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.
Kathy says
I have made this many times and we love it! I have never used the limes mainly because I never have them when I’m deciding to make! I use more chipotles as we like spicier but it’s awesome no matter how you make it. Glad there was a way to make this in an area where beef cheeks are not found! Thank you!
Randy G says
Amazing flavor!!! My family tore it up and said this is a must repeat!
Stacey Sciumbato says
Phenomenal!! This turned out to be absolutely delicious. Thank you Amanda https://www.instagram.com/the_chunky_chef/
I’ll be following you going forward. This is definitely a recipe I will keep and use till death do us part. I wish I had taken pictures but I can say that it look very much like the ones you posted here.
Jennifer Von Canon says
I’ve made this four times. The sauce is devine. Save a little back before you add water and add it to sour cream for a great Chipotle sauce or save a little back for an amazing hot suace. I grind the chilies (or pickled jalepenos) into the mix instead of searing them after the roast. this streamlimes the process and tastes amazing anyhow. (Do not grinf the bay leaves. I also add a bit of soy and instant smoke because I can. 🙂
Terry says
Great recipe. Instead of browning the meat I cut the roast into big chunks. Seasoned with salt pepper garlic powder and onion powder and put it in my smoker at 180 for 1 1/2 hours then followed your recipe exactly as written. It was a huge hit. Thank you.
Terry says
I need to edit this. It was 2 1/2 hours in the smoker or until it forms a crust.
Jodeen Gilreath says
I have never left a recipe review. This recipe is perfection, our family loves it just like it is followed exactly. Perfect. Thank you!
Andy Price says
Oh my gosh yes my second post today. I made this amazing recipe in my instant pot. I used some beef out of my freezer that was not chuck roast maybe sirloin beef roast I’m not real sure, but it was very lean. So I needed to cook it longer in my instant pot, which was not an issue yet because once I did it shredded beautifully it tasted amazing even though it wasn’t beef cheek lol. Yeah, my family loved it. I loved it. Thank you for the recipe and I look forward to looking into more recipes that you have.
Nichol Wright says
These were ABSOLUTELY FIRE!! I’m a chef and I was terrified of my IP that my sister got me. After she passed I jumped in head first and love it! Thank you for an amazing recipe! Also the to the person complaining it’s not authentic, it is quite literally easy to be kind or not comment. Amanda, you’re great! 💚🔥
A fellow chunky chef,
Nichol
Jay Tee says
Not to mention “…Houston Texas where the best food is found…” is quite subjective. I’ve eaten in Houston, and I would not classify it as where the best food is found.
Quite obnoxious was that post, sorry that you had to deal with someone like that.
Greg says
I do a lot of home cooking and really enjoy it. I’m not one to leave a comment, but for this one I had to. Absolutely amazing. I added jalapenos and did not use the lime halves. 5 ⭐
Dale scobert says
This is an amazing recipe. Full of flavor.
Anna Minner says
love
Matt says
Looking to make this sometime this week. Looks great, but want to use goat. Would you change anything with the recipe if i swap beef with goat?
The Chunky Chef says
I haven’t tested this recipe using goat meat, so I can’t say for certain whether any changes would need to be made. If you do some experimenting, I’d love to know how it turns out 🙂
Cathy Champagne says
Amazing! I made this for my family and it is now one of our most favorite meals. Live it, thank you for posting from mysel and family
Patricia M Perdue says
Authentic Beef Barbacoa is made with beef cheek, the cheek meat has a distinct flavor. Its very disappointing to find a place that claims they have barbacoa tacos all to find out its actually a pot roast. No matter what seasoning you use the flavor is NOT the same. Unfortunate to not find authenticity here in GA. Not even homemade tortillas. I am originally born and raised in Houston Texas where the best food is found.
The Chunky Chef says
Yes, I’m aware of how authentic barbacoa is made, which is why I made a section of the post detailing that. Most people don’t live in a place where they can source beef cheeks, which is why I use chuck roast, which is much more readily available. Since you’re disgruntled about my choice of meat, and the lack of authenticity, maybe you should create your own recipe and share it on your website.
Jodeen Gilreath says
Absolutely perfect! My go to every time! Thank you.
Debeena says
Made this and it came out perfect. I added more chipotle chillies for an extra kick and used around 4 fresh Thai green chilies It was amazing.
Thank you!
Kaitlin says
This recipe is absolutely delicious!!! So much packed flavor! Going to be making it a 3rd time this week.
Just a note to new users, don’t pour all the sauce back in ha! It was still delish, but you really only need a little bit of the good stuff at the bottom (dump the top coat of oil) back into the meat after straining.
Can’t wait for our Wednesday meal! (AND Thursday, so much food!)
Steve Lawrence says
My family absolutely loved this! I will
make this again! Question, can I make this with pork, or would the other ingredients have to change as well?
The Chunky Chef says
So happy to hear you all enjoyed this recipe! I haven’t tested this recipe using pork, so I can’t say for certain how it would taste or if any changes would need to be made. I do have a pork carnitas recipe you could give a try (https://www.thechunkychef.com/instant-pot-carnitas/), or if you do some experimenting, I’d love to know how it turns out with the pork 🙂
Kaitlin says
Is it 1 cup of broth now, or 1/2. The ingredients is different from the directions!
The Chunky Chef says
There’s 1/2 cup of broth used in the sauce, and 1 cup used to actually pressure cook the meat, as indicated in the ingredient lists.
Kaitlin says
Aw thank you!!
Adrianne says
This was amazing! I will be adding this to a dinner or meal prep rotation for sure 😀
Candice says
Loved it, and I love the name of your site by the way 🥰. My husband really enjoyed it and I took some leftovers for tacos on a field trip and shared with another family and they loved it as well. Making my second go at out tonight.
Angie Scott says
This recipe is AWESOME🤩🤩🤩
I made this for my family and EVERYONE loved it! We are out on the deck and the squirt of lime was the just the perfect touch. I’ll definitely be sharing this recipe and I’ll definitely be making it again🙌🏼