Beef Barbacoa

Beef Barbacoa is Central Mexican slow-cooked shredded beef, traditionally steamed underground with maguey leaves but adapted here for the stovetop or slow cooker. Chipotle, guajillo, and warm spices give the meat a deeply smoky, tangy richness perfect for tacos, burritos, or bowls.

By YumYum Editorial · Mexican

Prep: 25 min · Cook: 4 min · Total: 29 min · Serves 8

Ingredients

• 3 lbs beef chuck roast, cut into large chunks
• 3 dried guajillo chiles, stemmed and seeded
• 2 chipotle peppers in adobo, plus 2 tbsp adobo sauce
• 1/2 white onion, roughly chopped
• 4 garlic cloves
• 1 cup beef broth
• 3 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tsp dried oregano (Mexican if available)
• 2 bay leaves
• 1 tsp salt, plus more to taste
• 2 tbsp vegetable oil
• 1/4 cup chopped cilantro, for garnish
• to taste Lime wedges, for serving

Instructions

1. Toast the guajillo chiles in a dry skillet over medium heat for 30-60 seconds per side until fragrant and pliable, then soak in hot water for 15 minutes to soften.
2. Blend the softened guajillos, chipotles with adobo, onion, garlic, broth, vinegar, cumin, and oregano until smooth.
3. Season the beef chunks generously with salt. Heat oil in a Dutch oven or large skillet over high heat and sear the beef on all sides until deeply browned, working in batches.
4. Transfer the seared beef to a slow cooker (or keep in the Dutch oven), pour the chile sauce over it, add the bay leaves, and cover.
5. Cook on low in a slow cooker for 8 hours, or braise covered in a 300°F oven for 3.5-4 hours, until the meat shreds easily with a fork.
6. Remove the beef, discard the bay leaves, and shred the meat with two forks directly in the cooking liquid to soak up the sauce.
7. Skim excess fat from the surface, then taste and adjust salt and acidity with more vinegar if needed.
8. Serve piled onto warm corn tortillas, garnished with cilantro, onion, and lime wedges.