Beef Barbacoa Recipe

Trim and season

Trim excess fat from the chuck roast and cut into 3–4 large chunks (about 2–3 inches) so they fit in your pot and braise evenly. Pat dry and season all over with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Brown the beef

Heat a large Dutch oven or heavy pot over medium-high heat and add 2 tablespoons olive oil. When the oil shimmers, brown the beef pieces in batches for 3–4 minutes per side until a deep golden crust forms. Transfer browned pieces to a plate.

Prepare sauce base

In a blender, combine the 14 oz canned diced fire-roasted tomatoes, 2 tablespoons chipotle peppers in adobo (use less for milder heat), 2 tablespoons apple cider vinegar, and 2 tablespoons fresh lime juice. Blend until smooth.

Combine and braise

Reduce heat under the pot to medium. Add the blended tomato-chipotle sauce to the pot and scrape up any browned bits. Add 2 cups beef broth and 2 bay leaves, then return the browned beef to the pot so it is partially submerged in the liquid. Bring to a gentle simmer.

Slow cook

Cover the pot with a tight-fitting lid, reduce heat to low, and simmer gently for 2.5–3 hours, or until the beef is fork-tender and easily shreds. (Alternatively, transfer to a 300°F / 150°C oven and braise for 2.5–3 hours.) Check once halfway and spoon braising liquid over the meat to ensure even cooking.

Sauté the aromatics

While browning the beef (or right after removing the beef), reduce heat to medium and add the chopped yellow onion and a pinch of salt to the pot. Sauté for 5–7 minutes until softened and lightly caramelized. Add the 6 crushed garlic cloves and cook 30–60 seconds until fragrant.

Add spices

Stir in 1 teaspoon ground cumin, 1 teaspoon dried oregano, a pinch of ground cloves, and the remaining 1/2 teaspoon black pepper. Cook 30 seconds to bloom the spices. If the pot looks dry before adding the blended sauce, add a splash (1–2 tbsp) of broth to deglaze and incorporate the browned bits.

Adjust seasoning during braise

After the beef is tender, taste some of the braising liquid and add additional kosher salt as needed (start with an extra 1/2 teaspoon) and a little more lime juice if you want brighter acidity. Remove and discard bay leaves before shredding.

Shred the beef

Transfer the cooked beef pieces to a large cutting board or bowl. Use two forks to shred the meat into bite-sized pieces. Skim fat from the surface of the braising liquid and reserve 1/2–3/4 cup of the liquid to moisten the shredded beef. Mix the shredded beef with a few tablespoons of the braising liquid so it stays juicy.

Warm tortillas

Warm tortillas in a dry skillet over medium heat for 20–30 seconds per side or wrap in foil and heat in a 350°F oven for 8–10 minutes. Keep covered so they stay pliable.

Assemble and garnish

Divide shredded barbacoa among warmed tortillas. Top with finely chopped white onion, chopped fresh cilantro, and thinly sliced radishes. Serve with lime wedges and optional hot salsa or chopped chiles on the side. Squeeze lime over tacos before eating.

Storage

Store leftover barbacoa in an airtight container with some reserved braising liquid to keep it moist. Refrigerate up to 4 days or freeze up to 3 months.