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Prep dinner for the entire week with my mouthwatering and oh-so-easy Barbacoa Recipe! Slow-cooked to tender, juicy perfection, this spiced shredded beef is begging to be the star of the show for nights to come.
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Beef Barbacoa
I love barbacoa. There's just nothing like prepping a big batch in the morning and smelling that mouthwatering aroma drifting through the house all day! And let me tell you, there's no better way to get the whole family excited for dinner.
Oh, and did I mention how easy it is to make? All it takes is a quick and easy chili seasoning made from dried chilis, browning the meat, and then the slow cooker does the rest! It's incredibly flavorful, deluxe, and so, so simple.
And with this recipe for barbacoa beef, you'll be making up enough food for the whole week! Freeze some portions for the perfect make-ahead meal ready to keep your family fed even on the busiest weeknight.
Serve it in corn tortillas with a little lime juice, guacamole, sour cream, and cotija cheese or queso fresco for the most amazing tacos, or simply in burrito bowls, as a taco salad with lettuce and salsa, or by itself with rice and beans! Barbacoa beef is amazing every way you serve it!
What is Barbacoa Meat?
Beef barbacoa is a Mexican shredded beef stewed in a delicious broth of beef broth and chilis! Slowly cooked until it's falling apart and silky smooth, the shredded beef is then removed from the broth and served in all manners of dishes.
While barbacoa is classically made with beef chuck, don't feel limited to only that particular cut- or even that type of meat! I've made this recipe with a large cut of pork shoulder and it turned out absolutely incredible too. You can also use goat and lamb. The seasonings make all the difference, so use whatever roasting meat you've got.
Barbacoa Beef Ingredients
- Beef chuck roast
- Guajillo peppers
- Ancho peppers
- Olive oil
- Chipotle peppers in adobo sauce
- Beef stock
- Apple cider vinegar
- Lime
- Yellow onion
- Garlic
- Mexican oregano
- Ground cumin
- Bay leaves
- Salt and pepper
Barbacoa Beef Recipe
- Using gloves and scissors, remove the stems and seeds from the guajillo and ancho peppers, and place them in a small dish filled with boiling water. Submerge, and rest for 20 minutes.
- Drain the soaked peppers, then place them in a food processor and blend until smoothed.
- Slice the beef into chunks, then add them to a bowl and pour the blended peppers over top. Toss to coat the beef completely.
- Add oil to a cast iron skillet and set it over medium-high heat. Once it's hot, add the beef chunks and sear until each side is well-browned.
- Once seared, transfer the beef to a slow cooker. De-glaze the cast iron pan with beef stock to gather up the browned bits, then add it to the slow cooker alongside all other barbacoa ingredients.
- Cook on LOW for 6-8 hours, until the beef is tender and shreds easily. Shred the beef on a cutting board with two forks, then serve and enjoy!
Barbacoa Meat Tips
- Don't set the slow cooker to HIGH! The low cooking temperature is critical to making sure the beef turns out silky and soft. Cooking it at high temperatures can overcook the beef and make it tough.
- This recipe makes a lot of barbacoa, so it's perfect for make-ahead meals! Whip up a huge batch and then freeze it in smaller portions to heat up whenever you want barbacoa!
- Check the produce section of your local supermarket for the peppers- they're sold dry in bulk bags or self-serve. Getting the right peppers is important for the flavor!
- Adding the seeds from the chilis will up the spice, so add seeds to your spice level preference!
Leftover Barbacoa Recipes
- Barbacoa Tacos
- Flatbread Pizza
- Quesadillas
- Nachos
- Enchiladas
Of course, the most exciting part of making barbacoa is deciding how to serve it! And with such a large-portion recipe, you'll have enough barbacoa for more recipes than you can dream of. Here are some of my favorites- just swap out the meat!
Barbacoa Recipe FAQ
Beef barbacoa requires a large and hearty cut of beef, preferably one that best makes use of the long cooking time. Thus, using a large cut like a chuck roast works best for barbacoa. You can also make this recipe with pork- I like using pork shoulder!
As this beef is stewed in spices, the meat has a rich, spicy, earthy flavor. This is enhanced by the two dried chilis used- ancho have a sweet, earthy, almost smoky flavor, while guajillo are tangy, zippy, and have that classic chili bite. Combined with smoky chipotles and the tang of apple cider vinegar, barbacoa has a complex and rich flavor you won't want to miss!
Barbacoa can be served almost any way you can imagine! A classic way is in tacos, but it's also great in burritos, rice bowls, salads, or to top flat bread or mix into pasta. I've made some of the best chili I've ever made using leftovers. You pretty much can't go wrong with barbacoa!
Pulled Meat Recipes
- Slow Cooker Pulled Pork
- Instant Pot Pulled Chicken
- Smoked Shredded Pork Butt
- Try my Taco Salad Bowl!
If you enjoyed the recipe, leave a comment and a rating below!
Barbacoa Beef
Equipment
- Blender or food processor
- Cast Iron Skillet or heavy metal skillet
Ingredients
- 3 lbs Beef chuck roast - cut into 2 inch chunks
- 2 Guajillo peppers - dried
- 2 Ancho peppers - dried
- 3 Tablespoons Olive oil
- 7 oz Chipotles in Adobo
- 12 oz Beef stock
- 4 Tablespoons Apple cider vinegar
- 1 Lime - juiced
- 1 Yellow onion - chopped
- 3 cloves Garlic
- 1 Tablespoon Oregano - Mexican preferred
- 2 teaspoons Cumin
- 3 Bay leaves
- Salt and pepper - to taste
Instructions
- Using gloves and scissors, remove the stems and seeds from the guajillo and ancho peppers, and place them in a small dish filled with boiling water. Submerge, and rest for 20 minutes.2 Guajillo peppers,2 Ancho peppers
- Drain the soaked peppers, then place them in a food processor and blend until smoothed.
- Slice the beef into chunks, then add them to a bowl and pour the blended peppers over top. Toss to coat the beef completely.3 lbs Beef chuck roast
- Add oil to a cast iron skillet and set it over medium-high heat. Once it's hot, add the beef chunks and sear until each side is well browned.3 Tablespoons Olive oil
- Once seared, transfer the beef to a slow cooker. De-glaze the cast iron pan with beef stock to gather up the browned bits, then add it to the slow cooker alongside all other barbacoa ingredients.7 oz Chipotles in Adobo,12 oz Beef stock,4 Tablespoons Apple cider vinegar,1 Lime,1 Yellow onion,3 cloves Garlic,1 Tablespoon Oregano,2 teaspoons Cumin,3 Bay leaves,Salt and pepper
- Cook on LOW for 6-8 hours, until the beef is tender and shreds easily. Shred the beef on a cutting board with two forks, then serve and enjoy!
Notes
- Don't set the slow cooker to HIGH! The low cooking temperature is critical to making sure the beef turns out silky soft. Cooking it on high temperatures can overcook the beef and make it tough.
- This recipe makes a lot of barbacoa, so it's perfect for make-ahead meals! Whip up a huge batch and then freeze it in smaller portions to heat up whenever you want barbacoa!
- Check the produce section of your local supermarket for the peppers- they're sold dry in bulk bags or self serve. Getting the right peppers is important for the flavor!
- Adding the seeds from the chilis will up the spice, so add seeds to your spice level preference!
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