What is barbacoa?
Barbacoa is a Mexican style of slow-cooked meat. Traditionally it was cooked for many hours in a pit in the ground, covered so the meat steamed and roasted in its own juices, and it is often associated with whole animals or parts like beef cheeks (cachete) and, historically, lamb or goat in some regions. That is why people ask why barbacoa is cooked underground: the pit was a practical way to cook large cuts slowly with steady, enclosed heat.
Most home versions, including the one below, borrow the idea of long, moist cooking and use a slow cooker instead. They are inspired by barbacoa rather than a strict reproduction, and the seasoning varies by region and by cook. Many restaurant-style recipes in the United States season with chipotle peppers in adobo, cumin, oregano and lime.
Which beef to use
- Chuck roast: Easy to find, well marbled and a reliable choice for shredding.
- Beef cheeks: A classic barbacoa cut. They are rich and become very soft when cooked slowly. Availability varies, and a butcher or Latin market is a good place to look.
- Brisket or bottom round: Can work, though leaner cuts may be drier.
If you are deciding between cuts, our guide to which steaks and cuts work in a slow cooker explains how tougher cuts behave.
Ingredients (serves 6 to 8)
- 3 pounds chuck roast, cut into large chunks (or beef cheeks)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 medium onion, quartered
- 4 cloves garlic
- 2 to 4 chipotle peppers in adobo plus 2 tablespoons of the sauce (adjust for heat)
- 1/2 cup beef broth
- Juice of 2 limes
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried oregano
- 1/2 teaspoon ground cloves (optional)
- 2 bay leaves
Directions
- Make the sauce. Blend the chipotles, adobo sauce, garlic, lime juice, vinegar, cumin, oregano, cloves and broth until smooth.
- Season the beef. Salt and pepper the meat. Browning first adds flavor and is optional.
- Load the cooker. Put the onion and bay leaves in the bottom, add the beef, and pour the sauce over it.
- Cook. Cover and cook on low for roughly 8 to 10 hours, or on high for roughly 5 to 6 hours, until the beef shreds easily. Simple versions with fewer ingredients, such as beef cheeks with salt, garlic and bay leaf, are often cooked for longer on low. Check for tenderness rather than relying on a single time.
- Shred. Remove the meat, shred it with two forks, and moisten with some of the cooking liquid. Skim off fat first if you wish. Some cooks keep the meat whole until serving to help it stay moist.
- Optional crisp. Spread the shredded meat on a sheet pan and broil for a few minutes for crisp edges.
Can you cook raw beef in a slow cooker?
Yes. Raw beef can go directly into a slow cooker, which is how most pot roast and barbacoa recipes work. It is best to start with thawed meat, keep the lid on, and cook until the beef is very tender and fully cooked through.
How to serve barbacoa
- Warm corn tortillas with chopped onion, cilantro, lime and salsa
- Burrito bowls with rice, black beans and corn
- Quesadillas, nachos or stuffed sweet potatoes
- Tostadas or tortilla salads
Side dish note: baked beans
Barbacoa is often served alongside beans, though not the sweet BBQ-style kind. If you want BBQ baked beans in the slow cooker, they use a different flavor profile than this recipe, so treat them as a separate dish.
Storing and meal prep
Barbacoa keeps well. Refrigerate in sealed containers with some of the cooking juices, and reheat gently so the meat does not dry out. It also freezes well in portions with the liquid. That makes it a good make-ahead filling for the week’s lunches. For other batch-friendly beef dinners, see slow cooker beef stew and slow cooker beef ribs.