Boiled Potato

Potato roots. Big flavours.

Beef Barbacoa

December 9, 2025

beef mexican

Grocery List

Produce

  • 1 onion
  • 4 garlic cloves
  • 2 limes
  • Fresh coriander (optional)

Pantry

  • Beef stock (250 ml)
  • Apple cider vinegar
  • Olive oil
  • Bay leaves
  • Corn tortillas (for serving, optional)

Spices

  • Salt
  • Black pepper
  • Dried oregano
  • Ground cumin
  • Paprika
  • Ground cloves (or 1 whole clove)

Proteins

  • 1 kg beef chuck or brisket

Other

  • Chipotle paste or chipotle in adobo (2 tbsp)

Utensils List

  • Slow cooker
  • Cutting board
  • Knife
  • Mixing bowl
  • Measuring spoons and cups
  • Tongs or fork for shredding

Ingredients (serves 6)

  • 1 kg beef chuck, cut into large chunks
  • 1 onion, sliced
  • 4 garlic cloves, minced
  • 2 tbsp chipotle paste (or 2 peppers from chipotle in adobo)
  • 1 tbsp dried oregano
  • 1 tbsp ground cumin
  • 1 tsp paprika
  • 1/8 tsp ground cloves (or 1 whole clove)
  • 1 tsp salt (adjust to taste)
  • 1/2 tsp black pepper
  • 3 tbsp apple cider vinegar
  • 250 ml beef stock
  • Juice of 2 limes
  • 2 bay leaves

Meal Prep Steps

  1. Slice the onion and mince the garlic.
  2. Cut beef into large, even chunks to help them cook uniformly.
  3. Mix chipotle paste, oregano, cumin, paprika, cloves, vinegar, lime juice, salt and pepper in a bowl to form a marinade.
  4. Pat the beef dry and lightly season with salt.

Cooking Instructions (Slow Cooker)

  1. Prepare the slow cooker: Add sliced onion and garlic to the bottom.
  2. Add the beef: Place beef chunks on top of the onion.
  3. Add marinade: Pour the chipotle-spice mixture over the beef.
  4. Add liquids: Pour beef stock around the meat, not directly over it. Add bay leaves.
  5. Cook:
    • Low for 8–9 hours, or
    • High for 4–5 hours
  6. Shred the meat: Once tender, remove the beef and shred with forks.
  7. Return to sauce: Stir shredded beef back into the slow cooker juices and let it absorb flavour for 10 minutes on warm.
  8. Serve: With warm tortillas, rice, coriander, lime wedges, or use in burritos or bowls.

Storage & Reheating Instructions

  • Fridge: Store in an airtight container for up to 4 days.
  • Freezer: Freeze in portions for up to 3 months.
  • Reheat:
    • Microwave: 1–2 minutes with a splash of stock or water.
    • Stovetop: Gently heat in a pan with a bit of liquid.
  • Meal prep tip: Store meat with its cooking juices to maintain moisture.

Oliver Rodriguez, 2025