Looking for the perfect recipe to create restaurant-quality barbacoa beef at home? This authentic barbacoa beef recipe delivers bold flavors, tender meat, and versatile options for tacos, burritos, or bowls. Made with a combination of chuck roast, chipotles in adobo, dried guajillo and pasilla chiles, and a blend of traditional spices, this slow-cooked dish is packed with mouthwatering goodness.

Whether you’re planning a family dinner, meal prepping, or hosting a taco night, this easy slow-cooker barbacoa beef recipe will impress everyone at the table. Plus, it’s perfect for leftovers and freezer-friendly for busy weeknights.

Ingredients

3 lbs chuck roast, cut into 1-inch cubes
½ tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
½ cup beef broth
2 tbsp apple cider vinegar
Juice of 1 lime
3 chipotles in adobo
1 dried guajillo chile, rehydrated in hot water
1 dried pasilla chile, rehydrated in hot water
3 tsp cumin
2 tsp oregano
2 bay leaves
⅛ tsp cinnamon
⅛ tsp ground cloves
Salt and black pepper to taste

Instructions

Prepare the Chiles and Meat
- Place the dried guajillo and pasilla chiles in a bowl with hot water to rehydrate them for about 10 minutes.
- Season the beef cubes with salt and black pepper.
Sear the Meat
- Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, then transfer them to a slow cooker.
Make the Sauce
- In a blender, combine beef broth, garlic, rehydrated chiles, chipotles in adobo, apple cider vinegar, lime juice, cumin, oregano, cinnamon, and ground cloves. Blend until smooth. Add additional broth, one tablespoon at a time, if needed for consistency.
Assemble and Cook
- Add the chopped onion, minced garlic, blended sauce, and bay leaves to the slow cooker. Stir to coat the beef evenly.
- Cover and cook on high for 4–5 hours or low for 8 hours, until the beef is fork-tender and easily shredded.
Shred and Mix
- Use two forks to shred the beef directly in the slow cooker. Mix the shredded beef with the remaining marinade and juices until moist but not overly liquid.
Serve
- Serve the barbacoa beef with warm corn tortillas and your choice of toppings, such as diced onion, cilantro, avocado, or a squeeze of lime.

Table of Contents

Tips

Choose the Right Cut: Chuck roast is ideal, but brisket or beef cheeks also work well.
Blender Tip: Blend the sauce until completely smooth to ensure even coating and rich flavor.
Rehydrating Chiles: Rehydrating the dried chiles in hot water enhances their flavor and softens them for blending.

Variations and Substitutions

Protein Swap: Substitute beef with lamb, pork, or even chicken thighs for a different take on barbacoa.
Mild Version: Reduce the chipotles in adobo for a less spicy dish.
Pressure Cooker: Use an Instant Pot on high pressure for 45 minutes for faster results.

FAQs

Can I make this ahead of time?
Yes! Barbacoa beef tastes even better the next day as the flavors continue to develop. Store in an airtight container for up to 4 days.

What can I do with leftovers?
Leftover barbacoa is perfect for tacos, burritos, quesadillas, or even as a topping for nachos and rice bowls.

Can I freeze barbacoa beef?
Absolutely! Portion into freezer-safe containers and store for up to 3 months. Thaw overnight in the fridge before reheating.

Serving Suggestions

Serve with warm corn or flour tortillas and classic toppings like fresh cilantro, diced onion, and lime wedges.
Pair with sides like Mexican rice, refried beans, or a fresh salad for a complete meal.
Add to a burrito bowl with rice, beans, avocado, and salsa for a hearty and customizable dish.

Why You’ll Love This Recipe

Authentic Flavor: The combination of chiles, spices, and lime juice creates a deeply flavorful and authentic barbacoa.
Versatility: Perfect for tacos, burritos, or bowls, this dish adapts to any meal.
Make-Ahead Friendly: Ideal for meal prep or entertaining, this dish is easy to prepare and tastes even better the next day.

Enjoy this rich and flavorful Barbacoa Beef Recipe—perfect for a weeknight meal or a festive gathering!

Barbacoa Beef Recipe

Servings

servings

Prep time

minutes

Cooking time

hours

Ingredients

3 lbs chuck roast, cut into 1-inch cubes
½ tbsp olive oil
1 onion, chopped
4 garlic cloves, minced
½ cup beef broth
2 tbsp apple cider vinegar
Juice of 1 lime
3 chipotles in adobo
1 dried guajillo chile, rehydrated in hot water
1 dried pasilla chile, rehydrated in hot water
3 tsp cumin
2 tsp oregano
2 bay leaves
⅛ tsp cinnamon
⅛ tsp ground cloves
Salt and black pepper to taste

Directions

Prepare the Chiles and Meat
Place the dried guajillo and pasilla chiles in a bowl with hot water to rehydrate them for about 10 minutes.
Season the beef cubes with salt and black pepper.
Sear the Meat
Heat olive oil in a large skillet over medium-high heat. Brown the beef cubes on all sides, then transfer them to a slow cooker.
Make the Sauce
In a blender, combine beef broth, garlic, rehydrated chiles, chipotles in adobo, apple cider vinegar, lime juice, cumin, oregano, cinnamon, and ground cloves. Blend until smooth. Add additional broth, one tablespoon at a time, if needed for consistency.
Assemble and Cook
Add the chopped onion, minced garlic, blended sauce, and bay leaves to the slow cooker. Stir to coat the beef evenly.
Cover and cook on high for 4–5 hours or low for 8 hours, until the beef is fork-tender and easily shredded.
Shred and Mix
Use two forks to shred the beef directly in the slow cooker. Mix the shredded beef with the remaining marinade and juices until moist but not overly liquid.
Serve
Serve the barbacoa beef with warm corn tortillas and your choice of toppings, such as diced onion, cilantro, avocado, or a squeeze of lime.