Beer-Braised Barbacoa Tacos
These beer-braised barbacoa tacos are slow-cooked to perfection in a rich, smoky chipotle sauce and Mexican beer. Tender, flavorful, and irresistibly juicy — perfect for taco night or weekend gatherings.
Ingredients
- 3-4 chipotles in adobo
- 4-5 garlic cloves
- 1/4 tsp ground cumin
- 1/4 tsp ground clove
- 1 tbsp ancho chili powder, or regular chili powder
- 1 tsp dried oregano
- Juice of 2 limes
- 2 tbsp apple cider vinegar
- 1 cup beef broth
- 2 tbsp neutral oil
- 4 lbs boneless chuck roast or beef cheek
- 1 12 oz can Mexican lager (like Modelo or Dos Equis)
- 2 bay leaves
- Salt and pepper, to taste
Top with:
- chopped white onion
- chopped cilantro
- your favorite spicy salsa
- a squeeze of lime juice
Instructions
- In a blender, combine the chipotles, garlic, cumin, clove, chili powder, oregano, lime juice, vinegar, and beef broth. Blend until smooth. Set aside.
- Generously season the beef with salt and pepper. Heat the oil in a large, heavy-bottomed pot or Dutch oven over high heat.
- Once hot, sear the beef on all sides until nicely browned and a crust forms. This helps develop deep flavor.
- Pour in the blended sauce, then add the beer and bay leaves. Stir to combine.
- Bring the mixture to a simmer. Lower the heat to medium-low, cover the pot, and cook for 3–4 hours or until the beef is fork-tender and easily shreds.
- Once tender, shred the meat directly in the pot and stir it into the rich braising liquid. Taste and adjust seasoning if needed.
- To assemble, serve the barbacoa over warm, charred corn tortillas and top with chopped onion, cilantro, a spoonful of your favorite salsa, and a squeeze of lime.
Notes
- Best beers: Try a Mexican lager (like Modelo or Pacifico) or a dark beer (like Negra Modelo or Guinness) for depth.
- Make it in an Instant Pot: Cook on high for 60–70 minutes.
- Or use a Slow Cooker: Cook on high for 6–8 hours.
- Beef cheek gives a more traditional, richer flavor.
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