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Fall-apart tender beef, slow-cooked in a rich, smoky-spicy sauce of chipotle peppers and Mexican spices. This barbacoa is perfect for loading into warm corn tortillas for an unforgettable taco night.
For 8 servings
Prepare the Sauce and Beef
Sear the Beef
Slow Cook the Barbacoa
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Fall-apart tender beef, slow-cooked in a rich, smoky-spicy sauce of chipotle peppers and Mexican spices. This barbacoa is perfect for loading into warm corn tortillas for an unforgettable taco night.
This mexican recipe takes 260 minutes to prepare and yields 8 servings. At 684.98 calories per serving with 39.57g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Shred and Finish the Beef
Assemble and Serve Tacos
Add 1-2 whole dried ancho or guajillo chiles (stems and seeds removed, rehydrated in hot water) to the blender for a deeper, more complex heat and smoky flavor.
Sear the beef in the Instant Pot on 'Sauté' mode. Add the sauce and other ingredients, then cook on high pressure for 60 minutes. Allow for a natural pressure release for at least 15 minutes before shredding.
If you don't have a slow cooker, follow the searing steps in a large Dutch oven. Add the sauce and other ingredients, bring to a simmer, cover, and transfer to an oven preheated to 325°F (160°C). Braise for 3-4 hours, or until tender.
Beef is an excellent source of high-quality protein, which is essential for building and repairing tissues, supporting muscle mass, and maintaining overall body function.
This dish provides heme iron from beef, a form that is easily absorbed by the body. Iron is crucial for producing hemoglobin, which carries oxygen in the blood, helping to prevent fatigue and anemia.
The capsaicin found in the chipotle peppers can provide a temporary boost to your metabolism. These peppers also contain antioxidants and have anti-inflammatory properties.
A serving of two Beef Barbacoa Tacos contains approximately 550-600 calories. This can vary based on the fat content of the beef chuck and any additional toppings used.
Beef Barbacoa is a great source of protein and essential nutrients like iron and B vitamins. However, it can be high in saturated fat and sodium. To make it healthier, choose a leaner cut of beef, trim excess fat before cooking, and skim the fat from the sauce before serving. Enjoy it in moderation as part of a balanced diet.
Beef chuck roast is the most popular and recommended cut due to its ideal fat-to-meat ratio, which results in tender, flavorful, and juicy meat after slow cooking. Beef brisket and traditional beef cheeks are also excellent alternatives.
Absolutely! Barbacoa is a perfect make-ahead dish. The flavor actually improves overnight. You can prepare it completely and store it in the refrigerator for up to 4 days before reheating and serving.
Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently in a saucepan over low heat, adding a splash of beef broth if needed, or in the microwave.
Beyond the classic diced onion and cilantro, barbacoa tacos are delicious with crumbled cotija cheese, pickled red onions, sliced radishes, fresh avocado or guacamole, and a dollop of Mexican crema or sour cream.