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.
Justin Bomben says
Flavor is great but the cook time on the stove is way off for tender beef. Plan on more like 3-4 hours minimum.
The Chunky Chef says
In a pressure cooker? I test all my recipes at least 3 times myself, as well as sending the recipe to several recipe testers and no one has ever needed that amount of time.
Jodeen says
Fantastic recipe! Made it many times following the recipe exactly! Thank you for sharing!
Twila Sharp says
This recipe is a family & extended family favorite. I would reccomend to anyone as written. (minus putting the lime in the instapot)
Daniela says
Love this recipe….so easy and delicious!! We make it once a week!!
Diane says
I just made this for the first time ever in my Dutch oven (I don’t own an Insta pot). BEST recipe ever! I followed the recipe exactly. Can’t even begin to tell you how much I loved it! Thank you!!!!
Jennifer says
Very tasty recipe, when it comes out right. I tried this recipe two ways: slow cooked (left in instant pot on low for 6+ hours) and the original way, cooked 60 minutes on high in the instant pot.
I will say the difference between the two is massive, with slow cooking being far superior. The flavor was amazing, the meat was tender and fell apart instantly. With the faster method, though, it was a bit dry and the meat was still tough/difficult to shred.
But, the recipe itself is a keeper and a new staple for beef.
I will definitely only be slow cooking it from now on!
Stacy says
I didnt even know my Instant Pot had a low lol Great tip!
Amanda says
This is an absolute favorite in our home- have made it at least 10 times! Always a hit!!!!
Steph says
Made this in the instant pot today for dinner and it was a huge hit with the family! Tender beef packed with flavor. I used half the amount of beef this called for, but kept the rest of the recipe the same so we ended up with a bunch of extra sauce— looking forward to finding another use for it! Maybe breakfast burrito sauce or with shredded chicken
Galyna Prymak says
I have a question about the cooking time. I usually cook meat in my instant pot for just 20 minutes and it comes out very soft, like falling apart soft. I am a bit hesitant, isn’t 1 hour is just too much?..
The Chunky Chef says
The cooking time is written as it is, because that’s what works well for this recipe 🙂 Cooking this type of meat a longer time allows all those connective tissues to break down, which results in tender, shred-able beef.
Shawna says
If I could give this 100 stars, I would. SO good. The only thing I skipped was the lime halves. Put half the amount of chipotles in to make it a little less spicy (kids). Giving the meat a char in the broiler at the end is the chef’s kiss. Even my 7 and 5 year old couldn’t get enough. Topped with quick pickled shallots, avocado, shredded cabbage and queso fresco. We will be making this over and over. Thank you!!!
Suz says
This deserves 10 stars. Currently making it for the 3rd time but from the very first try, it was dubbed “better than chipotle” by my fiancé which is high praise. Thanks for sharing such a simple but flavorful recipe with all of us!
Ginger says
i make alot of different barbaoca recipes. My husband insists i save this one and it will be the keeper!
Khia says
I make this all the time. Everyone wants the recipe. It’s the right amount of each spice that makes up a rich combination of flavor notes that perfectly complimented The flavor is one in its own.
amanda says
I only have a much smaller roast. like probably 2 or 2.25 lbs. Do I need to significantly adjust the time? Thanks!
The Chunky Chef says
I can’t say for certain, as I’ve only tested this recipe as written :/
Becca says
I did 50 min instead of 60 for 2.3 lbs of meat and it was perfect.
Robyn says
I made this in my Ninja Foodi. I followed the directions exactly except only 1 tsp of Cumin since some don’t like, tubed garlic paste and no allspice since i had none. Turned out great. Served with Cilantro Lime Rice. My meat was partially frozen so I added 10 minutes to cook time and did a few minutes natural release and it shredded perfectly.
Jasmin Flores says
Love this recipe, but have 1 question. My pressure cooker has a “low pressure” and “high pressure” option. Which do you recommend for the 60 mins cooking?
The Chunky Chef says
High pressure 🙂
Mary Beth says
I’m so excited to make this tonight!!
Etta says
This is the BEST barbacoa recipe. I’ve made it at least 10 times. Everyone always raves about it.
Gary says
Made this tonight. Amazing.
Barb Cuan says
Delish the best barbacoa recipe and easy to make. Followed your instructions. Hubby is from Mexico and loves it!