Best 20 Barbacoa Recipes

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**Barbacoa: A Succulent Mexican Feast for Meat Lovers**

Barbacoa, a traditional Mexican dish, captivates taste buds with its fall-off-the-bone tenderness and smoky, rich flavors. This culinary gem originated from the indigenous communities of central Mexico, particularly in the state of Hidalgo. Its name derives from the Nahuatl word "barbacoa," which translates to "meat roasted in an underground oven." Typically prepared using lamb, goat, or beef, barbacoa involves slow-cooking the meat over an extended period, allowing it to absorb the aromatic essence of the adobo marinade and the smoky notes from the cooking process. This article offers a collection of barbacoa recipes that explore this iconic dish's diverse regional variations and culinary interpretations.

**Journey Through the World of Barbacoa Recipes:**

* **Traditional Barbacoa de Borrego (Lamb Barbacoa):** Embark on a culinary adventure with this classic barbacoa recipe, featuring succulent lamb meat marinated in a blend of guajillo and ancho chiles, spices, and aromatic herbs. The lamb is then wrapped in maguey leaves and slow-cooked in a pit or oven, resulting in a tender and flavorful dish that embodies the essence of traditional barbacoa.

* **Barbacoa de Res (Beef Barbacoa):** This recipe showcases the versatility of barbacoa by using beef chuck roast as the primary ingredient. The beef is marinated in a flavorful blend of chipotle chiles, guajillo chiles, and achiote paste, infusing it with a smoky and slightly spicy character. Slow-cooked until fall-apart tender, this barbacoa de res promises an explosion of flavors in every bite.

* **Barbacoa de Chivo (Goat Barbacoa):** Experience the unique taste of goat barbacoa, a regional specialty often enjoyed in northern Mexico. The goat meat is marinated in a combination of guajillo chiles, chipotle chiles, and aromatic spices, creating a robust and earthy flavor profile. Slow-cooked to perfection, this barbacoa de chivo offers a delightful balance of tenderness and savory richness.

* **Barbacoa de Pollo (Chicken Barbacoa):** This recipe brings a contemporary twist to the traditional barbacoa by using chicken as the main ingredient. The chicken is marinated in a vibrant blend of guajillo chiles, chipotle chiles, and achiote paste, resulting in a juicy and flavorful dish. Roasted until tender and succulent, this barbacoa de pollo is a delightful alternative for those who prefer poultry.

**Unveiling the Culinary Treasures of Barbacoa**

These barbacoa recipes celebrate the diverse culinary heritage of Mexico and offer a tantalizing glimpse into the country's rich culinary traditions. Whether you prefer the classic lamb barbacoa, the hearty beef barbacoa, the earthy goat barbacoa, or the innovative chicken barbacoa, these recipes provide a roadmap for creating authentic and delectable barbacoa dishes that will impress your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BARBACOA-STYLE SHREDDED BEEF



Barbacoa-Style Shredded Beef image

Similar to Chipotle's® barbacoa. Great over nachos, in tacos, and burritos.

Provided by Jack Grigsby III

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h39m

Yield 8

Number Of Ingredients 12

1 (3 pound) beef chuck roast, cut into 6 to 8 chunks
salt and ground black pepper to taste
2 tablespoons vegetable oil
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
1 tablespoon dried oregano
¼ teaspoon ground cloves
3 bay leaves

Steps:

  • Season beef chunks with salt and pepper on all sides.
  • Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker.
  • Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves.
  • Cook on Low until beef is fork-tender, 8 to 10 hours.
  • Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.

Nutrition Facts : Calories 302.8 calories, Carbohydrate 2.6 g, Cholesterol 77.5 mg, Fat 22.9 g, Fiber 0.7 g, Protein 20.3 g, SaturatedFat 8.2 g, Sodium 150.3 mg, Sugar 0.2 g

SLOW-COOKER BARBACOA



Slow-Cooker Barbacoa image

My husband adores this barbacoa, which is beef roast simmered in lime juice, chipotle and cumin. He would eat it one a week if I would make it that often! We have it over rice with cilantro and a spritz of lime. -Aundrea McCormick, Denver, Colorado

Provided by Taste of Home

Categories     Dinner

Time 7h45m

Yield 8 servings.

Number Of Ingredients 19

1/4 cup lime juice
1/4 cup cider vinegar
3 chipotle peppers in adobo sauce
4 garlic cloves, thinly sliced
4 teaspoons ground cumin
3 teaspoons dried oregano
1-1/2 teaspoons pepper
3/4 teaspoon salt
1/2 teaspoon ground cloves
1 cup reduced-sodium chicken broth
1 boneless beef chuck roast (3 to 4 pounds)
3 bay leaves
RICE:
3 cups water
2 cups uncooked jasmine rice, rinsed and drained
3 tablespoons butter
1-1/2 teaspoons salt
1/2 cup minced fresh cilantro
2 tablespoons lime juice

Steps:

  • Place the first 9 ingredients in a blender; cover and process until smooth. Add broth; pulse to combine., Place roast and bay leaves in a 4- or 5-qt. slow cooker; pour sauce over top. Cook, covered, on low until meat is tender, 7-9 hours., Prepare rice about 30 minutes before serving. In a large saucepan, combine water, rice, butter and salt; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 12-15 minutes. Remove from heat; gently stir in cilantro and lime juice., Remove roast from slow cooker; cool slightly. Discard bay leaves and skim fat from cooking juices. Shred beef with 2 forks; return to slow cooker. Serve with rice.

