Get ready to experience melt-in-your-mouth perfection with this authentic beef barbacoa recipe! Slow-cooked until unbelievably tender and bursting with rich, savory flavors, this Mexican delicacy will transform your next taco night into a fiesta.
Ingredients
Let's explore into what you'll need to whip up this amazing Beef Barbacoa! For the beef, grab about 4 pounds of beef cheeks – or chuck, if you're feeling thrifty. Salt and pepper are up first, about a teaspoon each, to give the beef flavor; don't be shy with those.
Next, you'll need two tablespoons of vegetable oil for searing. Now, for that incredible barbacoa sauce, you're gonna need some *oomph*. You can customize toppings with cheese, similar to how one might prepare beef burritos.
Four chipotle peppers in adobo sauce will do the trick! Then, beer—dark ale, specifically or beef broth/stock, apple cider vinegar, lime juice, garlic cloves, ground cumin, oregano, and ground cloves. It's like a party in your mouth, but don't taste it just yet; let's put it all together, first.
Detailed Steps
Okay, so here's how we're gonna turn those ingredients into something truly amazing! First, grab your beef—cheeks or chuck—and cut it into about 12-15 pieces. Then, sprinkle 'em with a teaspoon each of salt and pepper.
Next, heat up two tablespoons of oil in a pot or skillet. Brown the beef in batches, giving each piece a good sear on all sides, then transfer it to your slow cooker, carefully. For a similar flavor experience, you could also make beef biryani.
Now, for the sauce! Into a blender goes the chipotles, ¾ cup of beer, ½ cup of apple cider vinegar, 4 tablespoons of lime juice, 6 garlic cloves, 4 teaspoons of cumin, 2 teaspoons of oregano, and ½ teaspoon of ground cloves. Blitz until smooth, really smooth! You want to make sure you get as much flavor out as possible.
Pour that glorious sauce over the beef, toss in 4 bay leaves. Slow-cook on low for 8 hours and shred with forks. Then, add 3-4 ladles of sauce and toss!
Tips for the Best Barbacoa
For the best barbacoa, I've learned a few tricks along the way! First, don't skimp on the beef quality. Beef cheeks are truly the MVP here—that connective tissue melts down, making the meat super juicy.
Next, sear that beef like you mean it! Don't overcrowd the pot; brown in batches. This builds a ton of flavor—trust me.
When it comes to the sauce, go all in with the chipotles in adobo! They're smoky, spicy, and add the perfect kick. Can't find 'em? I've provided a substitute using chipotle powder, smoked paprika, and sriracha.
Finally, be patient! Slow cooking is key. Let that beef simmer on low for at least 8 hours. It's torture, I know, but worth it! You'll be rewarded with fall-apart, mouthwatering barbacoa.
Serving Suggestions
Now that your beef barbacoa is cooked 'til it's fall-apart tender, you're probably wondering, "How do I even eat this stuff?"—well, I've got some seriously tasty ideas for you!
First and foremost: Tacos! Load up warm tortillas with the barbacoa, then pile on your favorite toppings.
But hold on, there's more! Think about burritos bursting with barbacoa, rice, beans, and all the fixings! Don't forget the sour cream and guac—they make everything better!
Want something a bit different? How about enchiladas smothered in sauce and cheese? Or crispy taquitos filled with juicy barbacoa – yum!
Feeling adventurous? Toss it into some quesadillas or even serve it over rice for a hearty bowl. I'm telling you, the possibilities are endless! If you decide on tacos, try using the Pickled Red Cabbage, Mexican Rice, and Lime Crema as they compliment each other well.
Storing and Freezing
I've found that this Barbacoa recipe is so delicious, you'll be lucky if there are any leftovers, but if there are, I've got you covered!
Storing is super easy – just pop any leftover Barbacoa into an airtight container. It'll happily sit in the fridge for up to 5 days! I always think it tastes even better the next day, it's like the flavors get to know each other better!
Freezing? Absolutely! Let the Barbacoa cool completely, then transfer it to a freezer-safe container or even a Ziploc bag. Squeeze out any extra air! It'll keep well in the freezer for about 2-3 months – plenty of time to plan your next taco fiesta.
When you're ready to eat, simply thaw overnight in the fridge. Reheat on the stovetop or microwave – and boom! Back to Barbacoa heaven! Just in case you wanted to hide it from everyone else this time.
Short Recipe Version
Prep time: 20 minutes
Cook time: 8-10 hours
Serving Size: 6-8
Ingredients:
- 3 lbs beef chuck roast
- 1 onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tbsp adobo sauce
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp cloves
- 1/4 cup beef broth
- 2 tbsp apple cider vinegar
- Salt and pepper to taste
Instructions:
- Sear beef roast on all sides.
- Place onion, garlic, and chipotle peppers in the slow cooker.
- Place beef roast on top of the vegetable mixture.
- Add adobo sauce, cumin, oregano, and cloves.
- Pour in beef broth and apple cider vinegar.
- Season with salt and pepper.
- Cook on low for 8-10 hours, or until beef is easily shredded.
- Shred beef with two forks and mix with the sauce.
Nutrition Information (per serving, estimated):
- Calories: 350-450
- Protein: 40-50g
- Fat: 15-25g
- Carbohydrates: 5-10g