Barbacoa is beef that dreams of being pulled pork. Slow-cooked with chipotle, garlic, cumin, and cloves until it falls apart with a spoon. Stuff it into tortillas. Add onion and cilantro. This is taco heaven.
Serves 6-8 (makes about 20 tacos).
Step-by-Step Instructions
Make Sauce
In a blender, combine chipotle peppers, adobo sauce, garlic, cumin, oregano, cloves, salt, beef broth, lime juice, and vinegar. Blend until smooth.
Slow Cook
Place beef chunks in a slow cooker or Dutch oven.
Pour sauce over the beef. Add bay leaves.
Slow cooker: Cook on LOW for 8 hours or HIGH for 5-6 hours.
Oven: Cover and bake at 325°F (160°C) for 3½ – 4 hours.
Shred
Remove beef from the pot. Shred with two forks. Discard bay leaves and any large fat pieces.
Return shredded beef to the pot and toss in the juices. Season with more salt if needed.
Assemble Tacos
Warm tortillas on a dry skillet or over a gas flame.
Pile barbacoa onto tortillas. Top with onion, cilantro, and a squeeze of lime.
Serve
Serve with salsa on the side. Eat three. Then four. No judgment.
Summary
Prep Time: 15 min | Cook Time: 4-8 hours | Total: 4-8 hours
Yield: 6-8 servings | Difficulty: Easy (requires time)
Storage Notes
Fridge: 5 days. Freezer: 3 months (in its juices). Reheat in a skillet or microwave. Barbacoa gets even better the next day — flavors meld overnight. Make a double batch.
