Chipotle-Lime Beef Barbacoa with Cilantro-Lime Rice and Pickled Red Onions

Steps

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Chipotle-Lime Beef Barbacoa

1. Cut the beef chuck roast into 3-inch chunks, then pat dry with paper towels and season all over with 1½ teaspoons kosher salt and ½ teaspoon black pepper. 5 min
2. Mince 5 garlic cloves and the 3 chipotle peppers, then combine with 2 tablespoons adobo sauce, 3 tablespoons lime juice, and 1 teaspoon lime zest in a small bowl. 5 min
3. Stir 1½ teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon smoked paprika, and ¼ teaspoon ground cloves into the chipotle-lime mixture until combined. 2 min
4. Roughly chop the ½ white onion. 2 min
5. Timing-sensitive step. Heat 1 tablespoon neutral oil in a large heavy skillet or Dutch oven over medium-high; sear the beef chunks in a single layer, turning every 2–3 minutes, until deeply browned on all sides, about 10 minutes total — work in batches if needed. 10 min
6. Transfer the seared beef to a slow cooker; add the chopped onion, chipotle-lime spice mixture, ½ cup beef broth, and 2 bay leaves, then stir to coat the meat. 3 min
7. Cover and cook on low for 7–8 hours or on high for 3½–4 hours, until the beef is fall-apart tender. 240 min
8. Discard the bay leaves, then use two forks to shred the beef directly in the slow cooker, stirring it through the braising juices. 5 min
9. Serve the barbacoa over cilantro-lime rice, topped with pickled red onions and a scattering of roughly chopped cilantro, with warmed corn tortillas alongside if desired. 3 min

Cilantro-Lime Ricebase

1. Rinse 1½ cups long-grain white rice under cold water until the water runs clear, then drain well. 3 min
2. Finely chop ¼ cup fresh cilantro and set aside. 3 min
3. Timing-sensitive step. Heat 1 tablespoon neutral oil in a medium saucepan over medium-high, add the drained rice, and stir constantly for 2 minutes until the grains are lightly toasted and smell nutty. 3 min
4. Pour in 2¼ cups water and ¾ teaspoon kosher salt, bring to a boil, then reduce the heat to low, cover tightly, and cook for 15 minutes. 18 min
5. Remove from heat and let the rice steam, covered, for 5 minutes. 5 min
6. Fluff the rice with a fork, then fold in 2 tablespoons lime juice, ½ teaspoon lime zest, and the chopped cilantro until evenly combined. 2 min

Quick-Pickled Red Onionsside

1. Thinly slice 1 red onion into half-moons and pack them into a clean jar or heatproof bowl. 4 min
2. Combine ½ cup apple cider vinegar, ¼ cup water, 1 teaspoon granulated sugar, ¾ teaspoon kosher salt, and ¼ teaspoon dried oregano in a small saucepan and bring to a simmer over medium heat, stirring until the sugar and salt dissolve, about 2 minutes. 3 min
3. Pour the hot brine over the sliced onions, pressing them down to submerge, and let cool to room temperature for at least 20 minutes before serving. 20 min