Description
Indulge in the rich, savory flavors of this Ultimate Pulled Mexican Beef Barbacoa. Slowly braised with warm spices and a hint of smokiness, this dish delivers melt-in-your-mouth tenderness that’s perfect for tacos or burritos. Whether it’s Taco Tuesday or a festive gathering, this barbacoa recipe will create unforgettable culinary memories that will transport you straight to Mexico.
Ingredients
Scale
- 3 lbs chuck roast
- 1 cup beef broth
- 1/4 cup lime juice (freshly squeezed)
- 1 onion (chopped)
- 4 cloves garlic (minced)
- 2 chipotle peppers in adobo sauce (adjust for spice preference)
- 2 tsp cumin
- 2 tsp oregano
- 1/2 cup fresh cilantro (for garnish)
- Salt and pepper to taste
- 2 tbsp vegetable oil (for searing)
Instructions
- Prepare the Marinade: Blend chipotle peppers, garlic, cumin, oregano, lime juice, and beef broth until smooth.
- Marinate the Beef: Cut the chuck roast into large chunks and coat with the marinade. Refrigerate for at least 1 hour or overnight.
- Sear the Beef: Heat oil in a skillet over medium-high heat. Sear beef until browned on all sides.
- Slow Cook the Beef: Transfer beef to a slow cooker with chopped onions and remaining marinade. Cook on low for 8 hours or high for 4 hours until tender.
- Shred the Beef: Remove beef from slow cooker and shred using two forks. Mix back in some cooking juices for moisture.
- Assemble Tacos: Serve shredded barbacoa on warm tortillas topped with diced onions, cilantro, and extra lime juice.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 tortilla with barbacoa (240g)
- Calories: 390
- Sugar: 2g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 110mg