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sous vide barbacoa tacos with onions cilantro avocado
5 from 7 votes

Sous Vide Barbacoa Beef Recipe

Course Main Course
Cuisine Mexican
Keyword barbacoa, beef, shredded beef, sous vide, tacos
Prep Time 15 minutes
Hands-On Cook Time 1 hour
Sous Vide Time 1 day
Total Time 1 day 1 hour 15 minutes
Servings 6 people


  • 1 3 lb boneless chuck roast
  • salt and pepper to taste
  • 1 cup beef broth
  • 3 chipotle chiles in adobo
  • 2 Tbsp adobo sauce (from the chipotle chile can)
  • 5 garlic cloves
  • 1 Tbsp ground cumin
  • 1 Tbsp dried oregano
  • 2 bay leaves
  • 2 Tbsp fresh lime juice
  • 2 Tbsp apple cider vinegar


Preparing the Beef

  1. Set sous vide machine to 79.5C/175F.

  2. Lightly season the chuck roast with salt. Put the roast in a sous vide bag, and remove the air through a vacuum sealer or the displacement method. Drop the bag in the bath for 24 hours.

Preparing the Barbacoa Sauce

  1. In a food processor or blender, pulse together chipotle chiles, adobo sauce, garlic and beef broth until well blended.

  2. Pour chipotle mixture into a mixing bowl. Add in cumin, oregano, lime juice and apple cider vinegar and whisk ingredients together. Once mixed, add in bay leaves and let the mixture sit overnight in the fridge to emulsify the flavors.


  1. Remove bag from bath. Carefully take chuck roast out of the bag and pat dry with paper towels. Brush a thin layer of oil on the roast, and season the entire roast to taste with salt and pepper.

  2. Heat up large skillet on high and add oil. Sear chuck roast for 60 seconds on all sides, or until browned. Remove from pan, and place on a plate to rest for 5 minutes. Once rested, shred the beef using two forks.

  3. Heat up large skillet on medium low and add a touch of oil. Pour in barbacoa sauce and let warm for 1 minute. Add in shredded beef and toss until the beef is evenly coated in sauce. Let the beef simmer in the sauce for 3 minutes. Remove barbacoa from pan and use this delicious beef for the world's greatest tacos!