Incredibly juicy and tender, and absolutely full of bold mouthwatering flavors, this beef barbacoa is the best I’ve ever tasted! With Instant Pot, slow cooker and oven instructions, you’re bound to find a cooking method that works best for you!
Recipes like my Baked Mexican Rice and Crockpot Taco Soup are great for when you want restaurant quality food, made easily at home. We love hearty Mexican-inspired meals, and this is one of my Mexican recipes you’ll definitely want in your dinner rotation!
BEEF BARBACOA RECIPE
I’ve been wanting to make this recipe for a while now, and finally got around to it.
Originally, I made a similar version in my Queso-Smothered Beef Chimichangas, which was a slow cooker recipe. But I’ve been getting into using my Instant Pot more and more, and wanted to make this version something that could be made in much less time.
After some tinkering around in the kitchen, I came up with this recipe, which is now my FAVORITE type of Mexican beef!
The meat is literally melt-in-your-mouth tender, and the flavor…. oh man the flavor, it’s out of this world. Rich and savory, with just enough spice to make your mouth wake up and say hello, but not so much that you’re sweating and diving for the nearest glass of water.
Basically, the best taco filling of all time lol. Beef barbacoa is not just amazing in tacos, but in quesadillas, taco salads, chimichangas/taquitos, or just eaten with a fork!
HOW TO MAKE BEEF BARBACOA
- Puree the chipotle sauce in a food processor. This is a combination of chipotle peppers, lime juice, spices, beef broth, garlic, etc.
- Brown beef on the “saute” mode, then remove to a plate.
- Add onion to the pot and saute until soft. Pour in the beef broth, diced green chiles, tomato paste and bay leaves.
- Add browned beef and pureed sauce to the pot.
- Pressure cook for 1 hour, then perform a quick pressure release.
- Shred beef and toss with some cooking liquid.
IS THIS A CHIPOTLE COPYCAT RECIPE
Not technically, but it hits a LOT of the same flavor notes!
COOKING TIPS FOR SHREDDED MEXICAN BEEF
- THE MEAT – this is a prime example of when to use a tougher cut of meat like a chuck roast or shoulder. No need to buy expensive sirloin tips or anything.
- BROWNING – adds a ton of flavor, but isn’t absolutely essential. I love to brown my beef pieces, since I love that extra deep flavor it adds… but I’ve made this several times without taking that extra step, and it still tastes delicious.
- CHIPOTLES IN ADOBO – the secret to this amazing barbacoa is in the chipotle peppers. You can find cans of chipotle peppers in adobo sauce in the ethnic section of most grocery stores and they are PACKED with flavor.
VARIATIONS OF THIS RECIPE
- SPICIER – As written, I would say this recipe is between a medium and a mild heat level. If you’d like it spicier, use HOT diced green chiles, add more chipotle peppers, and/or add a jalapeno to the chipotle sauce ingredients.
- MILDER – To make this recipe milder, use less chipotle peppers, omit the adobo sauce, and/or make sure you’re using MILD diced green chiles.
- BEER – For some extra flavor, in the chipotle sauce, use a bold Mexican beer instead of beef broth.
- OTHER MEAT – Traditionally, barbacoa is made with beef cheeks, goat or lamb. You’re more than welcome to swap the chuck roast out for one of those proteins, I just chose the beef because it’s more readily available for the vast majority of my readers.
- COOKING METHODS – this is made for the Instant Pot, but I’ve detailed how to make this in a slow cooker or in the oven if you’d prefer. Those instructions will be down in the “recipe notes” section of of the recipe card.
TOPPINGS FOR A BEEF BARBACOA TACO
The sky is the limit when it comes to a great taco, but here are a few of my favorite options.
- Fresh cilantro
- Squeeze of lime juice
- Cotija cheese (or shredded Mexican blend cheese)
- Quick pickled shallots (mix sliced shallots, juice of a lime, pinch of salt and granulated sugar – let sit in a bowl for 20 minutes)
- Avocado
- Queso
MAKING BARBACOA AHEAD OF TIME
As with most braised meats, this barbacoa beef tastes even better the next day! Those flavors sit and meld together.
