Incredibly juicy and tender, and absolutely full of bold mouthwatering flavors, this beef barbacoa is the best I’ve ever tasted! With Instant Pot, slow cooker and oven instructions, you’re bound to find a cooking method that works best for you!
Recipes like my Baked Mexican Rice and Crockpot Taco Soup are great for when you want restaurant quality food, made easily at home. We love hearty Mexican-inspired meals, and this is one of my Mexican recipes you’ll definitely want in your dinner rotation!
BEEF BARBACOA RECIPE
I’ve been wanting to make this recipe for a while now, and finally got around to it.
Originally, I made a similar version in my Queso-Smothered Beef Chimichangas, which was a slow cooker recipe. But I’ve been getting into using my Instant Pot more and more, and wanted to make this version something that could be made in much less time.
After some tinkering around in the kitchen, I came up with this recipe, which is now my FAVORITE type of Mexican beef!
The meat is literally melt-in-your-mouth tender, and the flavor…. oh man the flavor, it’s out of this world. Rich and savory, with just enough spice to make your mouth wake up and say hello, but not so much that you’re sweating and diving for the nearest glass of water.
Basically, the best taco filling of all time lol. Beef barbacoa is not just amazing in tacos, but in quesadillas, taco salads, chimichangas/taquitos, or just eaten with a fork!
HOW TO MAKE BEEF BARBACOA
- Puree the chipotle sauce in a food processor. This is a combination of chipotle peppers, lime juice, spices, beef broth, garlic, etc.
- Brown beef on the “saute” mode, then remove to a plate.
- Add onion to the pot and saute until soft. Pour in the beef broth, diced green chiles, tomato paste and bay leaves.
- Add browned beef and pureed sauce to the pot.
- Pressure cook for 1 hour, then perform a quick pressure release.
- Shred beef and toss with some cooking liquid.
IS THIS A CHIPOTLE COPYCAT RECIPE
Not technically, but it hits a LOT of the same flavor notes!
COOKING TIPS FOR SHREDDED MEXICAN BEEF
- THE MEAT – this is a prime example of when to use a tougher cut of meat like a chuck roast or shoulder. No need to buy expensive sirloin tips or anything.
- BROWNING – adds a ton of flavor, but isn’t absolutely essential. I love to brown my beef pieces, since I love that extra deep flavor it adds… but I’ve made this several times without taking that extra step, and it still tastes delicious.
- CHIPOTLES IN ADOBO – the secret to this amazing barbacoa is in the chipotle peppers. You can find cans of chipotle peppers in adobo sauce in the ethnic section of most grocery stores and they are PACKED with flavor.
VARIATIONS OF THIS RECIPE
- SPICIER – As written, I would say this recipe is between a medium and a mild heat level. If you’d like it spicier, use HOT diced green chiles, add more chipotle peppers, and/or add a jalapeno to the chipotle sauce ingredients.
- MILDER – To make this recipe milder, use less chipotle peppers, omit the adobo sauce, and/or make sure you’re using MILD diced green chiles.
- BEER – For some extra flavor, in the chipotle sauce, use a bold Mexican beer instead of beef broth.
- OTHER MEAT – Traditionally, barbacoa is made with beef cheeks, goat or lamb. You’re more than welcome to swap the chuck roast out for one of those proteins, I just chose the beef because it’s more readily available for the vast majority of my readers.
- COOKING METHODS – this is made for the Instant Pot, but I’ve detailed how to make this in a slow cooker or in the oven if you’d prefer. Those instructions will be down in the “recipe notes” section of of the recipe card.
TOPPINGS FOR A BEEF BARBACOA TACO
The sky is the limit when it comes to a great taco, but here are a few of my favorite options.
- Fresh cilantro
- Squeeze of lime juice
- Cotija cheese (or shredded Mexican blend cheese)
- Quick pickled shallots (mix sliced shallots, juice of a lime, pinch of salt and granulated sugar – let sit in a bowl for 20 minutes)
- Avocado
- Queso
MAKING BARBACOA AHEAD OF TIME
As with most braised meats, this barbacoa beef tastes even better the next day! Those flavors sit and meld together.
To store, I find it best to store the beef in one container, with a little bit of the cooking liquid, and the rest of the cooking liquid in another container.
This way, when the fat in the liquid cools, you can easily scrape it off the top.
Reheat with the beef and the liquid together.
