Easy Barbacoa Recipe
This easy shredded beef barbacoa recipe contains warm, authentic, Mexican flavors with a boost of sweetness for extra depth. Cooked long and slow, it’s a hands-off recipe that results in tender, flavorful beef perfect for tacos, enchiladas, quesadillas, nachos, and more!
What is Barbacoa?
Barbacoa is both a method of cooking meat and the meat itself. In Spanish, barbacoa means barbecue. However, the cooking style originated in the Caribbean.
The term barbacoa is often used to refer to the Mexican dish, though there are many variations of the original cooking method. That said, Mexican barbacoa is traditionally steam-cooked long and slow underground. This can take an entire day, resulting in juicy, fall-apart tender beef.
However, most modern methods have sped up the process, using a cooking method similar to how we prepare pot roasts. Over time, the marinades and seasonings have changed, but the meat is always savory, tender, and shredded.
This shredded beef barbacoa is my take on the Mexican dish. A hands-off recipe, it's savory in flavor with a hint of spice and a touch of heat. I love to prepare it in advance to keep on hand for quick meals throughout the week!
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Beef Barbacoa Recipe Ingredients
- Beef chuck roast - This is a thick cut of beef that is marbled with fat, which breaks down and becomes tender when cooked long and slow.
- Aromatics - White onion, garlic cloves, green chilis, and bay leaves infuse the beef with savory, sweet, slightly spicy flavor.
- Chipotle peppers in adobo sauce - Adds the perfect amount of heat.
- Apple cider - This creates the "marinade" and adds a pop of sweet, citrus flavor. If preferred, low-sodium beef broth will also work.
- Lime juice - Freshly squeezed is best! The acidity helps tenderize the beef and enhances the flavor of the apple cider.
- Apple cider vinegar - Brings a bit of acidity to balance out the flavors.
- Seasonings - Cumin, oregano, cloves, salt, and pepper take the savory, Mexican-inspired flavor to the next level of deliciousness!
How to make Barbacoa Beef
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1: Sear the beef (optional). This step is optional if you want a nice sear on the edges of the beef before it's slow cooked. Heat 2 tablespoons of oil in the bottom of a pan, or use the sauté function of an Instant Pot. Sear each piece of beef until golden brown on both sides. This step is optional but adds a nice caramelized flavor!
Step 2: Combine. Add all the ingredients except the bay leaves to a slow cooker. Toss to coat the beef in the juices and seasonings.
Step 3: Cook. Place the bay leaves on top, cover, and cook on low or high until the beef is tender enough to pull apart with a fork.
Step 4: Trim and shred. Trim the fat off the cooked beef. Then, shred it with a fork, and toss it with the juices.
Easy Barbacoa Recipe Variations
- Use an extra can of chipotles in adobo sauce for more heat
- Swap the apple cider with beef stock for a more savory flavor
- Use pork shoulder or butt for a pork-style barbacoa recipe
- Swap the beef with chicken thigh for a chicken barbacoa
How to serve Mexican Barbacoa
There are so many ways to serve this Mexican barbacoa recipe! Feel free to experiment with what you like best. However, some of my favorite ways to serve it are in corn tortillas for tacos, quesadillas, rice or burrito bowls, enchiladas, salads, and on top of nachos.
How to store Barbacoa Beef
Store leftover shredded barbacoa in an airtight container in the fridge for up to 4-5 days. Or, freeze the beef for up to 3-4 months.
Thaw leftovers in the fridge overnight. Then, reheat them in the microwave, a skillet over medium heat, or a slow cooker set to warm. Add a splash of apple cider as needed if the meat becomes a bit too dry.
Mexican Barbacoa Recipe FAQs
The primary difference between the two dishes is that barbacoa is made with beef and carnitas are made with pork.
The two dishes use very different cooking methods. For example, barbacoa can be made in an open fire, on the stove, or in a slow cooker. Meanwhile, birria combines a smooth broth of chiles and peppers with seared meat. The mixture is cooked long and slow, similarly to a stew until the meat is tender.
Traditional Mexican barbacoa is savory with a mild spice. This version is given extra depth with a refreshing, sweet flavor, too.
Barbacoa can be mildly spicy from the chipotles and chilies.
For more Mexican-inspired recipes, check out my:
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Recipe
Mexican Barbacoa Recipe
Equipment
- 1 Large Pan
- 1 Slow Cooker
Ingredients
- 4 lbs beef chuck - cut into 6 inch pieces
- 1 white onion - small
- 6 garlic cloves
- 4 oz green chilis
- 4 chipotles in adobo sauce
- ½ cup apple cider - or low sodium beef broth
- ¼ cup lime juice
- 2 tablespoon apple cider vinegar
- 1 tablespoon oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ tablespoon cumin
- ¼ teaspoon cloves
- 2 bay leaves
Instructions
Sear the beef, optional
- This step is optional but will add a nice caramelized flavor to the beef - heat 2 tablespoon olive oil in the bottom of a pan (or on the saute function of the instant pot). Sear each piece of the beef until golden brown on both sides, about 1 - 2 minutes per side.4 lbs beef chuck
Cook the beef
- Add all ingredients, except the bay leaves, to a slow cooker. Toss well to coat the beef in the juices and seasonings.1 white onion, 6 garlic cloves, 4 oz green chilis, 4 chipotles in adobo sauce, ½ cup apple cider, ¼ cup lime juice, 2 tablespoon apple cider vinegar, 1 tablespoon oregano, 1 teaspoon salt, ½ teaspoon black pepper, ¼ tablespoon cumin, ¼ teaspoon cloves
- Place the bay leaves on top and slow cook on low for 6 - 8 hours or on high for 4 - 6 hours. The beef is done when it’s tender enough to be pulled apart with a fork.2 bay leaves
- Trim the fat off the cooked beef and shred with a fork and toss well with the juices.
- Serve the barbacoa with tongs in tacos, in enchiladas, in quesadillas, on top of nachos, etc.
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