To store, I find it best to store the beef in one container, with a little bit of the cooking liquid, and the rest of the cooking liquid in another container.
This way, when the fat in the liquid cools, you can easily scrape it off the top.
Reheat with the beef and the liquid together.
FREEZING
Cooked beef barbacoa can be frozen for up to 3 months.
STORAGE
Leftovers should be refrigerated in an airtight container and consumed within 5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Instant Pot – I recently upgraded to this model and I love it!
- Slow Cooker – I’ve had this slow cooker for years and it still works perfectly.
- Dutch Oven – LeCreuset is my favorite brand, but they’re really pricey, so this Lodge version is a great alternative!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
CHIPOTLE SAUCE
- 3 chipotle peppers in adobo sauce (individual peppers in the can - NOT the whole can)
- 2 tsp adobo sauce (from the can)
- 3 Tbsp lime juice (fresh is best)
- 1 Tbsp better than bouillon beef base (optional but recommended)
- 1/3 cup apple cider vinegar
- 5 cloves garlic roughly chopped
- 3 tsp ground cumin
- 2 tsp oregano (mexican oregano is amazing if you have it)
- 1/4 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup beef broth (reduced sodium is best)
BARBACOA
- 4 lb. beef chuck roast
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 1 yellow onion diced
- 4 oz can diced green chiles drained
- 3 Tbsp tomato paste
- 1 cup beef broth (reduced sodium is preferred)
- 2 bay leaves
Instructions
MAKE CHIPOTLE SAUCE
- Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
MAKE BEEF BARBACOA
- Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
- Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
- Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
- Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
- Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
- Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
- When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
- Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
- Toss shredded beef with as much of the cooking liquid as you'd like.
TO THICKEN SAUCE
- In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".
- Cook for several minutes, stirring often, until thickened to your tastes.
- Toss shredded beef with as much of the thickened sauce as you'd like.
TO CRISP THE EDGES
- Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
- Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- some readers have noticed a bitter taste when pressure cooking with the lime halves in the pressure cooker. I have never had a problem with it, but if you're worried, feel free to remove the lime halves before pressure cooking!
SLOW COOKER INSTRUCTIONS
- Process sauce ingredients.
- Sear beef in a skillet on the stove.
- Add all remaining ingredients to slow cooker, top with seared beef, top with chipotle sauce.
- Cover and cook on LOW for 8-10 hours, until beef is tender enough to shred easily.
OVEN DIRECTIONS
- Preheat oven to 325 F degrees.
- Process sauce ingredients.
- Sear beef in a large dutch oven on the stove.
- Add in onion, tomato paste, green chiles, and bay leaves.
- Reduce beef broth to 1/2 cup and pour in chipotle sauce.
- Cover and bake for 3 - 3 1/2 hours, until beef is tender enough to shred easily.
STOVETOP DIRECTIONS
- Process sauce ingredients.
- Sear beef in a large dutch oven on the stove.
- Add in onion, tomato paste, green chiles, beef broth, and bay leaves.
- Pour in chipotle sauce.
- Cover and simmer for 2 - 2 1/2 hours (removing the lid the last 30 minutes of cooking), until beef is tender enough to shred easily.
- If desired, remove beef, shred, and continue simmering sauce for 10-15 minutes until thickened.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Toni Haydu says
Do you have a crockpot version of this by chance? I do not have an instant pot but my coworker made this and brought some to share and it was absolutely delicious!
The Chunky Chef says
Slow cooker instructions are in the “chef tips” section right below the directions 🙂
Melis says
I have never given a bad review on a recipe but this was a big waste of ingredients for me. I had a funny feeling that 1/3 cup of acv was a lot and I should have went with my gut. It’s awful, that was way too much it’s also quite salty. I’m super bummed I really wanted this to work out.
The Chunky Chef says
1/3 cup of vinegar to 4 lbs of meat certainly isn’t a crazy ratio, but we all have our different tastes and preferences, and obviously this wasn’t for you. Best of luck!
