Description
This Barbacoa Tacos recipe is a flavorful Chipotle copycat featuring tender, slow-cooked shredded beef infused with smoky chipotle chiles and aromatic spices. Perfectly spiced and coated in a rich sauce, these tacos make a satisfying meal served with your choice of corn or flour tortillas and fresh toppings like cilantro, red onion, and cotija cheese.
Ingredients
Scale
Chipotle Sauce
- 3 chipotle chiles in adobo sauce
- 1 Tbsp. adobo sauce (optional, for extra spice)
- ½ cup beef broth
- ¼ cup freshly squeezed lime juice
- 2 Tbsp. apple cider vinegar
- 1 Tbsp. molasses (or brown sugar)
- 5 cloves garlic, finely minced
- 1 Tbsp. cumin
- 2 tsp. dried oregano
- ½ tsp. paprika
- 1 tsp. salt
- ½ tsp. ground black pepper
Beef and Cooking
- 3-4 lb. chuck roast, fat trimmed and cut into large chunks
- 2 Tbsp. oil (divided)
- ¾ tsp. salt
- ¼ tsp. black pepper
- 1 cup white onion, finely chopped
- 4 oz. can diced green chiles
- 2 bay leaves
- ¼ cup beef broth (for deglazing)
To Serve
- Corn or flour tortillas, toasted
- Chopped cilantro
- Thinly sliced red onion
- Cotija cheese, crumbled
Instructions
- Sear the beef: Heat 1 tablespoon of oil in a Dutch oven or skillet over medium-high heat. Season the chuck roast chunks with salt and black pepper. Sear the beef on all sides for 4-5 minutes until nicely browned, working in batches if necessary. Remove the beef and set aside.
- Sauté the onions: Add the remaining 1 tablespoon of oil to the pot. Add the finely chopped white onion and sauté for 2-3 minutes until tender and translucent. Pour in ¼ cup beef broth to deglaze the pot, scraping up any browned bits. Transfer this cooking liquid to the Instant Pot or slow cooker.
- Prepare the chipotle sauce: Combine the chipotle chiles, adobo sauce (if using), ½ cup beef broth, lime juice, apple cider vinegar, molasses, minced garlic, cumin, oregano, paprika, salt, and black pepper in a high-speed blender. Blend for 30 seconds until smooth.
- Combine ingredients: Pour the blended chipotle sauce and diced green chiles into the Instant Pot or slow cooker with the deglazed liquid. Stir well. Add the seared beef chunks to the pot, submerging them in the sauce. Add the bay leaves on top.
- Cook the beef: For Instant Pot: Seal the lid and cook on high pressure for 60 minutes. Perform a quick pressure release once done. For Slow Cooker: Cover and cook on low for 6-8 hours until the meat is tender and falls apart easily.
- Shred the beef: Remove the bay leaves. Using two forks, shred the beef directly in the pot and stir it to coat the meat thoroughly in the sauce.
- Reduce sauce (optional): If using the Instant Pot, you may select the sauté function and cook the shredded beef for another 4-5 minutes to reduce excess liquid, stirring frequently.
- Serve: Warm the corn or flour tortillas by toasting them. Assemble the tacos by adding shredded barbacoa beef, then topping with cilantro, thinly sliced red onion, and crumbled cotija cheese. Optionally add sliced avocado and queso fresco to enhance flavors. Enjoy immediately.
Notes
- You can use either the Instant Pot or slow cooker method depending on your available time and equipment.
- Adjust the amount of adobo sauce if you prefer milder or spicier barbacoa.
- Searing the beef adds excellent flavor but can be skipped in a hurry.
- Leftover barbacoa stores well in the refrigerator for up to 3 days and freezes nicely for future meals.
- Serve with fresh lime wedges for extra zest.