Nutrition Facts : Calories 513 calories, Fat 21g fat (9g saturated fat), Cholesterol 122mg cholesterol, Sodium 882mg sodium, Carbohydrate 40g carbohydrate (1g sugars, Fiber 1g fiber), Protein 37g protein.

SLOW-COOKER BEEF BARBACOA



Slow-Cooker Beef Barbacoa image

I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. It's also versatile. You can have a soft taco bar and let people make their own-or offer mouthwatering Mexican pizzas or rice bowls. -Holly Sander, Lake Mary, Florida

Provided by Taste of Home

Categories     Dinner

Time 6h20m

Yield 8 servings.

Number Of Ingredients 15

1 beef rump or bottom round roast (3 pounds)
1/2 cup minced fresh cilantro
1/3 cup tomato paste
8 garlic cloves, minced
2 tablespoons chipotle peppers in adobo sauce plus 1 tablespoon sauce
2 tablespoons cider vinegar
4 teaspoons ground cumin
1 tablespoon brown sugar
1-1/2 teaspoons salt
1 teaspoon pepper
1 cup beef stock
1 cup beer or additional stock
16 corn tortillas (6 inches)
Pico de gallo
Optional toppings: Lime wedges, queso fresco and additional cilantro

Steps:

  • Cut roast in half. Mix next 9 ingredients; rub over roast. Place in a 5-qt. slow cooker. Add stock and beer. Cook, covered, until meat is tender, 6-8 hours., Remove roast; shred with 2 forks. Reserve 3 cups cooking juices; discard remaining juices. Skim fat from reserved juices. Return beef and reserved juices to slow cooker; heat through., Serve with tortillas and pico de gallo. If desired, serve with lime wedges, queso fresco and additional cilantro.Freeze option: Place shredded beef in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently; add broth if necessary.

Nutrition Facts : Calories 361 calories, Fat 10g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 652mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 4g fiber), Protein 38g protein. Diabetic Exchanges

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY



Slow Cooker Barbacoa-Style Beef Tacos Recipe by Tasty image

These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck. If you somehow have any leftover barbacoa, toss it into your next salad or serve it with a side of rice and beans.

Provided by Scott Loitsch

Categories     Dinner

Time 8h30m

Yield 8 servings

Number Of Ingredients 21

3 lb beef chuck roast
pepper, to taste
salt, to taste
oil, a drizzle
4 chipotle peppers in adobo sauce, chopped
5 cloves garlic, chopped
1 tablespoon ground cumin
3 teaspoons dried oregano
¼ teaspoon ground cloves
½ cup beef broth
¼ cup apple cider vinegar
¼ cup fresh lime juice
3 bay leaves
flour tortilla, or corn tortillas
rice, cooked
pico de gallo
shredded cheese
sour cream
guacamole
fresh cilantro leaf
avocado, sliced

Steps:

  • Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
  • Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
  • In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
  • Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
  • Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
  • To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
  • Enjoy!

Nutrition Facts : Calories 395 calories, Carbohydrate 7 grams, Fat 16 grams, Fiber 1 gram, Protein 54 grams, Sugar 1 gram

BARBACOA



Barbacoa image

A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.

Provided by Patrick Selley

Categories     World Cuisine Recipes     Latin American     Mexican

Time 16h40m

Yield 24

Number Of Ingredients 13

4 dried guajillo chilies
2 teaspoons cumin seeds
⅛ whole cloves
1 cup boiling water
½ teaspoon ground ancho chile powder
1 large onion, quartered
6 cloves garlic
2 teaspoons dried oregano
1 teaspoon ground thyme
⅓ cup apple cider vinegar
2 teaspoons lime juice
1 (6 pound) boneless beef chuck roast
2 bay leaves

Steps:

  • Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
  • Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
  • Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.2 g, Cholesterol 51.6 mg, Fat 12.5 g, Fiber 0.2 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 33.5 mg, Sugar 0.3 g

BARBACOA CAULIFLOWER TACOS



Barbacoa Cauliflower Tacos image

Provided by Guy Fieri

Categories     main-dish

Time 1h

Yield 8 tacos

Number Of Ingredients 26

2 tablespoons vegetable oil
1 tablespoon chili powder
2 teaspoons smoked paprika (regular paprika is fine, too)
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
4 to 6 spins of freshly cracked black pepper
3 cups halved cauliflower florets
4 green tomatillos, fresh with husk removed (canned is okay but not preferred)
1 tablespoon finely chopped jalapeno, seeds removed
2 tablespoons chopped cilantro
1 avocado, scooped and pit removed
1 clove garlic
Kosher salt
1 to 3 spins of freshly cracked black pepper
3 tablespoons apple cider vinegar
1 teaspoon honey
1 lime, juiced
1/2 teaspoon kosher salt
4 to 6 spins of freshly cracked black pepper
Splash of olive oil
1/2 head green cabbage
1/2 head red cabbage
Eight 4-inch corn tortillas (locally made preferred)
3 cups of your favorite red enchilada sauce
Vegetable oil, for frying
8 teaspoons crumbled Cotija cheese, for serving

