If you’re craving a dish that embodies deep, smoky flavors and melt-in-your-mouth tenderness, then you absolutely must try this Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe. It’s a classic Mexican comfort food that transforms humble cuts of beef into a rich, aromatic feast perfect for tacos, burritos, or even a hearty bowl of rice. The magic lies in slow-cooking beef cheeks (or chuck) with a blend of chipotle peppers, spices, and tangy lime juice until the meat falls apart effortlessly. Once you master this recipe, you’ll keep coming back to it for family dinners, casual get-togethers, and those moments when you just want something incredibly satisfying and flavorful.
Ingredients You’ll Need
This recipe uses a handful of simple yet essential ingredients that work in harmony to create the unforgettable taste of authentic barbacoa. Each item plays a crucial role—whether it’s bringing heat, acidity, earthiness, or moisture—to make the beef succulent and packed with vibrant Mexican flavors.
- 2kg / 4 lb beef cheeks or chuck beef: The star proteins, prized for their tenderness after long cooking.
- 1 tsp salt: Enhances all the flavors, balancing the savory profile perfectly.
- 1 tsp black pepper: Adds a subtle heat and depth to the meat.
- 2 tbsp vegetable oil: For searing the beef, locking in juices and building flavor.
- 4 bay leaves: Impart a subtle earthy aroma that rounds out the spices.
- 4 chipotle chiles in adobo sauce: They bring the smoky, spicy punch classic to barbacoa.
- 3/4 cup dark ale or low sodium beef broth/stock: Adds richness and moisture to keep the beef juicy during cooking.
- 1/2 cup apple cider vinegar: Provides tanginess that tenderizes and balances intense flavors.
- 4 tbsp lime juice: Fresh lime juice brightens the dish with its citrus zing.
- 6 garlic cloves: For bold garlicky goodness that permeates every bite.
- 4 tsp ground cumin: A warm spice essential to Mexican cuisine, offering a nutty undertone.
- 2 tsp oregano: Adds herbal notes that elevate the sauce’s depth.
- 1/2 tsp ground cloves: Just a pinch for a hint of subtle sweetness and complexity.
How to Make Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe
Step 1: Prepare the Beef
Start by cutting the beef cheeks or chuck into manageable pieces, about 12 to 15 chunks, so the meat cooks evenly and faster. Season these generously with salt and black pepper to amplify their natural flavor.
Step 2: Brown the Beef
Heat the vegetable oil in a large skillet or pot over high heat until shimmering. Sear the beef pieces in batches, making sure to brown them aggressively on all sides. This step locks in juices and builds a rich base of flavor that will deepen as the beef slow cooks.
Step 3: Blend the Barbacoa Sauce
Combine the chipotle chiles, dark ale (or beef broth), apple cider vinegar, lime juice, garlic, cumin, oregano, and ground cloves in a blender or food processor. Blitz until you have a smooth, smoky, and tangy sauce that’s bursting with flavor—this sauce is the heart of your Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe.
Step 4: Slow Cook to Perfection
Transfer the browned beef into a slow cooker and pour the blended sauce over it, ensuring the meat is as submerged as possible. Nestle in the bay leaves and slow cook on low for about 8 hours. This low and slow method lets the flavors marry and makes the meat incredibly tender and easy to shred.
Step 5: Shred and Toss
Once the beef is fork-tender, remove the pieces from the slow cooker and shred using two forks. Ladle three to four scoops of the cooking sauce over the shredded meat and toss to coat every bite in that luscious sauce.
Step 6: Ready to Serve
Your Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe is now ready to be piled up in warm tortillas or served alongside your favorite sides. The smoky, juicy beef will be the star of any meal and keep everyone coming back for more.
How to Serve Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe
Garnishes
Bright, fresh garnishes complement the rich barbacoa beautifully. Try chopped cilantro, diced white onions, fresh lime wedges, and sliced radishes. Crumbled queso fresco or a drizzle of creamy crema add a lovely cooling contrast to the smoky beef.
Side Dishes
Beef Barbacoa pairs wonderfully with traditional Mexican sides like Mexican red rice, pickled red cabbage, black beans, or even roasted street corn. These sides help round out the meal with texture and complementary flavors.
Creative Ways to Present
While tacos are the obvious choice, don’t stop there! Use your barbacoa in burrito bowls, nachos, enchiladas, or even on top of crispy tostadas. Mixing it with scrambled eggs for a hearty breakfast or layering it in quesadillas makes for delicious variations that everyone will adore.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover barbacoa and sauce to an airtight container and refrigerate. It will keep well for up to 4 days, making it perfect for quick meals or packed lunches.
Freezing
This Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe freezes beautifully. Portion the shredded beef and sauce into freezer-safe bags or containers, label and date them, and freeze for up to 3 months.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or beef broth to keep the meat moist. Alternatively, warm it in the microwave covered with a damp paper towel to prevent drying out. Either way, the beef will come back tender and flavor-packed.
