Name: Barbacoa
Prep time: 10 min
Cook time: 75 min
Total time: 85 min
Ingredients: 1-2 tbsp olive oil; 3 lb chuck roast (cut into 2" cubes); 1 tsp salt (or to taste); 1 tsp pepper (or to taste); 1 medium onion (chopped); 6 cloves garlic (roughly chopped); 4 chipotle peppers in adobo sauce; 1/4 cup lime juice (3-4 limes); 1/4 cup apple cider vinegar; 6 oz lager beer (1/2 bottle, or 3/4 cup beef broth); 1 tbsp cumin (ground); 1 tbsp oregano (dried); 1/4 tsp cloves (ground); 1 tbsp brown sugar; 3 bay leaves

This homemade Barbacoa Beef is fall-apart-tender, flavorful, and made with simple ingredients. Spice up your next taco night and blow your family’s mind with this recipe! This recipe comes complete with instructions on how to cook this 3 different ways!

overhead shot of a bunch of tacos on a long cutting board with barbacoa beef, some topped with pico de gallo and some with onion, avocado and jalapeno peppers

What is barbacoa?

Some of you may be familiar with barbacoa beef from Chipotle’s menu, maybe that’s why you searched it up in the first place! This style of beef has been around for a long time, and for a good reason.

Cooked low and slow, barbacoa style meats are ultra tender and pull apart with ease. While barbacoa is traditionally cooked underground, the easiest way to cook barbacoa style meat for yourself is in a slow cooker or an instant pot. The low and slow method with lots of steam will give you perfectly succulent meat while the quick method by using an Instant Pot, will give you the same tender pull apart meat in a fraction of the time.

But don’t worry, if you don’t have either of those, I have provided you with instruction son how to braise it as well. So take your pick!

Ingredients

Keep scrolling down to the recipe card for a list of FULL ingredient amounts and instructions or click the “Jump to Recipe” button at the top of the page!

Olive oil – You can also use avocado, sunflower, safflower, canola, or vegetable oils.
Chuck roast – Boneless.
Salt and pepper – Season to taste.
Onion – I used a white onion, but yellow will work too.
Garlic – You can use more or less as you prefer.
Chipotle peppers – Canned, in adobo sauce, a must in my opinion.
Lime juice – Fresh is best.
Apple cider vinegar – You can use regular white vinegar instead.
Beer – Find a lighter type of beer like lager. Beef broth can be used instead.
Spices – cumin, oregano, cloves.
Brown sugar – Feel free to use more, less, or none at all.
Bay leaves – Fresh or dried.

Which cuts of beef can I use?

Can’t find any chuck roast? Fear not! You can still enjoy barbacoa beef. Shoulder steak, brisket, rump roast, or bottom round will all work for you. This recipe is cooked low and slow, so tougher cuts of beef will be perfect.

process shots showing how to cook barbacoa in a instant pot

How to make barbacoa beef

Slow cooker barbacoa:

Sear the beef: Heat the olive oil in a large skillet over high heat. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes per side, working in batches if needed.
Blend: Add the beef to your slow cooker. Add the onion, garlic, chipotle, lime juice, apple cider vinegar, lager, cumin, oregano, cloves, and brown sugar to a blender or food processor. Pulse until everything is smooth.
Cook: Pour the mixture over the beef, add the bay leaves, and stir to coat the beef. Secure the lid of your slow cooker and cook on high for 4-5 hours, or low for 8-10 hours.
Finish: Remove the bay leaves and shred the beef with 2 forks. Taste for seasoning. Mix the beef with the sauce and let it sit for 10 minutes before serving.

process shots showing how to shred barbacoa beef and how to assemble tacos

Instant Pot barbacoa:

Sear the beef: Heat the olive oil in you Instant Pot on the sauté setting. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes per side, working in batches if needed.
Blend: Add the onion, garlic, chipotle, lime juice, apple cider vinegar, lager, cumin, oregano, cloves, and brown sugar to a blender or food processor. Pulse until everything is smooth.
Cook: Pour the mixture over the beef, add the bay leaves, and stir to coat the beef. Secure the lid of your Instant Pot and cook on high pressure for 60 minutes, then quick release the pressure.
Finish: Remove the bay leaves and discard. Take the beef out of the Instant Pot and shred it with 2 forks. Add the beef back to the pot and mix it well with the sauce. Let it sit for 10 minutes before serving.

overhead shot of shredded barbacoa in a white bowl

Braised barbacoa:

Sear the beef: Preheat the oven to 325F. Heat the olive oil in a large dutch oven or oven safe pot over high heat. Season the beef cubes generously with salt and pepper. Sear the beef for 1-2 minutes per side, working in batches if needed. Transfer the beef to a large braiser.
Blend: Add the onion, garlic, chipotle, lime juice, apple cider vinegar, lager, cumin, oregano, cloves, and brown sugar to a blender or food processor. Pulse until everything is smooth.
Cook: Pour the mixture over the beef, add the bay leaves, and pour in enough beef broth to just cover the beef cubes if not enough spice mixture. Stir to combine everything. Bring the mixture to a boil, then cover the pot with a lid and transfer the pot to the oven. Braise for 3 – 3 1/2 hours, or until the beef is tender.
Finish: Remove the bay leaves and discard. Take the beef cubes out of the pot and shred them with 2 forks. Transfer the braiser to the stovetop over medium-high heat. Let the sauce reduce for 5-10 minutes, or until reduced by half. Add the beef back to the pot and toss well with the sauce.

side shot shot of 3 tacos on a long cutting board with barbacoa beef, some topped with pico de gallo and some with onion, avocado and jalapeno peppers

How to serve barbacoa

While I’m sure you’ll be doing your best not to scarf all this tender, flavorful beef right out of the slow cooker, there are so many great ways to enjoy your barbacoa beef.

My favorite way to serve this recipe is with fresh tortillas in tacos or burritos. Top with cotija, fresh tomatoes, cilantro, or these great recipes:

You can also serve up your barbacoa beef with these sides:

side shot of a bunch of tacos on a long cutting board with barbacoa beef, some topped with pico de gallo and some with onion, avocado and jalapeno peppers

How to store leftovers

Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Reheat either in the microwave, back in your slow cooker over low, or you can reheat in in a skillet over medium heat.

You can also freeze your barbacoa beef if you’d like. Make sure the beef has full cooled down to room temperature before sealing in an airtight container. It’ll last 4-5 months frozen. You can let the beef thaw overnight in the fridge before reheating, or put it straight from the freezer into the microwave or the slow cooker.