Tender, flavorful beef barbacoa cooked low and slow in a rich, smoky sauce. Perfect for tacos, burritos, bowls, or as a standalone dish.”
Ingredients
3–4 lbs beef chuck roast, trimmed and cut into large chunks
3 tablespoons vegetable oil (optional for searing)
1/2 cup beef broth
3 chipotle peppers in adobo sauce, chopped
1/4 cup fresh lime juice (about 2 limes)
4 cloves garlic, minced
1 small onion, finely diced
1 tablespoon apple cider vinegar
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon smoked paprika
1/2 teaspoon ground cloves (optional, for depth)
1 bay leaf
Salt and black pepper, to taste
Instructions
Step 1: Prepare the Beef
Optional Sear for Flavor: Heat vegetable oil in a large skillet over medium-high heat. Season the beef chunks with salt and pepper and sear each piece until browned on all sides. This step adds depth to the flavor but can be skipped for convenience.
Step 2: Make the Sauce
In a blender or food processor, combine chipotle peppers, lime juice, garlic, onion, vinegar, cumin, oregano, smoked paprika, cloves (if using), and beef broth. Blend until smooth.
Step 3: Slow Cook
