Beef Barbacoa – Mexican Pulled Beef for Tacos and More Recipe

Introduction

Beef Barbacoa is a flavorful Mexican pulled beef perfect for tacos, burritos, or bowls. Slow-cooked until tender, this dish combines smoky chipotle, cumin, and garlic for a rich, savory taste that will impress your family and friends.

Ingredients

• 2kg / 4 lb beef cheeks (or chuck beef, see Note 1)
• 1 tsp salt (kosher or cooking)
• 1 tsp black pepper
• 2 tbsp vegetable oil (for searing)
• 4 bay leaves
• 4 chipotle chiles in adobo sauce (see Note 2)
• 3/4 cup dark ale (beer), or low sodium beef broth/stock (see Note 3)
• 1/2 cup apple cider vinegar
• 4 tbsp lime juice
• 6 garlic cloves
• 4 tsp ground cumin
• 2 tsp oregano
• 1/2 tsp ground cloves

Instructions

1. Step 1: Cut the beef cheeks in half to create about 12 to 15 pieces. If using chuck beef, cut into roughly 12 pieces.
2. Step 2: Season the beef pieces evenly with salt and black pepper.
3. Step 3: Heat the vegetable oil in a large pot or skillet over high heat. Sear the beef in batches until browned well on all sides. Transfer the browned beef to a slow cooker.
4. Step 4: Prepare the Barbacoa sauce by blending chipotle chiles, dark ale (or broth), apple cider vinegar, lime juice, garlic, cumin, oregano, and ground cloves until smooth.
5. Step 5: Pour the blended sauce over the beef in the slow cooker. Add the bay leaves and arrange the beef pieces so they are mostly submerged in the sauce. The beef will release juices as it cooks.
6. Step 6: Cook on low heat in the slow cooker for 8 hours until the beef is tender and easy to shred.
7. Step 7: Remove the beef from the slow cooker and shred it using two forks.
8. Step 8: Ladle 3 or 4 scoops of the cooking sauce over the shredded beef and toss to combine well.
9. Step 9: Serve the beef barbacoa in tacos or with your favorite taco toppings such as Mexican red rice, pickled cabbage, and lime crema.

Tips & Variations

• For a quicker option, use a pressure cooker to reduce cooking time to about 1.5 to 2 hours.
• Substitute chipotle chiles with smoked paprika and a small amount of cayenne for less heat but similar smoky flavor.
• If using chuck beef, selecting well-marbled pieces helps keep the meat tender and juicy.
• Add a splash of orange juice or a bit of cinnamon to the sauce for a unique twist on flavor.

Storage

Store the barbacoa in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the beef and sauce separately for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it seems dry.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cuts of beef instead of cheeks or chuck?

Yes, tougher cuts like brisket or short ribs can work well if cooked low and slow until tender. Avoid lean cuts as they can dry out during long cooking.

Is it possible to make this recipe without a slow cooker?

Absolutely. You can cook the beef in a covered pot or Dutch oven in the oven at 300°F (150°C) for about 3 to 4 hours or until tender. Alternatively, use a pressure cooker to speed up the process.

Beef Barbacoa – Mexican Pulled Beef for Tacos and More Recipe

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★★★★★

5 from 68 reviews

• Author: Sophie
• Total Time: 8 hours 20 minutes
• Yield: Serves 6-8 1x

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Description

This Beef Barbacoa recipe offers tender, flavorful Mexican pulled beef perfect for tacos, burritos, or bowls. Slow-cooked to juicy perfection, the beef cheeks or chuck are seared and then simmered in a rich sauce made with chipotle chiles, dark ale, lime juice, and aromatic spices. Ideal for a comforting meal with authentic Mexican flavors.

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Ingredients

Scale 1x2x3x

Beef and Seasoning

• 2kg / 4 lb beef cheeks (or chuck beef)
• 1 tsp salt (kosher or cooking)
• 1 tsp black pepper
• 2 tbsp vegetable oil (for searing)
• 4 bay leaves

Barbacoa Sauce

• 4 chipotle chiles in adobo sauce
• 3/4 cup dark ale (beer) or low sodium beef broth/stock
• 1/2 cup apple cider vinegar
• 4 tbsp lime juice
• 6 garlic cloves
• 4 tsp ground cumin
• 2 tsp oregano
• 1/2 tsp ground cloves

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Instructions

1. Cut beef: Cut large beef cheeks into halves to make around 12-15 pieces. If using chuck beef, cut into about 12 pieces to ensure even cooking.
2. Season: Sprinkle the beef pieces evenly with salt and black pepper to enhance flavor before searing.
3. Brown beef: Heat vegetable oil in a large pot or skillet over high heat. Sear the beef in batches, browning aggressively all over to develop a deep, rich flavor. Transfer browned beef pieces to the slow cooker.
4. Blitz sauce: Combine all Barbacoa sauce ingredients (chipotle chiles, dark ale or broth, apple cider vinegar, lime juice, garlic, cumin, oregano, and ground cloves) in a blender or food processor and blend until smooth.
5. Slow cooker: Pour the blended sauce over the beef in the slow cooker. Add bay leaves and arrange the beef so it is submerged as much as possible. The beef will release juices during cooking, increasing the liquid level.
6. Slow-cook: Cook on low heat for 8 hours. The meat should become extremely tender and easy to shred.
7. Shred: Remove the beef from the slow cooker and shred it using two forks into bite-sized pieces.
8. Sauce: Pour over 3 or 4 ladles of the cooking sauce back onto the shredded beef and toss to combine for moisture and flavor.
9. Serve: Serve the barbacoa in tacos or with your choice of taco fixings. Pairs well with Mexican red rice, pickled red cabbage, and lime crema.

Notes

• Note 1: Beef cheeks provide excellent texture and flavor, but chuck beef is a great alternative if cheeks are unavailable.
• Note 2: Chipotle chiles in adobo sauce add smoky heat; adjust quantity to taste.
• Note 3: Dark ale can be substituted with low sodium beef broth/stock for different depth of flavor.
• Note 4: While this recipe uses a slow cooker, you can adapt it to an Instant Pot or stovetop braising method if needed.
• Note 5: Lime crema is a great cooling condiment to complement the spicy barbacoa.

• Prep Time: 20 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: Mexican

Keywords: Beef Barbacoa, Mexican pulled beef, slow cooker beef, tacos, chipotle beef, pulled beef recipe