What Is Barbacoa?
Some of you may be familiar with barbacoa beef from Chipotle’s menu, maybe that’s why you searched it up in the first place! This style of beef has been around for a long time, and for a good reason. Cooked low and slow, barbacoa style meats are ultra tender and pull apart with ease. While barbacoa is traditionally cooked underground, the easiest way to cook barbacoa style meat for yourself is in a slow cooker or an instant pot. The low and slow method with lots of steam will give you perfectly succulent meat while the quick method by using an Instant Pot, will give you the same tender pull apart meat in a fraction of the time. But don’t worry, if you don’t have either of those, I have provided you with instructions on how to braise it as well. So take your pick!
Olive oil – You can also use avocado, sunflower, safflower, canola, or vegetable oils. Chuck roast – Boneless. Salt and pepper – Season to taste. Onion – I used a white onion, but yellow will work too. Garlic – You can use more or less as you prefer. Chipotle peppers – Canned, in adobo sauce, a must in my opinion. Lime juice – Fresh is best. Apple cider vinegar – You can use regular white vinegar instead. Beer – Find a lighter type of beer like lager. Beef broth can be used instead. Spices – cumin, oregano, cloves. Brown sugar – Feel free to use more, less, or none at all. Bay leaves – Fresh or dried.
Slow Cooker Barbacoa:
Instant Pot Barbacoa:
Braised Barbacoa:
Which Cuts Of Beef Can I Use?
Can’t find any chuck roast? Fear not! You can still enjoy barbacoa beef. Shoulder steak, brisket, rump roast, or bottom round will all work for you. This recipe is cooked low and slow, so tougher cuts of beef will be perfect.
Why Is It Called Barbacoa?
Believe it or not, barbacoa is actually the Caribbean word for barbecue! Who knew?
How To Serve Barbacoa
While I’m sure you’ll be doing your best not to scarf all this tender, flavorful beef right out of the slow cooker, there are so many great ways to enjoy your barbacoa beef. My favorite way to serve this recipe is with fresh tortillas in tacos, quesadillas, enchiladas or burritos. Top with cotija, fresh tomatoes, cilantro, or these great recipes:
Pico de Gallo Homemade Salsa Cheesy Guacamole Enchilada Sauce Chimichurri Sauce
You can also serve up your barbacoa beef with these sides:
3 Ingredient Mexican Rice Spanish Rice with Ground Beef Mexican Street Corn Salad Black Bean Corn and Avocado Salad Avocado Shrimp Salsa
How To Store Leftovers
Transfer leftovers to an airtight container and store in the fridge for 3-4 days. Reheat either in the microwave, back in your slow cooker over low, or you can reheat in in a skillet over medium heat. You can also freeze your barbacoa beef if you’d like. Make sure the beef has full cooled down to room temperature before sealing in an airtight container. It’ll last 4-5 months frozen. You can let the beef thaw overnight in the fridge before reheating, or put it straight from the freezer into the microwave or the slow cooker.
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