I make this authentic Mexican barbacoa for beef that turns out juicy, smoky, and fall-apart tender every single time. It’s bold, rich, and always the first thing to vanish from the table.

Jump to Recipe

I’m obsessed with this Authentic Mexican Barbacoa because it tastes like the street corner I never want to leave. The beef chuck roast turns rich, shreddy, and unapologetically juicy, with dried guajillo chiles bringing that deep red, earthy kick I crave in every bite.

I love the way it hits first with smoke, then tang, then that slow savory pull that makes me hover over the pot like I’ve got no self-control. And honestly, I don’t.

Piled into tacos, dripping down my fingers, stealing all my attention. But that’s the point.

Big flavor, messy hands, zero regrets today for me.

Ingredients

Print Recipe (No Advertisments)

Beef chuck or cheeks get tender, juicy, and totally taco-shop worthy.
Guajillo chiles bring mild heat, bright color, and that classic street food vibe.
Ancho chiles add sweet, smoky depth without making things too spicy.
Pasilla chiles taste earthy and rich, like the sauce got serious.
White onion adds sweetness and keeps the whole thing from feeling too heavy.
Garlic makes everything bolder.
Basically, don’t skip it.
Apple cider vinegar gives tang, so the beef doesn’t taste flat.
Beef broth keeps it saucy, savory, and ready for tortilla dipping.
Bay leaves, cloves, cumin, and oregano make it smell like real barbacoa.
Salt wakes everything up.
Plus, it makes the beef taste beefier.
Lard or oil adds richness and helps build that deep, roasted flavor.
Cilantro, lime, and corn tortillas make each bite fresh, messy, and perfect.

Ingredient Quantities

3 to 4 pounds beef chuck roast or beef cheeks, trimmed

8 dried guajillo chiles, stems and seeds removed

3 dried ancho chiles, stems and seeds removed

2 dried pasilla chiles, stems and seeds removed

1 medium white onion, halved

6 garlic cloves

1/4 cup apple cider vinegar

1 to 2 cups beef broth

3 bay leaves

1 teaspoon whole black peppercorns

2 whole cloves

1 teaspoon ground cumin

1 teaspoon dried Mexican oregano

2 teaspoons kosher salt, plus more to taste

2 tablespoons lard or vegetable oil

Fresh cilantro for garnish, about 1/2 cup chopped

Lime wedges for serving, 2 to 3 limes

Corn tortillas for serving, 12 to 16

How to Make this

Print Recipe (No Advertisments)

1. Remove stems and seeds from the guajillo, ancho, and pasilla chiles; wipe quickly with a dry towel and toast in a dry skillet over medium heat 15 to 30 seconds per side until fragrant, then soak them in hot water for 20 minutes to soften.

2. In a blender combine drained soaked chiles, halved white onion, 6 garlic cloves, 1/4 cup apple cider vinegar, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, and 2 whole cloves; add 1/2 cup of the beef broth and blend to a smooth, slightly thick sauce, adding more broth to loosen if needed.

3. Pat 3 to 4 pounds beef chuck roast or beef cheeks dry and season all over with the remaining 1 teaspoon kosher salt.

4. Heat 2 tablespoons lard or vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat; brown the meat on all sides, working in batches if necessary, about 4 to 5 minutes per side, then transfer meat to a plate.

5. Pour a little of the blended chile sauce into the pot and scrape up any browned bits from the bottom, then return the meat to the pot and pour the remaining chile sauce over it.

6. Add 3 bay leaves and enough beef broth to come up about one third to one half of the meat height, about 1 to 2 cups depending on your pot size; nestle everything so the meat is partially submerged.

7. Bring to a simmer on the stovetop, then cover and transfer to a 300 F oven for 3 to 4 hours, or simmer gently on the stovetop or in a slow cooker until the meat is fork tender and pulls apart easily.

8. Remove the meat and shred with two forks, discarding bay leaves and any large pieces of fat; skim excess fat from the cooking liquid and if the sauce is too thin reduce it over medium-high heat until slightly thickened, then return shredded meat to the pot and toss to coat.

