Authentic Mexican Barbacoa Recipe: Slow-Cooked to Perfection

Ingredients

  • 3 lbs beef cheek or brisket
  • 4 cloves garlic
  • 1 small white onion, chopped
  • 2 chipotle peppers in adobo sauce
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 cup apple cider vinegar
  • 1/4 cup lime juice
  • 4 cups beef broth
  • 3 bay leaves
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/4 cup vegetable oil

Steps and instructions

  1. Trim the excess fat off the meat and cut it into large chunks.
  2. In a blender or food processor, combine the garlic, onion, chipotle peppers, cumin, oregano, vinegar, lime juice, salt and pepper. Blend until smooth.
  3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat. Add the meat and sear on all sides until browned.
  4. Pour the blended sauce over the meat. Stir well to coat the meat in the sauce.
  5. Add the beef broth and bay leaves. Bring the mixture to a simmer.
  6. Reduce heat to low, cover and simmer for about 3-4 hours, or until the meat is tender and can be easily shredded with a fork.
  7. Remove the meat from the pot and shred it with two forks. Discard the bay leaves.
  8. Return the shredded meat to the pot. Stir well to coat the meat in the sauce. Simmer for an additional 20 minutes, or until the sauce has thickened.
  9. Serve the barbacoa with your favorite sides and enjoy!

Tools for making

Recipe variations

  • Use different types of meat such as beef brisket, pork shoulder, or lamb shoulder instead of beef cheek.
  • Add additional spices or seasonings such as smoked paprika, chili powder, or cayenne pepper for extra heat.
  • Replace the chipotle peppers with dried ancho chilies or jalapenos for a different flavor profile.
  • Experiment with different types of broth such as chicken or vegetable broth instead of beef broth.
  • Add a splash of your favorite hot sauce or Worcestershire sauce to enhance the flavor.
  • Include diced tomatoes, bell peppers, or corn kernels for added texture and color.
  • For a milder version, reduce the amount of chipotle peppers or substitute them with a milder pepper variety.
  • Try marinating the meat overnight in the sauce before cooking for deeper flavor penetration.
  • For a meat-free option, substitute the beef with jackfruit or Portobello mushrooms and adjust the cooking time accordingly.
  • Serve the barbacoa in tacos, burritos, or as a topping for rice bowls or salads.

Recipe overview

Dive into the rich flavors of traditional Mexican cuisine with this slow-cooked Barbacoa recipe. Made with tender beef, a blend of aromatic spices, and a tangy chipotle sauce, this dish is sure to be a crowd pleaser. The beef is slow-cooked until it's so tender it can be easily shredded, then it's simmered in the sauce until it's bursting with flavor. Serve it with your favorite sides – it's particularly good in tacos or burritos. This recipe does require a few hours to cook, but the end result is well worth the wait. Enjoy the process of creating this authentic dish and the compliments you'll receive from satisfied eaters.

Common questions

  1. Can I use a different cut of meat? Yes, you can use beef cheek or brisket for this recipe. Both cuts are traditionally used for barbacoa and will result in tender and flavorful meat.
  2. Can I make this recipe in a slow cooker? Absolutely! After searing the meat, transfer it along with the sauce and beef broth to a slow cooker. Cook on low heat for 8-10 hours or on high heat for 4-6 hours, until the meat is tender and easily shredded.
  3. Can I make this recipe ahead of time? Yes, you can make the barbacoa ahead of time. Once cooked and shredded, let it cool completely before storing it in an airtight container in the refrigerator for up to 3 days. When ready to serve, reheat it gently on the stovetop or in the microwave.
  4. What can I serve with barbacoa? Barbacoa is delicious served in tacos, burritos, or as a filling for enchiladas. You can also enjoy it with rice, beans, tortillas, or as a topping for salads or nachos.
  5. Can I freeze the leftover barbacoa? Yes, you can freeze the leftover barbacoa. Once cooled, place it in a freezer-safe container or freezer bags, removing as much air as possible. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Serving dishes and utensils

  • Cutting board - A sturdy surface for cutting and preparing the ingredients.
  • Chef's knife - A sharp knife for trimming the meat and chopping the onions and garlic.
  • Blender or food processor - To blend the sauce ingredients into a smooth mixture.
  • Large pot or Dutch oven - Used for searing the meat and simmering the barbacoa.
  • Two forks - For shredding the cooked meat.
  • Serving platter - A dish or platter to present the barbacoa when serving.
  • Tongs - Useful for handling the hot meat while shredding or transferring to the serving platter.
  • Additional bowls - Optional for serving any toppings or sides alongside the barbacoa.

Origin stories

Barbacoa is a cooking method that originated in the Caribbean, particularly in the Arawak-speaking indigenous groups. They used to slow-cook meat, usually goats, sheep, or cows, in a hole dug in the ground, covered with maguey leaves. This traditional method imparted a unique flavor to the meat and made it extremely tender. When the Spaniards arrived, they were so impressed with this cooking style that they took it back to Europe, and from there it spread to the rest of the world. Nowadays, the term "barbecue" in English and "barbacoa" in Spanish are derived from this original cooking method, and the essence of slow-cooking meat to tender perfection still remains.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.