Directions
This Pulled Beef Recipe is also know as Mexican Barbacoa Shredded Beef and is flavored with adobo chipotles, green chilis along and seasonings that make this recipe authentic in taste and serves well over corn tortillas with some fresh salsa.
Looking for more taco recipes? Try my Easy Tilapia Fish Tacos and be sure to top these tacos with some fresh Pico de gallo
This beef was simmered slowly in my (Slow Cooker) for 8 to 12 hours. However you can also do this on the stove top or in your Instant pot if your wanting it on the table sooner.
This traditional recipe hails from Mexico and is one of my favorite things to make for a large crowd.
WHAT BEEF IS GOOD FOR PULLED BEEF
Chuck Roast is best and is the only kind I will use for this recipe.
If you can get your hands on beef cheeks thought that would be just as good.
CAN YOU FREEZE BARBACOA BEEF
YES, as long as the beef was not previously frozen.
Once the meat has simmered for the day in the slow cooker, it is then shredded with two forks and served on top of tacos, burritos and or a taco type salad.
SIMPLE AS THAT FOLKS!
Of course it can also be served with beans, rice and anything you can really think of.
Talk about a easy and delicious meal that can be enjoyed anytime of the week.
WHERE DOES BARBACOA BEEF COME FROM
Barbacoa often comes from beef cheeks. However it can come the beef chuck as well and is what I used for this recipe.
IS BEEF BARBACOA HEALTHY
Yes, however keep in mind that beef cheeks are a bit more fatty of a meat. This recipe also can be 100% keto if not served on tacos.
IS BEEF BARBACOA SPICY
Somewhat yes, as it utilizes adobo and green chilies. And when paired with some fresh cabbage pico de gallo, it becomes more mellow.
WHAT’S BARBACOA BEEF
Barbacoa beef hails from Mexico and can be made with beef, lamb or goat meat. It is slowly simmered with chilies and is slow cooked so it becomes very tender. Then it is shredded and used as a filling for many different types of Mexican dishes.
PULLED BEEF RECIPE
- Start with a good quality piece of beef, such as beef chuck.
- Chop into fours and in your “SLOW COOKER” add 2 tbsp of cooking oil and saute the beef on all sides till browned.
- Then you will want to have on hand one can of adobo chilies and green chilies. *See picture below, of what I like to use.
- Once the meat has browned you will want to add all the ingredients from the chilies, beef stock and seasonings to a blender and blend until smooth.
- Pour over the saturated browned beef and top with two bay leaves, the chopped onion and garlic.
- Set the slow cooker to your high setting and allow it to simmer for 8 to 12 hours.
- Once the meat has cooked, shred with two forks on a cutting board and place back in the pot along with the fresh squeezed lime juice and sauté along with the sauce for 2 minutes and serve as you’d like.
Sauteing the shredded meat for 2 minutes at the end really helps to enhance the flavors in the meat.
WHAT SPICES FOR BARBACOA BEEF
- Adobo peppers
- Green Chilies
- Cumin
- Oregano
- Bay Leaves
- Salt n pepper
If your wanting to serve this meat with beans, you can try my “Cuban Black Bean” they would go very well served alongside with this recipe.
WHAT GOES WITH BEEF BARBACOA
- Tacos, Tortillas, Burritos
- Cabbage Pico De Gallo
- Limes
- Cheese
- Rice
- Black beans
- Avocados
- Cilantro
If you decide to make “cabbage pico de gallo” just make sure you make it a few hours ahead of time.
Check out my two favorite recipes for Pico De Gallo below you will serious love them!
- Pico De Gallo this goes great with these tacos.
- Cabbage Pico De Gallo this also goes great with these tacos.
LOOKING FOR MORE TACO RECIPES?
Be sure to try these tasty recipes below!
Blackened Fish Tacos
Easy Tilapia Fish Tacos
Also don’t forget to squeeze some fresh lime juice over top the beef at the end, this really helps the flavors to pop even more.
If your wanting to feed more people, simply MAKE more by doubling the ingredients!
DID YOU MAKE THIS RECIPE?
If you make this recipe, I would love to hear about it! You can leave a 5 star review in the comments below! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!
Pulled Beef Recipe
Traditional Mexican Shredded Beef
Ingredients
- 3 lbs chuck roast, cut into 4 pieces
- 1 (4-ounce) can chopped green chiles
- 3 chipotles in adobo sauce, chopped
- 1/2 cup beef stock
- 5 cloves of garlic
- 1 medium onion
- 1/2 cup of chopped Cilantro
- 1/4 cup of lime juice
- 1 tbsp of apple cider vinegar
- 2 bay leaves
- 1/2 tsp of ground cloves
- 1 tbsp oregano
- 1 tbsp cumin
- 1 tbsp salt
- 1 tsp pepper
Instructions
- Start with a good quality piece of beef, such as beef chuck.
- Chop into fours and in your "SLOW COOKER" add 2 tbsp of cooking oil and saute the beef on all sides till browned.
- Once the meat has browned you will want to add all the ingredients from the chilies, beef stock and seasonings to a blender and blend until smooth.
- Pour over the saturated browned beef and top with two bay leaves, the chopped onion and garlic.
- Set the slow cooker to your high setting and allow it to simmer for 8 to 12 hours.
- Once the meat has cooked, shred with two forks on a cutting board and place back in the pot along with the fresh squeezed lime juice and saute along with the sauce for 2 minutes and serve as you'd like.
- Sauteing the shredded meat for 2 minutes at the end really helps to enhance the flavors in the meat.
- Top with Cilantro if desired. Serve alongside tacos, burroties or tortillas etc.
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Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 430Total Fat: 27gSaturated Fat: 11gTrans Fat: 2gUnsaturated Fat: 14gCholesterol: 141mgSodium: 1065mgCarbohydrates: 5gFiber: 1gSugar: 1gProtein: 43g
2 Comments Hide Comments
Authentic Barbacoa is not made with a pot roast. It’s made with a beef tongue; it’s cheeks,lips ,and ears. I grew up inTexas. So I know which meats are used to make barbacoa.
Hello Elbert, thank you for your comment. I will definitely try it another way soon.
I learned recently that In the U.S., Barbacoa is often prepared with parts from the heads of cattle and in northern Mexico, it is also sometimes made from beef head, but more often it is prepared from goat meat (cabrito).
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