So you can embed the aromas of slow-cooked beef into your residence, this barbacoa recipe is bold, tender, and dripping with flavor. The smoky heat from chipotle chilis in adobo and the tangy lime juice make it a true taco classic.←Back to Taco Base Recipes
4 lb beef chuck roast
2 tbsp avocado oil
4 medium chipotle chilis in adobo
3 cloves minced garlic
1.5 tbsp ground cumin
1 tsp salt
0.5 tsp ground black pepper
0.25 tsp ground cloves
0.25 cup fresh lime juice
Cut the beef chuck roast into large cubes, about 2-3 inches. Heat the avocado oil in a large skillet over medium-high heat and sear the beef on all sides. Transfer the seared beef to your slow cooker.
In a food processor, combine the chipotle chilis in adobo, garlic, ground cumin, salt, black pepper, ground cloves, and lime juice. Add a splash of beef broth or water if needed to help it blend. Pulse until smooth.
Pour the blended marinade over the beef in the slow cooker, ensuring all the meat is coated. Cover and cook on low for 8-9 hours, or on high for 6 hours, until the beef is tender and easily shredded.
Shred the beef with two forks, mixing it into the sauce for maximum flavor. Keep the slow cooker on warm until ready to serve.
Use a portion for your tacos today and freeze the rest for future culinary triumphs!
Chef's Notes
Traditional barbacoa is beef cheeks or head meat wrapped in maguey leaves and slow-cooked in an underground pit overnight. This version respects that spirit while being achievable without excavating your backyard. Chuck roast is the practical substitute: well-marbled, rich in connective tissue that melts into gelatin during the long braise, and forgiving of the extended cooking time. Searing in batches matters more than you think. Crowding the pan drops the temperature, which causes the meat to steam instead of brown. Proper searing develops the Maillard reaction that builds complex flavor before the braise even starts. Yes, it takes longer. Yes, it's worth it. Chipotles in adobo (smoked jalapeños in tangy tomato sauce) are the soul of this recipe. Find them in small cans in the Mexican aisle of basically every grocery store. Once opened, transfer the extras to a jar and refrigerate, or freeze them individually for future use. The cloves are traditional and add warmth, but use a light hand; too much and your barbacoa tastes like Christmas ham. The cooking time is long because the connective tissue in chuck needs hours at low temperature to convert to silky gelatin. Rushing this produces tough, stringy meat; patience produces barbacoa that practically melts. This recipe will perfume your entire house for hours. Your neighbors will either thank you or ask what's cooking. Both are compliments.
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