Best barbacoa beef made at home. Serve with a side of creamy slaw.

By Julie Brinkley

Barbacoa beef is one of our family’s favorite meals.

This recipe is seasoned to perfection and has won rave reviews from friends who have taste tested.

Watch this video on how it’s done.

 WHAT YOU NEED FOR BARBACOA

4 lbs. beef chuck roast

½ tsp salt

½ tsp black pepper

2 tbsp vegetable oil

1 yellow onion diced

4 oz green chilis

3 tbsp tomato paste

1 cup beef broth

2 bay leaves

MAKE THE CHIPOTLE SAUCE

3 chipotle peppers in adobo sauce

2 tsp adobo sauce (from the can)

3 Tbsp lime juice

1 Tbsp better than bouillon beef base

1/3 cup apple cider vinegar

5 cloves garlic

3 tsp ground cumin

2 tsp oregano

1/4 tsp ground allspice

1 tsp kosher salt

1 tsp black pepper

1/2 cup beef broth (reduced sodium is best)

HOW TO MAKE IT

Add all sauce ingredients to blender and process until smooth.

Salt and pepper roast. 

Trim fat and into smaller pieces if necessary; sear in skillet, add onions and saute.

Add broth, tomato paste, green chilis and bay leaves; return beef to the pot. 

Pour chipotle sauce over the top and add both limes. 

Pressure cook for 60 minutes or 8 to 10 hours in crockpot.

Remove beef and shred, reserving sauce. 

You can thicken with cornstarch if desired. 

Before serving, spread beef on a baking sheet and broil for five minutes in oven to char.  

Serve with tortillas or meal prep with rice for barbacoa bowls.  

SERVE WITH A SIDE OF CREAMY SLAW

Cabbage shredded

1 large carrot or match stick

1 cup mayo (Greek yogurt for higher protein)

⅓ sugar (less recommended to taste or stevia)

2 tbsp apple cider vinegar or white

1 ½ tsp lemon

1 tsp salt

White pepper to taste.