When it comes to Barbacoa, there are ways to make the meal look like it took a lot of time and effort, but the process can be pretty seamless if you have the right tools. To make barbacoa in an authentic manner you have to slow cook the meat to get it to a certain level of tenderness and flavor, and in some cases, cook the meat in an underground pit. To replicate that in a home scenario, you can use a slow cooker, a dutch oven, and if you don’t have one of those then you can even step it up to a pressure cooker. Either way, the results are still impressive.
For this recipe, the focus and main ingredient is beef because it is the easiest and most affordable source of meat, and it is also the most flavourful after the slow cooking process. You also get meat that shreds easily which is great, and in addition to that, you have a really nice smoky chile sauce that is bold, slightly tangy, and pairs great with tacos, burritos, bowls, or nachos.
What Barbacoa Tastes Like
Great barbacoa is:
- Savory with depth (from the slow cooked beef and the aromatics)
- Mildly spicy and smoky (from the added chipotle and the dried chiles)
- Tangy (from added vinegar and lime)
- Rich and Juicy (from the cooking liquid and the fat that cooked down from the meat)
It is never meant to be “hot” unless you want it that way, the goal is big, balanced flavor.
Meat for Barbacoa
While a traditional barbacoa may use goat or lamb, a common alternative at home is beef. The best cuts for this are those that have enough connective tissue and fat, so they break down at the end of cooking.
Premium picks
- Beef chuck roast (most common, reliable, and shreds great)
- Beef brisket (a little richer, and slightly firmer shred)
- Beef cheeks (cachete) (extremely tender, and very authentic texture. Best option if you can find them)
Don’t even think about
- Cutting down on fat with eye of round or sirloin (they always dry out)
Rule of thumb: if it’s good for pot roast, it’s good for barbacoa.
Main Components (and their Importance)
Chipotle and Dried Chiles
The distinct flavor of barbacoa comes from chiles and having a variety of chiles brings more complexity than just using one chile.
- Guajillo chilis: A little on the mild side and have a slightly sweet and is pure “red chili” flavor.
- Ancho chiles: also on the mild side, but have an almost raisin texture (so…, sweet and rich)
- Chipotle in adobo: The body of the sauce gives a nice smokiness and heat.
You will taste a huge difference when using dried chiles. If you cannot get them, then use the adobo in the chipotle with powdered chiles for a more simplified sauce.
Acid (vinegar + lime)
The sauce is brightened and the richness of the beef is balanced with a small amount of acid. It doesn’t make the meat taste “vinegary”; it makes it taste more alive.
Warm spices
- Cumin and oregano are the quintessential spices of Mexican cuisine.
- Clove and cinnamon (optional, tiny amounts) add a subtle background warmth.
Aromatics
Non negotiable for a sauce that is full and rounded are onion and garlic.
About this recipe
Servings
This recipe can make approximately 8 servings.
Time
15-25 minutes of preparation and 8-10 hours of cooking (hands-off)
Ingredients
Meat
- 3 to 4 lb (1.4–1.8 kg) beef chuck roast
- 2 tsp kosher salt (use as per your preference)
- 1 tsp black pepper
- 1 tbsp oil (optional, for searing)
Chile sauce
- 3 guajillo chiles (remove stems and seeds)
- 2 ancho chiles (remove stems and seeds)
- 2 to 3 chipotle peppers in adobo (plus 1 tbsp adobo sauce)
- 1 medium onion (roughly chopped)
- 6 cloves garlic
- 2 tsp ground cumin
- 2 tsp dried oregano (use Mexican oregano if available)
- 1/4 tsp ground cloves (optional, but great)
- 1/4 tsp cinnamon (optional)
- 2 bay leaves
- 1/4 cup apple cider vinegar (alternatively you can use white vinegar)
- 1 tbsp lime juice (plus wedges for serving)
- 1 cup beef broth (or water)
- 2 tbsp tomato paste (optional, helps with color and consistency)
Optional finishing touches
- 2 tbsp chopped cilantro
- Extra salt to your taste
Instructions (Slow Cooker)
Step 1: Prepare the dried chiles
- Heat a dry skillet over medium heat.
- Toast the guajillo and ancho chiles for 10 – 20 seconds per side. Be careful not to burn them. 3. Place the chiles in a bowl and cover them with hot water for 15 – 20 minutes to soak and soften.
To avoid burning the chiles, hot water helps wake the oils of the chiles. Making the sauce taste more complex.
Stage 2. Season (and optionally sear) the beef
- Pat the beef chuck roast with a dry cloth.
- Sprinkle and season generously with salt and black pepper.
- (Optional) searing is better, place in a hot pan with oil for 2 – 3 minutes per side to achieve a brown color.
Rich flavor is achieved by searing the chuck roast. If you skip it, the recipe will still work – but less flavor.
Stage 3. Blend the barbacoa sauce
In a blender, add the following:
- drained, soaked chilis
- chipotles + adobo sauce
- onion and garlic
- cumin, oregano, (optional) clove, (optional) cinnamon
- vinegar, lime juice
- beef broth
- (Optional) tomato paste Blend until smooth. If it is too thick to blend, add a splash broth or water.
Stage 4. Slow cook
- Place beef in the slow cooker.
