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Heat the oil in a large, heavy-bottomed pot over medium-high heat.
Add the beef chunks in batches, browning them on all sides to lock in the flavor. This process takes about 10-15 minutes. Once browned, set the beef aside on a plate.
Sautéing the Aromatics
In the same pot, add the diced onion and cook until tender and translucent, about 3-5 minutes.
Stir in the chopped garlic, cumin, and oregano. Cook for an additional minute until fragrant, allowing the spices to bloom and enhance their flavor.
Building the Barbacoa Sauce
Pour in the beef broth (or beer or water), scraping the bottom of the pot to deglaze and release any browned bits.
Add the chipotle chilies, lime juice, apple cider vinegar, salt, pepper, ground cloves, and bay leaves. Mix well to combine all the ingredients.
Cooking the Beef
Return the browned beef to the pot, ensuring it is submerged in the sauce.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and cook on low heat for 3-4 hours, or until the meat is tender enough to pull apart with a fork.
Alternate Cooking Methods:
Oven Braising: Preheat your oven to 275°F (140°C). Cover the pot and transfer it to the oven. Braise for 3-4 hours until the beef is tender.
Slow Cooker: Transfer the seared beef and sauce to a slow cooker. Cook on low for 8-10 hours or on high for 4-6 hours.
See also Oven Soup Recipe
Shredding and Final Touches
Once the beef is tender, remove the bay leaves and discard them.
Remove the beef from the pot and shred it using two forks.
Return the shredded beef to the pot, mixing it into the sauce to absorb the rich flavors.
Assembling the Tacos
Warm the corn tortillas by heating them on a dry skillet or directly over a gas flame until slightly charred.
Fill each tortilla with a generous portion of beef barbacoa.
Top with diced onions and fresh cilantro.
Serve with additional garnishes like lime wedges, sour cream, or your favorite salsa for extra flavor.
Tips for Success
Choose the Right Meat: Chuck roast is ideal for barbacoa because of its marbling, which ensures tender, juicy meat. Brisket or short ribs can also be used.
Adjust Spice Levels: Add or reduce the amount of chipotle chilies to control the heat. For a milder flavor, remove the seeds from the chilies before chopping.
Make It Ahead: Barbacoa tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 4 days.
Serving Options: Aside from tacos, barbacoa is delicious in burritos, quesadillas, or over rice for a hearty meal.
Frequently Asked Questions
Can I freeze barbacoa?
Yes! Barbacoa freezes well. Store it in a freezer-safe container with its sauce for up to 3 months. Thaw in the fridge overnight and reheat before serving.
What can I usBeef Barbacoa is a rich and flavorful dish, slow-cooked to perfection until the meat is tender and infused with bold, smoky spices. Perfectly paired with warm corn tortillas, diced onions, and fresh cilantro, this traditional recipe is sure to become a favorite at your dinner table. Follow this step-by-step guide to create a mouthwatering Mexican classic.
Ingredients
1 tablespoon oil
2 pounds chuck roast, fat trimmed and cut into 1-2 inch chunks
1 white onion, diced
4 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon oregano
½ cup beef broth, beer, or water
4 chipotle chilies in adobo sauce, chopped (adjust to taste)
¼ cup fresh lime juice
2 tablespoons apple cider vinegar
2 teaspoons salt
1 teaspoon pepper
¼ teaspoon ground cloves
3 bay leaves
12 small corn tortillas, warmed
For Serving:
½ cup onion, diced
¼ cup cilantro, torn
Preparing the Beef
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