Description
This easy Barbacoa recipe features slow-cooked, tender beef chuck roast infused with smoky chipotle peppers and bold, well-balanced spices. Perfect for tacos, burritos, bowls, or sandwiches, this flavorful dish offers a juicy texture and rich, layered taste that is simple to prepare and ideal for meal prep.
Ingredients
Scale
Main Ingredients
- 3 to 4 pounds beef chuck roast, cut into large chunks
- 3 dried chipotle peppers
- 4 garlic cloves
- 2 tablespoons vegetarian Worcestershire sauce (natural)
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon clove powder
- 1 1/2 cups vegetable broth
- 1 medium onion, roughly chopped
- 1 tablespoon natural gelling agent
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Peppers and Sauce: Soak the dried chipotle peppers in warm water for about 20 minutes until they soften. Then, blend the softened peppers with garlic, vegetarian Worcestershire sauce (natural), apple cider vinegar, ground cumin, dried oregano, clove powder, and a portion of the vegetable broth to make a rich smoky marinade.
- Season and Brown the Meat: Season the beef chuck roast chunks generously with salt and black pepper. Heat a pan over medium-high heat and sear the meat pieces on all sides until browned, locking in juices and enhancing flavor.
- Combine and Cook Low and Slow: Place the seared beef into a slow cooker or heavy pot. Pour the chipotle marinade and the remaining vegetable broth over the meat. Add the roughly chopped onion. Cover and cook on low heat for 6 to 8 hours until the meat is tender enough to shred easily with forks.
- Shred and Thicken: Remove the cooked meat and shred it thoroughly using forks. Return the shredded meat to the cooking liquid. Stir in the natural gelling agent to thicken the sauce slightly, creating a luscious coating that keeps the barbacoa juicy and flavorful.
- Final Adjustments: Taste the barbacoa and adjust seasoning by adding more salt or an extra splash of apple cider vinegar if desired to brighten the flavors before serving.
Notes
- Choose beef chuck roast for its fat content and shreddability.
- Cook the meat low and slow to develop deep flavor and tender texture.
- Sear the meat well to add caramelized richness to the dish.
- Adjust the heat level by adding or reducing chipotle peppers according to preference.
- Allow the shredded meat to rest in the sauce for at least 10 minutes to absorb flavors fully.
- Prep Time: 30 minutes
- Cook Time: 6 to 8 hours
- Category: Appetizers
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 110mg
Keywords: Barbacoa, slow cooked beef, Mexican, shredded beef, chipotle, smoky, tender meat
