1. Sear the Beef

Start by preparing your beef. Beef chuck roast is the ideal cut for barbacoa due to its marbling and tenderness when cooked low and slow, but you can also use brisket if you prefer. Trim off any excess fat if needed.

Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot, sear the beef on all sides until it’s browned. This step adds a rich depth of flavor to the beef and enhances the overall taste of the barbacoa. Don’t rush this step—searing each side for about 2-3 minutes creates that beautiful brown crust that adds to the flavor.

Once seared, remove the beef from the skillet and set it aside. You can transfer the beef directly to your slow cooker or pressure cooker at this point.

2. Prepare the Flavor Base

In the same skillet, add the chopped onion and minced garlic, scraping up any browned bits left from the beef. Sauté for about 3-4 minutes until the onion softens and becomes translucent.

Add the chipotle peppers, ground cumin, ground oregano, cinnamon, cloves, smoked paprika, lime juice, and apple cider vinegar. Stir to combine, allowing the spices to bloom in the hot pan, about 1-2 minutes. This step helps release the essential oils in the spices and intensifies their flavor.

Pour in the beef broth (or water) and give it a good stir. Bring the mixture to a simmer for about 2 minutes, allowing the flavors to meld together. This will become the flavorful liquid base for the barbacoa.

3. Cook the Barbacoa

• Slow Cooker Method: Transfer the seared beef to the slow cooker and pour the prepared onion and spice mixture over the top. Add the bay leaves and season with salt and pepper. Cover the slow cooker and cook on low for 7-8 hours, or until the beef is incredibly tender and easily shreds with a fork.

• Pressure Cooker Method: If you’re short on time, the pressure cooker method will give you the same tender, flavorful beef in a fraction of the time. Add the seared beef to the pressure cooker, pour in the onion and spice mixture, and add the bay leaves. Secure the lid and cook on high pressure for 45 minutes. Once done, allow the pressure to naturally release for 10 minutes before manually releasing the rest of the pressure. The beef should be fork-tender and easily shred.

4. Shred the Beef

Once the beef is cooked, remove it from the slow cooker or pressure cooker and place it on a large cutting board or platter. Use two forks to shred the beef, discarding any large pieces of fat or bone. The beef should be tender enough to shred effortlessly.

Return the shredded beef to the cooking liquid in the slow cooker or pressure cooker. Stir it well, allowing the meat to soak up all the flavorful juices. This will ensure that every bite is rich, juicy, and bursting with flavor.

5. Serve and Enjoy

Serve the Barbacoa Beef with your favorite sides and toppings. You can spoon the beef onto warm tortillas for tacos or burritos, serve it over rice for a hearty bowl, or top it with fresh cilantro, lime wedges, and avocado for a flavorful meal.