Beef slow-cooked with smoky chipotle peppers until shreddable. Perfect for tacos or burritos.
This is Tex-Mex/Chipotle-restaurant style, not traditional pit-cooked barbacoa. Traditional barbacoa uses beef cheeks wrapped in maguey leaves, cooked in a pit.
Chipotles in adobo come in small cans. Freeze leftover chipotles in ice cube trays. Great for tacos, burritos, bowls, or over rice.
Ingredients
Scale
Measurement units
- 3 lb beef chuck roast
- 3 whole peppers + 2 tbsp sauce chipotles in adobo
- 1 medium white onion, quartered
- 6 cloves garlic cloves
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground cloves
- 1 tbsp salt
- ½ tsp black pepper
- 1 cup beef broth
- 2 tbsp lime juice
Ingredients
Scale
Measurement units
- 3 lb beef chuck roast
- 3 whole peppers + 2 tbsp sauce chipotles in adobo
- 1 medium white onion, quartered
- 6 cloves garlic cloves
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp dried oregano
- ¼ tsp ground cloves
- 1 tbsp salt
- ½ tsp black pepper
- 1 cup beef broth
- 2 tbsp lime juice
Instructions
Make the sauce
Blend chipotles with adobo sauce, onion, garlic, vinegar, cumin, oregano, cloves, salt, pepper, and broth until smooth.
Equipment
- blender
Ingredients
- chipotles in adobo (3 peppers)
- onion (1 medium)
- garlic (6 cloves)
- vinegar (2 tbsp)
- cumin (1 tbsp)
- oregano (1 tsp)
- cloves (¼ tsp)
- salt (1 tbsp)
- pepper (½ tsp)
- broth (1 cup)
Braise until tender
Cut beef into 4 large chunks. Place in Dutch oven. Pour sauce over. Cover and braise at 300°F for 3.5-4 hours until beef shreds easily. Or slow cooker on low 8 hours.
Equipment
- Dutch oven or slow cooker
Ingredients
- beef chuck (3 lb)
Shred and finish
Remove beef. Shred with two forks. Return to sauce and toss to coat. Add lime juice. Taste and adjust salt.
Ingredients
- lime juice (2 tbsp)
Serve
Serve in tacos, burritos, or bowls with rice, beans, and toppings. This ensures proper execution and best results.
Before you cook
Cook notes
- • This is Tex-Mex/Chipotle-restaurant style, not traditional pit-cooked barbacoa.
- • Traditional barbacoa uses beef cheeks wrapped in maguey leaves, cooked in a pit.
- • Chipotles in adobo come in small cans. Freeze leftover chipotles in ice cube trays.
- • Great for tacos, burritos, bowls, or over rice.
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