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Beef Barbacoa (Mexican Pulled Beef)

4.93 from 13 votes

Have a craving for Chipotle Barbacoa? Try making this juicy Mexican pulled beef, slow-cooker barbacoa at home today. The beef chuck is cooked slowly in a slow cooker. It's absolutely better than Chipotle's beef barbacoa. It's made of simple ingredients and easy to put together.

beef barbacoa recipe.

This beef barbacoa is delicious, fit for a crowd. The most addictive game-day food recipe to make for your next Super Bowl party.

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What is Barbacoa

Barbacoa has origins from the Taino people in the Caribbean,  In contemporary Mexico, it broadly means meat such as a whole goat or sheep that is slow-cooked over a fire or more traditional fire in the ground with agave leaves. The meat is most often tender, giving it a juicy flavor that many of us crave. 

Having lived in Southern California for the last decade I have fortunately tried it in many different dishes at restaurants, potlucks, and dinners. 

Beef Barbacoa

This version of Tex-Mex Beef Barbacoa is cooked with chipotle seasoning and a light broth resulting in fall-apart tenderness by using a slow cooker.

The meat is so rich and has a nice smoky, slight tartness, and spicy taste. It's absolutely delicious.

beef barbacoa recipe.

Beef barbacoa is extremely versatile. You can use the meat as a filling for tacos, burrito wrap, burrito bowl, salad, enchiladas, or nachos.

Ingredients for Slow-Cooker Barbacoa

To make this beef barbacoa, you will need beef chuck, onion, garlic, chipotle chili pepper, cloves, bay leaves, cumin, Mexican oregano, beef broth, fresh lime juice, and apple cider vinegar.

Chipotle Peppers: In this recipe, I used 3 medium-sized chipotle chili peppers in adobo sauce. The chili gives a nice kick to the dish without adding too much heat. If you are worried about the spice level, feel free to simply use fewer chipotle peppers. Or, to add a smoky kick to the dish you can add some extra sauce.

ingredients for barbacoa.

Mexican oregano: It has lemon, citrus, and earthy flavor. It is much more suited to the flavors of Mexican and Tex-Mex cuisines. If you can't find it, feel free to use the regular oregano.

The Best Cuts of Beef for Barbacoa

Here are some of the best cuts of beef for barbacoa, yielding meat that's juicy and tender even after long and slow cooking:

beef barbacoa recipe.
  • beef chuck. It's a cheap cut with lots of connective tissue and fat that offers great flavor.
  • brisket. It's cheaper than beef chuck. Make sure that you choose the fattier brisket.
beef chuck.
  • beef cheek. It's another affordable cut of beef. It has a dense muscle that becomes very tender after slow and long cooking.
  • short rib. It's pricier than beef chuck and brisket. This cut of beef offers consistency in both texture and flavor.
  • oxtail. It's more tender than short rib. When cooked, both types of meat offer a deep rich beef flavor.

How to Make Barbacoa in a Slow Cooker.

Step 1. Prepare and Season Meat

  • Pat the meat dry with paper towels.
  • Trim some but not all of the fat from your beef chuck.
  • Cut the beef chuck into 6 portions.
  • With your hand at least 12 inches away, lightly sprinkle salt and black pepper on all sides of the meat in a single layer. 
beef chuck.

Step 2. Brown the Meat

Don't skip the browning process. It's an important step to speed up the cooking time and to give the meat a nice caramelized flavor.

  • Heat 1 tablespoon of oil in a large Dutch oven over high heat until simmering.
  • Cook 3 pieces of beef chuck until well-browned on all sides, about 6 minutes total. Remove the meat from the dutch oven then transfer to a slow cooker.
  • Add a tablespoon of oil into the Dutch oven and cook the remaining pieces until well-browned on all sides. Transfer the meat to a slow cooker.
browning beef meat for stew.

Step 3. Prepare the Sauce

  • Add sliced onion and garlic into the pot. Cook and stirring frequently for about 6 minutes over medium heat.
cook onion and garlic.
  • Add cumin, cloves, oregano, chipotle chilies, and cook stirring constantly for 30 seconds or just until fragrant.
seasoning for barbacoa.
  • Add apple cider vinegar, lime juice, and beef broth. Scrape up the browned bits from the bottom of the pot. Increase the heat to medium-high heat and simmer until the liquid is reduced by half.
Add apple cider vinegar, lime juice, and beef broth.
  • Transfer the mixture to a blender or food processor. Carefully puree the mixture.
chipotle seasoning.

Step 4. Slow Cook the Meat in Sauce

  • Pour the sauce mixture over the meat then stir in bay leaves.
  • Cover the slow cooker with a lid and cook on low for 8 hours or 3-4 hours on high.
meat and seasoning in a slow cooker.

