Barbacoa Recipe

I’ve been perfecting my barbacoa recipe for years, and I’m finally ready to share my secrets for this authentic Mexican dish. There’s something magical about the way tender beef combines with smoky chilies and rich spices in this slow-cooked masterpiece. While many think barbacoa is complicated to make at home, I’ll show you how to create restaurant-quality results with surprisingly little hands-on effort. Let’s reveal the flavors that make this dish legendary.

Recipe

Prepare to discover the ultimate barbacoa recipe that will transform your Sunday meals into a Mexican feast worthy of the finest taqueria. This melt-in-your-mouth, tender beef dish has been perfected through countless family gatherings and weekend experiments, delivering that authentic, smoky flavor you’ve been craving.

The secret lies in the perfect blend of dried chilies, fresh garlic, and aromatic spices that create a rich, complex sauce that seeps deep into every fiber of the meat. As it slow-cooks, your kitchen will fill with an irresistible aroma that’ll have everyone asking when dinner’s ready.

Whether you’re stuffing warm corn tortillas or creating epic rice bowls, this barbacoa delivers that perfect balance of heat, tang, and savory depth that makes Mexican cuisine so unforgettable.

Don’t worry about fancy equipment or hard-to-find ingredients – this recipe has been streamlined to give you restaurant-quality results right in your own kitchen, using simple techniques and readily available ingredients.

Ingredients

Creating authentic barbacoa starts with selecting the right blend of traditional ingredients that bring depth and complexity to this beloved Mexican dish. The key to exceptional barbacoa lies in using high-quality meat and a careful balance of spices that create its distinctive flavor profile. While some ingredients are absolutely essential, others can be adjusted based on availability and personal preference.

• 4-5 lbs beef cheek meat (can substitute chuck roast or brisket)
• 4 dried guajillo chilies, stemmed and seeded
• 2 dried ancho chilies, stemmed and seeded
• 4 cloves garlic, peeled
• 1 medium white onion, quartered
• 2 tablespoons apple cider vinegar
• 2 tablespoons lime juice (fresh is non-negotiable)
• 1 tablespoon ground cumin
• 2 teaspoons dried Mexican oregano
• 3 whole cloves
• 2 bay leaves
• 2 tablespoons vegetable oil
• 2 cups beef broth
• Salt and black pepper to taste

For serving:

• Warm corn tortillas (essential for authenticity)
• Diced white onion
• Fresh cilantro
• Lime wedges
• Your favorite salsa verde

How to Make the Best Authentic Mexican Slow-Cooked Beef

• Clean and trim 3-4 pounds of beef chuck roast, cutting away excess fat while leaving some marbling. Pat the meat dry with paper towels to guarantee proper browning. Cut the meat into large, even-sized chunks about 3-4 inches wide.
• Create the marinade by blending dried guajillo chilies (previously soaked in hot water), chipotle peppers, garlic cloves, apple cider vinegar, lime juice, oregano, cumin, cloves, and bay leaves until smooth. Season generously with salt and black pepper.
• Pour the marinade over the beef chunks, making certain each piece is well-coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to penetrate the meat deeply.
• Line your slow cooker with banana leaves or parchment paper. This traditional technique helps retain moisture and adds subtle flavor. Transfer the marinated meat and all marinade liquid to the lined slow cooker.
• Add chopped white onion and beef broth to the slow cooker. The liquid should cover about 2/3 of the meat. Don’t fully submerge the meat as this will dilute the flavors.
• Cook on low for 8-10 hours, or until the meat is fork-tender and easily shreds. Avoid opening the lid during cooking as this releases essential moisture and heat.
• Once done, remove the meat from the cooking liquid and let it rest for 15-20 minutes. This allows the juices to redistribute within the meat fibers.
• Shred the meat using two forks, discarding any tough pieces or excess fat. Return the shredded meat to the strained cooking liquid, tossing to combine and keep moist.
• Taste and adjust seasonings with salt, pepper, and lime juice as needed. The meat should be well-seasoned and moist but not swimming in liquid.
• Serve hot in warm corn tortillas, garnished with diced onions, fresh cilantro, and lime wedges. Store any leftovers in the cooking liquid to maintain moisture.

Chef Tips



A successful barbacoa depends heavily on proper technique and attention to detail. I always recommend sharpening your knife before starting, as proper knife skills are essential for uniform meat chunks that cook evenly.

When serving, I focus on plating techniques that showcase the meat’s tenderness. I typically arrange the meat in the center with garnishes strategically placed around the edges.

Nutrition



This traditional Mexican barbacoa dish is rich in protein and essential nutrients. A single serving provides a good balance of macronutrients and minerals.

Calories: 380

Total Fat: 24g

Saturated Fat: 9g

Cholesterol: 115mg

Sodium: 680mg

Potassium: 520mg

Total Carbohydrates: 2g

Dietary Fiber: 0g

Protein: 42g

Iron: 15%

Calcium: 4%

Vitamin C: 2%

Vitamin A: 1%

What You’ll Love About This Recipe



This tender, flavorful Mexican dish is a guaranteed crowd-pleaser that’s perfect for family gatherings and special occasions. Whether you’re new to Mexican cuisine or an experienced cook, you’ll appreciate how this authentic recipe brings restaurant-quality barbacoa right to your kitchen.

Simple Ingredients – Using easy-to-find ingredients like beef chuck roast, chipotle peppers, and common spices makes this recipe both accessible and budget-friendly.

Make-Ahead Magic – The slow-cooking process means you can prepare it in advance, and the flavors actually improve when left overnight in the refrigerator.

Versatile Serving Options – From traditional tacos to rice bowls, burritos, and quesadillas, this barbacoa meat can be used in countless delicious ways throughout the week.

Recipe Card

Traditional Mexican barbacoa is a tender, flavorful meat dish made by slow-cooking beef until it becomes melt-in-your-mouth tender.

The meat is marinated in a blend of dried chilies, garlic, onions, and aromatic spices, then wrapped in banana leaves and slow-cooked to perfection.

Ingredients:

3-4 lbs beef chuck roast or brisket, 3 dried guajillo chilies, 2 dried ancho chilies, 4 cloves garlic, 1 onion, 1 tablespoon cumin, 1 tablespoon oregano, 2 bay leaves, 1/4 cup vinegar, 2 cups beef broth, salt and pepper to taste, banana leaves or aluminum foil

Instructions:

1. Toast dried chilies until fragrant, soak in hot water
2. Blend chilies, garlic, onion, and spices into a paste
3. Season meat with salt and pepper
4. Rub marinade all over meat
5. Wrap meat in banana leaves or foil
6. Place in slow cooker with beef broth
7. Cook on low for 8-10 hours
8. Shred meat and serve

Notes:

Traditionally cooked in an underground pit, but slow cooker method provides similar results

Equipment:

Slow cooker, blender, large bowl

Time:

Prep time: 30 minutes

Cook time: 8-10 hours

Cuisine: Mexican

Serving: 8-10 people