Savory LifeRECIPES

Mexican Barbacoa Meat: Slow-Cooked Beef Recipe

Updated November 4, 2026

Total time
4 hr 25 min
prep 25 min · cook 4 hr
Serves
8
portions as written

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Mexican Barbacoa Meat: Slow-Cooked Beef Recipe

Mexican barbacoa is a slow-cooked, deeply savory beef dish traditionally made in an underground pit, but this home version uses a Dutch oven or slow cooker to achieve the same tender, juicy result. The meat is seasoned with dried chiles, garlic, cumin, and citrus, then cooked low and slow until it shreds effortlessly. It’s perfect for tacos, burritos, and bowls, and the rich, smoky flavor will make it a family favorite.

Ingredients

  • 4 lb (1.8 kg) beef chuck roast, cut into 4-5 large chunks
  • 3 dried guajillo chiles, stems and seeds removed
  • 2 dried ancho chiles, stems and seeds removed
  • 1 chipotle pepper in adobo sauce (from a can), plus 1 tbsp adobo sauce
  • 4 cloves garlic, peeled
  • 1 medium white onion, roughly chopped
  • 1/2 cup (120 ml) beef broth (or water)
  • 3 tbsp (45 ml) apple cider vinegar
  • 2 tsp ground cumin
  • 1 tsp dried oregano (Mexican oregano if available)
  • 1 tsp salt, plus more to taste
  • 1/2 tsp black pepper
  • 2 bay leaves
  • 1/2 tsp ground cloves (optional, but traditional)
  • 2 tbsp (30 ml) vegetable oil

Instructions

  1. Place the dried guajillo and ancho chiles in a bowl and cover with hot water. Let soak for 20 minutes until softened.
  2. While the chiles soak, pat the beef chunks dry with paper towels and season generously with salt and pepper.
  3. Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches, sear the beef on all sides until deeply browned, about 3-4 minutes per side. Transfer the seared beef to a plate and set aside.
  4. Drain the soaked chiles and place them in a blender. Add the chipotle pepper, adobo sauce, garlic, onion, beef broth, apple cider vinegar, cumin, oregano, salt, and cloves (if using). Blend until smooth, adding a little more broth or water if needed to make a pourable sauce.
  5. Preheat your oven to 300°F (150°C).
  6. Return the seared beef to the Dutch oven. Pour the chile sauce over the beef, add the bay leaves, and stir to coat everything evenly.
  7. Cover the pot with a tight-fitting lid and transfer to the oven. Cook for 3.5 to 4 hours, or until the beef is fork-tender and easily shreds.
  8. Remove the pot from the oven and let it rest, covered, for 15 minutes. Discard the bay leaves.
  9. Using two forks, shred the beef directly in the pot, mixing it with the sauce. Taste and adjust seasoning with salt if needed.
  10. If you prefer a thicker sauce, simmer the shredded beef on the stovetop over medium heat for 5-10 minutes, stirring occasionally, until the sauce reduces.

Tips

  • Chile heat: Guajillo and ancho chiles are mild, but the chipotle adds a smoky kick. For less heat, use only half the chipotle pepper; for more, add a second one.
  • Substitute for dried chiles: If you can’t find dried guajillo or ancho, use 2 tbsp (15 g) of ancho chile powder and 1 tbsp (7 g) of guajillo powder, and skip the soaking step. The flavor will be slightly less complex but still good.
  • Make it in a slow cooker: After searing, transfer the beef and sauce to a slow cooker and cook on low for 8-10 hours or on high for 5-6 hours, until tender.
  • Don’t skip the sear: Browning the beef before slow cooking adds a deep, savory flavor that you can’t get otherwise. It’s worth the extra few minutes.

Serving Suggestions

Serve the barbacoa in warm corn or flour tortillas with diced white onion, fresh cilantro, and a squeeze of lime. It’s also great over Mexican rice, in burrito bowls with black beans and avocado, or on tostadas with crumbled queso fresco. For a traditional touch, serve with salsa verde or pickled red onions.

Variations

  • Beef cheek barbacoa: For a more authentic version, replace half the chuck roast with beef cheek meat. It’s fattier and even more tender.
  • Lamb barbacoa: Substitute lamb shoulder for the beef. The cooking time may be slightly shorter (about 3 hours), so check for tenderness earlier.
  • Spicy barbacoa: Add 1-2 fresh jalapeños or serranos to the blender with the chiles for extra heat.
  • Citrus twist: Add the juice of 1 orange and 1 lime to the sauce for a brighter, more acidic flavor.

Storage and Reheating

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The flavors will meld and deepen overnight. To freeze, place the cooled barbacoa in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth or water to keep it moist. You can also reheat in the microwave in 30-second intervals, stirring between each, until heated through. The meat should reach an internal temperature of 165°F (74°C) when reheating leftovers, per USDA FSIS guidelines.

Frequently Asked Questions

Can I make this in a pressure cooker (Instant Pot)? Yes. After searing the beef, add the sauce and cook on high pressure for 40-45 minutes, then let the pressure release naturally for 15 minutes. Shred and serve.

What cut of beef is best for barbacoa? Chuck roast is the most common and affordable choice because it has enough fat and connective tissue to become tender and juicy. Beef cheek (barbacoa de cachete) is even more traditional and flavorful, but can be harder to find.

Can I use beef broth instead of water in the sauce? Absolutely. Beef broth adds more depth of flavor. You can also use chicken broth or even a dark beer for a richer taste.

Why is my barbacoa tough? If the meat is tough, it hasn’t cooked long enough. The connective tissue needs time to break down. Return it to the oven for another 30-60 minutes, or until it shreds easily.

Can I skip the dried chiles and use chili powder? Yes, but the flavor will be less complex. Use about 3 tablespoons of ancho or New Mexico chili powder mixed with the other spices, and add a bit more liquid to compensate.

Is barbacoa spicy? Traditional barbacoa is not very spicy; it’s more smoky and savory. The heat comes from the chipotle pepper, which you can adjust to your preference. If you’re sensitive to heat, start with half a chipotle.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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