Easy Barbacoa Recipe – Mexican Special
Barbacoa is a beloved Mexican comfort food known for its rich, smoky flavours and melt‑in‑your‑mouth tenderness. This Easy Barbacoa Recipe simplifies the traditional method, using accessible ingredients and minimal effort to deliver authentic taste. Whether you’re preparing slow‑cooked beef in a slow cooker or pressure cooker, this dish offers tender shredded meat that’s perfect for tacos, burritos, or rice bowls. Ideal for meal prep, it ensures you have a flavour‑packed meal ready to enjoy throughout the week.
- Prep Time15 min
- Cook Time1 hr
- Total Time1 hr 15 min
For the Barbacoa:
- 2–3 lbs beef chuck roast (cut into large chunks)
- 1 tablespoon vegetable oil
- 3–4 cloves garlic, minced
- 1–2 chipotle peppers in adobo sauce (adjust to taste)
- 1 tablespoon adobo sauce (from chipotle can)
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice (about 2 limes)
- 1/2 cup beef broth or water
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground cloves
- 2 bay leaves
- Salt and pepper to taste
Prepare the Sauce:
In a blender or food processor, combine garlic, chipotle peppers, adobo sauce, vinegar, lime juice, beef broth, cumin, oregano, cloves, salt, and pepper.
Blend until smooth and set aside.
Sear the Meat:
Heat vegetable oil in a skillet over medium-high heat.
Sear the beef chunks for 2–3 minutes per side until browned (optional but adds flavor).
Cook the Barbacoa: Slow Cooker Method:
Transfer seared beef to a slow cooker.
Pour the blended sauce over the meat and add bay leaves.
Cover and cook on low for 8 hours or high for 4–5 hours, until the meat is tender and easily shreds with a fork.
Instant Pot/Pressure Cooker Method:
Place the beef and sauce into the Instant Pot with bay leaves.
Seal and cook on high pressure for 60 minutes, then allow natural release for 15 minutes.
Shred and Serve:
Remove the bay leaves.
Shred the beef using two forks and mix it well with the sauce.
Serve hot in tacos, burritos, bowls, or with rice and beans.
For Garnish (Optional):
Chopped cilantro
Diced onions
Lime wedges
Crumbled cotija cheese
Pickled red onions
Recipe Notes :
Meat Alternatives: While chuck roast is ideal, you can also use brisket or beef cheeks for different textures and flavours.
Spice Level Adjustment: Adjust the number of chipotle peppers based on your heat preference; removing seeds can also reduce spiciness.
Storage Tips: Barbacoa keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Garnish Ideas: Serve with chopped cilantro, diced onions, lime wedges, crumbled cotija cheese, or pickled red onions for added flavour and texture.
