Mexican Barbacoa is a traditional Mexican dish known for its tender, flavorful meat, usually simmered over an open flame or in a pit covered with maguey leaves. This recipe brings barbacoa’s rich, succulent taste to your kitchen with a simplified approach using a slow cooker. The result is juicy, tender meat infused with robust flavours from a blend of spices and seasonings.
More About Mexican Barbacoa
Perfect for family gatherings or a hearty weeknight meal, this barbacoa can be enjoyed in various ways—from tacos and burritos to bowls and salads. The slow-cooked method ensures the meat absorbs all the beautiful flavours, making every bite a delight. Whether you’re familiar with Mexican cuisine or trying it for the first time, this barbacoa recipe will become your household’s favourite.
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Mexican Barbacoa Recipe – Tender & Flavorful Meat
8
servings20
minutes6
hours6
hours20
minutesIngredients:
3 lbs beef chuck roast, cut into large chunks
3 dried guajillo chillies, stemmed and seeded
3 dried ancho chillies, stemmed and seeded
1 medium onion, quartered
4 cloves garlic
1/4 cup apple cider vinegar
2 tbsp lime juice
1 tbsp ground cumin
1 tbsp dried oregano
1 tsp ground cloves
2 tsp salt
1 tsp black pepper
2 bay leaves
1 cup beef broth
2 tbsp vegetable oil
Instructions:
- Prepare the Chilies: In a dry skillet, toast the guajillo and ancho chillies until fragrant, about 1-2 minutes per side. Remove from heat and place in a bowl with hot water. Soak for 15 minutes until softened.
- Make the Marinade: Drain the chillies and add them to a blender with the onion, garlic, apple cider vinegar, lime juice, cumin, oregano, cloves, salt, and pepper. Blend until smooth.
- Sear the Meat: In a large skillet, heat the vegetable oil over medium-high heat. Sear the beef chunks on all sides until browned. Transfer the seared meat to a slow cooker.
- Combine Ingredients: Pour the chilli marinade in the slow cooker over the beef. Add the bay leaves and beef broth. Stir to combine.
- Cook the Barbacoa: Cover and cook on low for 8-10 hours or high for 4-6 hours until the meat is tender and quickly shreds with a fork.
- Serve: Remove the bay leaves and shred the beef using two forks. Mix the shredded meat with the juices in the slow cooker.
Ideas for Serving:
- Tacos: Serve the barbacoa in warm corn or flour tortillas topped with diced onions, cilantro, and a squeeze of lime.
- Burritos: Wrap the barbacoa in a large flour tortilla with rice, beans, cheese, and salsa.
- Bowls: Create a barbacoa bowl with rice, black beans, corn, avocado, and pico de gallo.
- Salads: Use the barbacoa as a protein topping for a fresh salad with mixed greens, tomatoes, and a zesty dressing.
Nutritional Information (per serving):
- Calories: 300
- Protein: 28g
- Carbohydrates: 5g
- Fat: 18g
- Fiber: 2g
- Sugar: 1g
- Sodium: 600mg
History:
Barbacoa has deep roots in Mexican culinary traditions, dating back to the indigenous Taíno people of the Caribbean, who used the technique of slow-cooking meat over an open fire. The term “barbacoa” itself is believed to have originated from the Taíno word for this cooking method. In Mexico, barbacoa is typically made with tougher cuts of meat, like beef or lamb, that benefit from long, slow cooking to become tender and flavorful. It is often enjoyed during special occasions and is a staple in Mexican street food culture.
FAQs:
Q: Can I use a different cut of meat for barbacoa?
A: Yes, you can use other cuts, such as beef brisket or lamb shoulder. Just ensure they are suitable for slow cooking to achieve the best tenderness.
Q: Can I make barbacoa in an Instant Pot?
A: Absolutely! Use the sauté function to sear the meat, then cook on high pressure for about 60 minutes, followed by a natural pressure release.
Q: How do I store leftovers?
A: Store any leftover barbacoa in an airtight container in the refrigerator for up to 4 days. You can also freeze it for up to 3 months.
Q: What can I use if I can’t find guajillo and ancho chillies?
A: If these chillies are unavailable, you can substitute them with other dried chillies, such as pasilla or chipotle, though the flavour profile will be slightly different.
Q: Can barbacoa be made spicy?
A: To add more heat, add chipotle peppers in adobo sauce or chili powder to the marinade. Adjust the spiciness to your preference.
