Experience the ultimate in easy and flavorful cooking with our Beef Barbacoa. Just season, braise, simmer, and let your oven take over to create this mouth-watering dish!
I’ve always been a sucker for Chipotle’s beef barbacoa, so I finally decided to make a homemade version for dinner. It’s incredibly easy and comes out tender, juicy, and extremely flavorful.
To achieve that perfect consistency, I use my Dutch oven because it’s perfect for braising and oven-roasting meat. However, if you don’t own one, see my Alternate Cooking Methods at the bottom of the recipe for an alternative method. If you love Chipotle, you’ll love this recipe! Pair it with our Cilantro Lime Rice and No Soak Instant Pot Pinto Beans.
Table of Contents
Why We Love This Barbacoa
- The slow cooking process infuses a rich, deep flavor.
- Slow-braising turns tough cuts into melt-in-your-mouth tenderness.
- Dutch oven barbacoa is versatile. You can enjoy it in tacos, burritos, tostadas, enchiladas, nachos, quesadillas, salads, or even as a standalone dish.
Recipe Ingredients
- Chipotle Chilies + Adobo Sauce: These add a smoky heat and depth.
- Ground Cumin: Imparts a warm, earthy taste often used in Mexican cuisine.
- Diced Tomatoes with Green Chilies: Provide a mild, fruity heat and slight acidity.
See the recipe card for full information on ingredients and quantities.
How to Make Beef Barbacoa
Step 1: Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Adjust the oven rack to the middle-lower position (so that your pot fits).
Step 2: Cut the beef into about 8 large chunks. You’ll want the beef to remain marbled with fat, but if there are giant spots, it’s okay to remove them.
Step 3: In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the beef and braise. When the meat is crispy and brown, flip and continue to braise the other side (I let mine go for about 4 minutes on each side). Remove and set aside.
Step 4: Add the onion, garlic, and seasonings to the pan. Allow the onions to cook until translucent and the spices to become fragrant. Scrape up any browned bits while whisking in 1 cup of chicken broth, then add in the meat. Pour the remaining chicken broth over the top, along with the minced chipotle chilies, adobo sauce, apple cider vinegar, Worcestershire sauce, tomatoes with green chilies, lime juice, and bay leaves.
Step 5: Bring the mixture to a boil over high heat, then place the lid on and transfer to the preheated oven. Let the beef cook for 3-4 hours, stirring twice during that time. The meat should fall apart and be extremely tender. Remove from the oven and, if needed, place over medium-high heat to reduce the liquid (I only did this for a few minutes). Remove the meat and place it on a large cutting board. Shred the meat with two forks, then return it to the pot to absorb any leftover juices. Discard the bay leaves and serve warm.
Alternate Cooking Methods
- Glass Pan: If you don’t own a Dutch oven, simply do everything in a large pot, then transfer to a 9×13 ceramic or glass dish. Cover with foil and bake according to the directions.
- Slow Cooker: Combine all ingredients in a slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours until the meat just falls apart. This method is ideal for tenderizing the beef and infusing flavors over a longer period.
- Instant Pot: Create your sauce in a different pot, then brown your piece of meat in the Instant Pot using the sear function. Combine the sauce and meat in the Instant Pot and cook on “Manual” for about an hour. It should be able to be easily shredded at this point.
FAQs
Mexican barbacoa is traditionally made from beef cheeks, but it can also be made from various cuts of beef, lamb, or goat.
Yes, you can use a large skillet for searing the beef and cooking aromatics. For the braising process, transfer to an oven-safe dish and cover with foil if your skillet isn’t oven-proof.
There are so many toppings to choose from! Some I would recommend would be red onions, avocado, lettuce, pico de gallo, lettuce, sour cream, and cheese.
Storage Info
STORE your Beef Barbacoa in an airtight container in the fridge; it will stay good for up to 4-5 days. To FREEZE, place your leftovers in freezer-safe containers or bags for up to 3 months.
To REHEAT, thaw in the refrigerator if frozen, then warm it on the stovetop over low heat or in the microwave, stirring occasionally to ensure even heating.
