Description:
Barbacoa is a traditional Mexican dish known for its rich, smoky flavor and tender, slow-cooked meat. Traditionally made with beef, lamb, or goat, barbacoa is cooked slowly until it becomes melt-in-your-mouth tender. This dish is perfect for tacos, burritos, or rice bowls, making it a favorite for family gatherings and celebrations. In this recipe, you’ll learn how to make authentic barbacoa using simple ingredients and traditional techniques. Whether you’re using a slow cooker, oven, or Instant Pot, this guide will help you achieve the perfect barbacoa every time.
Barbacoa Recipe
Ingredients:
- 3 lbs (1.4 kg) beef chuck roast (or beef cheek, lamb, or goat)
- 3 dried guajillo chilies, stems and seeds removed
- 2 dried ancho chilies, stems and seeds removed
- 4 cloves garlic, minced
- 1 white onion, chopped
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cloves
- 1 tsp smoked paprika
- 1 tbsp chipotle in adobo sauce
- 1 cup beef broth
- 1 tbsp salt
- 1 tsp black pepper
- 3 bay leaves
- Juice of 2 limes
- 2 tbsp vegetable oil
Instructions:
1. Prepare the Chilies
- Toast the guajillo and ancho chilies in a dry skillet over medium heat for 30 seconds per side.
- Soak them in hot water for 10 minutes to soften.
- Blend the softened chilies with garlic, onion, vinegar, cumin, oregano, cloves, smoked paprika, chipotle, and ½ cup beef broth until smooth.
2. Sear the Meat
- Heat 2 tbsp oil in a Dutch oven or skillet over medium-high heat.
- Sear the meat on all sides until browned, about 2-3 minutes per side.
3. Slow Cook the Barbacoa
- Transfer the seared meat to a slow cooker (or an oven-safe pot).
- Pour the chili sauce over the meat.
- Add the remaining ½ cup beef broth, bay leaves, and lime juice.
- Cover and cook:
- Slow Cooker: Low for 8-10 hours or High for 5-6 hours.
- Oven: 325°F (163°C) for 4-5 hours.
- Instant Pot: Pressure cook on High for 60 minutes, then natural release for 15 minutes.
4. Shred and Serve
- Remove the bay leaves and shred the meat using two forks.
- Mix the shredded meat with the sauce.
- Serve with warm corn tortillas, fresh cilantro, diced onions, and lime wedges.