Step 5. Shred the Meat

  • Remove the cooked meat from the slow cooker. Shred into thin pieces then put them back into a slow cooker.
tender beef stew.
  • Toss the meat with juices and let it soak for at least 10 minutes on warm before serving.
shredded beef.
  • Adjust seasoning with salt and black pepper if needed.
learn how to cook barbacoa in a slow cooker.

FAQ and Cooking Tips:

How to store the leftover barbacoa

Divide the leftover into small portions then place the leftover in small airtight containers. Properly stored, it can last up to 3 days in the fridge or up to 3 months in the freezer.

How to reheat the leftover barbacoa

To reheat the leftover barbacoa, simply transfer it to a pot and cook on medium-low heat until the internal temperature reaches 165°F before consuming.

Check Out More Delicious Recipes:

📖 Recipe

beef barbacoa recipe.

Slow-Cooker Barbacoa

Rika
Have a craving for Chipotle Barbacoa? Try making this juicy Mexican pulled beef at home today. The beef chuck is cooked slowly in a slow cooker. It's made of simple ingredients and easy to put together.
4.93 from 13 votes
Prep Time 15 minutes
Cook Time 8 hours 25 minutes
Course Main Course
Cuisine Mexican, Tex-Mex
Servings 8
Calories 325 kcal

Ingredients
 

  • 3 pounds beef chuck, (pat the beef chuck dry with paper towels. Trim some but not all of the fat)
  • 2 tablespoons vegetable oil
  • salt and black pepper , (to taste)
  • 1 small onion, (sliced)
  • 6 garlic cloves, (peeled and smashed)
  • 1 tablespoon ground cumin
  • 1 tablespoon Mexican oregano
  • ¼ teaspoon ground cloves
  • 3 pieces of chipotle peppers in adobo sauce
  • ¼ cup freshly squeezed lime juice
  • 2 tablespoons apple cider vinegar
  • 1 cup beef broth
  • 3 bay leaves

Instructions
 

  • Cut the meat into 6 portions and season all sides with salt and black pepper.
  • In a large Dutch oven or skillet, heat 1 tablespoon of oil over high heat until simmering. Cook 3 pieces of beef chuck until well-browned on all sides, about 6 minutes total. Transfer the meat to a slow cooker. Repeat process with remaining 3 pieces.
  • Add onion and garlic into the pot. Stir frequently for 5-6 minutes over medium heat. Add cumin, cloves, oregano, chipotle peppers, and stirring constantly for 30 seconds.
  • Add the remaining ingredients, except bay leaves. Scrape up the browned bits from the bottom of the pot. Simmer until the liquid is reduced by half over medium-high heat. Transfer the mixture to a blender and puree it.
  • Pour the sauce over the meat then stir in bay leaves. Cover and cook on low for 8 hours or 3-4 hours on high.
  • Remove the meat from the slow cooker then shred. Put the shredded meat back into a slow cooker. Toss the meat with juices and let it soak for at least 10 minutes on warm before serving. Adjust seasoning with salt and black pepper if needed.

Notes

Cooking alternative: If you're running out of time, use only ½ cup of beef broth and throw all of the ingredients in the slow cooker. Cover and cook for 8 hours on low. 
Meat alternatives: You can use brisket, oxtails, short ribs, or beef cheek.
Storing and reheating: Divide the leftover into small portions then place the leftover in small airtight containers. Properly stored, it can last up to 3 days in the fridge or up to 3 months in the freezer. 
To reheat, transfer the leftover barbacoa to a pot, a small amount of broth, or water. Cook on medium-low heat until the internal temperature reaches 165°F before consuming.

Nutrition

Calories: 325kcalCarbohydrates: 4gProtein: 33gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 117mgSodium: 289mgPotassium: 644mgFiber: 1gSugar: 1gVitamin A: 49IUVitamin C: 4mgCalcium: 57mgIron: 4mg
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Comments

    4.93 from 13 votes (3 ratings without comment)

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  1. JONESCRUSHER says

    A majority of white Americans have probably never had AUTHENTIC Beef BARBACOA. The original recipe calls for meat cut from a steer's head.
    The recipe might of originated in a poor person's kitchen. Someone who could not afford to buy stew beef. So they might of used shredded beef tongue.

    • Rika says

      Hi Jonescrusher,

      Thanks for stopping by and taking the time to share your own experience with the Authentic beef barbacoa with us. I've never had steer's head before but enjoyed beef tongue. Hopefully, I'll get a chance to try it someday.

      Best,

      Rika