Description
This Barbacoa Beef recipe offers tender, flavorful shredded beef perfect for tacos, burritos, and other Mexican-inspired dishes. Slow-cooked with chipotle chilies, chili powder, and aromatic spices, this dish provides a smoky, spicy taste that elevates any meal.
Ingredients
Scale
Beef and Broth
- 2 1/2 to 3 lb. Beef Roast (such as chuck, sirloin, rump, etc)
- 1 (14.5 ounce) can Beef Broth
Spices and Aromatics
- 1 large Onion (chopped)
- 4 Chipotle Chilies, canned in adobo sauce (or 3 fresh jalapenos, chopped)
- 2 Tablespoons Chili Powder
- 1 teaspoon Cumin
- 1 1/2 to 2 teaspoons Salt
- 1 teaspoon Pepper
Others
- Oil for searing (quantity as needed)
Instructions
- Sear the Beef: Heat a skillet over high heat and coat it with oil. Carefully place the beef roast in the hot skillet and sear each side for about 2 minutes to develop a flavorful crust.
- Combine Ingredients in Slow Cooker: Place the seared beef roast, chopped onion, chipotle chilies (or jalapenos), chili powder, cumin, salt, pepper, and beef broth into the slow cooker.
- Slow Cook the Beef: Cook on low for approximately 8 hours or on high for about 5 hours until the meat becomes tender and easily shreddable with forks.
- Shred the Beef: Once cooked, remove the beef from the slow cooker and shred it using two forks, returning it to the cooking juices for maximum flavor and moisture.
- Serve: Use the shredded barbacoa beef in your favorite recipes such as tacos, enchiladas, burritos, tostadas, quesadillas, or salads for a delicious meal.
Notes
- Searing the beef prior to slow cooking adds a richer flavor and better texture to the dish.
- Adjust the number of chipotle chilies or jalapenos to control the spice level.
- Slow cooker cook times can vary; check tenderness before the end of cooking time.
- Leftover barbacoa beef can be refrigerated for up to 4 days or frozen for up to 3 months.
