Barbacoa is a deeply traditional and revered cooking method from Mexico. It is known for its tender, flavorful results steeped in cultural history. Typically prepared with beef, lamb, or goat, the meat is seasoned with a rich blend of spices, wrapped in maguey leaves, and slow-cooked in an underground oven until it falls apart. This slow cooking process imparts a smoky flavor and a juiciness that’s hard to replicate with any other cooking method.
Often served in tacos or burritos and accompanied by fresh salsas, chopped onions, and cilantro, barbacoa is more than just a meal or a part of weekend gatherings and special celebrations. It invites everyone to come together and share in a nourishing and soul-satisfying dish. Barbacoa delivers an exquisite taste experience and connects diners to Mexican culinary culture’s rich traditions and communal spirit.
AuthorJulia ForesekCategorybeef, Main Course, Mexican, Slow Cooked & Braised DishesDifficultyAdvancedPrepare the Meat:
Trim any excess fat from the beef or lamb and cut into large chunks.
Make the Marinade:
In a blender, combine the garlic, chipotles in adobo, green chiles, onion, lime juice, apple cider vinegar, cumin, oregano, salt, pepper, and cloves. Blend until smooth.
Slow Cook the Meat:
Place the meat in a slow cooker and pour the marinade over it. Add the bay leaves and pour in the beef broth.
Cover and cook on low for 8-10 hours, or on high for 6 hours, until the meat is very tender and falls apart easily.
Shred the Meat:
Remove the meat from the slow cooker and shred it with two forks. Discard the bay leaves.
Optionally, you can skim off the fat from the juices left in the slow cooker and return the shredded meat to the pot to soak up the juices for an additional 30 minutes on low.
Serve:
Serve the barbacoa in warm tortillas with onions, cilantro, and lime wedges. Provide salsa or guacamole on the side.
Ingredients
Directions
Prepare the Meat:
Trim any excess fat from the beef or lamb and cut into large chunks.
Make the Marinade:
In a blender, combine the garlic, chipotles in adobo, green chiles, onion, lime juice, apple cider vinegar, cumin, oregano, salt, pepper, and cloves. Blend until smooth.
Slow Cook the Meat:
Place the meat in a slow cooker and pour the marinade over it. Add the bay leaves and pour in the beef broth.
Cover and cook on low for 8-10 hours, or on high for 6 hours, until the meat is very tender and falls apart easily.
Shred the Meat:
Remove the meat from the slow cooker and shred it with two forks. Discard the bay leaves.
Optionally, you can skim off the fat from the juices left in the slow cooker and return the shredded meat to the pot to soak up the juices for an additional 30 minutes on low.
Serve:
Serve the barbacoa in warm tortillas with onions, cilantro, and lime wedges. Provide salsa or guacamole on the side.
Notes
Perfect Beverage Pairing:
- Mexican Beer: A light, crisp Mexican beer complements the rich flavors of the barbacoa.
- Sangria: Alternatively, a fruity sangria can balance the spiciness and richness of the dish.
