Beef Barbacoa is a rich, juicy, and flavorful shredded beef recipe inspired by traditional Mexican cooking. Slow-cooked in a bold chipotle and spice sauce, this dish delivers melt-in-your-mouth beef that’s perfect for tacos, burrito bowls, nachos, or salads. It’s deeply savory with a smoky, slightly spicy kick and packed with layers of flavor that develop beautifully over hours of cooking.
What Makes This Dish Special?
The secret to great barbacoa is the slow simmer. The beef is braised for hours in a sauce made from chipotle peppers, garlic, lime juice, vinegar, and warming spices like cumin and oregano. This low-and-slow method breaks down the meat until it’s perfectly tender and infused with deep, earthy flavor. It’s also incredibly versatile—you can use it in almost any Tex-Mex dish and it tastes even better the next day.
Cooking Time
- Prep Time: 15 minutes
- Cook Time: 6–8 hours (slow cooker) or 3–4 hours (oven)
- Total Time: 6–8 hours
- Servings: 6–8
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 3 chipotle peppers in adobo sauce
- 4 cloves garlic
- 1 small white onion, chopped
- ¼ cup apple cider vinegar
- ¼ cup fresh lime juice (about 2 limes)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ cup beef broth
- 2 bay leaves
- Optional: fresh cilantro for garnish
Instructions
1. Make the Sauce
In a blender, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, salt, pepper, and beef broth. Blend until smooth.
2. Brown the Beef (Optional)
Heat a bit of oil in a skillet over medium-high heat. Sear beef chunks until browned on all sides. This step adds flavor but can be skipped for convenience.
3. Slow Cook the Barbacoa
Place the beef in a slow cooker. Pour the sauce over the top and add bay leaves. Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreddable.
4. Shred and Simmer
Remove bay leaves. Use two forks to shred the beef in the slow cooker. Stir the meat into the sauce and let it soak for at least 10–15 minutes on warm.
5. Serve
Serve hot in tacos, burritos, bowls, or over rice. Garnish with chopped cilantro if desired.
Variations
- Spicy Barbacoa: Add extra chipotle peppers or a diced jalapeño to the sauce.
- Citrus Boost: Use a mix of lime and orange juice for a citrusy twist.
- Oven Method: Combine all ingredients in a Dutch oven, cover, and bake at 300°F (150°C) for 3–4 hours.
- Beef Alternatives: Try this recipe with lamb or pork for a different take.
Equipment You’ll Need
- Blender or food processor
- Slow cooker or Dutch oven
- Large skillet (for browning, optional)
- Tongs or forks for shredding
Nutritional Information (Approx. Per Serving)
- Calories: 350
- Protein: 35g
- Carbohydrates: 5g
- Fat: 20g
- Fiber: 1g
- Sugar: 2g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled barbacoa in portions for up to 3 months.
- Reheat: Reheat gently on the stovetop or microwave with a splash of broth if needed.
My Cooking Experience
Beef Barbacoa has become one of my favorite slow cooker meals for meal prepping or feeding a crowd. I love the way the spices and chipotle build a smoky richness that just gets better with time. It’s my go-to for taco nights, and I often double the batch to freeze extras for busy weeks. Leftovers reheat beautifully—and honestly, it’s even more flavorful the next day.
Conclusion
Beef Barbacoa is a bold, slow-cooked classic that brings big flavor with minimal effort. Whether tucked into tortillas or piled high on rice, its tender texture and smoky, spiced flavor make it a must-have recipe in your comfort food lineup.
best beef barbacoa
Ingredients
Method
- In a blender, combine chipotle peppers, garlic, onion, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, salt, pepper, and beef broth. Blend until smooth.
- Heat a bit of oil in a skillet over medium-high heat. Sear beef chunks until browned on all sides. This step adds flavor but can be skipped for convenience.
- Place the beef in a slow cooker. Pour the sauce over the top and add bay leaves. Cover and cook on low for 8 hours or high for 4–5 hours, until the beef is tender and shreddable.
- Remove bay leaves. Use two forks to shred the beef in the slow cooker. Stir the meat into the sauce and let it soak for at least 10–15 minutes on warm.
- Serve hot in tacos, burritos, bowls, or over rice. Garnish with chopped cilantro if desired.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze cooled barbacoa in portions for up to 3 months.
- Reheat: Reheat gently on the stovetop or microwave with a splash of broth if needed.
