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Make the sauce:
In a blender, combine chipotle peppers, onion, garlic, vinegar, lime juice, cumin, oregano, cloves, salt, pepper, and beef broth. Blend until smooth.
Slow-cook the beef:
Place beef chunks in a slow cooker (or Dutch oven). Pour the blended sauce over the beef. Add bay leaves.
Slow cooker: Cook on low for 8 hours or high for 4–5 hours, until beef is fall-apart tender.
Oven method: Cover and cook at 325°F (160°C) for about 3.5–4 hours.
Shred the beef:
Remove bay leaves. Shred beef using two forks and mix it back into the juices.
Assemble the tacos:
Warm the tortillas, fill with barbacoa, and top with onion, cilantro, and a squeeze of lime. Add cheese or extras if desired.
🔥 Tips:
Make it ahead: Barbacoa tastes even better the next day.
Spice level: Use fewer chipotles for a milder flavor, or add extra for heat lovers.
Freezer-friendly: Freeze leftovers in the juices for up to 3 months.
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