Steps:

  • For the filling: Preheat the oven to 350 degrees F.
  • In a glass mixing bowl, stir together the vegetable oil, chili powder, smoked paprika, cumin, salt and pepper. In a large stainless-steel mixing bowl, pour the combined seasonings over the cauliflower florets. Toss together. Spread out evenly on a parchment-lined baking sheet. Bake until slightly browned and crisp, about 25 minutes.
  • For the tomatillo avocado salsa: In a small saucepan, add the tomatillos and jalapeno to boiling water, then boil for about 10 minutes. Drain, then transfer it to a food processor. Add the cilantro, avocado, garlic, salt to taste and pepper. Puree, then adjust salt as needed.
  • For the slaw: Combine the apple cider vinegar, honey, lime juice, salt, pepper and olive oil in a mixing bowl and mix to incorporate. Shave the cabbage using a mandoline and drop into the vinaigrette; mix to incorporate.
  • For the tortillas: Take 4 tortillas and dip them into your favorite red enchilada sauce. Place the coated tortillas in a well-oiled cast iron skillet over medium-high heat. Cook until the tortillas are crispy and have a red tint, 3 to 5 minutes. Repeat with the remaining tortillas.
  • To serve: Place the slaw in a line down the center of each tortilla (divide the slaw evenly). Evenly distribute the cauliflower filling into each tortilla. Drizzle 1 tablespoon of the salsa across the top of each taco. Sprinkle 1 teaspoon of crumbled Cotija cheese onto each taco.

BEEF BARBACOA (BARBACOA DE RES)



Beef Barbacoa (Barbacoa de Res) image

Tender beef brisket in a flavorful guajillo sauce with Mexican seasonings. This is the quick pressure cooker version of the traditional recipe from Guadalajara, where the meat is slowly cooked in an underground oven. [Recipe originally submitted to Allrecipes.com.mx]

Provided by mega2408

Categories     World Cuisine Recipes     Latin American     Mexican

Time 2h5m

Yield 6

Number Of Ingredients 19

3 ½ pounds beef brisket
1 white onion, halved
3 cloves garlic
3 bay leaves
salt to taste
water to cover
6 small guajillo chile peppers, seeded and deveined
2 small ancho chile peppers, seeded and deveined
3 tablespoons white vinegar
2 cloves garlic
4 whole cloves
3 whole allspice berries
½ teaspoon ground black pepper
¼ teaspoon dried oregano
¼ teaspoon dried thyme
¼ teaspoon cumin seeds
¼ teaspoon ground ginger
1 pinch ground cinnamon
salt to taste

Steps:

  • Place brisket in a stovetop pressure cooker. Add onion, garlic, bay leaves, and salt; cover with water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow and makes a whistling sound, about 10 minutes. Adjust temperature until regulator is gently rocking. Cook for 60 minutes.
  • Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove.
  • Remove brisket from the pressure cooker and shred with 2 forks. Strain the cooking liquid, discarding solids. Measure 2 cups for the barbacoa sauce and save the rest for another use.
  • Combine guajillo chile peppers and ancho chile peppers in a saucepan. Cover with water, bring to a boil, and cook for 5 minutes. Remove from heat and let stand in the hot water until softened, about 5 minutes. Drain.
  • Combine softened chile peppers, vinegar, garlic, cloves, allspice, black pepper, oregano, thyme, cumin, ginger, cinnamon and reserved 2 cups cooking liquid; blend until thick and very smooth.
  • Pour sauce into a heavy-bottomed pot over medium heat and season with salt. Bring to a soft boil; reduce the heat to low. Stir in shredded beef, coating completely with sauce. Cover pot and cook until flavors combine, at least 30 minutes and up to 1 hour.

Nutrition Facts : Calories 173.4 calories, Carbohydrate 6.4 g, Cholesterol 53.2 mg, Fat 5.4 g, Fiber 1.2 g, Protein 24.2 g, SaturatedFat 2.1 g, Sodium 1517.4 mg, Sugar 2.1 g

COPYCAT CHIPOTLE® BEEF BARBACOA



Copycat Chipotle® Beef Barbacoa image

This delicious chipotle dish is paleo friendly and a crowd pleaser. Serve in taco or burrito shells with cilantro-lime rice, black beans, salsa, cheese, and your other favorite toppings for a great Mexican-inspired meal.