9. Taste and adjust seasoning with more salt and a squeeze of lime if desired; fold in about 1/2 cup chopped fresh cilantro, reserving some for garnish.

10. Serve the barbacoa hot with warm corn tortillas, lime wedges, extra chopped cilantro, and extra cooking sauce on the side for tacos.

Equipment Needed

1. Blender or high speed food processor
2. Dry skillet or cast iron skillet
3. Large Dutch oven or heavy ovenproof pot with lid
4. Cutting board
5. Chef knife
6. Tongs
7. Measuring cups and spoons
8. Two forks for shredding
9. Fine mesh strainer or slotted spoon
10. Oven mitts or pot holders

FAQ

Can I use beef brisket or pork shoulder instead of chuck roast or beef cheeks?

Yes. Brisket gives rich beefy flavor and a slightly fattier texture. Pork shoulder works well for a softer, shreddable result. Adjust cook time until meat is tender and shreds easily.

How do I rehydrate the dried chiles and prevent bitterness?

Toast chiles briefly in a dry skillet until aromatic, then soak in hot but not boiling water for 15 to 20 minutes. Remove stems and seeds before toasting if preferred. Strain and reserve soaking liquid to thin the sauce if needed.

Can I make the barbacoa in a pressure cooker or slow cooker instead of the oven?

Yes. For an electric pressure cooker cook on high pressure for 60 to 75 minutes with a natural release. For a slow cooker cook on low for 8 to 10 hours. Sear the meat first for best flavor.

How do I adjust the heat level if I want it milder or spicier?

Remove all seeds and membranes to reduce heat. Use fewer pasilla or ancho chiles for milder flavor. Add a bit of chipotle in adobo or a pinch of cayenne for more heat.

How long will leftovers keep and how should I reheat them?

Store leftovers in an airtight container in the fridge for up to 4 days or freeze up to 3 months. Reheat gently on the stovetop with a splash of broth to keep meat moist, or warm in a low oven covered.

What are the best ways to serve authentic barbacoa?

Serve hot in warmed corn tortillas with chopped cilantro, diced onion, and lime wedges. It also works great over rice, in tacos, burritos, or on nachos.

Authentic Mexican Barbacoa Recipe: Mastering The Street Food Flavor Substitutions and Variations

Beef chuck roast or beef cheeks
- Beef brisket, trimmed and cut into large pieces
- Pork shoulder (for a pork barbacoa style)
- Lamb shoulder for a richer, slightly gamey result
- Short ribs, bone-in, braised until tender
Dried guajillo, ancho, pasilla chiles
- New Mexico chiles in place of guajillo for similar heat and fruitiness
- Mulato or chipotle chiles for a smokier profile instead of ancho or pasilla
- 6 to 8 tablespoons chile powder blends if whole dried chiles are unavailable
- Pasilla bajio as a milder pasilla substitute
Lard or vegetable oil
- Neutral oil such as canola or grapeseed
- Avocado oil for higher smoke point and subtle flavor
- Butter for a richer, slightly creamy finish (use lower heat)
- Rendered beef tallow for deeper beefy flavor
Apple cider vinegar
- White vinegar diluted with a bit of honey to soften sharpness
- White wine vinegar for a milder, fruitier acidity
- Fresh lime juice for bright, citrusy tang
- Rice vinegar for a gentler, slightly sweet acidity

Pro Tips

1) Toast chiles briefly and evenly, then let them steam in the hot soaking water until very soft. That short toast wakes up deeper flavor while the soaking softens them so the sauce blends silky smooth. For an extra clean finish, pass the blended sauce through a fine mesh strainer or chinois to remove any remaining skins or grit.

2) Doneness is flavor. Brown the meat well in batches so you get lots of fond on the pot bottom; those browned bits are the backbone of the sauce. After braising, let the meat rest a few minutes before shredding so the juices redistribute and the shreds stay moist.

