Beef Barbacoa – Mexican Pulled Beef Recipe
If you crave rich, deeply flavored Mexican shredded beef that melts in your mouth and brings life to any taco or rice bowl, this Beef Barbacoa – Mexican Pulled Beef recipe is a must-try. Succulent chunks of beef chuck slowly braise in a robust blend of chilies, spices, and citrus until they fall apart into juicy, flavor-packed strands. Whether you pile it onto tortillas, spoon it over rice, or tuck it into burritos, this classic dish never fails to impress with its bold taste and irresistible aroma. Barbacoa is a true celebration of Mexican comfort food, meant for sharing and savoring with loved ones!
Ingredients You’ll Need
The magic of Beef Barbacoa – Mexican Pulled Beef lies in the balance of simple, fresh ingredients and aromatic spices. Each one adds its own special note, from the depth of dried chilies to the bright zing of lime juice, making every bite utterly addictive.
- Beef chuck roast: Well-marbled beef that breaks down into juicy, tender shreds—don’t substitute for a lean cut!
- Dried guajillo or ancho chilies: These chilies give the barbacoa its hallmark smoky, earthy flavor and beautiful deep color.
- Chipotle pepper in adobo sauce: Adds a touch of heat and that classic smoky chipotle character.
- Onion: Gives the sauce sweetness and body, essential for complex flavor.
- Garlic cloves: Because no Mexican dish is complete without a generous hit of garlic.
- Apple cider vinegar: Brings brightness and tang, balancing the rich beef and chilies.
- Lime juice: Fresh acidity enhances every other flavor in the sauce.
- Ground cumin: Delivers earthy warmth, a signature spice in anything barbacoa.
- Dried oregano: Floral and herbaceous, Mexican oregano is best, but any will do.
- Ground cloves: Just a tiny bit adds deep, almost mysterious undertones—don’t skip it!
- Salt: Brings all the flavors together—taste and adjust as needed.
- Black pepper: A simple touch for extra punch and balance.
- Bay leaves: Impart a subtle background flavor that rounds out the sauce.
- Beef broth: Keeps the beef moist and helps infuse it with rich taste as it cooks.
- Vegetable oil: Just enough to sear the beef and start building flavor at the bottom of your pot.
How to Make Beef Barbacoa – Mexican Pulled Beef
Step 1: Soften and Blend the Chilies
Start by simmering your dried guajillo or ancho chilies in a small pot of water for about 5 to 7 minutes until they are soft and pliable. Drain them well and transfer to a blender, along with the chipotle pepper, onion, garlic, apple cider vinegar, lime juice, cumin, oregano, cloves, salt, and pepper. Blend until the mixture is perfectly smooth—the foundation of that signature Beef Barbacoa – Mexican Pulled Beef flavor.
Step 2: Brown the Beef
Heat the vegetable oil in a large Dutch oven, slow cooker insert, or heavy pot over medium-high heat. When the oil shimmers, add the beef chunks in batches to avoid overcrowding. Sear them on all sides until a deep brown crust forms; this crucial step locks in the juices and brings out incredible flavor you simply can’t get from just simmering.
Step 3: Build the Sauce Base
Remove the browned beef and pour your blended chili sauce directly into the same pot. Stir well and use a wooden spoon to scrape up every bit of browned goodness stuck to the bottom—that’s pure flavor gold! Sauté the sauce for a minute or two to develop its taste even further.
Step 4: Combine and Slow Cook
Return the beef to the pot, nestling it into the sauce. Add the bay leaves and pour in the beef broth. At this stage, you can select your cooking method: cover and simmer gently on the stove for 3 to 4 hours, in a 325°F (160°C) oven, or in your slow cooker (8 hours on low or 4–5 hours on high). If you’re short on time, a pressure cooker or Instant Pot works wonders—just cook for 60 minutes on high pressure, then let it release naturally.
Step 5: Shred and Finish
After cooking, your beef should be meltingly tender. Remove the bay leaves, then use two forks to effortlessly shred the beef right in the pot, soaking up all that luscious sauce. Stir it well so every strand is coated in flavor—your Beef Barbacoa – Mexican Pulled Beef is ready to star in any meal you can dream up!
How to Serve Beef Barbacoa – Mexican Pulled Beef
Garnishes
Barbacoa loves a little extra flair, so top generous portions with crisp fresh cilantro, diced white onions, a squeeze of bright lime, and maybe a handful of diced radishes. These garnishes not only make the dish look gorgeous but also add pops of freshness that contrast beautifully with the savory beef.
