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–+ servings
Mexican barbacoa garnished with limes and cilantro.
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5 from 2 votes

Barbacoa

This authentic Mexican recipe for tender shredded beef is sure to please! The beef roast is braised, and cooked with smoked jalapenos (chipotle peppers). It's perfect in tacos or in burrito bowls!
Prep Time15 minutes
Cook Time4 hours
Total Time4 hours 15 minutes
Course: Main Course
Cuisine: Mexican
Servings: 12 servings
Calories: 321kcal
Author: Michelle Miller

Equipment

Ingredients

  • 4 pound beef roast chuck roast or beef brisket recommended
  • 3 tablespoons avocado oil divided
  • 1 tablespoon Kosher salt
  • black pepper to taste
  • 1 cup white onion minced
  • 6 cloves garlic minced
  • 2-3 chipotle peppers in adobo, chopped finely
  • 3 bay leaves
  • 2 tablespoons cumin
  • 1 tablespoon Mexican oregano
  • 1/2 teaspoon ground cloves or 8 whole cloves
  • 1 1/2 cups beef broth
  • 1/4 cup fresh lime juice

Instructions

  • Add avocado oil to a dutch oven or braiser, and heat it over medium-high heat. Add large chunks of beef, and season well with salt and pepper. Brown all sides, and then remove from the pot. Do not overcrowd the pan. The beef will brown better and not steam if there is space around it.
  • Repeat with the rest of the beef, and remove all from the pan and set aside.
  • Add more avocado oil into the pan, and saute the onions and garlic for about 5 minutes to soften. Add all the seasonings, including the chopped up chipotle peppers, bay leaves, cumin, and Mexican oregano.
  • Add in the beef broth, and stir to combine.
  • Return the beef to the pot. Bake the beef at 300º F for 3-4 hours, until the beef falls apart when pressed with a fork.
  • Shred each chunk of beef with two forks. It should come apart easily. Mix the beef with the remaining broth and add the lime juice to season.
  • Serve the beef garnished with lime wedges and fresh cilantro, if desired.

Video

Notes

HOW TO STORE LEFTOVER BARBACOA

Once the beef has cooled, store it in an airtight container, and refrigerate it for up to 4 days.
Freeze leftover barbacoa in an air tight container for up to 3 months. Allow to thaw, then bake it at 325º F for 30 minutes to reheat it and to serve.

HOW TO SERVE BARBACOA

  • Chipotle’s Barbacoa meat is a great example of the ways this meat can be served! At Chipotle, Barbacoa is used to fill tacos and burritos, as well as top taco salads or burrito bowls. Use it in my Healthier Chipotle Burrito Bowls. These feature cilantro lime rice and pinto beans!
  • My favorite way to serve it is over rice, quinoa, or millet, served with black beans, and garnished with onions, cilantro, and salsa. This is a perfect meal with my Mexican Caesar Salad.
  • Make a low carb meal by serving this tender beef over cauliflower rice or zoodles with guacamole, pico de gallo or salsa, and cheese or sour cream!
  • Barbacoa Tacos: warm corn tortillas, and then top them with chopped onion, cilantro and avocado or guac, for the best Barbacoa street tacos!

Nutrition

Calories: 321kcal | Carbohydrates: 4g | Protein: 30g | Fat: 21g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 708mg | Potassium: 558mg | Fiber: 1g | Sugar: 1g | Vitamin A: 44IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 4mg