Beer-Braised Barbacoa Recipe for Tacos

Equipment

• Heavy pot or Dutch oven
• Blender
• Measuring spoons
• Measuring cups

Ingredients

• 3 whole 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, to taste
• Ground black pepper, to taste
• 2 tbsp neutral cooking oil (vegetable, canola, or similar)
• 4 lbs boneless chuck roast or beef cheek, cut into large chunks (trim excess fat)
• 1 (12 oz) can Mexican lager (such as a light lager)
• 1/2 white onion, roughly chopped

To top:

• Chopped white onion
• Chopped fresh cilantro
• Your favorite spicy salsa
• Fresh lime wedges (for squeezing)

Instructions

1. Prepare the braising blend: In a blender, combine the whole cloves, ground cumin, ancho chili powder, dried oregano, bay leaves, garlic cloves and beef broth. Blend until smooth. Set aside.
2. Season the beef: Generously season the beef pieces with salt and freshly ground black pepper.
3. Sear the meat: Heat the neutral oil in a large, heavy-bottomed pot or Dutch oven over high heat. When hot, sear the beef on all sides until a deep brown crust forms. Work in batches if necessary to avoid overcrowding, which prevents proper browning. Remove seared pieces and set aside.
4. Deglaze and combine: Pour the Mexican lager into the hot pot to deglaze, scraping the bottom to lift any browned bits. Return all the beef to the pot, add the chopped onion and the blended braising liquid, stirring to combine.
5. Braise: Bring the liquid to a gentle simmer, reduce the heat to medium-low, cover and cook for 3–4 hours, or until the beef is fork-tender and easily shreds. Check occasionally and adjust the heat to maintain a low simmer.
6. Shred and finish: Once the meat is tender, shred it directly in the pot using two forks, or remove and shred and then return it to the pot. Stir the shredded meat into the braising juices to coat. Taste and adjust seasoning with salt and pepper if needed. Let the shredded beef sit in the cooking liquid for 10 minutes to absorb more flavor.
7. Serve: Serve the barbacoa hot. It’s excellent in warmed charred corn tortillas or alongside rice and beans. Top with chopped onion, cilantro, a spoonful of salsa and a squeeze of lime before serving.

Notes & Tips

• Instant Pot option: For a faster method, cook on high pressure for 60–70 minutes, then allow a natural release for best texture.
• Slow cooker option: Cook on high for 6–8 hours until the beef is fall-apart tender.
• Cut choice: Boneless chuck roast is widely available and works beautifully; beef cheek delivers a more traditional, gelatin-rich mouthfeel and deeper flavor if you can find it.
• Flavor boost: After shredding, let the meat rest in the braising liquid for about 10 minutes to soak up extra flavor before serving.
• Adjusting heat: If you prefer a milder profile, use less chili powder or choose a mild chili powder. To increase heat, add a pinch of cayenne or a chopped fresh chile to the braise.
• Leftovers and storage: Cool completely and refrigerate in an airtight container for up to 4 days. Freeze up to 3 months. Reheat gently in a covered pot over low heat with a splash of broth or water to keep the meat moist.
• Serving suggestions: Beyond tacos and rice, try this barbacoa in burritos, bowls, on nachos, or even mixed into scrambled eggs for a hearty breakfast.