Provided by RainbowJewels

Categories     World Cuisine Recipes     Latin American     Mexican

Time 8h25m

Yield 12

Number Of Ingredients 13

5 dried chipotle chile peppers
½ medium yellow onion, roughly chopped
¼ cup freshly squeezed lime juice
¼ cup tomato paste
1 ½ tablespoons apple cider vinegar
6 cloves garlic
2 teaspoons ground cumin
2 teaspoons salt
1 teaspoon dried oregano
1 (3 pound) beef shoulder roast, trimmed
¾ cup beef broth
3 bay leaves
1 teaspoon whole cloves

Steps:

  • Slice open chile peppers and remove most of the seeds. Discard seeds and stems. Roughly chop and transfer to the bowl of a food processor.
  • Add onion, lime juice, tomato paste, vinegar, garlic, cumin, salt, and oregano to the peppers; pulse until smooth.
  • Place beef roast into a slow cooker and spread pureed mixture over top. Add broth, bay leaves, and cloves.
  • Cover and cook on Low until beef is tender and can be easily pulled apart with a fork, about 7 hours.
  • Remove beef from the slow cooker and shred meat. Return meat to the slow cooker, cover, and cook for 1 more hour. Remove bay leaves before serving.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 2.9 g, Cholesterol 51.7 mg, Fat 12.9 g, Fiber 0.6 g, Protein 13.9 g, SaturatedFat 5.1 g, Sodium 513.7 mg, Sugar 1 g

CHIPOTLE BARBACOA



Chipotle Barbacoa image

This is as close to a certain big chain's barbacoa meat I have ever made! It is full of intense flavors such as garlic, cayenne, and sweet, smoky chipotle. Make sure you scale down the cayenne and serrano if you can't handle heat because this recipe is packin' lots of it! Serve on corn or flour tortillas garnished with cilantro and topped with lime cilantro rice (from this website), black beans, pico de gallo, guacamole, cheese, lettuce, and sour cream.

Provided by Dani_Dizzle

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h26m

Yield 6

Number Of Ingredients 17

2 tablespoons vegetable oil
1 (2 pound) beef chuck roast, trimmed and cut into 4 to 6 pieces
⅓ cup apple cider
4 chipotle peppers in adobo sauce
3 tablespoons lime juice
4 cloves garlic, peeled, or more to taste
4 teaspoons cumin
1 serrano chile pepper, chopped
1 tablespoon ground cayenne pepper, or more to taste
2 ½ teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground cloves
1 cup chicken broth
1 small onion, finely chopped
3 bay leaves

Steps:

  • Heat oil in a large skillet over low heat, gradually increasing heat to medium-high. Add beef chuck pieces; cook until browned, about 10 seconds per side. Transfer beef to a slow cooker.
  • Combine apple cider, chipotle peppers, lime juice, garlic, cumin, serrano pepper, cayenne pepper, oregano, black pepper, garlic powder, salt, and ground cloves in a blender or food processor; blend until smooth. Pour over beef in the slow cooker.
  • Stir chicken broth, onion, and bay leaves into the slow cooker.
  • Cook on Low until beef is fork-tender, 6 to 8 hours. Shred beef using 2 forks.

Nutrition Facts : Calories 243.7 calories, Carbohydrate 7.3 g, Cholesterol 71 mg, Fat 14.1 g, Fiber 1.5 g, Protein 21.6 g, SaturatedFat 4.2 g, Sodium 448.9 mg, Sugar 2.7 g

SWEET PULLED PORK BARBACOA



Sweet Pulled Pork Barbacoa image

This is an easy version of a popular dish at a local restaurant. Put it in the slow cooker before you leave for work, and come home to delicious pork for tacos or salads. Serve with rice, tortillas, salad, and rolls.

Provided by jackson187

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 9h10m

Yield 8

Number Of Ingredients 10

2 pounds pork shoulder roast
1 ¼ cups caffeinated pepper-type soda (such as Dr Pepper®)
1 teaspoon garlic powder
1 teaspoon salt
¼ teaspoon ground black pepper
¾ cup packed brown sugar
1 (4 ounce) can diced green chiles
⅔ cup salsa verde
1 habanero pepper, diced
salt and ground black pepper to taste

Steps:

  • Place pork shoulder fat-side-up in a slow cooker. Cover with soda, garlic powder, 1 teaspoon salt, and 1/4 teaspoon pepper.
  • Cover and cook on Low until pork is tender and can be easily pulled apart with a fork, 8 to 10 hours.
  • Remove any bones and solid hunks of fat from pork and discard. Shred with 2 forks; stir pork into its juices. Add brown sugar, green chiles, salsa verde, and habanero pepper. Season with salt and pepper. Stir well to combine.
  • Cover and cook on Low until flavors are absorbed, about 1 hour.

Nutrition Facts : Calories 250 calories, Carbohydrate 26.9 g, Cholesterol 44.5 mg, Fat 10.6 g, Fiber 0.3 g, Protein 11.8 g, SaturatedFat 3.9 g, Sodium 582.4 mg, Sugar 25.4 g

COPYCAT CHIPOTLE BARBACOA BOWL WITH CILANTRO- LIME RICE



Copycat Chipotle Barbacoa Bowl With Cilantro- Lime Rice image

You'll love this Chipotle Barbacoa Bowl Recipe! The Adobo sauce is a breeze to make, braising the beef is practically set it and forget it...then rice! Throw a party!

