Mexican beef barbacoa is a classic dish of tender, shredded beef traditionally steamed or pit-cooked until it falls apart. This version uses a slow cooker to achieve that same rich, smoky, and mildly spicy flavor with minimal effort. The combination of dried chiles, garlic, cumin, and citrus creates a deeply savory sauce that infuses the beef as it cooks, making it perfect for tacos, burritos, or rice bowls.
Ingredients
- 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 tablespoon adobo sauce
- 4 cloves garlic, peeled
- 1 medium white onion, roughly chopped
- 1/2 cup (120 ml) beef broth
- 3 tablespoons (45 ml) apple cider vinegar
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano (Mexican oregano if available)
- 1 teaspoon ground cloves
- 2 teaspoons salt, plus more to taste
- 1 teaspoon black pepper
- 3 pounds (1.4 kg) beef chuck roast, cut into 4 large chunks
- 2 bay leaves
- 1/4 cup (60 ml) fresh lime juice (about 2 limes)
Instructions
- Place the dried guajillo and ancho chiles in a dry skillet over medium heat. Toast for 1-2 minutes per side until fragrant, pressing down with a spatula. Be careful not to burn them (they turn bitter). Transfer to a bowl and cover with hot water; let soak for 10 minutes until softened.
- Drain the chiles (reserve the soaking water) and place them in a blender along with the chipotle pepper, adobo sauce, garlic, onion, beef broth, apple cider vinegar, cumin, oregano, cloves, salt, and black pepper. Blend until smooth, adding a splash of the reserved soaking water if needed to get a thick sauce. Taste and adjust salt if necessary.
- Place the beef chunks in the slow cooker. Pour the chile sauce over the beef, turning to coat each piece. Add the bay leaves on top.
- Cover and cook on low for 8 hours, or on high for 5 hours, until the beef is fork-tender and shreds easily. The internal temperature of the beef should reach at least 145°F (63°C) for safe consumption, but it will be much higher after this long cooking time.
- Once cooked, remove the beef from the slow cooker and let it rest on a cutting board for 10 minutes. Discard the bay leaves. Skim excess fat from the sauce if desired.
- Shred the beef using two forks, discarding any large pieces of fat. Return the shredded beef to the slow cooker with the sauce and stir in the fresh lime juice. Let it sit on warm for 15 minutes to absorb the flavors.
- Serve hot, with a slotted spoon to drain excess sauce.
Tips
- Don’t skip toasting the chiles: This step brings out their smoky, fruity flavor. If you’re short on time, you can skip it, but the sauce will be less complex.
- Substitute for dried chiles: If you can’t find guajillo or ancho, use 2 tablespoons of ancho chile powder and 1 tablespoon of guajillo powder, adding them directly to the blender with the other sauce ingredients. The flavor will be slightly less deep but still good.
- Make it ahead: Barbacoa tastes even better the next day. Refrigerate the shredded beef in its sauce overnight, then reheat gently on the stovetop or in the microwave.
- Common mistake: Don’t overcook the beef on high for too long, as it can become mushy. The low-and-slow method yields the best texture.
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, or as a filling for quesadillas. For a traditional touch, offer salsa verde, pickled red onions, or sliced radishes on the side.
Variations
- Spicy version: Add an extra chipotle pepper or a minced serrano chile to the sauce for more heat.
- Beef short ribs: Substitute bone-in beef short ribs for the chuck roast; they add extra richness and flavor. Increase cooking time to 9 hours on low.
- Instant Pot method: Sear the beef chunks in the Instant Pot on sauté, then add the sauce and cook on high pressure for 45 minutes, followed by a natural release of 15 minutes.
- Smoky twist: Add 1 teaspoon of smoked paprika to the sauce for a deeper smokiness.
Storage and Reheating
Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. To freeze, place in a freezer-safe bag or container for up to 3 months; thaw overnight in the fridge before reheating. Reheat gently on the stovetop over medium-low heat, adding a splash of beef broth or water to loosen the sauce, or in the microwave in 1-minute intervals, stirring between. The internal temperature of reheated leftovers should reach 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use a different cut of beef? Yes, beef brisket or beef cheek (the traditional cut) are excellent alternatives. Chuck roast is the most common and widely available; brisket will be slightly leaner, while cheeks are very rich and fatty.
How do I make it less spicy? Remove the seeds and ribs from the dried chiles thoroughly, and use only half of the chipotle pepper. You can also add a tablespoon of honey or brown sugar to balance the heat.
Can I make this in a Dutch oven? Absolutely. After searing the beef, add the sauce and cover, then braise in a 300°F (150°C) oven for 3 to 4 hours, until fork-tender.
Why is my barbacoa dry? This usually happens if the beef is cooked on high for too long or if it was a lean cut. Make sure to use a well-marbled cut like chuck, and keep the beef submerged in the sauce while cooking. Shredding it with some of the sauce also helps.
Can I skip the soaking step for the chiles? You can, but the chiles won’t soften as much, and the sauce may have a slightly gritty texture. Soaking is recommended for the smoothest result.
Is barbacoa the same as carnitas? No, carnitas is made from pork and typically has a different seasoning profile (often with orange and cinnamon). Barbacoa is beef-based with chiles and spices.
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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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