Mexican Barbacoa is your new go-to weeknight dinner. My version is made in the crockpot for a 'set it and forget it' dinner full of rich flavors. The simple ranchero sauce is blended from smoky ancho chiles to give you that authentic taste without the fuss. Slow cooked barbacoa meat is tender and perfect for tacos, nachos, or burritos - all without babysitting the stove.
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Why my Mexican Barbacoa recipe
- Flavorful meat without fuss. If you ever crave authentic restaurant style Mexican food, then this easy beef barbacoa recipe is sure to take your taco night to the next level.
- Easy crockpot dinner. Cooking slow helps break down connective tissue for succulent beef just like eating out at your favorite Mexican restaurant.
- Easy meal prep. One batch of Mexican Barbacoa yields plenty of shredded meat for barbacoa tacos, burrito bowls, or nachos, and it freezes beautifully for quick weeknight dinners.
Recipes to serve with Mexican Barbacoa
Be sure to download my Tex Mex Summer Cookbook with 5 delicious exclusive recipes with step by step photos!
Or go to my Tex Mex page for all my delicious Mexican inspired recipes!
Ingredients and substitutions
Go to the recipe card for exact amounts.
- Beef chuck roast - or brisket – any well-marbled cut of beef with connective tissue
- Bay leaves
- Salt and black pepper
- Oil or butter - to sear the meat
- Bay leaves
- Garlic cloves, minced
- Dried oregano
- Ground cumin
- Ground cloves
- Dry or fresh thyme
- Beef broth - chicken broth can be used for a lighter taste. Homemade beef broth is also great!
- Apple cider vinegar
Ranchero Sauce
- Ancho chiles - other dried chiles can be used such as guajullo chiles. Another great substitute is using canned chipotle chiles in adobo sauce or ancho chile powder. My enchilada sauce and my taco sauce are also great alternatives.
- Fresh garlic clove, minced
- Yellow onion
- Salsa verde
- Water
- Ground cinnamon
- Ground black pepper
- Fresh lime juice
Mexican barbacoa tastes great with, fresh cilantro, chopped, sliced fresh red onions or white onions (pickled red onions are even better) pico de gallo, corn and/or flour tortilla.
Directions
- Sear the beef: Pat meat dry with paper towels; season with salt and black pepper. Sear in butter or a couple tablespoons of oil in a large, hot skillet until browned on all sides. Use medium-high heat for the best sear. Larger cuts of beef can be cut into large chunks. Cook in batches so the pieces of meat have enough room to cook without steaming.
- Build the braise: Add the bay leaves, chopped garlic, oregano, cumin, thyme, cloves, black pepper, sea salt, broth, and vinegar to the crockpot insert. Transfer beef to slow cooker; cover and cook on high for 6-8 hours, or until very tender and can be shredded. Turn meat around or stir a few times during the cooking process.
- Rehydrate chiles: While the meat cooks, prepare the dried chiles by cutting off the stem and removing the seeds. Place them in a bowl and cover them with boiling or very hot water. Let soak for about 15 minutes, or until softened.
- Make the ranchero sauce: Drain chiles reserving ⅓ cup of the steeping water. Add the chiles, reserved water, garlic, salsa verde, cinnamon, black pepper, and lime juice to a blender until a smooth paste forms. Reserve sauce until beef is ready.
- Shred meat and add sauce: Remove the bay leaves and shred the Mexican Barbacoa (you can do this inside the crockpot) then add the ranchero sauce and mix it into the meat. Keep the slow cooker on high to simmer the mixture for at least 10-20 minutes. If you prefer a crispy texture, shred the meat on a baking sheet, add the sauce, then broil it in the oven until desired texture. You can return the meat to the slow cooker, or serve from the pan.
- Serve Mexican Barbacoa with tortillas and favorite toppings and sides.
Tips for success
- Chuck roast is ideal for Mexican Barbacoa because it has enough fat and connective tissue to become tender and flavorful during slow cooking. If needed, you can substitute with beef brisket or beef shoulder.
- Don’t skip searing the beef! It adds a deep, caramelized flavor that makes a big difference in the final dish.
- Ancho chiles are mild, but you can add a dried chipotle or guajillo chiles if you want extra smokiness or heat. Always taste your ranchero sauce and adjust.
- Mexican Barbacoa tastes even better the next day, as the flavors deepen. It’s a great recipe to prep ahead for tacos, burritos, bowls, or nachos.
How to store
Your Mexican Barbacoa should cool completely, then store it in an airtight container, and refrigerate up to 4 days. You can freeze 3 months in freezer safe containers then thawed overnight in the refrigerator. Reheat gently with a splash of beef broth on the stovetop or microwave.
Email me the recipe!
Enter your email and I'll send it to your inbox!
Plus get all our new recipes too!
Mexican Barbacoa
Delicious barbacoa beef made in the slow cooker with an ancho chili sauce. Tender shredded meat for tacos, bowls, or burritos—easy, authentic flavor!
Ingredients
To Make the Barbaco Meat:
- 2 lb chuck roast seasoned with salt and pepper on both sides
- 1 tablespoon butter or olive oil to sear the meat
- 3 bay leaves
- 4 garlic cloves minced
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- ½ teaspoon dried thyme
- ⅛ teaspoon ground cloves
- ½ teaspoon ground black pepper
- 2 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 1 cup beef broth
Ranchero Sauce:
- 3 dried ancho chiles rehydrated with 3 cups boiling hot water
- 1 garlic clove minced
- 1 cup yellow onion chopped
- ½ cup salsa verde
- ⅓ cup water reserved from stepping chiles
- ¼ teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- 3 tablespoon lime juice
- Serve with corn or flour tortillas
Instructions
To make the Barbaco Meat
- Heat a large skillet over medium-high heat with a bit of oil or butter. Season both sides of the beef with salt and pepper to taste. Sear the beef on all sides, about 2–3 minutes per side, until deeply golden.
- To the slow cooker, add bay leaves, garlic, oregano, cumin, thyme, cloves, pepper, salt, vinegar, and broth. Transfer the meat to the slow cooker. Cover and cook on high for 6-8 hours. Turn it around a few times during the cooking process. Meat is done when it is tender and can be shredded easily.
Ranchero Sauce
- While the meat cooks, prepare the dried chiles by cutting off the stem and removing the seeds. Place them in a bowl and cover them with about 3 cups boiling or very hot water. Let soak for about 15 minutes, or until softened.
- In a blender, combine the soaked ancho chiles, garlic, onion, salsa verde, ⅓ cup of the reserved hot water from the chiles, and cinnamon. Blend until smooth and thick. Reserve until the beef is ready.
- Once you can pull beef apart, shred it, and incorporate the ranchero sauce. Keep it on high heat until everything is warmed up and hot.
- Serve the shredded beef with warm tortillas, pickled onions, fresh cilantro, and a squeeze of lime.
Notes
- Barbacoa tastes even better the next day, as the flavors deepen. It’s a great recipe to prep ahead for tacos, burritos, bowls, or nachos.
- Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Reheat gently to keep the meat juicy.
Nutrition
Serving: 2.6ozCalories: 249kcalCarbohydrates: 6gProtein: 23gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 82mgSodium: 902mgPotassium: 476mgFiber: 1gSugar: 3gVitamin A: 160IUVitamin C: 4mgCalcium: 37mgIron: 3mg
Tried this recipe?Click here to leave a helpful tip!
Comments
No Comments