Barbacoa Recipe

Cut the beef chuck roast into large 4-inch chunks, removing any large pieces of fat. Generously season all sides of the meat with salt and black pepper.

Heat 1 ½ tablespoons of oil in a large skillet (cast-iron works great for this) over medium-high heat. Add in 3 or 4 pieces of meat and brown it on all sides, flipping every minute. When browned, transfer to a plate and set aside. Continue working in batches until all the meat is browned.

Add the remaining 1 tablespoon of oil and the onions. Cook for 5 minutes, stirring often, making sure to scrape up any brown bits on the bottom of the pot.

Add the garlic and cook for 1 minute.

Add the beer (or broth or water), apple cider vinegar, lime juice, chipotle peppers in adobo sauce, ancho chili powder, chili powder, ground cumin, dried oregano, ground cloves, and bay leaves. Stir together to combine and remove it from the heat.

Add the seared meat into a large slow cooker and pour the liquid mixture on top. Toss everything to combine. (Instructions for how to make this in the oven or the Instant Pot are in the Tips section below.)

Cover and cook on low for 8 hours (or on high for 5 hours).

Transfer the meat to a large plate or bowl and shred it with two forks. The meat should be fall-apart tender.

Add the shredded beef back into the slow cooker and let it sit for 10 minutes to soak up all the juices. Taste and season with more salt if necessary.

Serve in tacos, gorditas, sopes, huaraches, or with a side of refried beans and Mexican rice.