Spicy and Savory Beef Barbacoa

This Spicy and Savory Beef Barbacoa is a tender, flavorful dish with slow-cooked beef infused with smoky chipotle and bold spices. Perfect for tacos, bowls, or burritos, it’s a Mexican-inspired crowd-pleaser that’s easy to make.

Why You’ll Love This Recipe

This Spicy and Savory Beef Barbacoa is a mouthwatering, melt-in-your-mouth dish that brings bold Mexican flavors to your table with minimal effort. Slow-cooked beef becomes irresistibly tender, soaking up a smoky, spicy blend of chipotle peppers, garlic, and cumin, creating a versatile filling for tacos, burritos, or rice bowls. Perfect for family dinners, meal prep, or entertaining, this recipe is gluten-free, adaptable, and fills your home with an irresistible aroma. The rich, spicy sauce clings to every shred of beef, delivering a satisfying kick that’s balanced by savory depth. Whether you’re a spice lover or just craving authentic comfort food, this barbacoa will become a staple for its ease and bold, crowd-pleasing taste.

Recipe Tips and Tricks

• Sear Beef First: Locks in juices and enhances flavor; don’t skip this step.
• Blend Sauce Smooth: Ensures even flavor distribution and a cohesive texture.
• Low and Slow: Cook on low for tender, pull-apart beef; avoid rushing on high.
• Adjust Spice Level: Start with one chipotle; add more for extra heat.
• Shred While Warm: Easier to pull apart and absorbs sauce better.
• Skim Fat: Remove excess fat from cooking liquid for a cleaner sauce.
• Taste Before Serving: Adjust salt or lime for perfect flavor balance.
• Use Dutch Oven: If stovetop, maintains even heat for consistent results.

Yield: 8 Servings

Spicy and Savory Beef Barbacoa

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Tender beef barbacoa with smoky chipotle and bold spices, perfect for tacos.

Prep Time 15 minutes

Cook Time 8 hours

Additional Time 10 minutes

Total Time 8 hours 25 minutes

Ingredients

• 1 cup low-sodium beef broth
• 1 medium onion, chopped
• 1 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 2 bay leaves
• 2 tbsp fresh lime juice
• 3 chipotle peppers in adobo sauce
• 3 lbs beef chuck roast, cut into chunks
• 4 cloves garlic, minced
• Fresh cilantro for garnish
• Salt and pepper to taste

Instructions

1. Prep Beef: Pat beef dry; season generously with salt and pepper for flavor.
2. Sear Beef: Heat a large skillet over high; sear beef chunks 2-3 minutes per side until browned.
3. Blend Sauce: In a blender, combine chipotle peppers, broth, garlic, cumin, oregano, vinegar, and lime juice; blend until smooth.
4. Prep Slow Cooker: Place onion and bay leaves in a 6-quart slow cooker; add seared beef.
5. Add Sauce: Pour blended sauce over beef; stir to coat evenly for maximum flavor.
6. Cook Low: Cover and cook on LOW for 8 hours until beef is fork-tender and shreddable.
7. Shred Beef: Remove beef; shred with two forks, discarding excess fat or gristle.
8. Skim Sauce: Remove bay leaves; skim fat from cooking liquid for a cleaner sauce.
9. Combine: Return shredded beef to slow cooker; toss in sauce to soak up flavor.
10. Serve: Garnish with cilantro; serve in tacos, bowls, or burritos with lime wedges.

Notes

• Use a 6-quart slow cooker for even cooking and ample space.
• Sear beef in batches to avoid overcrowding and ensure browning.
• Leftovers are perfect for tacos, nachos, or quesadillas.
• Adjust chipotle for spice tolerance; one pepper for mild flavor.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 628Total Fat 41gSaturated Fat 16gUnsaturated Fat 25gCholesterol 178mgSodium 349mgCarbohydrates 7gFiber 2gSugar 3gProtein 55g

The recipes and nutritional information on Crock Pot Meal are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

• Beef Chuck Roast (3 lbs): Ideal for shredding; brisket as a substitute.
• Chipotle Peppers in Adobo (2-3): Smoky heat; adjust for spice preference.
• Beef Broth (1 cup): Low-sodium for control; enhances savory depth.
• Onion (1 medium, chopped): Yellow for sweetness; red for sharper flavor.
• Garlic (4 cloves, minced): Fresh for bold aroma; powder (1 tsp) as backup.
• Cumin (1 tbsp): Warm, earthy spice; essential for authentic flavor.
• Oregano (1 tsp, dried): Mexican oregano preferred; regular oregano works.
• Lime Juice (2 tbsp, fresh): Brightens flavors; lemon as alternative.
• Bay Leaves (2): Subtle depth; remove before serving.
• Apple Cider Vinegar (1 tbsp): Adds tang; white vinegar as substitute.

Variations and Substitutions

• Protein Swap: Use pork shoulder or chicken thighs for different flavor.
• Milder Flavor: Reduce chipotle peppers or use smoked paprika instead.
• Gluten-Free: Naturally GF; ensure broth and chipotle are compliant.
• Vegan: Swap beef for jackfruit or mushrooms; use vegetable broth.
• Spicy Boost: Add ½ tsp cayenne or fresh jalapeños for extra heat.
• Low-Sodium: Use low-sodium broth and reduce salt.
• Herb Twist: Try cilantro or thyme instead of oregano.
• Slow Cooker Alternative: Use Instant Pot for faster cooking (1 hour on high pressure).

Storage Options

• Refrigerator: Store in airtight container up to 4 days.
• Freezer: Freeze up to 3 months; thaw overnight in fridge.
• Reheating: Warm on stove with splash of broth; microwave gently.

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Until you can read, Southern Style BBQ Pulled Pork