Beef Barbacoa
Slow-braised, fall-apart beef in a fragrant blend of chilies, lime, and spices — ideal for tacos, bowls, or burritos.
About This Recipe
This classic Mexican beef barbacoa delivers deeply flavorful, fork-tender shredded beef that is perfect for crowd-pleasing meals or weekly meal prep. By slowly braising beef chuck, a cut rich in connective tissue, the meat breaks down beautifully over several hours. The result is a naturally gluten-free and dairy-free dish boasting a rich, savory character with a gentle, smoky heat.
The success of this preparation lies in two crucial phases: building a deep sear on the beef and crafting the vibrant marinade. Searing the meat in batches ensures a rich crust that deepens the overall flavor of the braise. This is complemented by a blended marinade of rehydrated guajillo chilies, chipotles in adobo, fresh garlic, earthy cumin, and bright lime juice, which balances the richness of the beef stock and chuck.
For the best results, do not rush the searing process, as those browned bits at the bottom of the pot translate directly into a more savory sauce. If you prefer a milder heat, you can easily adjust the spice level by scraping the seeds out of the dried guajillo chilies before soaking and blending them.
Once the beef is shredded and tossed back through its reduced cooking juices, serve it warm inside soft tortillas topped with finely diced onion, fresh cilantro, and a squeeze of lime. This highly versatile meat also stores exceptionally well in its juices, keeping it moist for future meals.
Ingredients
- 1.5 kg Beef chuck
- 4 pieces Dried guajillo chilies
- 2 tbsp Chipotles in adobo
- 5 cloves Garlic
- 2 pieces Lime
- 2 tsp Ground cumin
- 300 ml Beef stock
Instructions
- 1
Sear the beef in batches until deeply browned.
10 min
- 2
Blend soaked chilies, chipotles, garlic, cumin, and lime into a marinade.
5 min
- 3
Coat the beef, add stock, cover, and braise at 150°C (300°F) for about 3.5 hours until fork-tender.
210 min
- 4
Shred the beef and toss through the reduced cooking juices.
5 min
- 5
Serve in warm tortillas with onion, cilantro, and lime.
3 min
Nutrition Facts
480
kcal
Calories
44
g
Protein
6
g
Carbs
30
g
Fat
2
g
Fiber
640
mg
Sodium
Rate This Recipe
Beverage Pairings
Mexico built a drinks culture around agave and fresh fruit: tequila and smoky mezcal, the lime-forward Margarita, and ice-cold lagers with a wedge of lime. Non-drinkers reach for aguas frescas and cinnamon-scented horchata, which also tame chilli heat.
Wine, Beer & Spirits
Lime and salt brighten tacos and balance chilli and lime-marinated dishes. A little sweetness tempers the chilli heat.
Serve on the rocks with a salt rim.
A crisp, ice-cold lager refreshes the palate against spice and fat.
Serve ice-cold with lime.
Off-dry fruit tames the chilli heat. A little sweetness tempers the chilli heat.
Serve well chilled (8°C).
Peppery agave echoes the smoke and heat of grilled and chilli dishes.
Sip neat or on the rocks with lime.
Its smoke complements charred salsas and mole.
Sip neat, room temperature.
Non-Alcoholic
Creamy cinnamon rice milk soothes chilli heat — a cooling, alcohol-free classic. A little sweetness tempers the chilli heat.
Serve cold over ice.
Light hibiscus or tamarind agua fresca refreshes between bites. A little sweetness tempers the chilli heat.
Serve cold over ice.
Tangy and fizzy, it echoes the lime in the food. A little sweetness tempers the chilli heat.
Serve over ice.
A cooling yogurt drink to soothe the spice. A little sweetness tempers the chilli heat.
Serve cold.
Light and palate-cleansing — a safe, refreshing choice.
Steep at 75–80°C for 2 minutes.
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