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.
Liz says
The only thing I can say is HOLY CRAP! This delivered a mighty fine meal with leftovers. I’ve made it with chuck roast, chicken, and london broil. ALL amazing but chuck is my fav so far. My teens play club water polo and swim for school and I will tell you this is what they are asking for when they come through the door. I made it twice last week! Just YUM!
Shannon Dievendorf says
So delicious! Thank you!
Mike says
Great recipe! I would highly suggest omitting the lime have while pressure cooking though. The first time I made it I left them in and it left a super bitter taste. I made it a second time and omitted them and it was perfect.
Keri says
I’ve made this twice. Soooo good! I just use lean stew meat, so no cutting and less expensive.
Rebekah says
Would it be ok to use a different cut of beef?
The Chunky Chef says
Yes, as long as it’s a cut of beef that’s meant to be cooked low and slow or pressure cooked 🙂
Etta says
Extremely easy and very flavorful. We made quesadillas the next day and the beef was even better.
Glenda says
Delicious! So good in the instapot and finishing up in the broiler
Victoria says
I cannot wait to try this. What I really like is that your site enables you to change & print the recipe for the desired amount of people eating.
Thank you so much and how clever you are.
PattyCakes says
OMG-this is soooo delicious! I only made one change, and that was to blend diced fire roasted tomatoes into the sauce as I was out of tomato paste. At the end, cooled the meat and shredded it while reducing the sauce/juices….this will be added to our regular recipe rotation!
Iris says
This recipe just makes me sad seriously!!!
The Chunky Chef says
Why is that?
JONESCRUSHER says
Your recipe sounds wonderful. but it needs one thing to make it 100% Authentic Barbacoa: meat cut from a steer’s head.
this recipe was created by people who could not afford a pot roast. So they used organ meats( shredded Beef tongue)
The Chunky Chef says
Thank you, and yes, I agree which is why I mention that in the written post and never claim this recipe as authentic 🙂
JONESCRUSHER says
the name BARBACOA translates as: MEAT FROM THE HEAD OF A STEER( BEEFTONGUE). I grew up in Texas. Why are so many WHITE Americans AFRAID to eat ORGAN MEATS?
In many foreign countries; Organ meats are considered to be comfort food. Many non white Americans eat organ meats because their families ate them. Others do it because they are less expensive.
The Chunky Chef says
I actually discuss the meaning of barbacoa in the post… but I won’t be discussing white vs non-white American ideals. Everyone is entitled to their own personal tastes.
Annette Kayser says
Thank you, Amanda, for sharing this absolutely amazing recipe with all of us! Super simple, phenomenal flavors. We thickened the sauce with corn starch and added the shredded beef back in. We served the barbacoa with cotija, chopped jalapenos, avocado (w/ lime, pepper flakes and garlic salt), and your “quick pickled shallots” (substituting red onion). So, so good! Sure to be a family favorite!!
Carol says
OH MY GOODNESS!!! I can’t wait to try this!! All my favorite ingredients! Thanks!
Barbara Best says
I made this just before Christmas and my family loves it! I am going to make it tonight but with pork instead of beef.
Jessica says
Mark it on the calendar, put it in rotation!!! My entire family loved this recipe. I may or may not have added a little too much cayenne for my daughter’s boyfriend so, I diced up a potato into 1/2″ pieces and some chopped baby carrots and threw it in for the last hour and a half or so and it all came out perfectly! I don’t have a instant (ikr!) I did mine low and slow on the stove top, because well, I felt like it.
I did add a 3/4 Tbs of instant coffee to the sauce to beef up the flavor and probably doubled the garlic (we ❤ garlic) but man this was sooo good!
To elaborate just a bit on my fauxpaws… I wasn’t paying attention and sautéed my garlic…oops. Then, I got distracted and pureed my diced chili’s in the sauce. There was another goof which I can’t recall at the moment. Who cares!? All in all, the ingredients made it there and it was still THAT GOOD!
We used as filling in empanadas and were extremely satisfied. We placed our left over empanadas in a zip lock and reheated in the microwave the next day. We were shocked at how extremely well the reheated, even the bubbly, flaky crust!!! If I didn’t know better, I would have thought they were almost freshly made, out of the MICROWAVE!
Doing a huge batch next time and freezing them for future use.
Note: If interested, we fried ours using crisco (vegetable shortening). I will fry some before freezing for those future, right now meals, but I will probably flash freeze most of them individually before the frying process and defrost before frying fresh.
Oh, I am so happy I found this! You’ve gotta make it! Thank you!
Laura Lee Evans says
Took to a weekend away with friends and it was voted the best meal of the weekend! Make ahead so the flavors meld together!
Barbara Best says
It was fantastic! Thank you!
Alexandra says
My husband absolutely loves this recipe. He has been eating it twice a day since I’ve made it! The only thing I did different was use avocado oil instead of vegetable oil. I also used flour with water to thicken it up. 2tsp flour to 2 tsp of water. And once I took the meat out of the instant pot I used an immersion blender to blend the sauce. And it got really thick!” And clung onto the meat!
Thanks for this great recipe!!
Jaso says
Great recipe. This is so close to Birria that’s how I use it. After cooking I put the sauce in the fridge so the fat solidifies on top and then use the fat to oil the pan and grill the shells folded in half with the meat and some oaxaca cheese, using the reheated sauce as a dip. Outstanding!
The Chunky Chef says
Such a great way to use this recipe! Now I’m drooling thinking of birria 🙂