FREEZING
Cooked beef barbacoa can be frozen for up to 3 months.
STORAGE
Leftovers should be refrigerated in an airtight container and consumed within 5 days.
SPECIAL EQUIPMENT FOR THIS RECIPE
- Instant Pot – I recently upgraded to this model and I love it!
- Slow Cooker – I’ve had this slow cooker for years and it still works perfectly.
- Dutch Oven – LeCreuset is my favorite brand, but they’re really pricey, so this Lodge version is a great alternative!
BE SURE TO SCROLL DOWN TO CHECK OUT OTHER READERS’ COMMENTS FOR TIPS AND REVIEWS.
AND DON’T FORGET, IF YOU’VE MADE THIS RECIPE, LEAVE A COMMENT AND PLEASE GIVE IT A STAR RATING LETTING ME KNOW HOW YOU ENJOYED IT!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
CHIPOTLE SAUCE
- 3 chipotle peppers in adobo sauce (individual peppers in the can - NOT the whole can)
- 2 tsp adobo sauce (from the can)
- 3 Tbsp lime juice (fresh is best)
- 1 Tbsp better than bouillon beef base (optional but recommended)
- 1/3 cup apple cider vinegar
- 5 cloves garlic roughly chopped
- 3 tsp ground cumin
- 2 tsp oregano (mexican oregano is amazing if you have it)
- 1/4 tsp ground allspice
- 1 tsp kosher salt
- 1 tsp black pepper
- 1/2 cup beef broth (reduced sodium is best)
BARBACOA
- 4 lb. beef chuck roast
- 1/2 tsp kosher salt
- 1/2 tsp black pepper
- 2 Tbsp vegetable oil
- 1 yellow onion diced
- 4 oz can diced green chiles drained
- 3 Tbsp tomato paste
- 1 cup beef broth (reduced sodium is preferred)
- 2 bay leaves
Instructions
MAKE CHIPOTLE SAUCE
- Add all chipotle sauce ingredients to a food processor or blender, and process until smooth. Set aside.
MAKE BEEF BARBACOA
- Trim visible large sections of fat from roast, then cut roast into 6-8 large pieces. Season beef with 1/2 tsp each salt and pepper.
- Add vegetable oil to Instant Pot and select "Saute". When hot, add beef and cook for a minute or so on each side, until browned. Depending on the size of your beef, you may need to do this in batches.
- Remove browned beef to a plate and add onion. Saute for 2-3 minutes, until soft.
- Add in 1 cup beef broth and scrape the bottom of the pot with a wooden spoon to remove any browned bits. Add in tomato paste, green chiles and bay leaves.
- Press "Cancel - or Keep Warm/Cancel". Return browned beef to the pot and pour pureed chipotle sauce over the top. Top with both halves of the lime.
- Close lid securely and make sure the valve is set to "sealing". Select "Manual" or "Pressure Cook" and adjust the +/- button until it reads 60 minutes.
- When finished cooking, carefully turn the valve to "venting" for a quick pressure release. When the steam has all escaped, and the pin has dropped, remove the lid and discard bay leaves.
- Remove beef pieces to a large bowl and shred, discarding any purely fat parts.
- Toss shredded beef with as much of the cooking liquid as you'd like.
TO THICKEN SAUCE
- In a small bowl, stir together 2 Tbsp cornstarch with 3 Tbsp water until smooth. Pour this mixture into the pot with the sauce and select "saute".
- Cook for several minutes, stirring often, until thickened to your tastes.
- Toss shredded beef with as much of the thickened sauce as you'd like.
TO CRISP THE EDGES
- Line a baking sheet with foil, and preheat broiler to high, adjusting oven rack to the upper third position.
- Spread shredded beef into an even layer, then broil several minutes. Stir. Continue broiling and stirring until crisped and charred to your liking.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- some readers have noticed a bitter taste when pressure cooking with the lime halves in the pressure cooker. I have never had a problem with it, but if you're worried, feel free to remove the lime halves before pressure cooking!
SLOW COOKER INSTRUCTIONS
- Process sauce ingredients.
- Sear beef in a skillet on the stove.
- Add all remaining ingredients to slow cooker, top with seared beef, top with chipotle sauce.
- Cover and cook on LOW for 8-10 hours, until beef is tender enough to shred easily.
OVEN DIRECTIONS
- Preheat oven to 325 F degrees.
- Process sauce ingredients.
