Easy Barbacoa Recipe – Mexican Special
Barbacoa is a traditional Mexican dish known for its rich, bold flavors and tender, slow-cooked meat, usually made with beef, lamb, or goat. This Easy Barbacoa recipe brings those authentic flavors to your kitchen with a simplified method using accessible ingredients and minimal effort. Perfect for tacos, burritos, rice bowls, or even nachos, this dish delivers smoky, spicy, and tangy goodness in every bite. Ideal for meal prep or feeding a crowd, this recipe ensures you’ll have a satisfying, flavor-packed meal with very little fuss. Let’s get cooking
- 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 Options : Chuck roast is ideal, but you can also use brisket or beef cheeks.
Spice Level : Adjust the number of chipotle peppers based on your heat preference.
Storage : Barbacoa keeps well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
Serving Suggestions : Great in tacos, rice bowls, or over nachos with melted cheese.