FAQs
Can I use cuts of beef other than cheeks or chuck?
Absolutely! While beef cheeks and chuck are ideal for their texture and fat content, brisket or short ribs can make excellent substitutes. Just ensure you slow cook them long enough for the meat to become tender enough to shred.
Is it possible to make this recipe without a slow cooker?
Yes! You can cook the barbacoa in a heavy Dutch oven or oven-safe pot at a low temperature (about 300°F / 150°C) covered for 4 to 5 hours, or until the meat shreds easily. Just be sure to check occasionally and add liquid as needed.
How spicy is the Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe?
The chipotle chiles bring smoky heat without being overwhelmingly spicy. If you prefer less heat, reduce the chiles or remove seeds before blending. For more kick, add an extra chile or some cayenne pepper.
Can I prepare the sauce ahead of time?
Definitely! The sauce can be made a day or two in advance and stored in the refrigerator. This can even deepen the flavors as the spices meld together before cooking.
What are the best tortillas to serve with this barbacoa?
Fresh, warm corn tortillas are traditional and complement the beef’s smoky flavor beautifully. That said, flour tortillas work well too if you prefer a softer wrap or want to make burritos.
Final Thoughts
This Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe is truly a winner in any kitchen, combining simple ingredients with slow-cooked tenderness and bold Mexican flavors that everyone will love. Whether you’re new to Mexican cooking or a seasoned fan, this dish will quickly become a go-to favorite. So roll up your sleeves, gather your ingredients, and get ready to savor some seriously addictive barbacoa magic! Trust me, your taste buds will thank you.
Print
Beef Barbacoa – Mexican Pulled Beef for Tacos and Everything! Recipe
- Prep Time: 10 minutes
- Cook Time: 8 hours 15 minutes
- Total Time: 8 hours 25 minutes
- Yield: 10 servings
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: Mexican
Description
This Beef Barbacoa recipe features tender, slow-cooked Mexican pulled beef perfect for tacos and various dishes. The beef cheeks (or chuck) are seared for rich flavor, then slow-cooked with a smoky, tangy blend of chipotle chiles, beer, vinegar, and spices, resulting in melt-in-your-mouth meat infused with bold traditional Mexican flavors.
Ingredients
Beef
- 2 kg / 4 lb beef cheeks (or chuck beef, see Note 1)
- 1 tsp kosher/cooking salt
- 1 tsp black pepper
- 2 tbsp vegetable oil (for searing)
- 4 bay leaves
Barbacoa Sauce
- 4 chipotle chiles in adobo sauce (see Note 2)
- 3/4 cup dark ale (beer), or low sodium beef broth/stock (see 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 beef cheeks in half so you have around 12–15 pieces. If using chuck, cut into about 12 pieces to ensure even cooking.
- Season: Sprinkle all pieces evenly with kosher salt and black pepper to enhance flavor before searing.
- Brown beef: Heat vegetable oil in a large pot or skillet over high heat. Sear the beef pieces in batches, browning aggressively on all sides to develop a rich crust. Transfer browned beef to your slow cooker.
- Blitz sauce: Place the chipotle chiles in adobo, dark ale (or beef broth), apple cider vinegar, lime juice, garlic cloves, ground cumin, oregano, and ground cloves into a blender or food processor. Blend until smooth to create the flavorful Barbacoa sauce.
- Slow cooker: Pour the blended sauce over the beef in the slow cooker. Add the bay leaves. Arrange the beef pieces so they are as submerged in the sauce as possible. The beef will release juices as it cooks, increasing the liquid level.
- Slow-cook: Cook on low heat for 8 hours. The meat should become extremely tender and easy to shred once done.
- Shred: Remove the beef from the slow cooker and place it into a pan. Use two forks to shred the meat into pieces.
- Sauce: Ladle 3 or 4 scoops of the cooking sauce over the shredded beef, then toss gently to combine and coat the meat evenly.
- Serve: Serve the shredded Barbacoa beef in tacos with your choice of taco fixings. It pairs wonderfully with Mexican red rice, pickled red cabbage, and lime crema.
Notes
- Note 1: Beef cheeks provide great tenderness and flavor; chuck beef is a suitable alternative if cheeks are unavailable.
- Note 2: Chipotle chiles in adobo sauce add smoky heat; adjust quantity to taste.
- Note 3: Dark ale beer adds depth and slight sweetness; substitute low sodium beef broth for less alcohol flavor.
- Note 4: This recipe uses slow cooking as the primary method; alternatively, it can be made in a pressure cooker for faster results.
- Note 5: Lime crema is recommended to add a fresh, creamy component to tacos but is optional.
