In contemporary Mexico, Barbacoa refers to meat that is slow roasted in an underground oven heated with firewood, a method that can be traced back to the Maya! Wrapped in agave leaves, this process also steams the meat until it becomes incredibly tender and juicy. To get that nice smokiness in lieu of firewood, I like to use chipotles in adobo when making beef Barbacoa at home.

What cut of meat should I use for this beef Barbacoa tacos recipe?

I prefer a well-marbled beef chuck roast for Barbacoa, but boneless beef short ribs would work as well!

Can I make this beef Barbacoa recipe in the slow cooker?

Yes! Simply sear the beef on the stovetop and then transfer all ingredients to the slow cooker (except the lime juice). Cook on low heat for 7-8 hours or on high for 3-4 hours. Shred the beef, add the lime juice and enjoy!

Is this beef Barbacoa recipe spicy?

This beef Barbacoa isn't overly spicy. The heat comes from chipotles in adobo sauce, which can vary in spiciness according to brand. For less heat, you can remove the seeds or use less chipotles. And to make it spicier, try adding a pinch of cayenne or a few more chipotles in adobo!

Are Barbacoa and Birria the same thing?

While Barbacoa refers to the method of cooking (barbecue), Birria refers to meat cooked in a spicy and rich broth (consomé). Birria is generally enjoyed as a stew, although recently Birria tacos have gained popularity across the world!

Beef Barbacoa Tacos - Whisked Away Kitchen

Ingredients

Shredded Beef Barbacoa

3 pounds (1.4 kg) beef chuck roast
1.5 tablespoons vegetable oil
1 medium yellow onion, diced
3 whole chipotles in adobo, chopped (plus several spoonfuls of adobo sauce)
2 bay leaves
1 tablespoon ground cumin
1 tablespoon dried oregano
¾ cup (180 ml) beef or chicken broth
lime juice from 2 limes
kosher salt to taste

For Serving

tortillas
chopped cilantro
diced white onion

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Instructions

Cut the beef into large chunks of about 3 inches (8 cm), trimming any large pieces of fat. Generously season with salt on all sides.
Heat the vegetable oil in a large dutch oven over medium-high heat. Sear the beef chunks on all sides until a nice brown crust develops. Work in batches to avoid overcrowding the pot. Transfer the seared beef to a plate and set aside.
Add the diced yellow onion to the pot and cook until translucent, about 3-5 minutes.
Add the chipotles in adobo (along with a few extra spoonfuls of adobo sauce from the can), bay leaves, cumin and oregano. Mix and stir for several minutes.
Pour a bit of broth into the pot and scrape up any brown bits on the bottom of the pot. Pour in the remaining broth and return the beef to the pot.
Bring the mixture to a boil, then reduce heat to low and cover. Cook for 2-3 hours, or until the beef is tender and easily falls apart.
Remove the bay leaves and discard. Transfer the shredded beef to a cutting board and shred using two forks. Return the beef to the sauce and mix well. Simmer uncovered for 10 minutes or until the sauce thickens slightly.
Squeeze the lime juice over the beef and mix to combine. Serve the beef barbacoa with tortillas, chopped cilantro and diced white onion.

Notes

Slow Cooker: To make this recipe in the slow cooker, transfer all ingredients (except the lime juice) to the slow cooker after searing the beef. Cook on low heat for 7-8 hours or on high for 3-4 hours. Shred the beef, add the lime juice and enjoy!

Storage: Leftover beef barbacoa can be stored in an airtight container in the refrigerator for 3-4 days.