Side Dishes
The beauty of Beef Barbacoa – Mexican Pulled Beef is that it fits right in with endless sides. Serve it with warm corn or flour tortillas for classic tacos, spoon it over fluffy Mexican rice, or pair it with creamy refried beans. Elote (Mexican street corn) or a simple avocado salad are also stunning companions.
Creative Ways to Present
Think beyond tacos! Fold barbacoa into cheesy quesadillas, pile it high on nachos, or create the ultimate rice bowl layered with black beans, corn, and your favorite toppings. For gatherings, set up a fun build-your-own barbacoa taco or burrito spread to let everyone craft their perfect bite.
Make Ahead and Storage
Storing Leftovers
Any leftover Beef Barbacoa – Mexican Pulled Beef keeps beautifully in the fridge. Just let it cool to room temperature, store it in an airtight container, and it will stay fresh and flavorful for up to 4 days. The flavors actually deepen overnight, making it even tastier the next day.
Freezing
This dish is a freezer favorite! Once completely cooled, scoop barbacoa and some of its sauce into zip-top bags or airtight containers. Freeze for up to 3 months. Thaw overnight in the fridge when you’re ready for another round—it reheats like a dream.
Reheating
For best results, gently reheat barbacoa in a pot over low heat, adding a splash of beef broth if needed to loosen the sauce. Microwaving works too; just cover and heat in short bursts, stirring in between, until steaming hot throughout.
FAQs
How spicy is Beef Barbacoa – Mexican Pulled Beef?
The spice level is moderate—more warming than fiery—thanks to the mild dried chilies and a single chipotle. If you’re sensitive to heat, skip the chipotle or use fewer chilies. For extra kick, add an extra chipotle or a sprinkle of chili flakes.
Can I use a different cut of beef?
Chuck roast is ideal for Beef Barbacoa – Mexican Pulled Beef because it’s well-marbled and shreds beautifully, but you can try brisket or beef shoulder as alternatives. Just be sure to choose a cut that stands up to long, slow cooking.
Do I have to sear the beef?
Searing the beef creates richer, deeper flavor, but if you’re pressed for time, you can skip this step. Your barbacoa will still be delicious, but those caramelized edges add a special touch.
Can I make Beef Barbacoa – Mexican Pulled Beef ahead of time?
Absolutely! In fact, it often tastes even better after resting in the fridge overnight. Prepare a day or two ahead and reheat gently when you’re ready to serve—the flavors really come alive.
What if I don’t have a blender?
No worries! You can use a food processor to make the sauce. If needed, finely chop the chilies and aromatics before processing for an extra smooth texture.
Final Thoughts
Give this Beef Barbacoa – Mexican Pulled Beef recipe a try and watch it become a new staple for everything from taco nights to festive gatherings. There’s nothing more satisfying than slow-cooked, fall-apart beef infused with all the bold flavors of Mexico. Don’t be surprised if everyone asks for seconds—or the recipe!
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Beef Barbacoa – Mexican Pulled Beef Recipe
- Total Time: 4 hours 20 minutes
- Yield: 8 servings 1x
- Diet: Non-Vegetarian
Description
Beef Barbacoa is a flavorful and tender Mexican pulled beef dish that is perfect for tacos, burritos, nachos, or rice bowls. This recipe yields juicy, shredded beef infused with a rich blend of spices and chilies.
Ingredients
For the Barbacoa:
- 3 pounds beef chuck roast, cut into large chunks
- 3 dried guajillo or ancho chilies, stemmed and seeded
- 1 chipotle pepper in adobo sauce
- 1 onion, quartered
- 4 garlic cloves
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 3 bay leaves
- 1 cup beef broth
- 2 tablespoons vegetable oil
Instructions
- Prepare the Sauce: Simmer dried chilies in water, then blend with chipotle pepper, onion, garlic, vinegar, lime juice, cumin, oregano, cloves, salt, and pepper.
- Sear the Beef: Brown beef chunks, then remove from the pot.
- Cook the Barbacoa: Combine blended sauce with beef, bay leaves, and beef broth. Cook using stovetop, oven, slow cooker, or pressure cooker methods.
- Shred and Serve: Once beef is tender, shred it with forks, mix with the sauce, and serve.
Notes
- Barbacoa is versatile for various dishes.
- Leftovers can be frozen for up to 3 months.
- Adjust spice level by varying chipotle quantity.
- Prep Time: 20 minutes
- Cook Time: 4 hours
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1/8 recipe
- Calories: 390
- Sugar: 2g
- Sodium: 520mg
- Fat: 23g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 115mg
