Why You’ll Love This Recipe
Barbacoa is all about rich flavors and tender beef. The slow-cooking method ensures that the beef absorbs all the spices and becomes incredibly tender. With a unique combination of cumin, oregano, and chipotle peppers, this barbacoa recipe offers a smoky, spicy, and slightly tangy flavor that’s absolutely mouthwatering. It’s easy to prepare, requires minimal hands-on time, and can be used in a variety of dishes, from tacos to burritos or bowls. Once you’ve tasted this beef barbacoa, you’ll want to make it again and again!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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3 lbs beef chuck roast
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1 onion, quartered
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4 cloves garlic
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2-3 chipotle peppers in adobo sauce
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1 tsp cumin
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1 tsp oregano
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1/4 cup apple cider vinegar
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Salt and pepper to taste
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Corn tortillas for serving
Directions
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Prepare the beef: Season the beef chuck roast generously with salt and pepper on all sides. Place the roast in a large slow cooker.
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Make the sauce: In a blender or food processor, combine the quartered onion, garlic, chipotle peppers in adobo sauce, cumin, oregano, and apple cider vinegar. Add a small amount of water (about 1/4 cup) to help blend the ingredients into a smooth sauce.
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Cook the beef: Pour the sauce over the beef in the slow cooker. Cover and cook on low for 8 hours, or until the beef is fork-tender and easily shreds.
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Shred the beef: Once cooked, remove the beef from the slow cooker and shred it using two forks. If desired, return the shredded beef to the slow cooker to absorb more of the juices.
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Serve: Serve the barbacoa with warm corn tortillas and your favorite toppings such as chopped cilantro, diced onions, salsa, or lime wedges.
Servings and Timing
This recipe makes approximately 8 servings.
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Prep Time: 10 minutes
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Cook Time: 8 hours (in a slow cooker)
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Total Time: 8 hours and 10 minutes
Variations
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Add more spice: If you like more heat, add extra chipotle peppers or a few dashes of hot sauce to the sauce mixture.
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Cook in an Instant Pot: If you’re short on time, cook the beef in an Instant Pot on high pressure for 60-70 minutes and let it naturally release.
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Shredded beef bowls: Serve the barbacoa in bowls with rice, black beans, and your favorite toppings for a filling and delicious meal.
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Barbacoa tacos: Top the shredded beef with avocado, cilantro, and a squeeze of lime for a simple and tasty taco filling.
Storage/Reheating
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Storing: Store leftover barbacoa in an airtight container in the refrigerator for up to 3-4 days.
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Reheating: Reheat the barbacoa on the stovetop or in the microwave. Add a little water or beef broth if it seems dry.
FAQs
Can I make barbacoa with other cuts of beef?
Yes, you can use other cuts like brisket or round roast. However, beef chuck roast is ideal for barbacoa because it becomes very tender when slow-cooked.
How do I make barbacoa without a slow cooker?
You can cook the beef in a Dutch oven or heavy pot in the oven at 325°F (163°C) for about 3-4 hours, or until the beef is tender and easily shreds.
How spicy is this barbacoa?
The spice level depends on how many chipotle peppers you use. For a mild version, use just one pepper, and for more heat, add two or three peppers.
Can I freeze leftover barbacoa?
Yes, you can freeze barbacoa for up to 3 months. Place the shredded beef in an airtight container or freezer bag, and reheat it when ready to use.
How do I make barbacoa tacos?
Simply warm some corn tortillas and fill them with the shredded barbacoa. Add your favorite toppings such as cilantro, onions, avocado, salsa, and a squeeze of lime.
Can I make barbacoa ahead of time?
Yes, barbacoa is perfect for making ahead. The flavors develop even more after sitting for a day in the refrigerator, making it an excellent make-ahead meal for busy days.
What is barbacoa typically served with?
Barbacoa is commonly served with tortillas for tacos, but it also pairs well with rice, beans, or in burrito bowls.
How can I make the barbacoa more tender?
If the beef is not tender enough after cooking, continue to cook it for an additional 1-2 hours in the slow cooker until it easily shreds with a fork.
What other toppings can I use for barbacoa tacos?
You can add sour cream, shredded cheese, pickled onions, or a drizzle of hot sauce for extra flavor and texture.
Can I use a different vinegar besides apple cider vinegar?
While apple cider vinegar is traditional, you can substitute white vinegar or lime juice for a different twist.
Conclusion
Beef barbacoa is a flavorful, tender dish that’s perfect for any occasion. Its smoky, spicy, and tangy flavors make it an ideal filling for tacos, burritos, or even served with rice and beans. Whether you’re cooking it for a special gathering or a weeknight dinner, this barbacoa recipe is sure to become a family favorite. With minimal prep and hands-off cooking, you can enjoy the rich flavors of this Mexican classic anytime you want!
Print
Beef Barbacoa
- Total Time: 8 hours and 10 minutes
- Yield: 8 servings
- Diet: Gluten Free
Description
Beef Barbacoa is a rich and tender Mexican dish made from beef chuck roast slow-cooked with chipotle peppers, cumin, oregano, and apple cider vinegar for a smoky, spicy, and tangy flavor. Perfect for tacos, burritos, or bowls, this barbacoa recipe is easy to prepare and delivers melt-in-your-mouth tenderness. Serve it with corn tortillas and your favorite toppings for a satisfying meal that everyone will love!
Ingredients
3 lbs beef chuck roast
1 onion, quartered
4 cloves garlic
2-3 chipotle peppers in adobo sauce
1 tsp cumin
1 tsp oregano
1/4 cup apple cider vinegar
Salt and pepper to taste
Corn tortillas for serving
Instructions
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Prepare the beef: Season the beef chuck roast generously with salt and pepper on all sides. Place the roast in a large slow cooker.
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Make the sauce: In a blender or food processor, combine the quartered onion, garlic, chipotle peppers in adobo sauce, cumin, oregano, and apple cider vinegar. Add about 1/4 cup of water to help blend the ingredients into a smooth sauce.
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Cook the beef: Pour the sauce over the beef in the slow cooker. Cover and cook on low for 8 hours, or until the beef is fork-tender and easily shreds.
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Shred the beef: Remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker to absorb more of the juices, if desired.
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Serve: Serve the barbacoa with warm corn tortillas and your favorite toppings such as chopped cilantro, diced onions, salsa, or lime wedges.
Notes
Add More Spice: For extra heat, add additional chipotle peppers or hot sauce to the sauce mixture.
Instant Pot Method: If short on time, cook the beef in an Instant Pot on high pressure for 60-70 minutes and let it naturally release.
Barbacoa Bowls: Serve the shredded barbacoa in bowls with rice, black beans, and your favorite toppings.
Tacos: Use the barbacoa as a taco filling with cilantro, avocado, salsa, and a squeeze of lime.
- Prep Time: 10 minutes
- Cook Time: 8 hours (in a slow cooker)
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
