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Beef Barbacoa

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This tender and flavorful Beef Barbacoa is slow-cooked with a rich blend of spices, chiles, and aromatics, delivering melt-in-your-mouth shredded beef perfect for tacos, burritos, or bowls.

Ingredients

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  • 3 lbs beef chuck roast
  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 dried ancho chilies, seeds removed
  • 2 dried guajillo chilies, seeds removed
  • 1 chipotle pepper in adobo sauce
  • 1 tablespoon cumin
  • 1 tablespoon oregano
  • 1 teaspoon ground cloves
  • 1/2 teaspoon cinnamon
  • 1/2 cup beef broth
  • 1/4 cup lime juice
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Fresh cilantro (for garnish)

Instructions

  1. Instant Pot: Set to “Sauté” mode. Add olive oil, then sauté onion and garlic for 2–3 minutes.
  2. Brown beef on all sides, about 4–5 minutes. Remove and set aside.
  3. Add dried chilies, chipotle pepper, cumin, oregano, cloves, and cinnamon. Stir for 1 minute.
  4. Add beef broth, lime juice, and apple cider vinegar. Return beef to the pot.
  5. Seal lid and cook on high pressure for 60 minutes. Allow natural release.
  6. Shred beef with two forks and mix into the sauce.
  7. Slow Cooker: Sauté onion and garlic in olive oil in a skillet.
  8. Place beef in slow cooker. Add sautéed aromatics, chilies, chipotle, spices, broth, lime juice, vinegar, salt, and pepper.
  9. Cook on low for 8 hours or high for 4 hours.
  10. Shred beef and stir back into the sauce.
  11. Serve in tacos, burritos, or bowls with fresh cilantro.

Notes

  • For more heat, add an extra chipotle pepper or some adobo sauce.
  • Use a high-quality chuck roast for better tenderness and flavor.
  • Leftovers can be frozen and reheated for future meals.
  • Serve with toppings like pickled onions, avocado, or queso fresco.

Nutrition

Find it online: https://yumfoodusa.com/beef-barbacoa/