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barbacoa cuad

Authentic Mexican Barbacoa

Authentic Mexican Beef Barbacoa recipe. Learn how to make traditional barbacoa perfect for tacos, tortas or burritos!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine Mexican
Servings 5
Calories 333 kcal

Equipment

  • 1 cut board
  • 1 belnder
  • 1 Griddle
  • 1 big pan for frying after done
  • 1 Instant Pot You can make in ot the stove top, pressure cooker on slow cooker.

Ingredients
  

  • 2 guajillo peppers
  • 1 red hot chili chile de arbol
  • 1/2 tsp of cumin
  • 1/2 tsp of dried mexican oregano
  • 1/2 white onion
  • 5 garlic cloves
  • 1/2 tbsp salt
  • 6 whole black pepper
  • 3 bay leaves
  • 1/4 cup apple cider vinegar
  • 2.5 pounds of beef shank, beef chuck roast, or beef brisket. 
  • 2 cups water add an extra cup of water if preparing on the stove top

Instructions
 

  • Start by quickly toasting the guajillo and red chilies on a hot griddle for about 3 seconds on each side. Be quick, as they burn easily. If they burn, use fresh ones.
  • Toast the garlic and onion on the same griddle or air fry them for a couple of minutes.
  • Blend all the toasted ingredients with oregano, cumin, salt, black peppercorns, bay leaves, and apple cider vinegar, along with 1 cup of water, until smooth. This will be our adobo sauce.
  • Place the meat in an airtight container marinate the meat and refrigerate overnight with the barbacoa sauce for enhanced flavor. If you’re short on time, don’t worry; it’ll still be tender and delicious without marinating.
  • Place the meat and marinade in the Instant Pot, then activate the Meat/Stew function and let it cook.
  • Once done, let the meat cool slightly and shred it. Here’s a secret: for authentic street tacos, fry the shredded beef in a pan with the same fat that is in the leftover broth.

Video

Notes

Instant Pot Barbacoa

This is my favorite way of making barbacoa and the easiest one! just follow the instructions and use the meat option. If your beef is still not tender you might do it twice. I have had it coming out perfectly at the first obe and other times have to have it cook a another round of the meat option I suppose is related to the beef you are using.

Slow Cooker Barbacoa

Follow all the recipe instructions, add the bay leaves, and cook on low for 8-9 hours.

Pressure Cooker Barbacoa

Place the meat and marinade in the pressure cooker, add the bay leaves, close the lid, and pressure cook on high pressure for 60 minutes. Make sure you let release the valve for a couple of minutes before the pressure cooker.

Stove Top Barbacoa

If you’re making Mexican barbacoa on the stovetop, add an extra cup of water when blending the ingredients. Place the beef and marinade in the pot and bring it to a boil. Once the marinade starts boiling, cover the pot and reduce the heat to low. The cooking time will vary depending on the cut of beef you’re using, but it typically takes between 3 hour and 3 1/2 hours for the meat to become fully tender.

Nutrition

Nutrition Facts
Authentic Mexican Barbacoa
Amount per Serving
Calories
333
% Daily Value*
Fat
 
9
g
14
%
Saturated Fat
 
3
g
19
%
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
4
g
Cholesterol
 
88
mg
29
%
Sodium
 
855
mg
37
%
Potassium
 
1089
mg
31
%
Carbohydrates
 
9
g
3
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
51
g
102
%
Vitamin A
 
2244
IU
45
%
Vitamin C
 
4
mg
5
%
Calcium
 
75
mg
8
%
Iron
 
6
mg
33
%
* Percent Daily Values are based on a 2000 calorie diet.
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