Tacos de barbacoa are a Mexican classic: beef (often beef cheek or chuck) slowly cooked with dried chiles, garlic, and warm spices until it is fall-apart tender, then piled into warm corn tortillas with onion, cilantro, and a squeeze of lime. This home version uses a chuck roast and a simple stovetop braise, which delivers the same deep, savory flavor and succulent texture as the traditional pit method, but with far less fuss. The key is a long, gentle cook and letting the meat rest in its own juices, so every bite is moist and rich.
Ingredients
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 chipotle pepper in adobo sauce (from a can) + 1 tablespoon adobo sauce
- 4 cloves garlic, peeled
- 1/2 medium white onion, roughly chopped
- 1/4 cup (60 ml) apple cider vinegar
- 2 tablespoons (30 ml) fresh lime juice
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano (preferably Mexican)
- 1/2 teaspoon ground cloves
- 1 tablespoon kosher salt, plus more to taste
- 1 teaspoon black pepper
- 3 pounds (1.4 kg) beef chuck roast, cut into 3–4 large chunks
- 2 bay leaves
- 1/2 cup (120 ml) beef broth or water
- For serving: warm corn tortillas, diced white onion, chopped fresh cilantro, lime wedges, salsa verde or your favorite hot sauce
Instructions
- Place the dried guajillo and ancho chiles in a dry skillet over medium heat. Toast for 30–60 seconds per side until fragrant (do not let them burn). Transfer to a bowl and cover with hot water; soak for 15 minutes until soft.
- Drain the chiles and place them in a blender along with the chipotle pepper and adobo sauce, garlic, onion, vinegar, lime juice, cumin, oregano, cloves, salt, and black pepper. Blend until smooth, adding a few tablespoons of water if needed to make a thick paste.
- Place the beef chunks in a large Dutch oven or heavy pot. Pour the chile paste over the meat and toss to coat evenly. Add the bay leaves and beef broth. Cover and refrigerate for at least 2 hours or overnight.
- When ready to cook, preheat the oven to 300°F (150°C). Bring the pot to a simmer on the stovetop over medium heat, then cover and transfer to the oven.
- Cook for 3 to 3 1/2 hours, until the beef is very tender and shreds easily with a fork. Check once or twice to ensure there is enough liquid; add a splash of water or broth if it looks dry.
- Remove the pot from the oven. Using two forks, shred the beef directly in the pot, mixing it with the cooking juices. Discard the bay leaves. Season with additional salt if needed.
- Serve immediately on warm corn tortillas with diced onion, cilantro, and lime wedges.
Tips
- Substitutions: If you can’t find guajillo or ancho chiles, use 3 dried New Mexico chiles and 1 dried pasilla, or substitute 3 tablespoons ancho chile powder plus 1 tablespoon smoked paprika. The flavor will be slightly less complex but still delicious.
- Don’t rush the marinating: Even 30 minutes helps, but 2 hours or overnight makes the chile flavor penetrate the meat. If you’re short on time, skip the marinade and cook directly—the meat will still be tender, just less infused.
- Common mistake: Cooking at too high a temperature. The low oven heat is what breaks down the collagen in the chuck roast. If you cook at 350°F (175°C) or higher, the meat may become tough before it’s tender.
- Too much liquid? If the sauce is too thin after shredding, simmer the pot uncovered on the stovetop for 5–10 minutes to reduce it. If it’s too thick, add a splash of broth.
Serving Suggestions
Serve the barbacoa on warm corn tortillas (or flour if you prefer) with diced white onion, chopped cilantro, and a squeeze of lime. Add a spoonful of salsa verde, pickled red onions, or sliced radishes for crunch. For a heartier meal, serve it over rice or in a burrito bowl with black beans, avocado, and Cotija cheese.
Variations
- Beef cheek barbacoa: Replace half the chuck with beef cheek (cachete) for an even richer, more gelatinous texture. Cook time may be slightly longer.
- Lamb barbacoa: Use lamb shoulder instead of beef and add 1 teaspoon of dried thyme to the marinade. Cook until the lamb is falling apart, about 3 hours.
- Spicier version: Add 1–2 extra chipotle peppers or a chopped fresh jalapeño to the marinade. For a smoky kick, use 1 teaspoon of liquid smoke.
- Instant Pot method: After marinating, cook on high pressure for 60 minutes, then natural release for 15 minutes. Shred and serve. This reduces the cooking time to about 1 hour 15 minutes.
Storage and Reheating
Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. The meat will keep its flavor and moisture well. To freeze, place in a freezer-safe container or bag, pressing out excess air; it will keep for up to 3 months. Thaw overnight in the refrigerator before reheating.
To reheat, place the barbacoa in a covered pot over low heat with a splash of beef broth or water, stirring occasionally until hot throughout (165°F / 74°C). Alternatively, microwave in 30-second intervals, adding a little broth to prevent drying. Avoid boiling, which can make the meat tough.
Frequently Asked Questions
Can I use a different cut of beef? Yes, beef brisket or short ribs work well. They have enough fat and collagen to become tender with slow cooking. Leaner cuts like sirloin will dry out.
Do I have to marinate overnight? No, but it enhances the flavor. If you’re short on time, you can skip the marinating and cook immediately—just add the marinade to the pot and proceed. The meat will still be tender and flavorful, though the chile taste will be less pronounced.
Can I make this in a slow cooker? Absolutely. After marinating, transfer everything to a slow cooker and cook on low for 8–10 hours or on high for 5–6 hours, until the beef shreds easily. Shred and serve as directed.
Is barbacoa traditionally made with beef head? Traditional barbacoa often uses beef head (including cheek), but chuck roast is a common and more accessible substitute. The cooking method and seasonings are similar, so the result is very close.
Why is my meat tough? It likely wasn’t cooked long enough or at too high a temperature. The collagen needs time to break down; if the meat is still tough after 3 hours, return it to the oven for another 30–45 minutes.
Can I use dried chiles that are very old? Old chiles lose their flavor and can be bitter. If your chiles are more than a year old, consider buying fresh ones or using a good-quality ancho chile powder as a substitute.
Related
- Pretzel City Sports: Game-Day Soft Pretzel Bites
- What Is Salmon Rillettes? A French Classic
- Puerto Rican Churrasco Recipe with Chimichurri
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).