beef barbacoa chipotle recipe

Written ByJenny Smyth Posted on
beef barbacoa chipotle recipe
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The Best beef barbacoa chipotle recipe

I’m so excited to share this beef barbacoa chipotle recipe with you all. I’ve been making it for years, and it’s always a hit with my family and friends. The dish originated in Mexico, where barbacoa refers to a style of cooking meat that’s slow-cooked in a pit.

But don’t worry if you don’t have a pit – this recipe is just as delicious when made on the stovetop or in the slow cooker. The flavors in this recipe are incredible – the chipotle peppers add a smoky heat that pairs perfectly with the rich, beefy flavor of the brisket. And the best part?

It’s incredibly easy to make. I love serving this recipe at family gatherings, because everyone loves it. It’s also great for meal prep – you can make a big batch on the weekend and use it throughout the week for tacos, salads, or as a topping for baked potatoes.

One of the health benefits of this recipe is that it’s made with so many nutrient-dense ingredients – we’re talking grass-fed beef, chipotle peppers, onions, garlic, and spices. Plus, it’s low-carb and keto-friendly. My kids love helping me make this recipe because they get to be involved in the process of shredding the beef with two forks.

And let me tell you – it’s not just fun for them; it’s also super helpful! Shredding the beef is one of the key home cooking techniques that makes this recipe so tender and flavorful. I’ve also started making this recipe with ground beef, which is perfect for those nights when you’re short on time but still want a hearty, satisfying meal.

Beef Barbacoa Chipotle

Beef Barbacoa Chipotle

4.7 from 563 votes

This beef barbacoa is a slow-cooked, chipotle-infused shredded beef dish that is tender, smoky, and slightly spicy. It is perfect for tacos, burritos, or bowls.

Prep Time20 mins
Cook Time4 hours
Resting Time0 mins
Total Time4 hours 20 mins
Servings: 8Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Beef

3 pounds beef chuck roast, cut into large chunks
2 tablespoons vegetable oil
1 large onion, chopped
4 cloves garlic, minced
2 chipotle peppers in adobo sauce, minced
1 tablespoon adobo sauce from the can
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup apple cider vinegar
1 cup beef broth
3 bay leaves

👨‍🍳Directions

1Season the beef chunks generously with salt and pepper.
2Heat the vegetable oil in a large heavy pot or Dutch oven over medium-high heat until it shimmers.
3Sear the beef in batches, turning occasionally, until all sides are deeply browned, about 4 to 5 minutes per batch.
4Transfer the browned beef to a plate and set aside.
5Reduce the heat to medium and add the chopped onion to the pot.
6Cook, stirring frequently, until the onion is softened and translucent, about 5 minutes.
7Add the minced garlic, chipotle peppers, adobo sauce, cumin, oregano, and smoked paprika, and cook for 1 minute until fragrant.
8Pour in the apple cider vinegar and beef broth, scraping the bottom of the pot with a wooden spoon to release any browned bits.
9Return the seared beef to the pot along with any accumulated juices.
10Add the bay leaves and bring the liquid to a simmer.
11Cover the pot with a tight-fitting lid and reduce the heat to low.
12Let the beef simmer gently for 3 to 4 hours, or until the meat is fork-tender and easily shreds apart.
13Check occasionally to ensure the liquid is gently bubbling and add a splash of broth if needed to keep the meat partially submerged.
14Remove the pot from the heat and discard the bay leaves.
15Using two forks, shred the beef directly in the pot, mixing it with the cooking liquid.
16Taste and adjust seasoning with additional salt or pepper if desired.
17Serve the barbacoa warm in tacos, burritos, or over rice.

🔧Equipment

Large heavy pot or Dutch oven
Cutting board
Chef’s knife
Measuring spoons
Measuring cups
Tongs
Forks for shredding

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 6g❤️Cholesterol: 120mg🧂Sodium: 650mg🌾Total Carbs: 6g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 38g

📝Notes

For a milder heat, use only one chipotle pepper. The barbacoa can be made ahead and refrigerated for up to 3 days; the flavors will deepen. Reheat gently on the stovetop before serving.

Watch Video Of How Beef Barbacoa Chipotle Works

This beef barbacoa chipotle recipe is always a good idea for any occasion – whether it’s a family gathering or just a weeknight dinner.

It’s easy to make ahead and store in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.

You can reheat it by sautéing it with some more onions and garlic or by adding some broth to thin out the sauce.

❓ Frequently Asked Questions About Beef Barbacoa Chipotle

Q: Can I make this recipe in a pressure cooker?

No, you should not make this recipe in a pressure cooker because it will change the texture of the meat. Instead, use your slow cooker or stovetop.

Q: Can I substitute chicken for beef?

No, you should not substitute chicken for beef in this recipe because chicken will not hold up to the long cooking time and will become dry.

Q: How do I store leftovers?

You can store leftovers in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

Q: Can I use canned chipotle peppers?

No, you should not use canned chipotle peppers because they are too salty and lack depth of flavor. Instead, use fresh chipotle peppers or roast your own.

Q: Is this recipe spicy?

No, this recipe is not spicy unless you like it hot – you can always add more chipotle peppers or hot sauce to taste!

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