Smoky Slowcooked Barbacoa Beef

Quick Hook

Barbacoa Beef made me fall for slow braises. Have you ever smelled chilies and felt time slow?
This Smoky Slow Cooked Barbacoa Beef brings deep smoky tang.

I love a recipe with contrast. Smoky, tangy, and gently spicy is the profile here.
Think guajillo ancho barbacoa with warm garlic notes.

Brief Overview

This dish traces roots to Mexican slow cooking traditions. Regional versions vary, but the heart remains the same.
Difficulty sits at medium, with clear steps to follow.

Prep takes 25 minutes of hands-on work.
Cook time ranges from 3 to 8 hours.
Use slow cooker, Instant Pot, or a Dutch oven.

Yields feed 6 to 8 eager people. Serve as Mexican braised beef tacos or rice bowls.
Leftovers make perfect burritos the next day.

Main Benefits

Top benefit is hearty protein and rich flavor. This is healthier barbacoa if you trim fat.
Healthy Barbacoa Crock Pot fans will nod along.

It suits a casual taco night perfectly. Also great for game day or a family dinner.
Instant Pot Barbacoa Beef gives a faster option.

What makes it special is the chili adobo depth. Chili adobo barbacoa and slow braised beef chuck roast textures shine.
The shredded beef pulls apart into juicy strands.

A quick stat for fun: slow braises often improve overnight. My abuela used to say slow is love.
Honestly, the flavor is more soulful the next day.

I burned chilies once, lesson learned quickly. Toast chilies lightly and soak them well.
That step makes Slow Cooker Mexican Shredded Beef sing.

Ready to cook? Gather your guajillo, ancho, chipotle, beef chuck, and spices.
Next up are the ingredients and step-by-step method.

Ingredients & Equipment

Start with the title. This is for Smoky Slow Cooked Barbacoa Beef. Fun fact: slow cooking makes tough cuts melt. Collagen turns to gelatin around 160 180° F (71 82° C) .

That creates silky shredded beef.

Main Ingredients

For the beef stage:

• 3 lb (1.36 kg) beef chuck roast, trimmed and cut.
• 2 tsp (8 g) kosher salt.
• 1 tsp (2 g) black pepper.
• 2 tbsp (30 ml) neutral oil for searing.

For the chili adobo sauce:

• 3 dried guajillo chilies (about 12 15 g ).
• 2 dried ancho or pasilla chilies (about 8 10 g ).
• 1 canned chipotle in adobo or 1 tbsp (15 g) chipotle paste.
• 1 cup (240 ml) low-sodium beef broth.
• 1/4 cup (60 ml) apple cider vinegar or 3 tbsp (45 ml) lime juice.
• 1 medium onion, 6 garlic cloves, 2 bay leaves.
• 1 tsp (2 g) ground cumin, 1 tsp (1 g) dried Mexican oregano.
• Small pinch of ground cloves and cinnamon.
• 1 tsp (4 g) brown sugar.
• Fresh juice of 1 lime for finishing.

For serving:

• 12 small corn tortillas, cilantro, diced onion, lime wedges.

Quality indicators:

• Choose a well marbled chuck roast. Fat = flavor.
• Buy chilies whole and flexible. Avoid brittle stems.
• Use low-sodium beef broth to control salt.
• Canned chipotle should smell smoky, not metallic.

I’ve made this as Slow Cooker Mexican Shredded Beef (barbacoa). Honestly, the crock pot version tastes like a party every time.

Seasoning Notes

Essential spice combinations:

• Cumin + Mexican oregano + garlic. That trio is classic.
• Add chipotle for smoky heat.

Flavor enhancers and aromatics:

• Apple cider vinegar or lime brightens the sauce.
• Brown sugar balances acids.
• Bay leaves add depth.

Quick substitutions:

• No guajillo? Use pasilla or 1 cup mild chili powder + 1 tsp smoked paprika.
• No broth? Use water + 1 tsp beef bouillon.
• Skip chipotle for milder chili adobo barbacoa.

Equipment Needed

Essential tools:

• Slow cooker or Instant Pot or heavy Dutch oven.
• Blender or immersion blender.
• Skillet for searing.
• Tongs, chef’s knife, cutting board.
• Meat thermometer aim for 195– 205° F (90– 96° C) for shreddable meat.

Common household swaps:

• No blender? Use immersion blender.
• No Dutch oven? Use a deep oven safe pan.
• No thermometer? Use fork test. Meat should pull apart easily.

