Anyone for ultra-juicy Mexican pulled beef tossed in a chipotle-spiced sauce? Use this Beef Barbacoa for tacos, burritos, enchiladas, taquitos – the possibilities are endless. This is a slow cooker version and is simple to put together. Which means … effortless. YES!
Beef Barbacoa
Hailing from Mexico and the Caribbean, Beef Barbacoa is a dish of meat that’s traditionally slow-cooked – often in pits – with seasonings or a light broth until very tender. As with many well-known ethnic dishes, Barbacoa made its way across borders into the Western world, where it has evolved into a dish of soft, shreddable meat that’s much more boldly flavoured.
Made famous by the Tex-Mex chain Chipotle in the US, Western-style Beef Barbacoa has got a fair kick of spiciness from chipotles, a subtle smokiness, hint of spices (the cloves really sets it apart from other pulled Mexican beef), and uniquely, a good amount of tang from vinegar.
The beef is cooked until fall-apart-tender, then prised apart gently with forks before being tossed with the full-flavoured braising liquid.
Moistened and flavoured by the sauce, the meat is rich and extremely versatile. Use it for filling anything from tacos to burritos, enchiladas to quesadillas. I’m a big fan!
What Beef Barbacoa tastes like
Beef Barbacoa is slightly tangy with a subtle but distinct spicing. It’s not too chilli-hot, though to be fair, sometimes chipotles vary in heat!
The unique thing about Barbacoa is the slight tartness of the sauce from vinegar and lime, which cuts through the rich meat, and the warmth from cloves. This is what sets it apart from other Mexican braised beef fillings like my other Mexican Shredded Beef and everybody’s favourite 80’s-style Beef Taco Filling (we will never let this go!).
What goes in Beef Barbacoa
Here’s what you need for the Barbacoa Sauce:
Chipotles in adobo – The key flavouring here! Chipotles are dried and smoked jalapeno peppers. In tinned formed, they usually come in a tangy and spicy red sauce called adobo. You get smoky flavour and heat from the chipotle along with a good kick of spices, garlic and other flavourings from the adobo.
Sometimes dishes use both the adobo sauce and the chilli. We’re just using the chipotle chilli today;
Dark ale/beer OR beef stock – The original recipe for this Beef Barbacoa from my friend Kevin at Kevin is Cooking is made using beef broth/stock. Usually I make it the original way but I gave it a crack using beer and loved the subtle extra layer of flavour it brings to the all-important-sauce, so I decided to offer that up as an alternative.
For a dish like this, you can’t really go wrong with the type of beer you use. Dark ales are a great match for the sauce colour and deep flavours going on here (I used an Australian brand called White Rabbit, pictured above), but even an everyday lager or other ale will work great. A stout such as Guinness which we use for say Beef & Guinness Stew, would make the sauce flavours even richer.
Bonus points if you can get Mexican dark beer like the excellent Negra Modelo. We used to be able to get this at Dan Murphy’s in Australia but I haven’t seen it for a while;
Cider vinegar and lime juice – Both give this dish the distinctive tang that makes it Beef Barbacoa rather than just a standard Mexican pulled beef (not that there is anything generic about any well-made Mexican shredded beef!);
Spices and herbs – Cumin, oregano, cloves and bay leaves for our seasonings. The cloves in particular give this dish a unique flavour;
Garlic – Because Mexican food loves garlic as much as I do.
Best beef for Beef Barbacoa: Beef cheeks
As mentioned earlier, this Beef Barbacoa is a Tex-Mex version which is more boldly flavoured than its traditional counterpart.
In addition to extra flavour, the other difference is the cut of beef used. The Tex-Mex version tends to use beef cheeks. This cut yields pulled beef that is outrageously tender but also remains succulent and juicy, thanks to the fine fat marbling and ample connective tissue that breaks down with slow cooking into rich, lip-sticking gelatin.
Alternatives: Beef chuck or boneless Short Rib
While beef cheeks produce the best result for this dish, you’ll find most recipes call for beef chuck as a more accessible alternative. This cut of beef is not as well marbled, so it is not quite as juicy. However the cut is a popular choice for pulled beef dishes, and I regularly use it for things like Italian ragu.
For chuck, look for a piece that’s nicely marbled with fat for the juiciest result.
Boneless beef short rib would make a terrific alternative that’s almost as juicy as beef cheeks, as long as you can find ones without overly thick layers of fat in the meat.