Provided by EmKenBken

Categories     Mexican

Time 1h2m

Yield 6 cups, 8 serving(s)

Number Of Ingredients 22

1 medium red onion, coarsely chopped
4 garlic cloves
1 (7 1/16 ounce) can chipotle chiles in adobo
2 tablespoons chili powder
2 tablespoons vegetable oil, divided
2 tablespoons kosher salt, divided
1 tablespoon ground cumin
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1/2 teaspoon fresh ground black pepper
1 (4 -5 lb) chuck roast
2 bay leaves
3 cups water
1 1/2 cups long-grain rice
1 1/4 teaspoons kosher salt
1 bay leaf
3 tablespoons fresh lime juice, from one lime
1/4 cup fresh cilantro, washed thoroughly, roughly chopped
3 cups salsa
3 cups guacamole
3 cups pinto beans
3 cups monterey jack cheese

Steps:

  • For the marinade:.
  • To the bowl of a food processor or blender add 1/2 cup water, onion, garlic, 4 tablespoons adobo sauce (from can of chili's in adabo), 2 chipotle chili (also from can), chile powder, 2 tablespoons oil, 1 tablespoon salt, cumin, vinegar, oregano, and black pepper.
  • Blend until completely smooth, add 1 1/2 cup water stirring to combine.
  • Marinate meat in adobo:.
  • Place meat in a large non-reactive container, with enough room for the adobo sauce.
  • Pour sauce over, turning roast to coat evenly. Cover and refrigerate for 10 to 12 hours (overnight) for the most intense flavor; meat can be marinated for up to 2 days. Remove roast from marinade, pat dry with paper towels. Cut beef into 3 equal portions.
  • Cook Roast:.
  • Preheat oven to 275F .
  • In a large Dutch oven, combine beef with adobo marinade and bay leaves. Cover and cook until beef is tender and can be pulled apart with a fork, 6 to 7 hours.
  • Using a large slotted spoon or tongs remove beef to a large bowl. (reserve cooking liquid, discard bay leaves and whole chilis) Allow beef to rest, covered for 30 minutes, Shred beef using two forks or tongs, discarding excess fat. Taste adobo cooking liquid. (if it is too spicy or too salty, thin it out with hot water) moisten meat with 1 cup adobo cooking liquid, reserving the rest for later use.
  • Make Rice:.
  • In medium pot (about 2 to 3 quarts) combine water, rice, salt, and bay leaf. Boil, uncovered until steam holes appear in rice, and grains on surface appear dry, about 8 minutes. Cover pot and cook rice over lowest heat 15 minutes more, until moisture is mostly absorbed. Remove pot from heat and cover. Let rice stand for 5 minutes undisturbed Transfer rice to a medium bowl fluff with a fork, stir in lime juice and cilantro.
  • Assemble Barbacoa Bowls:.
  • Top desired amount of cilantro-lime rice with barbacoa and desired toppings such as Copycat Chipotle Fresh Tomato Salsa, Copycat Chipotle Guacamole, Copycat Chipotle Pinto Beans and Monterey jack cheese.

Nutrition Facts : Calories 769.6, Fat 31.3, SaturatedFat 15, Cholesterol 187.4, Sodium 3141.6, Carbohydrate 55.6, Fiber 9.1, Sugar 4.3, Protein 68.8

SLOW COOKER BEEF BARBACOA



Slow Cooker Beef Barbacoa image

A Mexican-style shredded beef that is slow cooked in spices and vegetables, and wrapped in a flour tortilla.

Provided by lizbot1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 6h30m

Yield 8

Number Of Ingredients 9

3 pounds boneless beef chuck roast
1 onion, chopped
3 bay leaves
½ teaspoon ground black pepper, or to taste
2 tablespoons garlic powder
¼ cup distilled white vinegar
1 (14 ounce) can tomato sauce
¼ cup chili powder
salt to taste

Steps:

  • Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours.
  • Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.

Nutrition Facts : Calories 291.7 calories, Carbohydrate 9.1 g, Cholesterol 77.3 mg, Fat 18.8 g, Fiber 2.8 g, Protein 22 g, SaturatedFat 7.3 g, Sodium 350.2 mg, Sugar 4 g

SOUTHERN TEXAS-STYLE BEEF BARBACOA



Southern Texas-Style Beef Barbacoa image

This tender, slow-cooked beef tastes great on burritos and tacos. My family of 8 goes nuts over it, and 5 lbs. of this meat isn't enough to satisfy them. It takes a long time to prepare, but the wait is worth the effort.

