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Flavorful Beef Barbacoa Recipe Easy Smoky Spices and Fresh Toppings

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This beef barbacoa recipe features tender, slow-cooked beef infused with smoky chipotle, cumin, and fresh toppings, perfect for tacos, bowls, or any occasion. It’s easy to make, full of bold flavor, and a crowd-pleaser.

Ingredients

Scale
  • 3 lbs beef chuck roast, trimmed and cut into large chunks
  • 3 dried chipotle peppers (soaked in hot water for 15 minutes)
  • 1 tablespoon ground cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon dried oregano (preferably Mexican oregano)
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt (adjust to taste)
  • 4 cloves garlic, minced
  • 1/4 cup apple cider vinegar
  • 1/2 cup beef broth or water
  • 1 medium white onion, chopped
  • Juice of 1 lime
  • Fresh cilantro, chopped (for topping)
  • Diced white onion (for topping)
  • Fresh lime wedges (for topping)
  • Crumbled queso fresco or cotija cheese (optional, for topping)
  • Avocado slices or guacamole (for topping)
  • Warm corn or flour tortillas (optional, for serving)
  • Pickled jalapeños (optional, for serving)

Instructions

  1. Soak the dried chipotle peppers in hot water for about 15 minutes until softened.
  2. Toast the cumin, smoked paprika, oregano, black pepper, and salt in a dry skillet over medium heat for 1-2 minutes until fragrant.
  3. In a blender or food processor, combine the soaked chipotle peppers (drained), toasted spices, minced garlic, apple cider vinegar, beef broth, and half of the chopped onion. Blend until smooth and thick.
  4. Heat a tablespoon of oil in a large skillet over medium-high heat. Sear the beef chunks on all sides until browned, about 2-3 minutes per side.
  5. Transfer the seared beef to a slow cooker. Pour the chipotle sauce over the beef and add the remaining chopped onion on top. Cover and cook on low for 6-8 hours or on high for 3-4 hours until the beef is tender enough to shred easily.
  6. Remove the beef from the slow cooker and shred it with two forks. Return the shredded beef to the sauce and stir well to coat. Squeeze fresh lime juice over the top and stir again.
  7. Warm tortillas if using, then serve the beef barbacoa topped with fresh cilantro, diced onion, crumbled cheese, avocado slices, and lime wedges. Add pickled jalapeños if desired.

Notes

If the sauce is too thin after shredding, simmer it on the stove for 5-10 minutes to thicken. Do not skip searing the beef as it adds important flavor and color. For a quicker version, use an Instant Pot and pressure cook for about 60 minutes with natural release. This recipe is naturally gluten-free; ensure beef broth and cheese are certified gluten-free if needed. Leftovers store well refrigerated for up to 4 days or frozen for up to 3 months.

Nutrition

Keywords: beef barbacoa, smoky beef, chipotle, slow cooker barbacoa, Mexican beef recipe, shredded beef, taco filling, easy barbacoa

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