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Barbacoa-Style Shredded Beef Recipe

Barbacoa-style Shredded Beef

Barbacoa-style shredded beef is tender, flavorful, and perfect for tacos, burritos, or bowls. This slow-cooked Mexican dish uses a combination of spices, chipotle peppers, and beef chuck roast to create melt-in-your-mouth meat with a smoky, slightly spicy kick.
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Prep Time 20 minutes
Cook Time 6 hours
Total Time 6 hours 20 minutes
Servings: 6 persons
Course: Main Course
Cuisine: Mexican
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 1.8 kg beef chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon vegetable oil
  • 1 large white onion (about 200 g), diced
  • 6 cloves garlic minced
  • 3 peppers chipotle peppers in adobo sauce (about 45 g), chopped
  • 2 teaspoons ground cumin
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cloves
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons fresh lime juice (from 1 large lime)
  • 250 ml beef broth (1 cup)
  • 2 bay leaves

Equipment

  • 1 slow cooker
  • 1 large skillet optional for searing
  • 1 mixing bowl
  • 1 tongs or fork
  • 1 set measuring cups and spoons

Method
 

  1. Pat the beef chuck roast dry, then season all sides with salt and black pepper.
  2. Optional: In a large skillet over medium-high heat, add the vegetable oil. Sear the beef on all sides until browned, about 2–3 minutes per side. (This step adds extra flavor but can be skipped.)
  3. Transfer the beef to the slow cooker.
  4. In a bowl, combine diced onion, minced garlic, chopped chipotle peppers, ground cumin, oregano, ground cloves, apple cider vinegar, lime juice, and beef broth. Mix well.
  5. Pour this mixture over the beef in the slow cooker. Add the bay leaves.
  6. Cover and cook on LOW for 8 hours or HIGH for 5–6 hours, until the beef is very tender and easily shreds with a fork.
  7. Remove and discard the bay leaves. Transfer the beef to a large bowl, then shred using two forks.
  8. Return the shredded beef to the slow cooker and mix with the juices. Let it rest on warm for at least 15 minutes before serving so it absorbs more flavor.

Notes

If preferred, brisket or beef cheeks can substitute for chuck roast.
Adjust the number of chipotle peppers to control the spice level.
Leftovers freeze well and make great filling for tacos, burritos, or enchiladas.
Garnish with fresh cilantro, red onion, and lime wedges for serving.