Provided by Josh Wirfs

Categories     Main Dish Recipes

Time 3h15m

Yield 12

Number Of Ingredients 9

1 ½ teaspoons ground black pepper
1 tablespoon dried oregano
1 ½ teaspoons cayenne pepper
1 ½ teaspoons chili powder
1 ½ teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon salt
1 teaspoon seasoned salt
1 (3 pound) boneless beef chuck roast

Steps:

  • Prepare a smoker with dampened hickory wood charcoal. The heat inside your grill or smoker should be around 180 to 200 degrees F (80 to 95 degrees C). Combine the black pepper, oregano, cayenne pepper, chili powder, garlic powder, cumin, salt, and seasoned salt in a small bowl until thoroughly mixed.
  • Place the chuck roast into a mixing bowl, and rub all over with the spice mixture. Place the meat into the smoker, and smoke for 1 1/2 hours, turning about every half hour. The meat should be a dark red color, and the edges should be darkened. Place the meat into a roasting pan, and seal tightly with aluminum foil.
  • Preheat an oven to 325 degrees F (165 degrees C).
  • Bake the barbacoa in the preheated oven for 1 1/2 hours until very tender. Uncover the beef, and shred with two forks while still hot.

Nutrition Facts : Calories 175.1 calories, Carbohydrate 1.1 g, Cholesterol 51.7 mg, Fat 12.7 g, Fiber 0.5 g, Protein 13.5 g, SaturatedFat 5 g, Sodium 306.5 mg, Sugar 0.2 g

SLOW-COOKER BARBACOA



Slow-Cooker Barbacoa image

This is a Northern Mexican recipe that is adapted from a recipe by Rick Bayless. This uses a chuck roast and is made in the crock pot. My DBF asks me to make this again and again. Serve it with rice, sour cream, beans, and warmed tortillas.

Provided by cookiedog

Categories     Stew

Time 7h30m

Yield 6 serving(s)

Number Of Ingredients 11

8 garlic cloves, unpeeled
1/4-1/3 cup ground dried ancho chile powder
1/2 teaspoon ground cumin
1 teaspoon ground black pepper
3 tablespoons vinegar (cider vinegar is common in Mexico)
1 teaspoon salt
1/2 cup water for marinade (plus more for the slow cooker)
3 lbs bone-in chuck roast
1/2 cup finely chopped white onion, for garnish
1/2 cup chopped cilantro, for garnish
1 lime, cut into 6 wedges for serving

Steps:

  • Cut a slit in the side of each garlic clove. Place them in a microwaveable bowl, cover with plastic wrap, poke holes in the top and microwave for 30 seconds on high. Cool until handleable, then slip off the papery husks.
  • One by one, drop the garlic cloves into a running food processor, letting each get thoroughly chopped before adding the next. Add the chile powder, cumin, black pepper, vinegar, salt and water and pulse to blend.
  • Place the meat in a large crock pot. Scrape the marinade onto the meat, then spread it sloppily over the top and sides. Pour enough water into the slow-cooker to cover the lower 1/2 inch of roast. Cover and slow cook on high for 6 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large plate, pulling away the bones.
  • Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and garnish with the onions and cilantro.

SLOW-COOKER BARBACOA



Slow-Cooker Barbacoa image

You will think you went to your favorite Mexican chain restaurant when you try this simple slow-cooker barbacoa recipe!

Provided by John

Categories     World Cuisine Recipes     Latin American     Mexican

Time 4h10m

Yield 14

Number Of Ingredients 12

⅓ cup apple cider vinegar
3 tablespoons lime juice
4 chipotle peppers in adobo sauce
4 teaspoons minced garlic
4 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground black pepper
1 teaspoon salt
½ teaspoon ground cloves
1 (4 pound) chuck roast
¾ cup chicken broth
3 bay leaves

Steps:

  • Combine vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, black pepper, salt, and cloves in a blender or food processor. Blend the sauce well.
  • Place meat in a slow cooker and pour sauce on top. Add broth and bay leaves. Cover and cook on High for 4 to 6 hours without removing the lid.

Nutrition Facts : Calories 205.7 calories, Carbohydrate 1.5 g, Cholesterol 59.4 mg, Fat 14.9 g, Fiber 0.4 g, Protein 15.4 g, SaturatedFat 5.8 g, Sodium 284.6 mg, Sugar 0.2 g

WEIGHT WATCHERS SLOW COOKER CHIPOTLE'S BARBACOA BEEF RECIPE



Weight Watchers Slow Cooker Chipotle's Barbacoa Beef Recipe image

This beef is slow cooked until tender in a perfect blend of spices. It's great for filling tacos, burritos, salads, or just served over rice.

Provided by Six Sisters Stuff

Categories     Main Course     Dinner

Yield 8

Number Of Ingredients 13

5 teaspoons minced garlic
1/2 medium yellow onion
1/2 lime (juiced)
2-3 chipotles in adobo sauce
1 Tablespoon ground cumin
1 Tablespoon ground oregano
1/2 teaspoon ground cloves
3 pounds bottom round roast (or beef eye of round, all fat trimmed)
Salt and pepper, to taste
1 teaspoon olive oil
1 cup water
3 bay leaves
4 cups cooked rice

Steps:

  • Place garlic, onion, lime juice, chipotles, cumin, oregano and cloves in a blender until smooth; set aside.
  • Trim all fat off meat, and cut into 4 pieces. Season all sides with salt and pepper and brown in a skillet over high heat in 1 teaspoon olive oil just until the outside is brown and seared to seal in the juices.
  • Remove meat from skillet and place in the bottom of a slow cooker sprayed with nonstick cooking spray.
  • Pour liquefied spices, water and bay leaves on top and cover and cook on high for 4 hours, or low for 6-8 hours.
  • Once cooked and the meat is tender, remove the meat and place in a dish. Shred it with two forks, and reserve the liquid for later (discard the bay leaf).
  • Return the shredded meat to the pot and mix together with juices in the slow cooker. Let cook on warm for 10 minutes.
  • Serve over cooked rice.

