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Fall-apart tender beef, slow-cooked in a rich, smoky-spicy sauce of chipotle peppers, cumin, and Mexican oregano. Perfect for tacos, burritos, or bowls, this recipe delivers authentic flavor without the traditional underground pit.
For 8 servings
Prepare and Sear the Beef (15 mins)
Create the Barbacoa Sauce (5 mins)
Slow Cook the Barbacoa (6-8 hours)
Fall-apart tender beef, slow-cooked in a rich, smoky-spicy sauce of chipotle peppers, cumin, and Mexican oregano. Perfect for tacos, burritos, or bowls, this recipe delivers authentic flavor without the traditional underground pit.
This mexican recipe takes 380 minutes to prepare and yields 8 servings. At 560.28 calories per serving with 39.81g of protein, it's a beginner-friendly recipe perfect for lunch or dinner.
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Shred and Finish (15 mins)
For a milder version, use only 2 chipotle peppers and scrape out the seeds. For a spicier kick, add a whole dried ancho chili (rehydrated and stemmed) to the blender.
While chuck roast is ideal, beef brisket (point cut) or even beef cheeks (cachete) can be used for an even more traditional and unctuous result.
This recipe can be adapted for an Instant Pot. Sear the beef using the 'Sauté' function, then pressure cook on high for 60-75 minutes, followed by a natural pressure release of at least 15 minutes.
For a slightly sweeter, more complex flavor, add a teaspoon of smoked paprika and a tablespoon of brown sugar to the blender with the other sauce ingredients.
Beef is a complete protein source, providing all essential amino acids necessary for building and repairing tissues, supporting muscle mass, and overall body function.
This dish provides heme iron, a form that is more easily absorbed by the body than non-heme iron from plants. Iron is crucial for creating red blood cells, preventing anemia, and maintaining high energy levels.
Beef is a good source of zinc, a mineral vital for a healthy immune system, proper wound healing, and cell growth.
Ingredients like garlic, cumin, and chipotle peppers contain antioxidants and compounds that may have anti-inflammatory properties, contributing to overall wellness.
Traditionally, barbacoa is a method of slow-cooking meat (often lamb, goat, or beef) in an underground pit covered with maguey leaves. This modern recipe replicates the tender, flavorful result using a slow cooker for convenience.
Beef Barbacoa can be part of a healthy diet. It's very high in protein, iron, and zinc. However, it can also be high in saturated fat and sodium. To make it healthier, choose a leaner cut of beef, trim all visible fat, and skim the fat from the sauce before serving. Enjoy it in moderation as part of a balanced meal with vegetables.
A 150g serving of this Beef Barbacoa contains approximately 420-450 calories, primarily from protein and fat. The exact number can vary based on the fat content of your specific cut of beef.
Yes. After searing the beef, return it to a large Dutch oven. Pour the sauce over the top, cover with a tight-fitting lid, and cook in a preheated oven at 325°F (160°C) for 3-4 hours, or until the beef is fork-tender.
It's incredibly versatile! Serve it in tacos with corn tortillas, chopped onion, and cilantro. It's also excellent in burritos, quesadillas, nachos, or as the protein in a burrito bowl with rice and beans.
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave, adding a splash of water or beef broth if it seems dry.
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