Barbacoa is a traditional Mexican dish known for its rich, bold flavors and tender, slow-cooked meat that practically melts in your mouth. Originally cooked in underground pits and wrapped in maguey leaves, this dish has evolved while still holding on to its deep cultural roots. Today, Barbacoa is a favorite at gatherings, taco stands, and weekend feasts. Whether you’re using beef, lamb, or goat, this recipe promises juicy, flavorful meat infused with aromatic spices — perfect for tacos, burritos, or even served on its own.
Authentic Mexican Barbacoa Beef Recipe
Ingredients:
For the Meat:
- 3 to 4 pounds beef chuck roast (or brisket or beef cheek)
- 2 tablespoons vegetable oil (for searing)
For the Marinade:
- 3 dried guajillo chiles (stems and seeds removed)
- 2 dried ancho chiles (stems and seeds removed)
- 1 chipotle pepper in adobo sauce (optional, for extra heat)
- 4 cloves garlic
- 1 medium white onion, chopped
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (preferably Mexican oregano)
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 cup apple cider vinegar
- Juice of 1 lime
- 1/2 cup beef broth or water
- Salt and black pepper to taste
For Cooking:
- 2 bay leaves
- 1 cup beef broth
- Optional: banana leaves or foil for wrapping (if baking)
Instructions:
Step 1: Prepare the Dried Chiles
- Remove the stems and seeds from the dried guajillo and ancho chiles.
- Toast the chiles lightly in a dry skillet over medium heat for 30 seconds on each side until fragrant (do not burn).
- Place the chiles in a bowl and cover with hot water. Let them soak for 15–20 minutes until soft.
Step 2: Make the Marinade Paste
- Drain the softened chiles and add them to a blender.
- Add garlic, onion, cumin, oregano, cinnamon, cloves, chipotle (if using), vinegar, lime juice, and 1/2 cup broth.
- Blend until a smooth paste forms. Add a bit more broth if too thick.
- Taste and season with salt and pepper.
Step 3: Prepare and Marinate the Meat
- Cut the beef into large chunks (about 3–4 inches each).
- Pat dry with paper towels and season with salt and pepper.
- Heat oil in a large pan over medium-high heat and sear the beef pieces on all sides until browned. This locks in flavor.
- Transfer the seared meat into a slow cooker or large baking dish.
- Pour the marinade over the beef, making sure it’s well coated.
- Add bay leaves and 1 cup of beef broth.
Step 4: Slow Cook the Barbacoa
- Slow Cooker Method (Recommended):
Cook on Low for 8–10 hours or High for 5–6 hours until the meat is very tender and shreds easily with a fork. - Oven Method:
Preheat the oven to 325°F (160°C). Wrap the meat in banana leaves or foil and place in a covered baking dish. Bake for about 4–5 hours. - Stovetop Method:
Simmer the meat on low heat in a heavy pot (like a Dutch oven) for 3.5 to 4 hours, covered, turning occasionally.
Step 5: Shred and Serve
- Once the meat is tender, remove it from the cooker.
- Discard bay leaves and shred the meat using two forks.
- Return the shredded meat to the juices and mix well.
Serving Suggestions:
- Serve in warm corn tortillas with chopped onions, cilantro, lime wedges, and salsa.
- Great for tacos, burritos, quesadillas, or even as a rice bowl topping.
- Pairs perfectly with pickled onions, avocado slices, or Mexican crema.
Storage and Reheating:
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat in a skillet or microwave with a splash of broth to keep it moist.
- Can be frozen for up to 3 months.
To discover more amazing recipes like Barbacoa Meat, check out our previous article for more delicious Food ideas!