3) Keep an eye on liquid levels while it cooks. You want the meat partially submerged but not swimming. If the sauce ends up too thin, reduce it on the stovetop until it coats a spoon. If it is getting dry, add small amounts of hot broth rather than cold to avoid dropping the cooking temperature.

4) Brightness and texture matter at the end. Adjust salt and acidity with lime little by little rather than all at once, and fold in most of the cilantro off heat so it stays fresh. Warm your tortillas directly over a gas flame or on a hot comal for best texture, and serve extra cooking sauce on the side for juicy tacos.

Authentic Mexican Barbacoa Recipe: Mastering The Street Food Flavor

Recipe by Dan Coroni

0.0 from 0 votes

I make this authentic Mexican barbacoa for beef that turns out juicy, smoky, and fall-apart tender every single time. It’s bold, rich, and always the first thing to vanish from the table.

Servings

servings

Calories

642

kcal

Equipment: 1. Blender or high speed food processor
2. Dry skillet or cast iron skillet
3. Large Dutch oven or heavy ovenproof pot with lid
4. Cutting board
5. Chef knife
6. Tongs
7. Measuring cups and spoons
8. Two forks for shredding
9. Fine mesh strainer or slotted spoon
10. Oven mitts or pot holders

Ingredients

3 to 4 pounds beef chuck roast or beef cheeks, trimmed
8 dried guajillo chiles, stems and seeds removed
3 dried ancho chiles, stems and seeds removed
2 dried pasilla chiles, stems and seeds removed
1 medium white onion, halved
6 garlic cloves
1/4 cup apple cider vinegar
1 to 2 cups beef broth
3 bay leaves
1 teaspoon whole black peppercorns
2 whole cloves
1 teaspoon ground cumin
1 teaspoon dried Mexican oregano
2 teaspoons kosher salt, plus more to taste
2 tablespoons lard or vegetable oil
Fresh cilantro for garnish, about 1/2 cup chopped
Lime wedges for serving, 2 to 3 limes
Corn tortillas for serving, 12 to 16

Directions

Remove stems and seeds from the guajillo, ancho, and pasilla chiles; wipe quickly with a dry towel and toast in a dry skillet over medium heat 15 to 30 seconds per side until fragrant, then soak them in hot water for 20 minutes to soften.
In a blender combine drained soaked chiles, halved white onion, 6 garlic cloves, 1/4 cup apple cider vinegar, 1 teaspoon ground cumin, 1 teaspoon dried Mexican oregano, 1 teaspoon kosher salt, 1 teaspoon whole black peppercorns, and 2 whole cloves; add 1/2 cup of the beef broth and blend to a smooth, slightly thick sauce, adding more broth to loosen if needed.
Pat 3 to 4 pounds beef chuck roast or beef cheeks dry and season all over with the remaining 1 teaspoon kosher salt.
Heat 2 tablespoons lard or vegetable oil in a large Dutch oven or heavy ovenproof pot over medium-high heat; brown the meat on all sides, working in batches if necessary, about 4 to 5 minutes per side, then transfer meat to a plate.
Pour a little of the blended chile sauce into the pot and scrape up any browned bits from the bottom, then return the meat to the pot and pour the remaining chile sauce over it.
Add 3 bay leaves and enough beef broth to come up about one third to one half of the meat height, about 1 to 2 cups depending on your pot size; nestle everything so the meat is partially submerged.
Bring to a simmer on the stovetop, then cover and transfer to a 300 F oven for 3 to 4 hours, or simmer gently on the stovetop or in a slow cooker until the meat is fork tender and pulls apart easily.
Remove the meat and shred with two forks, discarding bay leaves and any large pieces of fat; skim excess fat from the cooking liquid and if the sauce is too thin reduce it over medium-high heat until slightly thickened, then return shredded meat to the pot and toss to coat.
Taste and adjust seasoning with more salt and a squeeze of lime if desired; fold in about 1/2 cup chopped fresh cilantro, reserving some for garnish.
Serve the barbacoa hot with warm corn tortillas, lime wedges, extra chopped cilantro, and extra cooking sauce on the side for tacos.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.