Beef Barbacoa is a popular Mexican dish that’s perfect for tacos, burritos, or just enjoying on its own. This slow-cooked, flavorful pulled beef will melt in your mouth and make any meal a special occasion. With a mix of spices, chiles, and a hint of beer or broth, this recipe captures the essence of authentic Mexican cuisine.
Why Make This Recipe
Making Beef Barbacoa at home means you can enjoy a delicious, tender, and juicy meal with minimal effort. The slow cooking process allows the flavors to develop beautifully, and the beef becomes incredibly easy to shred. Plus, it’s a fantastic way to feed a crowd or meal prep for the week. Whether you’re hosting a party or just craving something comforting, this recipe is sure to please.
How to Make Beef Barbacoa
Making Beef Barbacoa is simple and straightforward. Just follow these easy steps, and you will have a tasty dish ready for your next meal.
Ingredients:
- 2kg / 4 lb beef cheeks (or chuck beef – see Note 1)
- 1 tsp salt (kosher/cooking)
- 1 tsp black pepper
- 2 tbsp vegetable oil (for searing)
- 4 bay leaves
- 4 chipotle chiles in adobo sauce (Note 2)
- 3/4 cup dark ale (beer) or low sodium beef broth/stock (Note 3)
- 1/2 cup apple cider vinegar
- 4 tbsp lime juice
- 6 garlic cloves
- 4 tsp ground cumin
- 2 tsp oregano
- 1/2 tsp ground cloves
Directions:
- Cut beef: Cut large beef cheeks in half, so you have around 12 to 15 pieces. If using chuck beef, cut it into about 12 pieces.
- Season: Sprinkle the beef with salt and pepper.
- Brown beef: Heat oil in a large pot or skillet over high heat. Sear the beef in batches, browning it aggressively all over. Transfer the beef to a slow cooker.
- Blitz sauce: Combine all the Barbacoa Sauce ingredients in a blender or food processor. Blend until smooth.
- Slow cooker: Pour the sauce over the beef in the slow cooker. Add bay leaves and arrange the cheeks so they are as submerged as possible. Don’t worry; they will release juices while cooking.
- Slow-cook: Cook on low for 8 hours. The beef should be very tender and easy to shred when done.
- Shred: Remove the beef from the slow cooker into a pan and shred using two forks.
- Sauce: Pour 3 or 4 ladles of sauce over the shredded beef and toss to combine.
- Serve: Enjoy the beef in tacos with your favorite toppings!
How to Serve Beef Barbacoa
Beef Barbacoa is incredibly versatile. Serve it in warm corn or flour tortillas and top with chopped onions, cilantro, avocado, or pickled vegetables. It also goes well with rice, beans, or on nachos for a fun twist!
How to Store Beef Barbacoa
Store any leftover Beef Barbacoa in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the beef in individual portions. It will keep well for about 3 months in the freezer.
Tips to Make Beef Barbacoa
- Searing: Make sure to brown the beef well for deeper flavor.
- Sauce Adjustments: Feel free to adjust the spice level by adding more or fewer chipotle chiles.
- Cooking Time: If you prefer to cook it on high in the slow cooker, adjust timing to about 4-5 hours, but low and slow gives the best results.
Variation
You can customize this recipe by using pork instead of beef, or try adding different spices like smoked paprika or fresh herbs for extra flavor.
FAQs
Can I use a different cut of beef?
Yes, you can use chuck roast or brisket, but the cooking time may vary slightly.What can I use instead of chipotle chiles?
You can use fresh jalapeños for a milder flavor or omit them for a less spicy version.Can I cook Beef Barbacoa in the oven?
Yes, you can cook it in a Dutch oven at 300°F (150°C) for about 3-4 hours, covered, until the beef is tender.
Enjoy crafting this delightful Beef Barbacoa recipe and savor the rich flavors that will make every bite memorable!
Beef Barbacoa
Ingredients
Main Ingredients
- 2 kg beef cheeks (or chuck beef) (or chuck beef – see Note 1)
- 1 tsp salt (kosher/cooking)
- 1 tsp black pepper
- 2 tbsp vegetable oil (for searing)
- 4 pcs bay leaves
- 4 pcs chipotle chiles in adobo sauce (Note 2)
- ¾ cup dark ale (beer) or low sodium beef broth/stock (Note 3)
- ½ cup apple cider vinegar
- 4 tbsp lime juice
- 6 cloves garlic
- 4 tsp ground cumin
- 2 tsp oregano
- ½ tsp ground cloves
Instructions
Preparation
- Cut large beef cheeks in half, so you have around 12 to 15 pieces. If using chuck beef, cut it into about 12 pieces.
- Sprinkle the beef with salt and pepper.
- Heat oil in a large pot or skillet over high heat. Sear the beef in batches, browning it aggressively all over. Transfer the beef to a slow cooker.
- Combine all the Barbacoa Sauce ingredients in a blender or food processor. Blend until smooth.
- Pour the sauce over the beef in the slow cooker. Add bay leaves and arrange the cheeks to be as submerged as possible.
- Cook on low for 8 hours. The beef should be very tender and easy to shred when done.
- Remove the beef from the slow cooker into a pan and shred using two forks.
- Pour 3 or 4 ladles of sauce over the shredded beef and toss to combine.
- Enjoy the beef in tacos with your favorite toppings!
