Beer-Braised Barbacoa
This tender, beer-braised beef barbacoa is slow-cooked with spices, chiles, and Mexican lager until melt-in-your-mouth delicious! Rich, smoky, and full of flavor, it’s perfect for tacos or serving alongside beans and rice — topped with onion, cilantro, salsa, and lime.
Ingredients
- 3 cloves
- 1/4 tsp ground cumin
- 1 tbsp ancho chili powder, or regular chili powder
- 1 tsp dried oregano
- 4-5 garlic cloves, whole
- 2 bay leaves
- 1 cup beef broth
- Salt
- Ground black pepper
- 2 tbsp neutral cooking oil
- 4 lbs boneless chuck roast or beef cheek, cut into large chunks (excess fat trimmed)
- 1 12 oz can Mexican lager (like Modelo or Dos Equis)
- ½ white onion
Top with:
- chopped white onion
- chopped cilantro
- your favorite spicy salsa
- a squeeze of lime juice
Instructions
- In a blender, combine the cumin, clove, chili powder, oregano, bay leaves, garlic 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, searing in batches as needed as to not overcrowd the pot. This helps develop deep flavor. Remove the beef from the pan and set aside.
- Pour in the beer to deglaze and scrape up all the caramelized bits from the bottom of the pan, then return all the beef and add the onion and blended broth, then 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 serve, enjoy the barbacoa as tacos in charred corn tortillas or with rice and beans. Top it with chopped onion, cilantro, your favorite salsa, and a squeeze of lime, and enjoy!
Notes
- 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.
- Flavor boost: Let the shredded beef sit in the cooking liquid for 10 minutes before serving to absorb maximum flavor.
Like this? Leave a comment below!