Michelle Goetz says
DO NOT ADD LIME HALVES ON TOP of the meat, By the time I saw the comments on the bitterness from limes, I was more than half way into the pressure cooking. This would have been a five star if it wasn’t bitter.
The Chunky Chef says
That’s certainly unfortunate. I’m guessing that you must have missed the bolded and italized note in the recipe card (in the “chef tips” section right after the directions) which noted that some readers have had that issue with the lime halves.
Stephanie says
I plan on making enchaladas with this. Would you reccomend using the sauce as an enchalada sauce?
The Chunky Chef says
I’ve never tested this sauce as an enchilada sauce, but I do have a homemade enchilada sauce recipe if you’d like to use that: https://www.thechunkychef.com/homemade-red-enchilada-sauce/
Em says
I love this recipe! I make it at least once a month!
Hannah says
Can I do this with a frozen 4lb chuck roast?
The Chunky Chef says
While you likely could, I haven’t tested this recipe using a frozen roast, as I don’t like the way meat cooks from frozen. So since it hasn’t been tested, I can’t speak to any specifics.
dean says
your website is a** 🙂
The Chunky Chef says
You’re probably so fun at parties… your little passive aggressive smiley face doesn’t cover up your *lovely* personality. Also, you should definitely start your own website and run it successfully for 10 years, then we’ll chat. Have the day you deserve sweetheart.
Amy Harris says
I followed the Insta Pot recipe exactly & without the lime halves. It was fantastic.
Dan says
Hi, I am a newbie cook so take what I have to say with a grain of salt, so to speak.
In my experience, cooking with the instant pot is supposed to be quicker and I believe if I were to cook this meal as long as listed it would be so over cooked. I did cut the recipe to 4 servings, thanks for that opportunity, so again for my observations. Thanks for the recipe.
Dan
The Chunky Chef says
I appreciate the feedback! Since this cut of meat needs a LONG time to break down the connective tissue, this is actually faster than cooking it in the slow cooker, or a dutch oven. Yes, cutting the recipe in half (and therefore using a smaller roast), would likely result in needing a bit less cooking time 🙂
Jen says
I’ve made this a bunch, have also tried it with fish (oven) and added some blended up cilantro stems.
I also put all the non broth and protein ingredients in the food processer and froze it so I can just whack it in the instapot/crockpot).
Cyndy says
Absolutely outstanding! A win with me and everyone I shared with!
A KEEPER!
Frances Vuillemot says
This is an amazing recipe. My family loves it. We have it for family dinner about once a month!!
Marisa says
Holy cow. Perfect recipe. Worked amazingly in the instant pot. Love it!
Dawne F Black says
I love this recipe I have made it at least 20 times mostly with game (elk, deer and bison). I do add bacon to give it some fat. Its a family favorite.
Etta says
This is so delicious! I make it about once a month. The leftovers are great for enchiladas, quesadillas, tacos, and more.
Tiffany Brooks says
This was a hit for my entire family! Will definitely make again! Thank you!!
Nicole Dollison says
Amazing! Easy to throw together in the instant pot and so much flavor!
PBE says
Did not disappoint! I could only find a 3# chuck roast so that’s what I used. Made a ton for just the two of us. We ate it for tacos one night, I took some for lunch one day and I froze enough for two more dinners and one lunch. I’m repurposing it this week to make burrito bowls. Serving the beef over rice and black beans, topped with avocado. Flavors are amazing. I also froze the sauce, two batches to use for the future. Might cook chicken in it to make tacos. I think I will not pressure cook next time with the limes. Thank you, love your site!
Jessica says
So good! This was the first Barbacoa recipe we tried that actually had enough flavor. We don’t need to try any more now 🤣 This is in our rotation of recipes we love. Making it tonight and when I told my son, he was VERY excited. Thanks for sharing!
Janet says
Holy cow! This turned out soooo good! I used my pressure cooker and followed the recipe as written but didn’t have time to do the last part (oven broil) but I will allow more time to do that next time. There was just enough heat to make your mouth tingle and the flavor was incredible. I bet that tomorrow it will be even better (yay leftovers! 🙂 ).
Thank you, Amanda, for sharing this recipe.