Heat the oil in a large, heavy-bottomed pot over medium-high heat.
Add the beef chunks in batches, browning them on all sides to lock in the flavor. This process takes about 10-15 minutes. Once browned, set the beef aside on a plate.
Sautéing the Aromatics
In the same pot, add the diced onion and cook until tender and translucent, about 3-5 minutes.
Stir in the chopped garlic, cumin, and oregano. Cook for an additional minute until fragrant, allowing the spices to bloom and enhance their flavor.
Building the Barbacoa Sauce
Pour in the beef broth (or beer or water), scraping the bottom of the pot to deglaze and release any browned bits.
Add the chipotle chilies, lime juice, apple cider vinegar, salt, pepper, ground cloves, and bay leaves. Mix well to combine all the ingredients.
Cooking the Beef
Return the browned beef to the pot, ensuring it is submerged in the sauce.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook on low heat for 3-4 hours, or until the meat is tender enough to pull apart with a fork.
Alternate Cooking Methods:
Oven Braising: Preheat your oven to 275°F (140°C). Cover the pot and transfer it to the oven. Braise for 3-4 hours until the beef is tender.
Slow Cooker: Transfer the seared beef and sauce to a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.
See also Oven Soup Recipe
Shredding and Final Touches
Once the beef is tender, remove the bay leaves and discard them.
Remove the beef from the pot and shred it using two forks.
Return the shredded beef to the pot, mixing it into the sauce to absorb the rich flavors.
Assembling the Tacos
Warm the corn tortillas by heating them on a dry skillet or directly over a gas flame until slightly charred.
Fill each tortilla with a generous portion of beef barbacoa.
Top with diced onions and fresh cilantro.
Serve with additional garnishes like lime wedges, sour cream, or your favorite salsa for extra flavor.
Tips for Success
Choose the Right Meat: Chuck roast is ideal for barbacoa because of its marbling, which ensures tender, juicy meat. Brisket or short ribs can also be used.
Adjust Spice Levels: Add or reduce the amount of chipotle chilies to control the heat. For a milder flavor, remove the seeds from the chilies before chopping.
Make It Ahead: Barbacoa tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days.
Serving Options: Aside from tacos, barbacoa is delicious in burritos, quesadillas, or over rice for a hearty meal.
Frequently Asked Questions
Can I freeze barbacoa?
Yes! Barbacoa freezes well. Store it in a freezer-safe container with its sauce for up to 3 months. Thaw in the fridge overnight and reheat before serving.
What can I use instead of chipotle chilies?
If chipotle chilies aren’t available, smoked paprika or a combination of dried ancho and guajillo chilies can replicate the smoky flavor.
Can I make this recipe vegetarian?
Absolutely! Substitute the beef with jackfruit or mushrooms for a plant-based version. Use vegetable broth instead of beef broth.
How do I keep the tortillas warm for serving?
Wrap the warmed tortillas in a clean kitchen towel or aluminum foil to keep them soft and warm.
What side dishes go well with barbacoa tacos?
Serve with Mexican rice, refried beans, or a simple salad. Chips and guacamole also make a great accompaniment.
This beef barbacoa recipe is a celebration of bold flavors and tender textures. Whether you’re preparing it for a family dinner or a festive gathering, these tacos are sure to impress and satisfy everyone at the table.
