kosher salt and freshly ground black pepper. Set the beef aside to rest at room temperature for at least 30 minutes to enhance flavor and even cooking.
2. Brown the chuck roast: Heat 2 tablespoons of olive oil in a large skillet or heavy pot over medium-high heat. Once hot, add beef chunks in batches without overcrowding. Sear each side for 2-3 minutes until a deep brown crust forms. Transfer browned beef to a clean plate and repeat with remaining chunks, adding 1 tablespoon more oil if needed.
3. Assemble the braise: Place all browned beef into the slow cooker vessel. Add the chopped onion, fire-roasted green chiles, crushed garlic or garlic paste, fresh lime juice, apple cider vinegar, dark brown sugar, ground cumin, oregano, chili powder, ground cloves, hickory liquid smoke, bay leaves, and Mexican-style beer or beef broth.
4. Prepare chipotle sauce: Place chipotle peppers in adobo sauce and ⅓ cup water into a high-speed blender or food processor. Blend until smooth, then pour this chipotle liquid into the slow cooker with the other ingredients. Stir gently until all ingredients are evenly combined.
5. Slow-cook the beef barbacoa: Cover the slow cooker and cook on low for 6 hours or on high for 4 hours, until the beef is fall-apart tender and fully cooked through.
6. Shred the beef: Remove beef chunks from the slow cooker or shred directly in it using two forks. Mix the shredded beef back into the braising liquid to keep it moist and flavorful. Sprinkle the chopped cilantro into the beef and stir to combine.
7. Serve: Serve the braised beef barbacoa over rice with toppings such as chopped lettuce, black or pinto beans, salsa, guacamole, sliced jalapeños, and lime wedges. It also works wonderfully in tacos, burritos, or nachos. Garnish with extra cilantro and lime for a perfect finish. Enjoy!

Notes

• Trim excess fat from beef to reduce greasiness but retain some fat for flavor and tenderness.
• Adjust chipotle peppers in adobo based on desired heat level.
• Slow cooker times may vary slightly depending on model; check tenderness before finishing.
• Leftovers store well and taste even better the next day after flavors meld.
• For a stovetop version, braise beef in a heavy pot at low heat for 3-4 hours.
• Substitute beef broth for beer to keep recipe alcohol-free.

Keywords: Braised Beef Barbacoa, Slow Cooker Barbacoa, Mexican BBQ Beef, Chipotle Beef, Slow Cooked Beef, Beef Chuck Roast Recipe