How to Make Barbacoa: Mexican Beef Barbacoa Recipe

Though this recipe features a foolproof low-and-slow stint in a slow cooker, you can adapt this method for a Dutch oven. You can also wrap the meat in banana leaves (which can be purchased online or at a Mexican market) and slow roast it in a baking pan covered with foil.

• 1 teaspoon ground cumin
• 1 teaspoon ground cloves
• 1 teaspoon dried oregano
• 2 tablespoons fresh lime juice
• 2–4 whole guajillo or chipotle chiles in adobo sauce (keep the extra sauce for an added smoky kick)
• 4–5 cloves garlic, peeled and smashed
• 2 cups beef broth
• ¼ cup apple cider vinegar
• 2 tablespoons sour cream
• Kosher salt, to taste
• Black pepper, to taste
• 2 dried bay leaves
• 3 pounds brisket, chuck roast, or beef cheek

For serving:

• Small flour tortillas or corn tortillas
• 1 bunch fresh cilantro, chopped
• 1 small white onion, diced (alternatively, serve with pickled red onion)
• 2 jalapeños, sliced
• Cotija cheese

1. 1

   To make the braising liquid, combine the cumin, cloves, oregano, lime juice, chiles and sauce, garlic, beef broth, apple cider vinegar, and sour cream in a food processor. Season with salt and pepper, and blend until smooth. Add water a tablespoon at a time if the mixture seems too thick. Taste, and adjust seasoning as needed.

2. 2

   Transfer liquid to a slow cooker or crockpot and add the bay leaves.

3. 3

   Place meat (cut into smaller pieces, if necessary) in the liquid and turn to coat.

4. 4

   Cook on low heat for 8–10 hours. Brisket can turn dry and tough very quickly—so check the tenderness at 8 hours.

5. 5

   When the meat is cooked, move it to a large bowl or serving platter and shred it with two forks or a pair of tongs. Remove the bay leaves from the liquid and discard.

6. 6

   Ladle the braising liquid back over the shredded meat. Serve immediately with tortillas and topped with cilantro, onion, jalapeño, and cotija.

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