I once made a weeknight Healthy Barbacoa Crock Pot dinner. It saved the night. Instant Pot Barbacoa Beef speeds this up. Try searing and then slow braising. Mexican braised beef tacos await.

Cooking Method

Prep Steps Get your mise en place right. Trim the 3 lb chuck roast. Toast and soak the dried guajillo and ancho chilies.

Chop onion and garlic. Measure spices and broth.
Time saving tip: soak chilies while you season and sear. That saves at least 25 minutes .

Safety reminder: be careful when toasting chilies. Vent the kitchen and avoid burns.

step-by-step Process

1. Rehydrate chilies until soft and pliable. Visual cue: chilies bend without snapping.
2. Blend chilies, chipotle, onion, garlic, broth and vinegar into a smooth chili adobo barbacoa sauce. Strain if you want silky sauce.
3. Pat beef dry, salt generously, then sear in hot oil until deeply browned on all sides. Visual cue: dark crust forms.
4. Combine seared meat and sauce. Slow cooker: cook low 6– 8 hours or high 4– 5 hours . Instant Pot Barbacoa Beef: cook high pressure 60 75 minutes with natural release. Oven braise: cover and cook 3– 4 hours at 300° F ( 150° C) .
5. Test doneness. Visual cue: meat pulls apart easily. Critical temp: reach 195– 205° F (90– 96° C) for shreddable beef.
6. Shred meat, reduce sauce to thicken, then toss shredded beef back in. Serve in tortillas for Mexican braised beef tacos.

Pro Tips Toast chilies briefly. Don’t burn them that ruins flavor. Sear meat well for extra depth. If fat bothers you, chill and skim it off.

Avoid mistakes: don’t overcrowd the searing pan. Don’t rush pressure release. Overcooking ruins texture.
make-ahead: this Slow braised beef chuck roast tastes better the next day.

Refrigerate up to 3 days. Freeze portions for months.

Honestly, I once made this for a party. People raved. The leftovers even beat the first day. If you want a lean swap, use lean brisket for Healthy Barbacoa or try a Healthy Barbacoa Crock Pot route.

This recipe covers Slow Cooker Mexican Shredded Beef (barbacoa), Guajillo ancho barbacoa, chili adobo barbacoa, and Instant Pot Barbacoa Beef styles.

Enjoy the smell. Trust the slow cook.

Recipe Notes

Serving Suggestions

Serve this smoky slow cooked beauty as tacos. Warm corn tortillas, cilantro, diced onion, and lime work wonders. For a heartier plate, spoon over Mexican rice and black beans.

I love making it as a bowl. Add roasted sweet potato and charred corn. It turns simple Barbacoa Beef into a craveable weeknight meal.

If you want crunchy bits, pan-fry a scoop for 3 4 minutes until edges caramelize.

Storage Tips

Cool the meat to room temperature first. Refrigerate in an airtight container up to 4 days. For best safety, keep below 40° F .

This barbacoa freezes great. Portion into 1 2 cup packs. Freeze up to 3 months. Thaw overnight in the fridge.

Reheat gently on the stove. Warm sauce over medium low for 8 12 minutes , then add shredded beef. For Instant Pot Barbacoa Beef, use the sauté function briefly.

Microwaves work too. Cover and heat in 60 second bursts until hot.

Variations

For a healthier spin, try Healthy Barbacoa Crock Pot style. Use 2.5 lb lean brisket and skim fat after chilling. Swap some oil for broth to cut calories.

Need vegetarian options? Make a chili adobo barbacoa with shredded jackfruit or mushrooms. Texture is satisfying and soaks up the guajillo ancho barbacoa sauce nicely.

Seasonal swaps are fun. In summer, add charred tomatoes to the sauce. In winter, turn to roasted root veg in your bowls. These small swaps keep the recipe fresh all year.

Nutrition Basics

Per serving, expect around 420 kcal. Protein sits near 38 g. Fat is roughly 28 g. Carbs stay low, about 6 g without tortillas.

Add two corn tortillas for an extra 100 kcal.

This is a protein rich dish. Beef supplies iron and B vitamins. Using leaner cuts boosts the Healthy Barbacoa angle. Adding beans and veggies ups fiber and balance.

Final thoughts Oh my gosh, this Slow Cooker Mexican Shredded Beef (barbacoa) gets better day two. I burned chilies once.

Learned to toast briefly instead. Try it, tweak it, and enjoy those Mexican braised beef tacos. You’ve got this.