Nutrition Facts : Servingsize 1 serving

GRILLED BEEF BARBACOA TACOS



Grilled Beef Barbacoa Tacos image

Use your grill to slowly braise the beef for these crowd-pleasing tacos.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h35m

Yield 6 to 8 servings

Number Of Ingredients 16

2 small red onions
1 plum tomato, halved lengthwise
1/4 cup vegetable oil, plus more for drizzling
Kosher salt and freshly ground black pepper
1/3 cup fresh cilantro leaves and stems, roughly chopped
1/3 cup fresh cilantro leaves and stems, roughly chopped
2 teaspoons smoked paprika
2 teaspoons light brown sugar
3/4 teaspoon ground cumin
1/2 teaspoon dried oregano
2 cloves garlic, chopped
2 medium chipotle peppers in adobo
3/4 cup plus 1 tablespoon cider vinegar
3 pounds beef chuck roast, cut into 2-inch chunks
Grilled corn tortillas, for serving
Suggested garnishes: sliced avocado, cilantro leaves, sour cream

Steps:

  • Preheat a grill for indirect and direct cooking at medium heat. For gas grills (with 3 or more burners), turn all the burners to medium-high heat; after about 15 minutes turn off one of the middle burners and turn the remaining burners down to medium. For charcoal grills, bank one chimney starter-full of lit and ashed-over charcoal briquettes to one side of the grill. Set up a drip pan on the other side to avoid flare-ups. (Be sure to consult the grill manufacturer's guide for best results.)
  • Halve the onions through the root and peel. Cut one half into two wedges. Slice the remaining onion half into 1/8-inch half-moons and reserve for pickling. Drizzle the tomato halves and onion wedges with vegetable oil and season with salt and pepper. Grill the tomato and onion wedges on the hot side of the grill, covered, until dark grill marks appear, about 5 minutes per side.
  • Place the grilled tomato and onion in a food processor, along with the 1/4 cup vegetable oil, chopped cilantro, smoked paprika, brown sugar, cumin, oregano, garlic, chipotle peppers, 1 tablespoon cider vinegar, 2 teaspoons salt and 1/2 teaspoon black pepper. Blend until smooth. Transfer to a large bowl and add the beef chunks. Toss to coat.
  • Lay out a large double-layered sheet of extra-wide heavy-duty foil. Put the beef in the center. (If using regular-width foil, divide the beef into 2 foil packets.) Bring the short ends of the foil together and fold twice to seal; fold in the other sides to seal, leaving room for steam. Place on the indirect side of the grill and cover. Cook until the meat is tender and shreddable, 2 1/2 to 3 hours.
  • Meanwhile, combine 3/4 cup cider vinegar, 3/4 cup water and 1 1/2 teaspoons salt in a small saucepan over medium-high heat. When the liquid comes to a boil, stir in the reserved sliced onions and turn off the heat. Let cool completely and refrigerate until ready to use.
  • Shred the beef and return to the sauce; toss well to coat. Serve with warm grilled tortillas, pickled red onions, and other desired toppings.

BEEF BARBACOA



Beef Barbacoa image

Juicy, intensely flavorful pulled beef barbacoa. For my money it's the best taco filling there is.

Provided by Brian Genest

Categories     100+ Everyday Cooking Recipes

Time 7h40m

Yield 12

Number Of Ingredients 15

2 Anaheim chile peppers
1 poblano pepper
8 dried chipotle chiles - stemmed, seeded, and halved
water to cover
6 cloves garlic
¼ white onion
2 cups beef broth
1 (12 fluid ounce) can or bottle beer (such as Budweiser®)
1 tablespoon sea salt
1 tablespoon ground cumin
1 teaspoon ground black pepper
1 teaspoon dried marjoram
¼ teaspoon ground allspice, or to taste
1 lime
1 (3 pound) chuck tender roast

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil; place Anaheim and poblano peppers on top.
  • Roast peppers in the preheated oven until skins are charred and bubbly, about 15 minutes.
  • Meanwhile, heat a dry skillet over medium-low heat. Add chipotle peppers and cook until fragrant, 2 to 3 minutes. Pour in enough water to cover the peppers; increase heat to medium-high. Weigh down the peppers with something heavy, like another pot, to keep them submerged. Simmer until tender, 10 to 12 minutes.
  • Remove Anaheim and poblano peppers from the oven. Let cool until easily handled. Peel and discard seeds. Mince peppers and place in a blender with the chipotle pepper mixture, garlic, and onion. Blend until smooth.
  • Pour beef broth and beer into a slow cooker. Stir in the blended pepper mixture, salt, cumin, pepper, marjoram, and allspice. Cut lime in half; squeeze juice into the slow cooker and toss in the lime halves. Add roast.
  • Cook on Low for 5 hours. Remove roast and shred the meat with 2 forks. Return to the slow cooker and simmer for 2 hours more. Use tongs to serve straight from the slow cooker.

