Name: Slow-Cooked Beef Barbacoa with Roasted Peppers
Prep time: 00:30:00
Cook time: 04:00:00
Total time: 4 h 30 min
Yield: 6-8 servings
Cuisine: Mexican
Ingredients: 3 pounds beef chuck roast; 1 large yellow onion; 2 teaspoons ground cumin; 1 teaspoon black pepper; 3 whole poblano peppers; 6 whole garlic cloves; 2 teaspoons dried oregano; 2 tablespoons vegetable oil; 3 whole dried ancho chiles; 1 cup beef broth; 1/4 teaspoon ground cloves; 2 whole dried guajillo chiles; 1/4 cup apple cider vinegar; 2 whole bay leaves; 2 tablespoons chipotle peppers in adobo sauce; 2 tablespoons lime juice; 2 teaspoons salt

Slow-Cooked Beef Barbacoa with Roasted Peppers

BeefMexicanDinnerPeppersGluten FreeSlow CookingWeekend Cooking

This tender, flavorful Beef Barbacoa draws inspiration from traditional Mexican cooking techniques while featuring the rich, smoky flavor of roasted peppers. The slow cooking process allows the beef to become incredibly tender while absorbing the complex flavors of the chile-based sauce. Perfect for weekend cooking, this versatile dish can be served in tacos, burritos, or rice bowls.

Prep Time

30 min

Cook Time

4 hrs

Serves

6-8 servings

Difficulty

medium

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This Beef Barbacoa recipe requires some time and patience, but the results are well worth the effort. The key to success is properly roasting and preparing the peppers, which form the foundation of the flavorful sauce, and allowing enough time for the beef to become tender through slow cooking. Don't rush the process - the flavors develop and deepen the longer it cooks.

Leftover barbacoa can be refrigerated for up to 4 days or frozen for up to 3 months. The flavors often improve overnight, making this an excellent make-ahead dish for entertaining. For an authentic touch, serve with warm corn tortillas, lime wedges, diced white onion, and fresh cilantro.

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Important Allergy Notice: While we strive to provide accurate ingredient information, please be aware that our recipes may contain common allergens such as peanuts, tree nuts, dairy, eggs, wheat, soy, shellfish, and fish. Always check ingredient labels carefully and consult your healthcare provider if you have any food allergies before preparing any recipe from this site.

Slow-Cooked Beef Barbacoa with Roasted Peppers

BeefMexicanDinnerPeppersGluten FreeSlow CookingWeekend Cooking

Prep Time

30 min

Cook Time

4 hrs

Serves

6-8 servings

Difficulty

medium

Recipe Assistant

Hello! I can help modify this recipe. What changes would you like to make?

For example, you can ask me to adjust the ingredients, cooking time, or even suggest new variations like "make this recipe spicier" or "convert this to a vegetarian recipe".

Ingredients

Equipment
Affiliate Links

Large Dutch Oven Or Heavy-bottomed Pot

Cutting Board

Baking Sheet

Tongs

Forks For Shredding

Related Collections

Savor the Spice: Mexican Culinary Delights
Dive into the vibrant world of Mexican cuisine with this collection of recipes that celebrate the...

Slow-Cooked Beef Barbacoa with Roasted Peppers

Recipe Assistant

Ingredients

Ingredients

Equipment
Affiliate Links

Forks For Shredding

Step 1: The Peppers Should Be Charred But Not Burnt.

Step 2: Steaming Makes The Skins Easier To Remove.

Step 3: Dried Chiles Need To Be Rehydrated Before Blending.

Step 4: Don't Overcrowd The Pot When Searing To Ensure Proper Browning.

Step 5: The Sauce Should Be Completely Smooth With No Chunks.

Step 6: Ensure All Beef Pieces Are Submerged In The Sauce.

Step 7: The Beef Should Be Fork-tender When Done.

Step 8: Shredding The Beef While Hot Is Easier.

Step 9: The Final Sauce Should Coat The Shredded Beef Without Being Too Soupy.

Step 10: Barbacoa Is Versatile And Can Be Served In Many Ways.

Related Collections

Slow-Cooked Beef Barbacoa with Roasted Peppers

Recipe Assistant

Ingredients

Ingredients

Equipment
Affiliate Links

Forks For Shredding

Step 1: The Peppers Should Be Charred But Not Burnt.

Step 2: Steaming Makes The Skins Easier To Remove.

Step 3: Dried Chiles Need To Be Rehydrated Before Blending.

Step 4: Don't Overcrowd The Pot When Searing To Ensure Proper Browning.

Step 5: The Sauce Should Be Completely Smooth With No Chunks.

Step 6: Ensure All Beef Pieces Are Submerged In The Sauce.

Step 7: The Beef Should Be Fork-tender When Done.

Step 8: Shredding The Beef While Hot Is Easier.

Step 9: The Final Sauce Should Coat The Shredded Beef Without Being Too Soupy.

Step 10: Barbacoa Is Versatile And Can Be Served In Many Ways.

Related Collections

Ingredients

Ingredients

EquipmentAffiliate Links

Forks For Shredding

Step 1: The Peppers Should Be Charred But Not Burnt.

Step 2: Steaming Makes The Skins Easier To Remove.

Step 3: Dried Chiles Need To Be Rehydrated Before Blending.

Step 4: Don't Overcrowd The Pot When Searing To Ensure Proper Browning.

Step 5: The Sauce Should Be Completely Smooth With No Chunks.

Step 6: Ensure All Beef Pieces Are Submerged In The Sauce.

Step 7: The Beef Should Be Fork-tender When Done.

Step 8: Shredding The Beef While Hot Is Easier.

Step 9: The Final Sauce Should Coat The Shredded Beef Without Being Too Soupy.

Step 10: Barbacoa Is Versatile And Can Be Served In Many Ways.

Related Collections

Ingredients

Ingredients

EquipmentAffiliate Links

Forks For Shredding

Step 1: The Peppers Should Be Charred But Not Burnt.

Step 2: Steaming Makes The Skins Easier To Remove.

Step 3: Dried Chiles Need To Be Rehydrated Before Blending.

Step 4: Don't Overcrowd The Pot When Searing To Ensure Proper Browning.

Step 5: The Sauce Should Be Completely Smooth With No Chunks.

Step 6: Ensure All Beef Pieces Are Submerged In The Sauce.

Step 7: The Beef Should Be Fork-tender When Done.

Step 8: Shredding The Beef While Hot Is Easier.

Step 9: The Final Sauce Should Coat The Shredded Beef Without Being Too Soupy.

Step 10: Barbacoa Is Versatile And Can Be Served In Many Ways.

Related Collections

Equipment
Affiliate Links

Equipment
Affiliate Links