Chipotle Barbacoa
Bursting with bold, smoky, slow-cooked goodness, this chipotle barbacoa blends chuck roast, chipotle chiles, garlic, cumin, and lime into juicy, tender beef that melts in your mouth and injects dinner with serious flavor and comfort. Perfect for tacos, burrito bowls, or meal prep magic.
8
servings
Ingredients
Sauce
- 1/4 cup (60 ml) apple cider vinegar
- 3 tbsp (45 ml) lime juice freshly squeezed preferred
- 4 chipotle chiles in adobo more for added heat, seeds removed for less spice if desired
- 4 tsp (16 g) minced garlic
- 1 tbsp (9 g) ground cumin
- 2 tsp dried oregano Mexican oregano preferred
- 1/2 tsp (0.5 tsp) ground cloves
- 1 1/2 tsp (1.5 tsp) salt plus more to taste
- 1 tsp black pepper
Beef
- 3 lbs (1.4 kg) chuck roast trimmed of excess fat and cut into 6 large chunks
- 1 tbsp (15 ml) vegetable oil
Cooking Liquids
- 1/2 cup (120 ml) chicken broth low sodium preferred
- 2 bay leaves
Equipment
- Slow cooker
- Blender
- Large skillet
- Cutting board
Instructions
- Blend the sauce. Combine apple cider vinegar, lime juice, chipotle chiles, minced garlic, cumin, oregano, ground cloves, salt, and pepper in a blender. Blend until smooth. Set the sauce aside.
- Prep the beef. Trim excess fat from the chuck roast and cut into 6 large chunks.
- Sear the beef. Heat vegetable oil in a large skillet over medium-high heat. Working in batches if needed, sear the beef pieces for 2-3 minutes per side, until deeply browned. Transfer seared beef to the slow cooker.
- Layer ingredients in slow cooker. Pour the blended sauce over the beef. Add chicken broth and tuck in bay leaves.
- Slow cook. Cover and cook on HIGH for 6 hours or on LOW for 8 hours, until the beef is very tender and easily shreds with a fork.
- Shred and finish. Discard bay leaves. Shred the beef in the slow cooker using two forks, stirring well to coat in sauce. Taste and season with more salt, pepper, or lime juice as needed.
- Serve. Serve in tacos, burrito bowls, or as desired. Leftovers keep well and freeze beautifully.
Notes
- For less heat, reduce the number of chipotle chiles or remove the seeds before blending.
- Beef can be swapped for brisket or beef shoulder; cooking time remains the same.
- Freeze leftovers for up to 3 months in airtight containers or freezer bags.
- If using an Instant Pot: Use Sauté to brown beef, add sauce and broth, cook on high pressure 60 min and let naturally release.
Nutrition
Calories: 325kcal | Carbohydrates: 5g | Protein: 35g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 120mg | Sodium: 610mg | Potassium: 600mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 4mg | Iron: 18mg