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Close-up of barbacoa tacos with cilantro and onion on corn tortillas.

Barbacoa Beef

This barbacoa tacos recipe features a succulent chuck roast, slow-cooked to perfection, then brightened with a hint of lime. Consider this your expert’s guide to elevated barbacoa tacos and foolproof technique.
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Prep Time 20 minutes
Cook Time 8 hours
Total Time 8 hours 20 minutes
Course Main Course
Cuisine Mexican
Servings 8 servings
Calories 349 kcal

Equipment

  • skillet
  • slow cooker
  • food processor
  • measuring cup
  • Bowl

Ingredients
  

Ingredients

  • 3 lb chuck roast
  • Salt and freshly ground black pepper
  • 2 Tbsp vegetable oil
  • 1 1/4 cups beef broth (divided)
  • 3 - 4 chipotle chilies in adobo *
  • 6 garlic cloves
  • 1 1/2 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 1/4 tsp ground cloves
  • 3 bay leaves
  • 1/4 cup fresh lime juice

Instructions
 

Instructions

  • Cut the chuck roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
  • Dab the roast dry with paper towels, and season with salt and pepper (about 1 tsp salt and 3/4 tsp pepper). Add 3 pieces to the skillet and sear until browned on all sides. The Maillard reaction, which occurs during searing, creates hundreds of flavor compounds that are essential to the final flavor of the barbacoa. This reaction happens at temperatures between 285-392°F. Transfer the seared pieces to a slow cooker.
  • Add the remaining 1 Tbsp vegetable oil to the skillet and repeat the searing process with the remaining 3 roast pieces. Nestle the beef portions side by side in an even layer in the slow cooker.
  • In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor.
  • In a 2 cup liquid measuring cup or in a bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves. Pour the mixture over the beef in the slow cooker, then nestle the bay leaves between the beef portions.
  • Cover and cook on low heat for 8 - 9 hours.
  • Remove the beef from the slow cooker, leaving the broth. Shred the beef. Stir the lime juice into the broth in the slow cooker, then return the beef to the slow cooker and cook on low or warm for 20 - 30 minutes longer.
  • Strain the liquid from the beef and serve in tortillas with desired toppings for the best barbacoa tacos.

Notes

For a spicier barbacoa, I suggest adding 1-2 diced jalapeños to the slow cooker along with the other ingredients. Simply remove the seeds and membranes for moderate heat or leave them in for an extra punch. The jalapeños will infuse the meat with a vibrant, fresh heat that complements the smoky chipotles, enhancing the overall depth of flavor in your barbacoa tacos.
Warm your tortillas on a dry skillet or open flame before assembling your tacos. This simple step enhances their flavor and makes them more pliable, preventing them from tearing under the weight of the fillings.

Nutrition

Calories: 349kcalCarbohydrates: 2gProtein: 33gFat: 23gSodium: 500mg
Keyword chipotle, chuck roast, slow-cooked, tacos
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