Get ready for the most tender, juicy, and flavor-packed shredded beef you’ve ever had! This Beef Barbacoa is slow-cooked to perfection in a smoky, spicy, and tangy sauce that melts into every bite. Whether you’re stuffing it into tacos, piling it onto rice bowls, or serving it with warm tortillas, this dish is guaranteed to be a crowd-pleaser.
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Why You’ll Love Beef Barbacoa
Incredibly Tender: Slow-cooked until the beef falls apart effortlessly.
Bold & Flavorful: A perfect balance of smoky, spicy, and tangy flavors in every bite.
Super Versatile: Use it for tacos, burritos, rice bowls, or even nachos!
Meal-Prep Friendly: Make a big batch and enjoy it throughout the week.
Effortless Cooking: Let your slow cooker or Instant Pot do all the work!
Ingredients in Beef Barbacoa
For the Beef:
Beef Chuck Roast: The perfect cut for slow cooking—juicy, tender, and rich.
Chipotle Peppers in Adobo: Adds smoky heat and a deep, rich flavor.
Beef Broth: Keeps everything moist while intensifying the beefy taste.
Apple Cider Vinegar: Brings a touch of acidity to balance the richness.
Garlic & Onion: The essential flavor builders for depth and aroma.
Spices: A blend of cumin, oregano, smoked paprika, salt, and pepper for that bold barbacoa taste.
Lime Juice: A bright, citrusy finish to enhance all the flavors.
How to Make Beef Barbacoa
Sear the Beef: Brown the chuck roast in a hot pan to lock in flavor.
Blend the Sauce: In a blender, mix chipotle peppers, garlic, onion, broth, vinegar, and spices until smooth.
Slow Cook: Place the beef in a slow cooker or Instant Pot, pour the sauce over it, and cook until fall-apart tender.
Shred the Beef: Use forks to pull the beef apart, then let it soak in the sauce.
Serve & Enjoy: Spoon it into tacos, burritos, or rice bowls, and squeeze fresh lime juice over the top!
How to Serve Beef Barbacoa
Classic Tacos: Load it into warm corn tortillas with onions, cilantro, and queso fresco.
Burrito Bowls: Serve over cilantro-lime rice with beans, salsa, and avocado.
Quesadillas: Stuff into tortillas with melted cheese and grill until crispy.
Loaded Nachos: Pile onto crispy tortilla chips with cheese, jalapeños, and sour cream.
Breakfast Hash: Add to a skillet with crispy potatoes and top with a fried egg!
Additional Tips
Extra Smoky Flavor: Add a splash of liquid smoke for even deeper richness.
Make It Spicier: Use extra chipotle peppers or a pinch of cayenne.
Storage Tips: Store leftovers in an airtight container for up to 4 days or freeze for 3 months.
Reheat Perfectly: Warm in a skillet with a splash of broth to keep it juicy.
FAQ
Q1: Can I use a different cut of beef?
A1: Yes! Brisket or beef short ribs also work well for barbacoa.
Q2: Can I make this in an Instant Pot?
A2: Definitely! Pressure cook on high for 60 minutes, then let it naturally release.
Q3: How do I make it less spicy?
A3: Use only one chipotle pepper and add more broth to mellow the heat.
Q4: Can I make this ahead of time?
A4: Yes! It actually tastes even better the next day as the flavors deepen.
Q5: What’s the best way to shred the beef?
A5: Use two forks or a hand mixer for super-easy shredding.
Q6: Can I use this for meal prep?
A6: Absolutely! Divide into portions and store in the fridge or freezer.
Q7: What can I serve it with besides tortillas?
A7: Try it over rice, mashed potatoes, or even roasted veggies.
Q8: How do I keep it from drying out?
A8: Always store it with some of the cooking juices to keep it moist.
Q9: Can I make this in the oven?
A9: Yes! Bake at 300°F (150°C) for 4-5 hours in a covered Dutch oven.
Q10: What toppings go best with barbacoa tacos?
A10: Onions, cilantro, cotija cheese, pickled jalapeños, and avocado are all fantastic choices!
Final Thoughts
This Beef Barbacoa is rich, smoky, and ridiculously tender—perfect for any occasion. Whether you’re making tacos for a party, meal-prepping for the week, or just craving a comforting, hearty dish, this recipe delivers.
Print
Beef Barbacoa
- Prep Time: 10 minutes
- Cook Time: 10 hours (slow cooker)
- Total Time: 10 hours 10 minutes
- Yield: 10 servings
- Category: Dinner
- Method: Slow Cooker
- Cuisine: Mexican
Description
This Beef Barbacoa is fall-apart tender and packed with bold, smoky flavors. Slow-cooked in a rich adobo sauce with citrus, garlic, and spices, it’s perfect for tacos, burritos, or bowls. A must-try high-protein dinner that’s easy to make in a slow cooker, Dutch oven, or Instant Pot
Ingredients
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3-5 lbs beef chuck roast or beef cheek
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2 tbsp olive oil
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1/3 cup orange juice
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1/4 cup lime juice
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1 cup beef broth
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3-4 chipotle peppers in adobo sauce, chopped
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1/4 cup light brown sugar
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1 tsp apple cider vinegar
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2 tsp kosher salt
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5 cloves garlic, minced
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1 onion, chopped
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1 tbsp cumin
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2 tsp oregano
Optional Ingredients (for serving):
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Tortillas
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Chopped cilantro
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Diced onion
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Lime wedges
Instructions
Dutch Oven/Slow Cooker:
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Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned (about 4-5 minutes per side). If using a slow cooker, transfer beef after searing.
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In a food processor, blend orange juice, lime juice, beef broth, chipotle peppers, brown sugar, vinegar, salt, garlic, onion, cumin, and oregano until smooth. Pour over beef.
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Cover and cook on LOW for 8-10 hours or HIGH for 6-8 hours until tender.
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Remove beef, shred with forks, then return to the pot or slow cooker. Let it cook on HIGH for 10 more minutes to absorb the juices.
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Serve with warm tortillas and your favorite toppings.
Instant Pot/Pressure Cooker:
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Press “Sauté More” on the Instant Pot. When it reads “HOT”, add olive oil and sear beef on all sides. Turn off sauté mode.
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In a food processor, blend orange juice, lime juice, beef broth, chipotle peppers, brown sugar, vinegar, salt, garlic, onion, cumin, and oregano until smooth. Pour over beef.
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Close the lid, set to High Pressure, and cook for 90 minutes. Allow natural pressure release.
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Remove beef, shred with forks, then return to the Instant Pot. Cook on “Sauté” for 10 more minutes to absorb the juices.
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Serve with warm tortillas and toppings.
Notes
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For a spicier kick, add extra chipotle peppers or a pinch of cayenne pepper.
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Leftovers store well for 3-4 days in the fridge or can be frozen for later use.
Nutrition
- Serving Size: 1 portion
- Calories: 380 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 22 g
- Saturated Fat: 9g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 115mg