I recommend avoiding leaner slow-cooking beef cuts such as bolar blade, lean brisket. The meat will tend to be rather dry and ropey.
How to make Beef Barbacoa
Three simple steps:
Brown the beef;
Blitz the sauce;
Slow-cook until fall-apart tender!
And yes, I know I’ve shown EIGHT steps below!
Season & brown the meat – Sprinkle the beef with a generous amount of salt and pepper (we do not add any into the sauce), then brown aggressively. I use that word intentionally! Colour equals flavour in both the beef and the sauce, so don’t hold back here. (Well, don’t burn it, but seek a deep golden crust alllll over each piece!)
TIP: Don’t crowd the pan, or the beef will stew rather than brown. Work in batches. Meat also cooks faster when it has room;
Sauce – Place all the Sauce ingredients in a Nutribullet, blender, food processor, or other blending appliance;
Blitz until smooth – This is quick, maybe 10 seconds on high;
Slow-cook – Pour Sauce over beef in the slow cooker. Slow-cook for 8 hours on low to make the beef “fall-apart-at-a-touch” tender. (Alternative cooking methods: Slow cooker set on high – 6 hours; oven – 3 – 3.5 hours covered, Instant Pot/pressure cooker – 1 hour);
Remove beef from the sauce;
Shred meat using forks – Tip: Use the back rather than front of the fork so the meat doesn’t get stuck in the prongs. Yes, ignore the photos – follow the video!;
Sauce it! Toss the shredded beef together with the sauce from the slow cooker. How much to use is up to you. I usually douse it with 4 big ladles. Yes, the sauce seems somewhat watery but it’s meant to be. It’s got plenty of flavour in it so you don’t need lots when stuffed into tacos etc;
Use for tacos, stuffed into burritos, taquitos, enchiladas, quesadillas, make burrito bowls! I’ve provided some easy adaptable recipe links and a bit more guidance on this below. 🙂 Click here to jump to this section.
How to serve Barbacoa Beef
Barbacoa is a Tex-Mex meat filling you can use for almost any Mexican Dish. Here are just a few ideas, including links to recipes where you can switch out the protein with this Barbacoa.
1. Barbacoa Tacos
Pictured in this post! I’ve included:
Flour tortillas – Given a quick char in hot, dry skillet;
Pickled red cabbage from this Fish Tacos recipe;
Lime crema – Crema is a slightly tangy, creamy Mexican condiment. My lime crema version is made with sour cream, lime zest and juice, a tiny amount of garlic and a touch of water for thinning (to make it drizzle-able, if that is a word!); and
Fresh coriander/cilantro leaves – Rarely does a taco get made in this household without it!
Or go the retro version like in these old-school Beef Mince Tacos: iceberg lettuce, tomato, sour cream, shredded cheese and CRISPY corn tortillas!
2. Burritos
Switch out the beef in my Beef Burritos recipe with this Beef Barbacoa.
3. Enchiladas
Add 1 can of black beans + 1 can of corn (drained) to the meat, plus some extra Barbacoa sauce. Toss well and use to make Beef Enchiladas. ie replace the ground beef filling in that recipe.
4. Quesadillas
Use as the protein in Quesadillas. Follow this recipe here. Mix and match fillings!
5. Burrito Bowls
Make Burrito Bowls with:
Pickled red cabbage from this Fish Tacos recipe or even just plain sliced iceberg lettuce (there’s nothing 80’s about that! 😂);
A big scoop of fresh Pico de Gallo;
Avocado – Diced, sliced or else go the whole way and make it Guacamole;
Lime Crema – per #1 (Barbacoa Tacos) above, or even just plain sour cream; and
Fresh coriander/cilantro leaves
That’s just a few ideas to get you started. For some more inspiration, have a browse through all my Mexican recipes!
My standard fallback use: Mexican Sliders!
Then of course, there’s the good ol’ fallback that I always mention: stuffing into warm rolls, melt some cheese on top under the grill. It’s sliders, Mexican-style. SO GOOD! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Beef Barbacoa – Mexican Pulled Beef for Tacos and everything!
