How to Make Barbacoa: Mexican Beef Barbacoa Recipe
Written by MasterClass
Last updated: Dec 20, 2024 • 1 min read
Whether served in tacos, enchiladas, or on its own, Mexican beef barbacoa is a juicy and flavorful preparation of shredded beef.
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What Is Barbacoa?
Barbacoa can be found all across Mexico. Authentic Mexican barbacoa features meat— typically lamb but sometimes beef or goat—wrapped in banana or agave leaves and slow-cooked over an open flame or in an underground oven lined with hot coals. The result is tender, shredded meat that melts in your mouth. Barbacoa in Mexico is typically served in taco form with a cup of consommé (a broth made from the meat drippings) on the side, but you can also incorporate it into quesadillas, burritos, and nachos.
Barbacoa’s slow cook time makes it ideal for leaner, tougher, traditionally less expensive cuts like beef cheek, chuck roast, and brisket.
Slow Cooker Barbacoa Beef Tacos Recipe
makes
prep time
15 mintotal time
8 hr 15 mincook time
8 hrIngredients
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.
For serving:
- 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
Transfer liquid to a slow cooker or crockpot and add the bay leaves.
- 3
Place meat (cut into smaller pieces, if necessary) in the liquid and turn to coat.
- 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
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
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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