This easy homemade barbacoa recipe makes fall-apart tender beef that’s perfect for tacos, burritos, and sandwiches.
Course Main Course
Cuisine American, Mexican
Prep Time 30 minutesminutes
Cook Time 3 hourshours
Total Time 3 hourshours30 minutesminutes
Servings 6to 8 servings
1boneless 3-4 pound chuck roasttrimmed and cut into fist-size chunks
Salt and pepper
1medium white or yellow oniondiced
1-6cupsbeef or chicken broth
1/4cupapple cider vinegar
2chipotle peppers in adobo sauceminced, optional
4clovesgarlicpressed or minced
Prepare the Meat
Generously salt and pepper meat on all sides.
In a large dutch oven with a lid (or skillet if you’ll be using a slow cooker), heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.
On the Stovetop
Add onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining ingredients and bring mixture to a low simmer. Cover and cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.
In the Slow Cooker
Transfer meat and any drippings remaining in the pan to the slow cooker. Return the pan to medium-high heat and add a splash of chicken broth or water to deglaze the pan. Scrape off any cooked-on bits in the pan and then pour the liquid over the meat in the slow cooker.
To the slow cooker, add onions, 1 cup of broth and remaining ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.
Once meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.
Return shredded meat to the cooking liquid. Add more salt and pepper to taste, serve and enjoy.
Approximate nutritional information is for 8 servings (approximately 1/2 cup meat) and assumes 25% braising liquid consumption.