Ingredients
- 2kg / 4 lb beef cheeks , or chuck beef(see Note 1)
- 1 tsp salt , kosher/cooking
- 1 tsp black pepper
- 2 tbsp vegetable oil , for searing
- 4 bay leaves
Barbacoa Sauce:
- 4 chipotle chiles in adobo sauce (Note 2)
- 3/4 cup dark ale (beer), or low sodium beef broth/stock (Note 3)
- 1/2 cup apple cider vinegar
- 4 tbsp lime juice
- 6 garlic cloves
- 4 tsp ground cumin
- 2 tsp oregano
- 1/2 tsp ground cloves
Instructions
- Cut beef: Cut large cheeks in half so you have around 12 – 15 pieces cheeks. If using chuck, cut into 12 or so pieces.
- Season: Sprinkle with salt and pepper.
- Brown beef: Heat oil in a large pot or skillet over high heat. Sear beef in batches, browning aggressively all over. Place beef in slow cooker.
- Blitz sauce: Place Barbacoa Sauce ingredients in a blender, food processor or similar (I use a Nutribullet). Blend until smooth – it shouldn't take long.
- Slow cooker (see Note 4 for alt. cooking methods): Pour sauce over cheeks in slow cooker. Add bay leaves. Arrange cheeks so they are submerged as much as possible. Don't worry, they will release juice as they cook and raise the liquid level.
- Slow-cook for 8 hours on low. The beef should be effortless to shred when done.
- Shred: Remove cheeks from slow cooker into a pan. Shred using 2 forks.
- Sauce: Pour over 3 or 4 ladles of the sauce, then toss.
- Serve: Use in tacos with taco fixings of choice! Pictured with Mexican Red Rice, Pickled Red Cabbage for Tacos (in this Fish Tacos recipe) and Lime Crema (Note 5).
Recipe Notes:
- Slow cooker on high: 6 hours
- Instant Pot/Pressure Cooker: 1 hr on high
- Oven: 160°C/320°F (140°C fan) for 3 to 3 1/2 hours (cover tightly with foil)
- 1/2 cup sour cream (full fat)
- 2 tsp lime juice (adj to taste)
- 1/2 tsp lemon zest
- 1/8 tsp garlic, finely grated using microplane (or garlic crusher)
- Pinch of salt
Nutrition Information:
Life of Dozer
OMG Dozer! Whatever you do, DO NOT LIFT YOUR HEAD!!!!!!😱😱😱
Slow Cooked Lamb in velvety beer again (tough life) but with Nagi’s “Sweet Potato Steaks” recipe (with veggies & pine nuts on top etc), but made the Lime Creama sauce from this recipe (not the Tahini sauce of the other recipe). Beautiful flavours and textures of the earthy Lamb, sweet potato, pine nuts and chickpeas (I use hummus in the creama sauce). Still very-much a family favourite, thanks Nagi! Also the left over Lamb (not that there’s much) on lunch sandwiches the day after are superb too! Cheers,
My son loves this recipe . Thank you 😊 Do you use the adobo sauce or just the chilies ?
Superb flavours & textures! Made this with Lamb, everything else as per Nagi’s recipe, with her Mex. Red Rice (plus finely-fine shredded Woollies Coleslaw) and with Nagi’s Lime Creama (in home made buttery tortillas: https://www.halfbakedharvest.com/homemade-flour-tortillas/ ). A magnificent feast for the family and ‘All to die for’ when combined! Making ‘Lamb’ Barbacoa again this weekend but this time accompanied with Nagi’s Sweet Potato Steaks… another recipe to die for! Enjoy everything that you do…
Sorry Nagi, forgot the first step… = 5x Stars! Not worth commenting on a recipe if it’s less than 5 really! My Bad! End of my comments on My Comment
Forgot to add – Lamb slow cooked in a Velvety-smooth Stout – gave off subtle earthy-caramel flavours throughout the Lamb! Amazing results! Cheers, Michael
SO good! I finished it up yesterday and am already dreaming of the next batch. I used well-marbled chuck steaks and Guinness. When done, mine was rather dry with super-concentrated flavor, so I added beef bone broth to make it a bit saucier. Served with scratch-made Mexican red rice. Scrumptious!
I used good old gravy beef & slow cooked in the oven
Your lime crema recipe here is different than that in your cookbook. I’m making your pork carnitas and wonder which version you would recommend. Also, in my cookbook you have used asterisks on garlic, mayo and salt, for lime crema, but there are no notes.
Amazing recipe!! I found this easy to follow and adapt to with slightly different ingredients and no slow cooker. It was 10/10. Definitely a staple of mine I will be using from now on. Loved it!!
Could you do this with chicken breast?