- Sear beef in a large dutch oven on the stove.
- Add in onion, tomato paste, green chiles, and bay leaves.
- Reduce beef broth to 1/2 cup and pour in chipotle sauce.
- Cover and bake for 3 - 3 1/2 hours, until beef is tender enough to shred easily.
STOVETOP DIRECTIONS
- Process sauce ingredients.
- Sear beef in a large dutch oven on the stove.
- Add in onion, tomato paste, green chiles, beef broth, and bay leaves.
- Pour in chipotle sauce.
- Cover and simmer for 2 - 2 1/2 hours (removing the lid the last 30 minutes of cooking), until beef is tender enough to shred easily.
- If desired, remove beef, shred, and continue simmering sauce for 10-15 minutes until thickened.
Video
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
Luis Aguilar says
Made this yesterday, I can cook, and follow directions. I was not a fan. I wasted $27 on my roasted. ☹️
Sarah says
Even my pickiest eater loved this! Two people asked me for the recipe the first time I made it. Served it as Chipotle style burrito bowls so everyone could build their own. I have a family member who is weird about onions so I sauteed the onions and then added them to the chipotle sauce in the blender. It was so yummy I’m making it that way again for a graduation party this weekend. Thanks for a great recipe!
Zach H says
Loved it!
Les says
This was fantastic! Made it tonight and it was a crowd pleaser for sure.
Douglas Garay says
Like those who posted before me, I’m not one to leave reviews, but this recipe is deserving! It’s perfect! I made it as directed, except to thicken the sauce I reduced it way down and mixed the pulled beef back in. I used the chipotle version of Better than Bouillon, and I cooked the meat whole with a complete slow/natural release. I used the barbacoa to make red enchiladas. This is a total win!
Maricar Cruz says
My new fave dish . I’ve made this multiple times and have shared to my family. Thanks for sharing.
Laura P. says
Kid you not, I just made this in the Instant Pot not even 5 minutes ago and had come and leave a 5 star review.
This was amazing!! So tender and juicy, the sauce is just perfect. And it was so easy to make!
Thank you for this recipe!
Megan says
This was so delicious! I made it to give to my two sets of friends as part of post-baby meal trains. And I still had plenty leftover for my boyfriend and myself. I served with lettuce bowls, cilantro rice, tomatoes & jalapenos, salsa, and chips for crunch. It was a HUGE hit and everyone asked for the recipe after which I was happy to share!
Peter says
Simple and amazing results. When I tried making this I used brisket instead of chuck roast, veg bouillon instead of beef, a little more beef broth because I was working 5.5 lbs and not 4. But the biggest ingredient swap was using 4 dried guajillo chilis instead of canned green chilis.
We ended up using the meat for tacos and nachos and one of my guests told me that, with this barbacoa, it was the best nachos they’ve ever had.
Robin says
Gorgeous! So easy and so full of flavor, which was well balanced. Love this so much. Served with cilantro lime rice and radish. Much better than the recipe we used previously. Tastes like real, authentic barbacoa. Thank you for the lovely recipe
Kim says
Loved this recipe! Made it for family dinner today and everyone just loved it. Didn’t include the lime halves, but think I might next time and would love to try broiling once done. Thank you thank you 🙂
Syaz says
This recipe was such a hit and so easy!!!! Will definitely be making it in the future again! Thank you 😁
Trevor says
I never leave comments on these things but had to say… Great recipe. Made this for the Superbowl and I see alot more of this in my future haha top my tacos with pickled red onion, cilantro, lime cream and crumbled cojita cheese. Amazing
Paul says
I never write reviews on recipe sites but man, this was delicious. THANK YOU.. really, instant fam fave.
Darnita Martin says
I have made this more thàn once it is my go to barbacoa recipe.
sue says
I printed this recipe out just in case we ever lose power or the internet collapses or the site disappears. Not taking any risks.
Judy says
This was absolutely delicious! A hit at dinner time and requested to make again! Well, worth it!
Mary Ann says
1st time to make last night. It was definitely a winner here for us. Full of bold flavor and so easy to prepare. No need to speculate it’s origin or which meat source is better for this recipe. Simply make it to your own liking and enjoy the goodness.
Jeanne @JollyTomato says
Sheer perfection! Loved it!
Dolores says
This was absolutely delicious. We made this recipe last night and are inviting friends over to try this recipe again tonight. Very tasty.