- Pour the sauce over the beef.
- Place the bay leaves.
Cook:
- LOW: 8–10 hours (best texture)
- HIGH: 4–6 hours (works, but LOW is better)
Step 5: Shred and finish
- Remove bay leaves.
- Transfer beef to a tray and shred with two forks.
- Return shredded beef to the slow cooker and stir into the sauce.
- Taste and adjust: add more salt, a squeeze of lime, or a spoon of adobo sauce if you want more smoky heat.
Let it sit in the sauce for 10–15 minutes before serving for maximum flavor.
Instant Pot Barbacoa (Faster Option)
If you want barbacoa in about 2 hours total:
- Make the sauce the same way.
- Add beef + sauce to the Instant Pot.
- Pressure cook on High for 60 minutes (for 3–4 lb chuck).
- Natural release for 15–20 minutes, then quick release the remaining pressure.
- Shred and return to sauce.
- Use Sauté for a few minutes if you want to reduce the liquid slightly.
Oven / Dutch Oven Method (Deep, Roasted Flavor)
- Preheat oven to 300°F / 150°C.
- Place beef and sauce in a Dutch oven.
- Cover tightly (lid + foil if needed).
- Cook for 3.5 to 4.5 hours until you can easily poke a fork through them.
- Pull apart chicken and mix it back into the sauce.
With an oven, you will end up with a more roasted effect than a slow cooker.
Serving Barbacoa
1) Barbacoa tacos (the traditional way)
- Corn tortillas (heated)
- Barbacoa meat
- Sauce:
- diced onion
- cilantro
- lambsquarters
- green tomatillo salsa (or red chili salsa) or pico de gallo
Extra optional: Cheese, Radish. Pickled onions.
2) Burritos and burrito bowls
- Rice, beans, barbacoa,
- salsa, lettuce, cheese (or sour cream) and avocado (or all)
- Great for making up a batch and eating again (meal prep)
3) Nachos or loaded fries
- Chips or fries, cheese (melt)
- Barbacoa, and jalapeños, and salsa, and cream
4) Tortas (Mexican sandwiches)
- Barbacoa, and avocado, pickled onion and salsa done on lit up bolillo roll that has been toasted
Recommendations for making the best barbacoa
Use plenty of salt
When it comes to slow-cooked meat, the seasoning must be on point. If the end result tastes “flat,” it’s likely to be a result of a lack of salt or lack of acid. Season with salt progressively and then taste again.
Keep the moisture
Don’t drain all the broth. Barbacoa needs to be juicy. If you want it to be less saucy, just reduce the liquid after shredding instead of draining it.
Manage the heat
- Mild: use fewer chipotles (1–2) and remove the seeds from the dried chilis.
- Medium: 2–3 chipotles
- Hot: add more chipotles or small dried arbol chilis.
Blender, Sauce, Meat, Smooth
A smooth sauce does a better job of coating the meat. If your blender is struggling, blend a little longer and add the broth gradually.
Let it rest
After shredding, let the meat soak in the sauce for 10-15 minutes. It makes a huge difference.
Simple Options
Beef cheek barbacoa (even more classic feel)
Use beef cheeks in place of chuck roast. Cooking time is similar, and cheeks can be more tender and richer. Make sure to trim excess fat.
Lamb barbacoa
Instead of beef use boneless lamb shoulder. It has more flavor and is more like classic pit barbacoa. You may want a bit more garlic and lime to balance the richer taste.
Barbacoa with “crispy edges”
Once the meat is shredded, place it on a sheet pan, drizzle some sauce, and broil for 2–4 minutes to get some crisp. This works great for tacos.
No dried chiles version (quick pantry method)
If you do not have dried chilis:
- Substitute guajillo/ancho with 2–3 tbsp chili powder.
- Keep chipotle in adobo.
The flavor will not be as complex, but it will still taste good.
Storage and Meal Prep
Refrigerating
Allow to cool completely, then place in an airtight container with a bit of sauce.
- Up to 4 days in the fridge.
Freezing
Barbacoa stores really well in the freezer.
- For the best texture, freeze in portions with sauce.
- Up to 3 months.
Reheating
Best methods:
- Stovetop: low heat with a bit of broth/water if needed.
- Microwave: cover and stir halfway.
- Skillet crisping: heat and then let it brown a bit for taco texture.
Troubleshooting
“My barbacoa tastes bitter.”
This can happen when:
- chilis are burned when toasting, or
- there is too much chili skin flavor dominant.
Add some broth, a small amount (1 tsp) of honey or brown sugar, and more lime to combat this. Next time toast the chiles for a much shorter time.
“It’s not shredding.”
Barbacoa takes time! Is it going fork-tender? A chuck roast can vary in tenderness which means some pieces could need an extra hour of cooking.
“It tastes bland.”
Things can be done to improve it! Add more:
- salt (this is usually the most common solution)
- lime juice
- a spoon of adobo
- chopped cilantro (but only at the end!)
Barbacoa Recipe Summary (Steps)
- Toast + soak dried chiles
- Blend chile sauce
- Slow cook beef in sauce until tender
- Shred and return to sauce. Adjust seasoning
- Serve in tacos, bowls, or burritos
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