Nutrition Facts : Calories 199.5 calories, Carbohydrate 3.9 g, Cholesterol 51.7 mg, Fat 13.1 g, Fiber 0.8 g, Protein 14.3 g, SaturatedFat 5.1 g, Sodium 608.2 mg, Sugar 0.6 g

MEXICAN BARBACOA IN A CROCK-POT -



Mexican Barbacoa in a Crock-Pot - image

This is the easiest way to cook an authentic Mexican Barbacoa instead of cooking it in the traditional way in Mexico with the head wrapped in large banana leaves and three layers of burlap and then placed in a deep hole in the ground, just like the Hawaiian Pork Luau.

Provided by pink cook

Categories     Meat

Time 8h30m

Yield 16-20 serving(s)

Number Of Ingredients 18

4 lbs beef cheeks
1 large head garlic
1 large yellow onion, diced
2 oranges, the juice
1 teaspoon Mexican oregano
2 bay leaves
1 teaspoon whole black peppercorn
salt, to taste
tortillas, Flour or corn
cilantro, chopped
lime, quartered
onion, finely diced
tomatoes, diced
iceberg lettuce, shredded
cheese, shredded (Cheddar or Jack)
salsa
hot sauce
chopped jalapeno pepper (if like them spicy)

Steps:

  • Rinse the cheeks and place them in a good size crock pot, discarding any chunks that are just fat.
  • Add garlic cloves, onion, bay leaves, oregano, black pepper, salt, and squeeze the orange juice from the two oranges over the meat.
  • Set the crock pot on high and cook for two hours, then stir the contents with a big spoon.
  • Stir every hour after that. In six hours it should be starting to fall apart.
  • Cook for an extra hour if needed and then remove from the crock pot to a large bowl with a slotted spoon, draining the meat from juices and removing the bay leaves and all the fat. (It retains too much fat.)
  • Shred the meat with two forks and serve on tacos with the tortillas and the extras.
  • The best is to place some meat on a warm tortilla, top with cilantro, squirt on some lime juice and hot salsa, sauce or chopped jalapeño, roll up and enjoy with some Charro Beans as a side. Mmmmmm -- it is so good.

CIVILIZED BARBACOA (SMOKED CHUCK ROAST)



Civilized Barbacoa (Smoked Chuck Roast) image

Barbacoa in some parts of Mexico and South Texas means cooking a cow's head. Yuk! I got this delicious version from www.lomexicano.com. The pulled chuck is served with tortillas.

Provided by Red_Apple_Guy

Categories     Meat

Time 6h30m

Yield 6 serving(s)

Number Of Ingredients 6

1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 tablespoon dried Mexican oregano
1 1/2 teaspoons chile powder
1 teaspoon kosher salt
3 1/2 lbs beef chuck with bone

Steps:

  • Blend the spices.
  • Rinse and dry the chuck roast and rub with the blended spices.
  • Prepare the smoker with lighted charcoal
  • Add a small amount of hickory or desired smoke wood.
  • Heat smoker to 250F-300°F.
  • Place the roast on the smoker.
  • Once the internal temperature is 160 F (about 4 hours), wrap the roast in heavy duty aluminum foil.
  • Cook for a couple of more hours or until the meat internal temperature is about 200°F.
  • Pull the roast, drain liquid, rewrap and let it rest for 30 minutes.
  • Using forks, pull the meat apart into shreds.
  • Serve with tortillas and guacamole, pico gallo, or black bean and corn salsa.

Nutrition Facts : Calories 154.8, Fat 7.9, SaturatedFat 3, Cholesterol 61.8, Sodium 339, Carbohydrate 1.8, Fiber 0.8, Sugar 0.3, Protein 18.5

Tips:

  • Choose the right cut of beef. Chuck roast, brisket, and short ribs are all good options for barbacoa.
  • Brown the beef in a Dutch oven or large pot before braising. This will help to develop flavor.
  • Use a flavorful braising liquid. Beef broth, chicken broth, or even beer can all be used.
  • Add plenty of spices and seasonings to the braising liquid. Common ingredients include chili powder, cumin, garlic, onion, and oregano.
  • Cook the barbacoa on low heat for several hours, or until the meat is fall-apart tender.
  • Serve the barbacoa with your favorite toppings, such as tortillas, salsa, guacamole, and sour cream.

Conclusion:

Barbacoa is a delicious and versatile dish that can be enjoyed in many different ways. Whether you're looking for a hearty main course or a flavorful taco filling, barbacoa is sure to please. With a little planning and effort, you can easily make barbacoa at home. So next time you're in the mood for something special, give barbacoa a try.

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