Description
Tender beef slow-cooked in a smoky, savory chipotle sauce, perfect for tacos, burritos, nachos, or Mexican-inspired bowls.
Ingredients
- 1 tablespoon vegetable oil
- 3 pounds beef roast (chuck, shoulder, or brisket)
- Salt and pepper, to taste
- 1/2 cup finely chopped onion
- 1/3 cup apple cider vinegar
- 1 tablespoon finely chopped garlic
- 2 canned chipotle peppers in adobo sauce
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 1/2 teaspoon ground black pepper
- 1 cup beef broth
- Juice of 1 lime
Instructions
- Cut beef roast into large chunks and season with salt and pepper.
- Heat vegetable oil in a large skillet over medium-high heat. Sear beef on all sides until browned.
- In a blender, combine onion, garlic, chipotle peppers, apple cider vinegar, beef broth, lime juice, cumin, oregano, cloves, and black pepper. Blend until smooth.
- Transfer seared beef to a slow cooker and pour blended sauce over it.
- Cook on low for 8 hours, until beef is tender and easily shredded.
- Shred beef with two forks and mix with sauce before serving.
Notes
- Add 1–2 more chipotle peppers for extra heat, or reduce to one for a milder flavor.
- Swap beef roast for brisket or rump roast for different texture.
- Use chicken for a lighter variation of barbacoa.
- Serve in burrito bowls, tacos, nachos, or enchiladas.
- Refrigerate leftovers up to 3 days; freeze for up to 2 months.
- Reheat gently in a skillet or slow cooker.
- Prep Time: 15 minutes
- Cook Time: 8 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 50 g
- Cholesterol: 140 mg
