Beef Barbacoa Mexican Pulled Beef

I’ll never turn down a good Mexican recipe. Similarly to carnitas, beef barbacoa is made with basic cuts of meat cooked low and slow until they’re incredibly tender. The spices and chipotle peppers soak up in the meat, making for a juicy and super flavorful dish that’s perfect for mulitas, tacos, quesadillas, or, if you’re like me, to eat by the forkful!

Why you’ll love this recipe

This is a widely popular Mexican dish, and making it yourself is easier than you think. We love making it because it’s:

A one-pot dish. Aside from the bowl you mix the spices in, everything gets added directly into the slow cooker. This means cleanup is a breeze! Healthy. Beef cooked in its own juices with spices, that’s it. No filler, just pure protein (similar to carne asada). Versatile. Like al pastor, Use this beef barbacoa just as you would regular shredded beef, including wraps, sandwiches, and more. Cost-effective. Beef chuck is used in this recipe, which is cheap but, after being cooked for hours, makes for incredibly juicy and tender meat.

This is the ultimate weeknight dinner if you want to break your routine. So long as you have beef and spices in your pantry, you can pop this bad boy in your slow cooker, and it’ll be ready when you’re off work!

Ingredients needed

As I mentioned above, the ingredient list for this beef barbacoa is pretty darn simple. Here’s everything you’ll need:

Beef chuck roast. You might also find this labeled as stewing beef. This is the best cut as it does best after being cooked for hours in the slow cooker. Cut the roast into 2-inch-sized chunks. Apple cider vinegar. For necessary acidity and to help break down the meat. Lime juice. Preferably fresh. Canned chipotle peppers. Look for peppers in adobo sauce, cut into 2-inch pieces. Spices. Ground cumin, oregano, smoked paprika, salt, and black pepper. Beef broth. For adding moisture and imparting more flavor to the meat. This can be swapped for water mixed with beef bouillon.

How to make beef barbacoa

Making beef barbacoa takes a while, but it’s almost an entirely hands-off process. Here’s how it’s done:

Tips to make the best recipe

Bring the meat to room temperature. Before placing it in the slow cooker, allow it to come to room temperature for 20-30 minutes. Add extra adobo sauce. For a little extra spice. Blend the peppers. Instead of adding them in whole, blend them with spices, vinegar, and lime juice to make a smooth sauce.

What to serve with this recipe

You can serve this beef barbacoa with all sorts of dishes. Here are some suggestions:

Instant pot beef barbacoa

If you don’t have a slow cooker, this beef barbacoa recipe can easily be made in an instant pot or in the oven with a few small adjustments.

Oven-braised beef barbacoa

Coconut rice Cauliflower tortillas Nachos Tortillas

You can also use it as the protein in these tortas, mulitas, or even in these arepas.

Storage instructions

To store: Store leftover barbacoa in an airtight container in the fridge for up to 4 days. To reheat: Reheat the barbacoa in a covered dish in the oven set to 300F/149C or on the stove over medium heat. Add a splash of water or broth to the meat to reheat it. To freeze: Store the cooled barbacoa in an airtight container or freezer-safe bag and freeze for up to 3 months.

Recommended tools to make this recipe

Slow cooker. My tried and tested gadget that has never failed me! Instant pot. A quicker but just as delicious method to cooking beef barbacoa. Dutch oven. An easy method to cook this beef if you don’t have the aforementioned gadgets.