Beef Barbacoa Recipe (Tender Mexican Shredded Beef)

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner, while pork can be more affordable.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor.

Toast the chilies in a dry pan for about 1-2 minutes per side until they start to brown slightly.

Remove the toasted chilies to a plate and let them cool slightly before removing the stems and seeds.

Place the toasted peppers into a bowl and cover them with very hot water to rehydrate for about 20 minutes.

Slice the beef chuck roast into 2-3 inch chunks and season with salt and black pepper.

Transfer the rehydrated chilies to a food processor along with one can (7 ounces) of chipotles in adobo, about a quarter cup of soaking liquid, and a bit of salt. Process until smooth.

Pour the pureed chili sauce over the cubed beef and coat the meat thoroughly.

Heat a good-sized pan to medium-high heat and add olive oil. Sear the beef chunks for a few minutes per side until nicely browned, doing this in batches if necessary.

Deglaze the pan with about a quarter to half cup of beef stock, scraping up the brown bits from the bottom of the pan, and pour this into the slow cooker.

Add the remaining sauce, one and a half cups of beef stock, a quarter cup of apple cider vinegar, juice from one lime, one chopped onion, four chopped garlic cloves, one tablespoon of Mexican oregano, two teaspoons of cumin, a couple of bay leaves, and salt and pepper to taste into the slow cooker. Mix well.

Cook in the slow cooker on high for 4 hours or on low for 6-8 hours until the meat is tender and easily shredded.

Once cooked, shred the beef with two forks and optionally add it back to the slow cooker with the liquid to keep warm before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary