Everyday Beef Barbacoa
Slow-braised Beef Chuck puckered with orange, lime, and smoky chipotles until it falls apart. Shred and pile into warm tortillas with onions, cilantro, and lime for true Tex‑style barbacoa.
Cook Time: 10 hrs
Servings: 10
Ingredients: 17
Ingredients
Optional Ingredients
Preparation
Dutch Oven/ Slow Cooker
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Step 1
Heat olive oil in a large skillet or Dutch oven on medium-high heat. Sear roast on each side until brown; about 4-5 minutes; leave in Dutch oven or transfer to slow cooker.
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Step 2
In the bowl of a food processor, add orange juice and remaining ingredients. Pulse until blended and a smooth consistency. Pour mixture on top of roast.
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Step 3
Cover and cook LOW 8-10 hours or HIGH 6-8 hours.
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Step 4
Carefully remove beef from the Dutch oven or cooker. Shred beef and return to the Dutch oven or cooker. Cook for an additional 10 minutes on HIGH to absorb additional liquid. Serve with warmed tortillas and desired toppings.
Pressure Cooker/Instant Pot
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Step 1
To sear roast, press the “Saute” button to “Sauté More” to heat up Instant Pot/pressure cooker. Let the Instant Pot raise to temperature until it says “HOT.” Add olive oil to Instant Pot, making sure that the whole bottom is coated with oil. Place the beef in the Instant Pot and sear on each side until brown. Turn off “Saute” mode.
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Step 2
In the bowl of a food processor, add orange juice and remaining ingredients. Pulse until blended and a smooth consistency. Pour mixture on top of beef.
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Step 3
Close and lock the Instant Pot lid. Press “Manual” then select “High Pressure” setting on the Instant Pot; program 90 minutes on the pressure cooker timer. Leave the pressure release switch in Sealed position and let steam naturally release (when the pressure is fully released, the float valve will drop and the lid will unlock and open). Carefully remove the lid.
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Step 4
Carefully remove beef from the cooker. Shred beef and return to Instant Pot. Cook for an additional 10 minutes on “Saute” to absorb additional liquid. Serve with warmed tortillas and desired toppings.
Nutrition Information
471 Calories
11.3g SAT FAT
44g PROTEIN
3.8 mg IRON
10 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
The Essential Ingredients
Onion: These versatile root veggies bring a sharpness to any dish, without adding too much spice. Onions come in wide varieties, but are most often seen in white, yellow, and red. Onions are a staple of many cuisines and a pillar of classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), a taste that enhances your dish, and is known for its versatility.
Beef Broth: A savory liquid made from beef bones, vegetables, beef, and seasonings. It adds depth to soups, sauces, and stews.
Brown Sugar: A soft, moist sweetener made by combining white sugar and molasses. It is commonly used in baking, sauces, and marinades.
Limes: Small green citrus fruits known for their bright flavor. They add acidity to dishes and are commonly used to enhance marinades, dressings, and a wide variety of dishes.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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Easy to do and tasty in crock pot.
This is an all time favorite slow cooker recipe! The citrus and spices are superior. I always add a good amount of fresh garlic.
We love making this recipe at home! The Instant Pot method makes it so easy for weeknight dinners
Everyday Barbacoa is full of savory flavors! My family and friends enjoy this recipe so much that it has become a monthly staple. The recipe is quick to prep; I throw all the ingredients in my ninja and pour it on the roast, and it is ready to cook. I put the entire can of chipotle peppers in adobo sauce to elevate the spice. When finished, it shreds so quickly and is deliciously served on fresh tortillas and topped with cotija, cilantro, and lime. If there are any leftovers or when I double the recipe, it is perfect for enchiladas, empanadas, and nachos. This recipe also freezes great for meal prep. I usually serve the Barbacoa tacos with borracho beans, rice, queso, and chips.