Barbacoa is a Mexican method of cooking meat low and slow until it’s impossibly tender, traditionally in an underground pit or wrapped in maguey leaves. This recipe uses a chuck roast braised in a smoky, tangy chile sauce with chipotle, garlic, and lime, giving you rich, shreddable beef that’s perfect for tacos, burritos, bowls, and more. It’s a set-and-forget dinner that feeds a crowd and tastes even better the next day.
Ingredients
- 3 lb (1.4 kg) beef chuck roast, cut into 4 large chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large white onion, chopped (about 1 ½ cups / 200 g)
- 6 garlic cloves, minced
- 3 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 1 chipotle pepper in adobo sauce (from a can) plus 2 tbsp (30 ml) adobo sauce
- 1 cup (240 ml) beef broth
- ½ cup (120 ml) fresh orange juice (about 2 oranges)
- ¼ cup (60 ml) fresh lime juice (about 2 limes)
- 1 tbsp (15 ml) apple cider vinegar
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) dried oregano
- ½ tsp (2 g) ground cloves
- 2 bay leaves
- Salt and black pepper to taste
Instructions
- Toast the dried guajillo and ancho chiles in a dry skillet over medium heat for 30–60 seconds per side until fragrant. Transfer to a bowl, cover with hot water, and soak for 15 minutes.
- While the chiles soak, season the beef chunks generously with salt and pepper. Heat the vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Sear the beef in batches, about 3–4 minutes per side, until deeply browned. Remove and set aside.
- In the same pot, add the chopped onion and cook over medium heat for 5–6 minutes until softened. Add the garlic and cook for 1 minute more.
- Drain the soaked chiles and add them to the pot along with the chipotle pepper, adobo sauce, beef broth, orange juice, lime juice, vinegar, cumin, oregano, and cloves. Stir to combine.
- Return the beef to the pot, add the bay leaves, and bring the liquid to a simmer. Cover and transfer to a preheated 300°F (150°C) oven. Braise for 3 to 3 ½ hours, or until the beef is fork-tender and shreds easily.
- Remove the pot from the oven. Use tongs to transfer the beef to a cutting board. Discard the bay leaves. Use an immersion blender (or carefully transfer to a blender in batches) to puree the sauce until smooth. Season with salt and pepper to taste.
- Shred the beef with two forks, discarding any large pieces of fat. Return the shredded beef to the sauce and stir to coat. If the mixture seems dry, add a splash of beef broth or water.
- For food safety, ensure the beef reaches a safe minimum internal temperature of 145°F (63°C) with a 3-minute rest before shredding, though it will likely be much higher after braising. Serve warm.
Tips
- Substitute chiles: If guajillo or ancho chiles are hard to find, use 3–4 dried New Mexico or pasilla chiles, or substitute 2 tbsp (15 g) ancho chile powder plus 1 tsp smoked paprika. The flavor will be slightly less fruity but still rich.
- Don’t rush the sear: Browning the beef creates deep flavor. Pat the meat dry before searing to get a better crust.
- Make it ahead: Barbacoa actually tastes better the next day. Refrigerate overnight, then reheat gently on the stove or in the microwave.
- Common mistake: If the sauce is too thin after blending, simmer it uncovered for 10–15 minutes to reduce. If it’s too thick, add a little broth.
Serving Suggestions
Serve the barbacoa in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. It also works beautifully over cilantro-lime rice, in burrito bowls with black beans and pico de gallo, or stuffed into quesadillas. For a lighter option, pile it on a crisp green salad with avocado and a tangy vinaigrette.
Variations
- Beef barbacoa: Use beef brisket or short ribs instead of chuck for a different texture; increase cooking time by 30 minutes if needed.
- Lamb or goat barbacoa: Substitute lamb shoulder or goat leg; cook to 145°F (63°C) for whole cuts, but braise until fork-tender.
- Pork barbacoa: Use pork shoulder (butt) and cook to 145°F (63°C) with a 3-minute rest; the flavor will be slightly sweeter.
- Spicy version: Add an extra chipotle pepper or a teaspoon of crushed red pepper flakes for more heat.
- Slow cooker or Instant Pot: For a slow cooker, sear and sauté as directed, then cook on low for 8–10 hours. For an Instant Pot, use the sauté function for searing, then pressure cook on high for 60 minutes with natural release.
Storage and Reheating
Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat with a splash of broth, or in the microwave in 1-minute intervals, until piping hot (165°F / 74°C). Barbacoa also freezes well for up to 3 months; thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use pre-made salsa instead of dried chiles? Yes, you can substitute 1 cup (240 ml) of your favorite red salsa (like a chile-based enchilada sauce) for the dried chiles and adobo, but the flavor will be less complex. Add an extra teaspoon of cumin and oregano to compensate.
What cut of beef is best for barbacoa? Chuck roast is ideal because it has enough fat and connective tissue to break down into tender shreds. Brisket and short ribs also work well. Lean cuts like sirloin will dry out.
Can I make barbacoa in a slow cooker? Absolutely. Sear the beef and sauté the aromatics on the stovetop first, then transfer everything to the slow cooker and cook on low for 8–10 hours or high for 5–6 hours, until fork-tender.
How do I know when the barbacoa is done? The beef should be fork-tender: a fork should slide in with no resistance and the meat should shred easily. It will have reached well above the safe minimum temperature of 145°F (63°C) after braising.
Can I skip the orange juice? Yes, you can use all beef broth or add a splash of pineapple juice for sweetness. The acidity from lime and vinegar is enough to balance the dish.
Is barbacoa spicy? This version is mildly spicy, thanks to the guajillo and ancho chiles which are more smoky than hot. The chipotle adds a moderate kick. For a milder version, remove the seeds from the chipotle or use only half.
Related
- Tabbouleh Pasta Salad: Fresh Herb Recipe
- Steaming Effect on Nutritional Value of Food
- Bagel Little Ferry: Easy Homemade Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).