Barbacoa de Res

  • Total time - 5-8 hours
  • Prep time - 15 minutes
  • Cooking time - 4-7.5 hours
  • Servings: 6
  • Country: Mexico
A close-up of tender, shredded beef barbacoa garnished with cilantro and onions, ready for tacos

Barbacoa is more than just a dish; it's a tradition. While originally made with lamb or goat cooked in an underground oven, this modern version uses a slow cooker or Dutch oven to achieve the same fall-apart tender results. The secret to its incredible depth of flavor is the adobo sauce, a blend of smoky chipotle peppers, garlic, and fragrant spices. The beef cooks slowly, absorbing all the rich flavors, resulting in a versatile filling that is perfect for tacos, nachos, or a hearty bowl.

Ingredients

For the Barbacoa

  • 1 kg beef chuck roast, trimmed of excess fat
  • 2 peppers chipotle peppers in adobo sauce
  • 2 tablespoons adobo sauce from the can
  • 0.5 onion, roughly chopped
  • 4 garlic cloves, smashed
  • 2 tablespoons apple cider vinegar
  • 1 cup beef broth
  • 1 teaspoon cumin powder
  • 1 teaspoon dried oregano
  • 0.25 teaspoon ground cloves
  • 2 bay leaves
  • 1 to taste salt and pepper
  • 1 tablespoon vegetable oil

For Serving (Tacos)

  • corn or flour tortillas
  • diced white onion
  • fresh cilantro, chopped
  • lime wedges

Instructions

Step 1: Sear the Beef

Pat the beef chuck roast dry with paper towels and season generously with salt and pepper. In a large pot or Dutch oven, heat vegetable oil over medium-high heat. Sear the beef on all sides until a deep brown crust forms. Remove the beef and set it aside.

Step 2: Make the Adobo Sauce

In a blender, combine the chipotle peppers, adobo sauce, chopped onion, smashed garlic, apple cider vinegar, beef broth, cumin, oregano, and ground cloves. Blend until you have a smooth sauce.

Step 3: Slow Cook

Return the seared beef to the pot. Pour the blended adobo sauce over the beef, ensuring it is well-covered. Add the bay leaves. Cover the pot and cook over very low heat for 4-6 hours, or in a slow cooker on low for 6-8 hours. The beef should be incredibly tender and easily shredded with a fork.

Once cooked, remove the beef from the pot and shred it using two forks. Discard the bay leaves. Skim any excess fat from the sauce in the pot, and stir the shredded beef back into the sauce.

Step 4: Serve

Serve the warm barbacoa on warmed tortillas. Top with fresh diced onion, chopped cilantro, and a squeeze of fresh lime juice. The barbacoa is also excellent on nachos or in a burrito bowl with rice and beans.