More Mexican-Style Meat Entrees
Beef Barbacoa Recipe
Ingredients
- 4-5 lb beef chuck-eye roast - OR boneless short ribs
- 2 tbsp vegetable oil
- 1 small yellow onion - thinly sliced
- 6 cloves garlic - smashed
- 1 tbsp ground cumin
- 1/4 tsp ground cloves
- 2 teaspoons dried oregano
- 1/2 tsp paprika
- 1/4 tsp cayenne pepper
- 1 1/2 tsp salt
- 1/2 tsp black pepper
- 3 cup chicken broth
- 3 chipotle chilies / chipotle peppers - seeded and minced + 1 tbsp. adobo sauce
- 1/4 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1/2 (10 oz. can) diced tomatoes with green chilies
- 2 limes - juiced
- 2 bay leaves
Instructions
- Preheat the oven to 325 degrees Fahrenheit (163 degrees Celsius). Adjust the oven rack to the middle-lower position (so that your pot fits).
- Cut the beef into about 8 large chunks. You'll want the beef to remain marbled with fat, but if there are giant spots, it's okay to remove them.
- In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the beef and braise. When the meat is crispy and brown, flip and continue to braise the other side (I let mine go for about 4 minutes on each side). Remove and set aside.
- Add the onion, garlic, and seasonings to the pan. Allow the onions to cook until translucent and the spices to become fragrant. Scrape up any browned bits while whisking in 1 cup of chicken broth, then add in the meat. Pour the remaining chicken broth over the top, along with the minced chipotle chilies, adobo sauce, apple cider vinegar, Worcestershire sauce, tomatoes with green chilies, lime juice, and bay leaves.
- Bring the mixture to a boil over high heat, then place the lid on and transfer to the preheated oven. Let the beef cook for 3-4 hours, stirring twice during that time. The meat should fall apart and be extremely tender. Remove from the oven and, if needed, place over medium-high heat to reduce the liquid (I only did this for a few minutes). Remove the meat and place it on a large cutting board. Shred the meat with two forks, then return it to the pot to absorb any leftover juices. Discard the bay leaves and serve warm.
Made a variation of this recipe with some minor mods to spices for my capsaicin averse wife and kid, but it turned out extremely well. It’s a real shame the one star review is pulling this down, so people don’t try it. Particularly considering this lone review is completely off point, and that person clearly didn’t try the recipe, as evidenced by the lack of relevant critique.
Thank you for sharing that! I am glad you gave it a try!
We’ve made this recipe now multiple times for multiple people and only get rave reviews! A local restaurant inspired me to put feta on something like this and it compliments it extremely well! Thank you for this!
Sounds perfect! Thank you for sharing that!
No, just no no no no! Barbocoa is not a roast! It is cheek meat or the head. This is nowhere the same thing. Not even close. Barbocoa is super soft, fatty and rich meat that can not be duplicated without cheek meat. It also does not have all that stuff in ti. Really salt and comino maybe some beef broth or Mexican Oregeno if you must.
This isn’t a traditional barbacoa recipe, but my take on a local restaurant’s barbacoa 🙂
Traditional barbacoa is a lamb or kid roasted whole in an underground pit, tacos made specifically from the head or cheeks are “barbacoa de cabeza” or “barbacoa de cachete”
Hi, if I double the recipe will it take longer to cook in the oven? I have about 12 lbs chuck roast. Thanks!
Hi Maria, it will take longer. The best way to do this is cook the 3 hours and then check the internal temperature and tenderness. If it is not tender enough, then keep cooking and recheck every 30 minutes. When it gets to the tenderness you like, just make sure that the internal temperature is at least 145°F.
Is the tomato amount half of a 10 oz can or half of a 20 oz and thereby i should add 10 oz?
Same question here – our markets only sell 14oz cans. But I looked on Amazon and a 10 oz can is a thing, whereas a 20 oz can is not. So I’m using 5 oz (half a 10 oz can) on the theory that I can add more later, but I can’t take any out. 😉 Great recipe!
This looks really good. Can this be modified to cook in a crock pot? I would love to set it and forget it in my slow cooker instead of having the oven on in the summertime. Thanks!