Barbacoa Beef Recipe with slow-cooked, tender shredded beef made with spices, garlic, and lime for a rich, slightly smoky flavor.
Author’s Notes
My Latest Taco Night Favorite
For most of my life, I always went for pulled pork or chicken at Mexican spots, but lately I’ve been all about the beef. How did I miss this for so long?!
Barbacoa beef, specifically. I’m fully hooked and can’t stop ordering it when I go out, which is exactly why I had to create my own version at home.
This recipe hits everything I wanted. It’s packed with flavor, a little smoky, and perfectly seasoned. It’s also surprisingly easy to make. Just add everything to the slow cooker and let it do its thing. The beef turns out super tender and shreds so easily.
There are so many ways to serve this Barbacoa Beef Recipe, but my favorite is tucked into a charred tortilla with thin cabbage, quick-pickled onions, a simple sauce, and ripe avocado. So good.
Ingredients In My Barbacoa Beef Recipe
| Ingredient | Let’s Chat About It |
|---|---|
| Chuck roast | Use well-marbled meat for the most tender and juicy meat. |
| Salt & black pepper | Season generously before searing to build a strong base of flavor. |
| Vegetable oil | Use a high-heat oil to get a deep, golden sear on the beef. |
| Chipotle chiles & beef broth | Chipotles add smoky heat while broth keeps everything rich and saucy. Adjust chipotles to taste and heat preference. |
| Vinegar, lime juice, garlic & spices | This mix brings the flavor. A nice balance of tangy, savory, and warm spices is key so don’t skip anything! |
How To Make This Barbacoa Beef Recipe
- Prep & season: Cut beef into chunks and season all over.
- Sear: Brown on all sides in a hot skillet until deeply golden.
- Blend sauce: Blend sauce until smooth.
- Slow cook: Add beef, sauce, and bay leaves to slow cooker and cook until tender.
- Shred & serve: Shred beef, toss with cooking liquid, and serve with favorite toppings.
How To Serve This Beef Barbacoa Recipe
- Tacos: In tortillas with cabbage, pickled onions, cilantro-lime sauce, and avocado
- Burrito bowls: Layer over rice with beans, salsa, and toppings
- Burritos: Wrap with cheese, rice, and your favorite add-ins
- Nachos: Pile over chips with cheese, beans, and toppings
- Quesadillas: Melt with cheese and serve with salsa or crema
- Taco salads: Add over lettuce with beans and dressing
Chelsea’s Notes
My Favorite Toppings
- Cabbage & cilantro: Thinly sliced cabbage adds the best crunch!
- Pickled onions & lime: Tangy and fresh.
- Avocado: Creamy and helps balance the heat.
- Crema or cilantro-lime sauce: Adds flavor.
- Cotija cheese: Salty and crumbly!
Storage
Fridge: Store cooled barbacoa in an airtight container up to 4–5 days. Freeze: Add to freezer bags with a little liquid and freeze up to 3 months. Reheat: Warm on the stove over low heat or in the microwave, adding a splash of broth if needed.
More Flavor-Packed Favorites
Beef Barbacoa Recipe
Video
Equipment
- 6-quart Crock-Pot or Instant Pot
Ingredients
- 2 tablespoons chipotle chiles and surrounding sauce I use 1 full chili and surrounding sauce, see note 1
- 3/4 cups beef broth Swanson highly recommended
- 1/3 cup apple cider vinegar
- 4 tablespoons lime juice
- 1-1/2 tablespoons minced garlic
- 1 tablespoon chili powder
- 2 teaspoons coriander
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1/2 teaspoon allspice
Instructions
- Cut roast into about 10 even pieces without trimming the fat. Pat dry with paper towels, then season all over with salt and pepper.
- Heat oil in a large pot or skillet (cast iron is best) over high heat. Sear beef in batches (don’t overcrowd the pan), browning on all sides until deeply browned with a rich, dark color. Beef will release easily when ready to flip. Transfer beef to the slow cooker after searing.
- Add all sauce ingredients to a blender. Blend until smooth, about 1 minute.
- Pour sauce over beef. Add bay leaves. Turn beef to coat and submerge as much as possible.
- Cover and cook on low for 8 hours, until beef is very tender and shreds easily.
- Transfer beef to a bowl. Shred with two forks, removing and discarding any large pieces of fat. Spoon some cooking liquid over the beef until nice and juicy. Taste and adjust salt if needed.
- Use in tacos, bowls, or burritos with your favorite toppings. My fave: charred tortillas, cabbage tossed with cilantro-lime sauce, beef, avocado, and more cilantro-lime sauce!
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
