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Beef Barbacoa - Mexican Pulled Beef for Tacos and everything!
Recipe video above. Ultra-juicy Mexican pulled beef, tossed in a chipotle-spiced sauce! With a unique subtly spiced, tangy flavour, use this Beef Barbacoa for tacos, burritos, enchiladas, taquitos – the possibilities are endless. This is a slow cooker version that's simple to put together. Which means ... effortless. YES!
👥 10 Servings⏱️ Prep & Cook: 8h 25m⏳ Prep: 10 min🔥 Cook: 8h 15m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●pot
- ●slow cooker
- ●blender
- ●food processor
- ●pan
📝 Preparation Steps
1
Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks. If using chuck, cut into 12 or so pieces.
2
Season: Sprinkle with salt and pepper.
salt (, kosher/cooking)1 tsp
3
Brown beef: Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning aggressively all over. Place beef in slow cooker.
4
Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar (I use a Nutribullet). Blend until smooth – it shouldn't take long.
5
Slow cooker (see Note 4 for alt. cooking methods): Pour sauce over cheeks in slow cooker. Add bay leaves. Arrange cheeks so they are submerged as much as possible. Don't worry, they will release juice as they cook and raise the liquid level.
bay leaves4
6
Slow-cook for ⏱️ 8 hours on low. The beef should be effortless to shred when done.
7
Shred: Remove cheeks from slow cooker into a pan. Shred using 2 forks.
8
Sauce: Pour over 3 or 4 ladles of the sauce, then toss.
9
Serve: Use in tacos with taco fixings of choice! Pictured with Mexican Red Rice, Pickled Red Cabbage for Tacos (in this Fish Tacos recipe) and Lime Crema (Note 5).
Nutrition Facts
calories
372 kcal
fat Content
24 g
serving Size
1 serving
fiber Content
1 g
sugar Content
1 g
sodium Content
419 mg
protein Content
35 g
trans Fat Content
1 g
cholesterol Content
125 mg
carbohydrate Content
3 g
saturated Fat Content
11 g
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