Authentic Barbacoa Beef Recipe – Slow Cooked, Smoky & Tender
When I first made barbacoa beef at home, I couldn’t believe how rich and complex the flavors were. This dish hits all the right notes with its tender, slow-cooked beef steeped in smoky, mildly spicy, and earthy flavors.
The best part is that it’s a no-fuss recipe that relies on time and simple ingredients to deliver perfection. Whether over tacos, rice bowls, or wrapped in warm tortillas. Don’t miss this easy Steak Shish Kabob Marinade Recipe that turns simple steak into a feast.
Ingredients for Barbacoa Beef Recipe
- 4 lbs beef chuck roast, cut into chunks
- 1 lb oxtails
- 1 whole dried ancho chile, seeds and stem removed
- 1 whole dried pasilla chile, seeds and stem removed
- 1 whole dried chile negro, seeds and stem removed
- 4 chipotles in adobo, chopped
- 1/4 cup apple cider vinegar
- 1 quart chicken broth
- 1 onion, sliced
- 6 garlic cloves, smashed
- 2 tsp ground cumin
- 1/2 tsp ground cloves
- 2 tsp dried oregano
- 2 tsp fish sauce
- 2 bay leaves
Note: This recipe makes approximately 8-10 servings.
Variations to Try
This dish is as versatile as it is delicious. Here are some variations to match your preferences or dietary needs:
- Substitute beef chuck with pork shoulder or lamb for a fresh twist.
- Use guajillo or Colorado chiles if you can’t find the listed ones.
- Add smoked paprika to enhance the smoky profile.
- Swap fish sauce with soy sauce for a similar umami effect.
- Make it extra spicy with an additional chipotle chile.
You can also explore easy and quick dinner recipes to make your weeknights stress-free.
Cooking Time
- Prep Time: 15 minutes
- Active Cooking Time: 45 minutes
- Slow Cooking Time: 4 hours
- Total Time: About 5 hours
Equipment You Need
- Dutch Oven: Essential for braising the meat evenly.
- Blender: To make a smooth, flavorful sauce.
- Cutting Board: For chopping and prepping ingredients.
- Sharp Knife: To cut the beef and slice the chiles.
- Tongs: Handy for searing and handling the meat.
How to Make Barbacoa Beef?
Making barbacoa beef involves just a few simple steps, and the payoff is incredible. You’ll create a flavor-rich sauce, slow-cook the meat to perfection, and end up with tender beef full of depth.
Preparing the Sauce
Start by preparing your dried chiles. Toast the ancho, pasilla, and negro chiles in a dry pan over medium heat. This step releases their natural oils, giving them a more robust aroma. Once toasted, soak the chiles in chicken broth until softened.
Blend the softened chiles with their soaking liquid, chipotles in adobo, and fish sauce until smooth. Set the mixture aside; this will become your rich and smoky sauce base.
Searing and Prepping
Heat a Dutch oven over medium-high. Add a tablespoon of oil, then brown the oxtails on all sides. This will infuse the sauce with additional richness. Remove the oxtails and reduce the heat to medium. Add your onion, garlic, cumin, oregano, and cloves.
Cook until the aromatics are deeply caramelized, which takes about 10 minutes. Deglaze the pan with apple cider vinegar, scraping up any browned bits for extra flavor, then mix in the prepared chile sauce.
Slow Cooking
Place your raw beef chuck chunks and browned oxtails into the Dutch oven. Pour in the chile sauce along with enough chicken broth to partially submerge the meat.
Add bay leaves, cover, and cook in a 275°F oven for about 4 hours, turning the beef occasionally. The meat should be fork-tender and easy to shred when done.
Final Touches
Once finished, remove the beef chunks from the sauce and shred them. Simmer the sauce on the stovetop to reduce it slightly, intensifying the flavor. Return the shredded beef to the sauce, stirring it until well-coated. Remove the bay leaves and serve.
Why You’ll Love This Recipe?
From its complex layers of flavor to its versatility, there’s so much to appreciate about barbacoa beef.
- Super tender and juicy thanks to slow cooking.
