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.
Ingredients
Scale
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
Instructions
- 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.
- Season: Sprinkle the beef pieces evenly with salt and black pepper to enhance flavor before searing.
- 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.
- 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.
- 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.
- Slow-cook: Cook on low heat for 8 hours. The meat should become extremely tender and easy to shred.
- Shred: Remove the beef from the slow cooker and shred it using two forks into bite-sized pieces.
- Sauce: Pour over 3 or 4 ladles of the cooking sauce back onto the shredded beef and toss to combine for moisture and flavor.
- 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
