Miss Raven's Kitchen

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Barbacoa is melt-in-your-mouth tender, full of flavor, and has a bit of spice. The key to this tender and flavorful beef barbacoa is to cook it low and slow. Serve this as a quesadilla, burrito, tacos, or in a burrito bowl with your favorite toppings.

If you know what barbacoa is and you live in the USA, then you know it’s a meat option from your local Chipotle restaurant. While it is delicious, it’s not quite as authentic as traditional barbacoa.
Mexican barbacoa is traditionally made from beef cheeks, but it can also be made from various cuts of beef, lamb, or goat. It really varies among the different regions of Mexico. But here’s the gist of it—it’s heavily seasoned meat with spices and chipotle peppers, then slow-cooked in a pit with coals or over an open flame until you’ve got beautifully juicy, fall-apart tender meat.

While most of us at home do not have a pit with coal or open flames at home, what we do have is ovens, slow cookers, instant pots, etc. This recipe is easily made with a slow cooker.

How to make Barbacoa

This recipe is essentially a dump-and-start recipe. Flavors aren’t scarce in this dish and is juicy, fall apart tender, and definitely beats Chipotle’s barbacoa. (Full ingredient amounts and complete instructions are available in the recipe card down below).

• Beef Chuck Roast: Make sure to cut this into 3-inch chunks before adding it to the slow cooker. This will help the beef become tender easily rather than leaving it whole.
• Chipotles In Adobo Sauce: These peppers add the most delicious smoky flavor and just the right amount of heat.
• Onion and Garlic: Essential aromatics that make any recipe better.
• Lime Juice: Fresh is always best, don’t use squeezable bottles of lime juice. Trust me. It’s not the same as freshly squeezed.
• Apple Cider Vinegar: For a big of tang and acidity.
• Spices: Just a little cumin, oregano, ground cloves, salt, and pepper take this meat to the next level.
• Bay Leaves: A couple of bay leaves simmer in the juices to round out the flavors.
• Beef Stock: This helps the beef stay moist and juicy when cooking for so long.

Add all of the ingredients to the slow cooker. Toss gently to combine. Cook on low for 7-9 hours, or high for 3-4 hours. Shred the beef with two forks in the slow cooker, pulling the meat apart into bite-sized pieces. Toss the beef into the juices, cover it, and let it sit for 10 minutes. Discard the bay leaves. Serve with tortillas and your favorite taco toppings.

Tips & FAQs

• Storage: Keep in the fridge in an airtight container for up to 4-5 days.
• How to serve Barbacoa:
  • Tacos & Burritos: Wrap it up with your favorite taco toppings! Essentials for this includes red salsa, fresh cilantro, avocado, and diced white onions.
  • Quesadillas: When making a barbacoa quesadilla, make sure you allow the juices to drip as much as possible, other your quesadilla will be greasy due to the juices running out.
  • Burrito Bowls: Replicate your favorite Chipotle bowl with cilantro lime rice and your go-to bowl toppings.
  • Salad: Build a burrito bowl, but make salad greens your base for a lighter twist.
• Can I make this a bit more mild? If you don’t like the kick of spice or smokiness that chipotle peppers offer, you can simply swap it out for 4 tsp of chili powder. It won’t be as spicy.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

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