Chicken breast will not work because it is so lean and has very little flavor. It would end up super-dry after the initial browning and the long cooking time. Plus, the richly flavored sauce would be incompatible, flavor-wise. This recipe requires well-marbled fatty meat, and beef cheeks or chuck are ideal.
Hi Nagi, I bought beef brisket by mistake! Will that be a suitable sub?
Hi nagi love this recipe but would I be able to sub the beef for pork?
Hi Nagi
I love your enthusiaism, detail and your wide range of cuisine represented in your Recipes.
May I mention Sosaties – a growing trend in Australia due to the now 200 000 Ex Pat South Africans that live here in Australia. I can understand you have not accepted my invite to a BBQ here in Lindfield. But to not including Sosaties in your Global Cuisine selections is difficult to swallow. Please explore this wonderful Malay/ African delight. ??? I am here to prepare the ultimate braai/BBQ – when you are ready.
My wife a Seafood lover from Hokkaido always has a warm smile when I mention Braai/ BBQ or a discovery from Nagi’s Web selection!! Please join us one day?
I think your Mexican and Asian recipes are wonderful and have recommended you as a Go to for my friends. My one friend is converted to Thai food and we swop notes on tips etc He recently won a Best Recipe award! at Sydney Brewery!
Could I kindly ask what is the best way to share recipes with you??
Kind regards
CJ
PS Please give Dozer a hug of appreciation from a fan!!
Can you please tell me if this 2kgs of beef cheeks would feed 10 people. Thank you
HI Linda
I find the food requirements ie Mass per consumer will vary depending on the dish and accompanying supporting elements.
I use 200-250 grams per person of beef and often a little less when catering for a group. The factors are % Male/female (adjust a little if more Males in group), the supporting act ie burrito/ Rice/ salad and perhaps including a desert such as Pawpaw or Banana.
I always over cater a little and use side dishes to fill any gaps such as potato salads, bread rolls etc and so far I haven’t lost any friends due to short serving.
Hope this is helpful!
Amazing recipe. So delicious. I don’t have a slow cooker but 1kg beef cheek took about 3,5 hours at 150 degrees C. Used Guinness as the liquid. Really, really good
Came out excellently. Few notes:
– used a dark beer that was coffee infused and that added a nice complementary flavour, would even consider adding a shot of espresso along with a normal stout or using a chocolately stout
– Always best to brown in the same big pan that goes in the oven — used the beer to deglaze
– Taking the lid/foil off for the last half an hour or so lets the liquid reduce and makes the beef cheek wonderfully black and sticky — rather than shredding just serve as is with coriander, it’ll still be tender enough to just fall apart
Is it possible to freeze this in vacuum sealed bags for long term? Will it keep okay? As I am doing meal prep for lots of different meals for next few months so cooking in bulk.
Thanks again for another great recipe.
Yes Marc it is a great one to freeze! N x
This is the ONLY recipe website where I ACTUALLY read the whole thing whereas with others I roll my eyes as I swipe my finger with fury to get past the six thousand words until I reach my destination of the actual recipe (then kick myself for not just hitting the “jump to recipe” tag)! This place has quickly turned into my go to! Thank you!
I could not agree more. In fact, I take my time and read it all through so I dont miss some precious gem of a hint that really pays off later or in another recipe. Nagi is THE BEST
I was afraid of some beef cheek I got but OMG…. this was by far the most delicious, tender beef I’ve ever had! I recommend adding 1/2 cup honey or agave nectar to the crock pot. It doesn’t make it sweet but adds to the depth of flavor
Nagi.. this is absolutely the best BIRRIA I’ve had. I’m of Mexican origin and call this dish Birria from the state of Mexico. I made it for my family and they absolutely loved it. I am making this for our next family get together in July – 25 of us!!
Since I ran out of apple cider vinegar, I had to use fresh squeezed orange juice and upped the number of Chipotle peppers to a whole can! 🙂 It is absolutely delicious. My tummy is burning but my tongue is super happy!
Thank you for this suggestion. I don’t use cider vinegar so I switched with orange juice.
Really excited about making this recipe but what temp should the oven be set at if we’re going down that route instead of a crock pot? Thanks!!
If you read Nagi’s notes it says:
Oven: 160°C/320°F (140°C fan) for 3 to 3 1/2 hours (cover tightly with foil)
I followed the recipe but added a three finger pinch of brown sugar. I used a Scottish ale because even though I’m in Southern California, the market doesn’t carry dark Mexican beer. I also added a three finger pinch of chipoltle powder.