Barbacoa
Mexican braised beef
We recently got a question from a reader asking if we have a good barbacoa recipe. And yes, we definitely do!
This Mexican braised dish is actually one of our all-time favorites. Especially when the meat turns so tender you can pull it apart with a fork. It’s one of those dishes that can simmer for hours while the aroma slowly fills your home.
Barbacoa originally refers to a cooking method that comes from the indigenous people of Central America. The name is related to the word barbecue, but instead of grilling, it’s all about slow cooking, often underground or in a sealed space. A truly traditional way of cooking.
No slow cooker needed
Many modern versions of barbacoa use a slow cooker or oven, but we simply go for a Dutch oven (look at the cast iron Dutch oven we use in our own kitchen). Old school, but incredibly effective. With a sturdy pot and a bit of patience, you get that perfectly tender texture that makes barbacoa so good.
We use about 2 lb of beef chuck. Let it simmer for around 3 hours over low heat in a fragrant sauce with spices, garlic, chipotle, and lime. By the time it’s done, the meat falls apart just like (Dutch) classic shredded beef. Perfect for tacos, but also great served with white rice.
Deep red sauce
The sauce is what gives the meat its flavor. Chipotle peppers (smoked jalapeños) add a mild smoky heat. Not too spicy, but full of flavor. Along with that come red onion, garlic, cumin seeds, cloves, and oregano. The juice of two limes and white wine vinegar bring everything together.
We like to make the sauce in a food processor, so everything gets nicely blended. Then we sauté the sauce briefly before adding the meat back in. After that, time does the work. Stir occasionally and add a bit of broth if needed, but mostly it’s just a matter of letting it cook.
Time does the work
Time really does the work here. After about 3 hours, the meat is incredibly tender. All you need to do is pull it apart with a fork, just like pulled pork or pulled chicken. And while braised dishes are often associated with fall or winter, we think this one works all year round. In summer, we serve it in soft tortillas. In winter, we pair it with white rice or even fries. It’s as versatile as it is delicious.
Toppings that make it complete
Barbacoa isn’t complete without the right toppings. Pickled red onion is a classic. Fresh, slightly tangy, and the perfect contrast to the rich meat. It’s also very easy to make by slicing a red onion into thin rings and letting it sit in white wine vinegar for at least an hour. Avocado is optional, but highly recommended. Its soft, creamy texture pairs beautifully with the spiced meat. And cilantro? For those who love it, it’s a must. If not, parsley works just fine too.
Barbacoa
- Total Time: 3 hours, 30 minutes
- Yield: 4 servings 1x
Description
This Mexican braised dish is actually one of our all-time favorites. Especially when the meat turns so tender you can pull it apart with a fork.
Ingredients
- 2.2 lb beef chuck, cut into large pieces
- 8 flour tortillas
- 5 whole cloves
- 4 garlic cloves
- 3 bay leaves
- 2 limes
- 2 red onions
- 1 1/2 cups beef broth
- 1 avocado (optional)
- 4 tablespoons chopped chipotle peppers in adobo
- 4 tablespoons white wine vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- Fresh cilantro
Instructions
- Cut the beef chuck into large chunks and season lightly with salt and pepper.
- In a food processor, blend 1 red onion, 4 garlic cloves, 5 whole cloves, oregano, cumin, white wine vinegar, chopped chipotle peppers in adobo, and the juice of 2 limes into a smooth sauce.
- Meanwhile, prepare 2 cups of beef broth.
- Heat a large Dutch oven and sear the meat on all sides in a little butter or oil for a few minutes. Remove from the pan and set aside.
- Briefly sauté the sauce in the same pan, then return the meat. Add about 1 1/2 cups of the beef broth, just enough to nearly cover the meat.
- Add the bay leaves, cover, and let it simmer gently for 2 to 3 hours.
- Remove the lid and let it cook for another hour until much of the liquid has reduced.
- The meat is done when it is very tender and almost falling apart. Pull it apart with a fork if needed, like pulled pork or chicken.
- Taste and adjust with extra lime juice or chipotle peppers if needed.
- Serve in flour tortillas with avocado, cilantro (or parsley), extra chipotle peppers, and optionally pickled red onion (slice 1 red onion into rings and let it sit in white wine vinegar for at least 1 hour).
- Prep Time: 30 minutes
- Cook Time: 3 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Mexican
