Description
Beef barbacoa is a deeply flavorful, smoky, and tender Mexican dish, slow-cooked with chilies and spices. A versatile meal perfect for tacos, bowls, or burritos—rooted in tradition but modernized for home kitchens.
Ingredients
3 lbs beef chuck roast
3 dried guajillo chilies (stemmed and deseeded)
2 dried chipotle chilies
1 white onion (chopped)
4 garlic cloves (smashed)
1½ tsp garlic paste
1 tbsp apple cider vinegar
1 tbsp ground cumin
1 tsp ground cloves
1½ cups beef broth
Salt, to taste
Instructions
1. Rehydrate chilies in hot water for 15 minutes until softened.
2. Season beef with salt and cumin; sear in Dutch oven until browned.
3. Blend softened chilies, onion, garlic, vinegar, cloves, and ½ cup broth until smooth.
4. Pour chili mixture into Dutch oven and deglaze.
5. Return beef to pot, add remaining broth, bring to simmer.
6. Cover and cook on low for 2½ hours until meat shreds easily.
7. Shred beef, return to sauce, and simmer uncovered 10 minutes.
8. Optional: Pan-fry leftovers for added texture.
Notes
Make extra—flavors deepen overnight, perfect for next-day tacos.
Pairs well with refried beans, rice bowls, or even nachos.
Freeze up to 3 months; reheat with broth for best results.
- Prep Time: 25 minutes
- Cook Time: 2½ hours
- Category: Main
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 330
- Sugar: 2g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 95mg
Keywords: beef barbacoa, slow-cooked beef, tacos, Dutch oven