Eric and I are huge fans of Mexican food. It might be our favorite cuisine—I grew up in California where great Mexican restaurants and home-cooked meals were always easy to find, and Eric lived in Tijuana for two years while serving his mission, often eating in local homes, so he experienced authentic flavors firsthand.
I wouldn’t call this Barbacoa Beef strictly authentic, but it captures the same rich flavor and texture. It’s a much better version than some of the questionable “family recipes” I remember—my mom’s childhood favorite, for example, was an odd casserole called “Enchilada Loaf” made with ground beef, Velveeta, cinnamon, cheese, and Fritos. This Barbacoa is in a completely different league.
This Barbacoa Beef is incredible—tender, smoky, and deeply flavorful. Eric actually made it for me on Mother’s Day, which tells you how much I love it. The shredded beef is incredibly versatile: use it in tacos, burritos, enchiladas, taquitos, or piled on a salad. My favorite way to serve it is with a fresh corn salsa, rice, and a sprinkle of queso fresco. No matter how you serve it, this meat is hard to beat. Enjoy!
Barbacoa Beef
Ingredients
- 3 pounds beef eye of round or bottom round roast, fat trimmed
- 5 cloves garlic
- 1/2 medium onion
- 1/2 lime, about 2 tablespoons juice
- 2 chipotle chiles in adobo sauce*, or more to taste
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1/2 teaspoon ground cloves
- salt and pepper
- 3 bay leaves
- 1 teaspoon oil
- 1 cup water
Instructions
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Place the garlic, onion, lime juice, cumin, oregano, chipotles, and ground cloves into a blender and blend until smooth.
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Trim any excess fat from the meat and cut it into roughly 4-inch chunks. Season the pieces with salt and pepper, then brown them over high heat in 1 teaspoon of oil.
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Add the blended spice mixture, 1 cup water, and the bay leaves to the browned meat. Simmer until tender. For a pressure cooker, cook about 2 hours on low. In a slow cooker, set on high for 4–6 hours or on low for 8–10 hours. If using a regular pot, cover and simmer on low for at least 4 hours, adding water as needed so the meat doesn’t dry out.
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When the meat is tender, remove it to a dish and shred with two forks. Discard the bay leaves and return the shredded beef to the pot. Taste and adjust salt and cumin if needed, then simmer about 10 more minutes so the flavors meld.
Notes
*You rarely need a full can of chipotle chiles in adobo. I usually freeze the remainder in a zip-top bag and save it for another batch.
Nutrition
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Carbohydrates: 3g
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Protein: 33g
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Fat: 20g
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Saturated Fat: 9g
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Cholesterol: 117mg
Did you make this? I’d love to see it!
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