Juicy, intensely flavorful pulled beef barbacoa. For my money it's the best taco filling there is.


Recipe Summary test

25 mins
7 hrs 15 mins
7 hrs 40 mins
12 servings


Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.

  • Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.

  • Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.

  • Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.

  • Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.

  • Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

Nutrition Facts

200 calories; protein 14.3g; carbohydrates 3.9g; fat 13.1g; cholesterol 51.7mg; sodium 608.2mg. Full Nutrition