- Bold, smoky, and balanced flavors.
- Great for meal prepping or serving large gatherings.
- Customizable with different meats or chilies.
- Perfect for tacos, burritos, or even as a standalone dish.
How to Serve Barbacoa Beef?
Presentation enhances the experience, so don’t hold back when plating this dish.
- Serve over warm, soft corn tortillas topped with diced onions, fresh cilantro, and a squeeze of lime.
- For a hearty meal, layer the shredded beef over rice with sautéed vegetables, salsa, and guacamole.
- Spread onto warm, crusty bread for a Mexican-style sandwich.
Garnish with freshly chopped herbs, thinly sliced radishes, or dollops of crema for an inviting visual appeal. Make your BBQ nights special with our delicious Steak Marinade Red Wine Recipe.
Nutritional Information
The nutritional content of barbacoa beef makes it a satisfying and protein-packed meal.
- Calories: 739
- Protein: 61g
- Carbohydrates: 17g
- Fat: 47g
Make Ahead and Storage
Barbacoa beef is excellent for meal prep, as it stores and reheats beautifully.
If you plan to make it ahead, store the cooked beef in an airtight container along with its sauce. It will stay fresh in the refrigerator for up to 5 days, during which the flavors will deepen.
For longer storage, freeze the beef and sauce in separate freezer-safe containers for up to 3 months. Reheat in a covered pan over low heat, adding a splash of broth if needed.
Tips for Making the Recipe
After making this dish multiple times, I’ve picked up a few tricks to guarantee the best results.
- Always toast dried chiles to boost their smoky flavor.
- Don’t skip the oxtails; they add incredible depth to the sauce.
- Reduce the sauce for a thicker consistency before serving.
- Taste and adjust seasoning at the end to ensure a perfect balance.
- Warm tortillas properly for the best taco experience.
What Does Barbacoa Taste Like?
Barbacoa is an explosion of rich, earthy, and smoky flavors. The beef is incredibly juicy, with hints of spice and a slightly tangy finish from the vinegar. The blended chiles offer layers of heat, smokiness, and a subtle sweetness that pair perfectly with the tender meat.
Is Barbacoa Healthy?
Barbacoa can be part of a balanced diet. It’s high in protein and provides essential nutrients like iron and zinc. To keep it lighter, trim excess fat from the beef and avoid heavy garnishes like sour cream or cheese.
Its bold flavors mean you can enjoy it with fresh vegetables or salad for a wholesome meal.
Barbacoa beef is a dish that’s both humble and extraordinary, rooted in tradition with the flexibility to make it your own. Give it a spot in your meal rotation and experience the magic of authentic, homemade flavors.
Barbacoa Beef Recipe
Ingredients
Method
- Start by preparing your dried chiles. Toast the ancho, pasilla, and negro chiles in a dry pan over medium heat. This step releases their natural oils, giving them a more robust aroma. Once toasted, soak the chiles in chicken broth until softened.
- Blend the softened chiles with their soaking liquid, chipotles in adobo, and fish sauce until smooth. Set the mixture aside; this will become your rich and smoky sauce base.
- Heat a Dutch oven over medium-high. Add a tablespoon of oil, then brown the oxtails on all sides. This will infuse the sauce with additional richness. Remove the oxtails and reduce the heat to medium. Add your onion, garlic, cumin, oregano, and cloves.
- Cook until the aromatics are deeply caramelized, which takes about 10 minutes. Deglaze the pan with apple cider vinegar, scraping up any browned bits for extra flavor, then mix in the prepared chile sauce.
- Place your raw beef chuck chunks and browned oxtails into the Dutch oven. Pour in the chile sauce along with enough chicken broth to partially submerge the meat. Add bay leaves, cover, and cook in a 275°F oven for about 4 hours, turning the beef occasionally. The meat should be fork-tender and easy to shred when done.
- Once finished, remove the beef chunks from the sauce and shred them. Simmer the sauce on the stovetop to reduce it slightly, intensifying the flavor. Return the shredded beef to the sauce, stirring it until well-coated. Remove the bay leaves and serve.