Barbacoa-Style Shredded Beef

Barbacoa-Style Shredded Beef
  • PREP TIME
    35 mins
  • COOK TIME
    8 hrs 10 mins
  • TOTAL TIME
    8 hrs 55 mins
  • SERVING
    8 People
  • VIEWS
    732

Indulge in the rich, smoky flavors of this barbacoa-style shredded beef, slow-cooked to succulent perfection. Inspired by the vibrant tastes of authentic Mexican cuisine, this recipe transforms a humble chuck roast into a tender, flavorful delight, perfect for tacos, burritos, or nachos. Prepare to be transported to a world of culinary bliss with every savory bite.

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Nutrition

  • Carbohydrate
    3 g
  • Cholesterol
    78 mg
  • Fiber
    1 g
  • Protein
    20 g
  • Saturated Fat
    8 g
  • Sodium
    150 mg
  • Sugar
    0 g
  • Fat
    23 g
  • Unsaturated Fat
    0 g

DIRECTIONS

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Image Step 01
01 Step

Recipe View Generously season the beef chunks with salt and freshly ground black pepper on all sides.

Image Step 02
02 Step

Recipe View Heat the vegetable oil in a large, heavy-bottomed skillet over medium-high heat. Sear the beef chunks in batches, ensuring not to overcrowd the pan. Cook for 4 to 5 minutes per batch, turning occasionally, until browned on all sides. This step is crucial for developing a deep, rich flavor. Transfer the browned beef to a slow cooker. (20 minutes)

Image Step 03
03 Step

Recipe View In a separate bowl, whisk together the beef broth, apple cider vinegar, fresh lime juice, chopped chipotle peppers, minced garlic, ground cumin, dried oregano, and ground cloves until well combined. Season the mixture with salt and pepper to taste. Pour this flavorful concoction over the beef in the slow cooker. Add the bay leaves, nestling them among the beef. (5 minutes)

Image Step 04
04 Step

Recipe View Cover the slow cooker and cook on Low for 8 to 10 hours, or until the beef is incredibly tender and easily shreds with a fork. The long, slow cooking process allows the flavors to meld and the beef to become exceptionally succulent. Once cooked, discard the bay leaves. (8-10 hours)

Image Step 05
05 Step

Recipe View Remove the beef from the slow cooker and transfer it to a large bowl. Using two forks, shred the beef into bite-sized pieces. Return the shredded beef to the slow cooker, ensuring it's thoroughly coated with the flavorful sauce. (10 minutes)

Image Step 06
06 Step

Recipe View Allow the shredded beef to marinate in the sauce for at least 10 minutes before serving. This allows the flavors to further meld and intensify, creating an even more delicious and satisfying dish. (10 minutes)

For an extra layer of flavor, consider adding a tablespoon of smoked paprika to the sauce mixture.
If you prefer a spicier barbacoa, add an extra chipotle pepper or a pinch of cayenne pepper to the sauce.
Serve the barbacoa-style shredded beef in tacos, burritos, nachos, or over rice for a versatile and delicious meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Deron Collins

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.7/ 5 ( 244 Ratings)
Total Reviews: (10)
  • Bart Kiehn

    My family devoured this! It's definitely going into our regular rotation.

  • Bettie Leuschke

    This recipe is a game-changer! The beef was so tender and flavorful.

  • Roberta Ankunding

    This is better than any restaurant barbacoa I've ever had!

  • Willard Watsica

    The slow cooker makes this recipe so easy. I just set it and forget it.

  • Shawna Padberg

    I used a pressure cooker and it was ready in 90 minutes! Still delicious.

  • Enola Ruecker

    Next time I will double the sauce, it's so good!

  • Nina Heidenreich

    I loved the smoky flavor from the chipotle peppers. It was perfect for tacos.

  • Jalen Towne

    Make sure to brown the beef well. It really does make a difference in the flavor.

  • Braxton Champlin

    I made this for a party and everyone raved about it!

  • Leonard Auer

    I added a pinch of cinnamon for a little extra warmth. It was delicious!

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