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Barbacoa-Style Shredded Beef

This Barbacoa-Style Shredded Beef recipe captures the rich flavors of traditional Mexican barbacoa. The beef is slow-cooked until tender, then shredded and can be served in tacos, burritos, or on its own with your favorite sides.
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Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Course Main Course
Cuisine Mexican
Servings 4 People
Calories 350 kcal

Equipment

  • 1 slow cooker
  • 1 large skillet
  • 1 cutting board
  • 1 measuring cups and spoons
  • 1 large fork or tongs
  • 1 serving platter

Ingredients
  

  • 3 pounds beef chuck roast
  • 2 teaspoons salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 4 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 to 2 pieces chipotle peppers in adobo sauce, minced Adjust based on spice preference.
  • 1/4 cup apple cider vinegar
  • 1 cup beef broth
  • Juice of 1 lime
  • fresh cilantro, for garnish Optional.
  • corn tortillas, for serving Optional.

Instructions
 

  • Season the beef chuck roast with salt and black pepper on all sides.
  • Heat olive oil in a large skillet over medium-high heat. Sear the beef roast for about 4-5 minutes per side until it develops a nice brown crust. Remove from heat and set aside.
  • In the slow cooker, add the diced onion, minced garlic, ground cumin, dried oregano, smoked paprika, minced chipotle peppers, apple cider vinegar, and beef broth.
  • Place the seared beef roast on top of the onion and spice mixture. Squeeze the lime juice over the beef.
  • Cover the slow cooker and cook on low for 8 hours, or until the beef is fork-tender.
  • Once cooked, remove the beef from the slow cooker and shred it using two forks.
  • Return the shredded beef to the slow cooker and mix it with the sauce, allowing it to soak up the flavors for an additional 15 minutes.
  • Serve the shredded beef in corn tortillas, garnished with fresh cilantro if desired.

Notes

Feel free to adjust the spice levels by using more or fewer chipotle peppers.
This barbacoa can be stored in the refrigerator for up to 3 days or frozen for longer storage.
Serve with your favorite toppings such as diced onions, avocado, or sour cream for an extra touch.