Barbacoa Beef Tacos

Barbacoa Beef Tacos made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers and is served shredded. It will melt in your mouth in the best way possible!

Our beef barbacoa recipe is filled with authentic flavors that will rival your favorite Mexican restaurant! You may recognize barbacoa from your favorite Chipotle order. As always, homemade is even better. Traditional recipes will call for you to slow cook the meat over an open fire. If you don’t have the equipment for that, no worries! You can totally recreate this recipe at home in your oven, Instant Pot, or slow cooker. Use your beef barbacoa as a filling in tacos, burritos, or enchiladas – to name a few. You can also serve as a main dish with a side of rice and beans. We’re sure that your family will quickly fall in love with this easy recipe. Don’t be surprised if they lick their plates clean!

Ingredients :

• 3lb chuck roast
• Salt and freshly ground black pepper
• 2Tbsp vegetable oil
• 1 1/4cups beef broth, divided
• 3 – 4chipotle chilies in adobo*
• 6garlic cloves
• 1 1/2Tbsp ground cumin
• 1Tbsp dried oregano
• 1/4tsp ground cloves
• 3bay leaves
• 1/4cup fresh lime juice

Instructions :

1. Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet.
2. Dab roast dry with paper towels, and season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
3. Add remaining 1 Tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in the slow cooker.
4. In a food processor, pulse together chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor.
5. In a 2-cup liquid measuring cup or in a bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves. Pour mixture over beef in the slow cooker, then nestle bay leaves between beef portions.
6. Cover and cook on low heat 8 – 9 hours**.
7. Remove beef from the slow cooker (leave broth) and shred. Stir lime juice into broth in the slow cooker then return beef to the slow cooker and cook on low or warm 20 – 30 minutes longer.
8. Strain liquid from beef and serve in tortillas with desired toppings.

Enjoy !!