Description
This Chipotle Barbacoa Beef features tender, marinated beef chuck roast slow-cooked with smoky chipotle peppers and spices, making it ideal for tacos or burritos. Garnish with fresh cilantro and lime for a burst of flavor.
Ingredients
Scale
- 3–4 pounds beef chuck roast
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 2–3 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce (from the chipotle can)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1/4 teaspoon cinnamon
- 1/4 cup apple cider vinegar
- 1 cup beef broth
- 1 tablespoon lime juice
- Fresh cilantro, for garnish
- Warm tortillas, for serving
Instructions
- In a large mixing bowl, combine the chopped chipotle peppers, adobo sauce, ground cumin, dried oregano, smoked paprika, black pepper, salt, ground cloves, and cinnamon. Add the minced garlic and chopped onion, stirring until well combined. Pour in the apple cider vinegar and beef broth, mixing until smooth.
- Pat the beef chuck roast dry with paper towels. Place it in a large resealable plastic bag or shallow dish, pouring the marinade over it to ensure it’s well coated. Seal the bag or cover the dish and refrigerate for at least 4 hours, ideally overnight.
- Preheat your oven to 300°F (150°C). In a large oven-safe pot or Dutch oven, heat the olive oil over medium-high heat. Sear the marinated beef roast on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside. Add any remaining marinade to the pot, scraping up browned bits. Return the beef to the pot and pour in the remaining beef broth, ensuring the liquid comes halfway up the sides of the roast. Cover and transfer to the oven, cooking for 3-4 hours until fork-tender.
- Once cooked, remove the pot from the oven and let the beef rest for 15 minutes. Shred the beef into bite-sized pieces using two forks or a hand mixer on low speed. Return the shredded beef to the pot, stirring it into the cooking liquid.
- Warm tortillas in a dry skillet or microwave. Spoon a generous amount of shredded barbacoa beef onto each tortilla and top with fresh cilantro, diced onions, and a squeeze of lime juice. Roll up the tortillas and enjoy!
Notes
- For added flavor, consider including avocado, salsa, or cheese as toppings.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 240 minutes