Name: Beef Barbacoa
Prep time: 10 min
Cook time: PT-485569H16M7S
Total time: PT-485569H16M7S
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast; 2 tablespoons olive oil; 1 onion, chopped; 4 cloves garlic, minced; 2 dried ancho chilies, seeds removed; 2 dried guajillo chilies, seeds removed; 1 chipotle pepper in adobo sauce; 1 tablespoon cumin; 1 tablespoon oregano; 1 teaspoon ground cloves; 1/2 teaspoon cinnamon; 1/2 cup beef broth; 1/4 cup lime juice; 2 tablespoons apple cider vinegar; 1 teaspoon salt; 1/2 teaspoon black pepper; Fresh cilantro (for garnish)

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This tender, flavorful Beef Barbacoa is slow-cooked to perfection with a blend of spices, chiles, and aromatics. Whether made in an Instant Pot or Slow Cooker, the beef becomes melt-in-your-mouth tender and is perfect for tacos, burritos, or a hearty filling for any dish.

Why You’ll Love This Recipe

Beef Barbacoa is a rich, bold, and versatile dish that captures the essence of slow-cooked Mexican comfort food. Whether you use an Instant Pot for a quicker meal or a Slow Cooker for set-it-and-forget-it convenience, this recipe produces deeply flavorful, fall-apart beef every time. It’s ideal for batch cooking, perfect for feeding a crowd, and effortlessly turns into delicious tacos, burrito bowls, or even breakfast hash. The combination of dried chilies, chipotle, and spices gives the dish its signature smoky, spicy, and tangy character.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

3 lbs beef chuck roast
2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
2 dried ancho chilies, seeds removed
2 dried guajillo chilies, seeds removed
1 chipotle pepper in adobo sauce
1 tablespoon cumin
1 tablespoon oregano
1 teaspoon ground cloves
1/2 teaspoon cinnamon
1/2 cup beef broth
1/4 cup lime juice
2 tablespoons apple cider vinegar
1 teaspoon salt
1/2 teaspoon black pepper
Fresh cilantro (for garnish)

Directions

Instant Pot

Set the Instant Pot to “Sauté” mode. Add olive oil, then sauté onion and garlic for 2–3 minutes until softened.
Add the beef chuck roast and brown it on all sides, about 4–5 minutes. Remove and set aside.
In the same pot, add dried chilies, chipotle pepper, cumin, oregano, cloves, and cinnamon. Stir for 1 minute to release aromas.
Add beef broth, lime juice, and apple cider vinegar. Stir to combine.
Return the beef to the pot, making sure it is mostly submerged.
Seal the lid, set to high pressure, and cook for 60 minutes. Allow pressure to release naturally.
Shred the beef with two forks and stir it into the sauce.

Slow Cooker

Heat olive oil in a skillet over medium heat. Sauté onion and garlic for 2–3 minutes until softened.
Place beef chuck roast in the slow cooker. Add sautéed onion and garlic, along with dried chilies, chipotle pepper, cumin, oregano, cloves, cinnamon, beef broth, lime juice, apple cider vinegar, salt, and pepper.
Cover and cook on low for 8 hours or high for 4 hours, until the beef is tender and shreddable.
Shred the beef in the cooker and mix with the sauce.
Serve warm in tacos, burritos, rice bowls, or with your preferred sides, garnished with fresh cilantro.

Servings and timing

Servings: 6 servings
Prep Time: 10 minutes
Cook Time (Instant Pot): 1 hour
Cook Time (Slow Cooker): 4–8 hours
Total Time:

Instant Pot: 1 hour 10 minutes
Slow Cooker: 4–8 hours
Calories per serving: 350 kcal

Variations

Mild Version: Omit chipotle or reduce the amount of dried chiles.
Extra Spicy: Add more chipotle peppers or a fresh jalapeño to the pot.
Beer Infused: Substitute half the beef broth with dark Mexican beer for deeper flavor.
Taco Ready: Add a squeeze of orange juice for a sweeter balance perfect for tacos.
Low Carb: Serve over cauliflower rice or wrapped in lettuce leaves.

storage/reheating

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze for up to 3 months. Reheat on the stovetop over medium heat or in the microwave, adding a splash of broth if needed to keep it moist. The flavor deepens over time, making it great for leftovers.

FAQs

Can I use a different cut of beef?

Yes, brisket or beef shoulder also work well, but chuck roast offers the best balance of tenderness and flavor.

Are dried chilies necessary?

They’re key to the authentic smoky depth, but if unavailable, use 1 tablespoon chili powder as a substitute.

Can I make this recipe ahead of time?

Absolutely. It tastes even better the next day after the flavors have had time to meld.

What can I use instead of chipotle in adobo?

You can use 1/2 teaspoon smoked paprika and a dash of hot sauce as a substitute.

How do I make it less spicy?

Reduce or omit the chipotle pepper and use only one dried chile for a milder flavor.

What toppings go well with beef barbacoa?

Fresh cilantro, diced onion, crumbled queso fresco, avocado slices, and lime wedges are all great choices.

Can I use this in tacos?

Yes, it’s perfect for tacos, as well as burritos, nachos, rice bowls, and quesadillas.

How do I thicken the sauce?

Let the shredded beef simmer in the sauce uncovered for a few minutes to reduce the liquid.

Can I cook this in the oven?

Yes, cover and braise in a Dutch oven at 300°F (150°C) for 3–4 hours until tender.

Is this dish freezer-friendly?

Yes, freeze in portions and thaw in the refrigerator overnight before reheating.

Conclusion

Beef Barbacoa is a deeply flavorful and incredibly versatile dish that brings the warmth and richness of traditional Mexican cuisine to your kitchen. Whether made quickly in an Instant Pot or slowly in a Crock-Pot, it results in tender, juicy beef perfect for all your favorite meals. This recipe is ideal for meal prepping, entertaining, or simply enjoying a comforting dinner packed with bold, spicy flavor.

Beef Barbacoa

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This tender and flavorful Beef Barbacoa is slow-cooked with a rich blend of spices, chiles, and aromatics, delivering melt-in-your-mouth shredded beef perfect for tacos, burritos, or bowls.

Author: Mari
Prep Time: 10 minutes
Cook Time: Instant Pot: 1 hour / Slow Cooker: 4-8 hours
Total Time: 1 hour 10 minutes (Instant Pot) / 4-8 hours (Slow Cooker)
Yield: 6 servings 1x
Category: Main Course
Method: Instant Pot / Slow Cooker
Cuisine: Mexican
Diet: Halal

Instructions

Instant Pot: Set to “Sauté” mode. Add olive oil, then sauté onion and garlic for 2–3 minutes.
Brown beef on all sides, about 4–5 minutes. Remove and set aside.
Add dried chilies, chipotle pepper, cumin, oregano, cloves, and cinnamon. Stir for 1 minute.
Add beef broth, lime juice, and apple cider vinegar. Return beef to the pot.
Seal lid and cook on high pressure for 60 minutes. Allow natural release.
Shred beef with two forks and mix into the sauce.
Slow Cooker: Sauté onion and garlic in olive oil in a skillet.
Place beef in slow cooker. Add sautéed aromatics, chilies, chipotle, spices, broth, lime juice, vinegar, salt, and pepper.
Cook on low for 8 hours or high for 4 hours.
Shred beef and stir back into the sauce.
Serve in tacos, burritos, or bowls with fresh cilantro.