Name: Barbacoa Sandwich
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 2 lbs beef chuck roast, trimmed and cut into large chunks; 2 tbsp olive oil; 1 large yellow onion, thinly sliced; 4 cloves garlic, minced; 2 chipotle peppers in adobo sauce, finely chopped; 1 tbsp adobo sauce (from the chipotle can); 1 tbsp ground cumin; 1 tbsp dried oregano; 1 tsp smoked paprika; 1/2 tsp ground cloves; 1/2 cup beef broth; 1/4 cup apple cider vinegar; Juice of 1 lime; 1 1/2 tsp kosher salt; 1/2 tsp black pepper; 4 crusty sandwich rolls or bolillos; 1 cup shredded romaine lettuce; 1/2 cup thinly sliced red onion; 1/2 cup pickled jalapeños; 1/2 cup fresh cilantro leaves; 1/2 cup crumbled queso fresco (optional); Lime wedges, for serving

Barbacoa Sandwich

CrushedLemon1034

This Barbacoa sandwich brings the bold, smoky flavors of Mexican street food to your kitchen in a satisfying, hand-held feast. Tender, slow-cooked beef is infused with chipotle, cumin, and lime, then piled high on a crusty roll with crisp lettuce, tangy pickled jalapeños, and creamy queso fresco. The interplay of spicy, savory, and fresh toppings creates a vibrant, multi-textured bite every time. It’s perfect for a casual dinner, meal prep for the week, or impressing friends at a summer gathering. The recipe uses accessible ingredients and simple techniques, making it approachable for any home cook.

Ingredients

Instructions

Heat olive oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef chunks on all sides until browned, about 2-3 minutes per side. Remove beef and set aside.
Lower heat to medium. Add sliced onion and cook until softened, about 3 minutes. Stir in garlic, chipotle peppers, adobo sauce, cumin, oregano, smoked paprika, and cloves. Cook for 1 minute until fragrant.
Return beef to the pot. Add beef broth, apple cider vinegar, lime juice, salt, and pepper. Stir to combine and bring to a simmer.
Cover and cook on low heat for 2-3 hours (or transfer to a slow cooker on LOW for 6-8 hours), until beef is fork-tender and easy to shred.
Remove beef from the pot and shred with two forks. Return shredded beef to the sauce, tossing to coat.
Toast the sandwich rolls until golden and crisp.
To assemble, pile shredded barbacoa onto each roll. Top with romaine lettuce, red onion, pickled jalapeños, cilantro, and queso fresco if using.
Serve with lime wedges on the side.