Description
Smoky chipotle barbacoa brings Mexican culinary magic to home kitchens with tender, spice-infused beef that melts in your mouth. Slow-cooked perfection delivers rich flavors promising a delicious journey through authentic southwestern cuisine you can savor.
Ingredients
Scale
Meat:
- 2 kg / 4.4 lbs beef chuck roast
- 1 kg / 2.2 lbs beef brisket
Spices and Seasonings:
- 4 chipotle peppers in adobo sauce
- 2 tbsp ground cumin
- 2 tbsp dried oregano
- 4 cloves garlic
- 2 tsp salt
- 1 tsp black pepper
Liquid and Aromatics:
- 1 cup beef broth
- 1/2 cup apple cider vinegar
- 2 bay leaves
- 1 large white onion
- 2 tbsp lime juice
- 1/4 cup olive oil
Instructions
- Trim excess fat from beef chuck roast and brisket, ensuring even cuts for consistent cooking.
- Create a robust spice blend by blending chipotle peppers, cumin, oregano, garlic, salt, and black pepper into a smooth, vibrant marinade.
- Coat the meat thoroughly with the spice mixture, massaging the marinade deep into the muscle fibers for maximum flavor absorption.
- Dice the white onion and prepare remaining liquid ingredients to enhance the braising environment.
- Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
- Sear meat pieces on all sides until a deep golden-brown crust develops, approximately 3-4 minutes per side.
- Pour beef broth, apple cider vinegar, and lime juice around the meat, adding bay leaves and diced onions.
- Cover the pot and transfer to a preheated oven at 325°F (165°C) for 4-5 hours, allowing the meat to become incredibly tender and infused with complex flavors.
- Remove from oven and let meat rest for 15-20 minutes, then shred using two forks, discarding bay leaves.
- Skim excess fat from the cooking liquid and drizzle over shredded meat for added moisture and depth.
- Serve hot, garnished with fresh herbs or alongside warm tortillas.
Notes
- Precision in meat trimming ensures even cooking and prevents tough, chewy sections in your barbacoa.
- Massage the spice marinade thoroughly into the meat to maximize flavor penetration and tenderness.
- Let the meat rest after cooking to allow juices to redistribute, creating a more succulent and flavorful result.
- Experiment with alternative proteins like chicken or jackfruit for dietary restrictions or personal preferences.
- Prep Time: 30 minutes
- Cook Time: 4-5 hours
- Category: Dinner, Lunch
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 8
- Calories: 400
- Sugar: 2 g
- Sodium: 600 mg
- Fat: 20 g
- Saturated Fat: 6 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 40 g
- Cholesterol: 100 mg