Description
Mouthwatering slow-cooked barbacoa made with affordable beef, smoked chiles, and spices, perfect for tacos or bowls.
Ingredients
- 3–4 lb beef chuck roast (boneless)
- 3–4 dried chipotle chiles
- 1 small can (7 oz) chipotle peppers in adobo
- 1½ cups beef broth (low-sodium recommended)
- 1/4 cup apple cider vinegar or white vinegar
- 1/4 cup fresh lime juice (about 2 limes)
- 1 large onion, quartered
- 4 cloves garlic, smashed
- 2 tsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves (optional)
- 2 bay leaves
- 1–2 tsp kosher salt (to taste)
- 1/2 tsp freshly ground black pepper
- 1–2 tbsp vegetable oil (for searing)
- Optional: 1–2 tbsp brown sugar or honey
- Optional: 1 tsp smoked paprika
Instructions
- Prep the chiles and sauce: Toast dried chiles in a dry skillet over medium heat for 30–45 seconds per side. Rehydrate in hot water for 15 minutes, then drain. Blend with half the onion, garlic, lime juice, vinegar, beef broth, cumin, oregano, and a pinch of salt until smooth; adjust taste.
- Brown the beef: Season the roast with salt and pepper. Sear in oil over medium-high heat until deeply browned on all sides (about 3–4 minutes per side).
- Slow-cook: Place roast in slow cooker, pour sauce and add remaining onion, bay leaves, and optional brown sugar. Cook on LOW for 8–10 hours or HIGH for 4–6 hours.
- Shred and reduce: Remove meat to shred, discard bay leaves. Skim fat from liquid, return meat, and stir to coat. If sauce is thin, reduce in a saucepan.
- Optional finishing: Broil shredded meat for 3–5 minutes if desired.
Notes
Let the flavors meld overnight for a tastier meal. This barbacoa is perfect for tacos, burrito bowls, and meal prep.