This homemade beef barbacoa is made easy to make in the slow cooker. Flavorful, delicious and addictive, this Mexican beef can be used for tacos, burritos, enchiladas or tostadas. Let’s take a look.
I really don’t know much about Barbacoa, except for the fact that my neighbor Miguel occasionally delivers to us a styrofoam container full of delicately spiced and tender shredded beef, alongside a sack of warm flour tortillas and and a zip lock baggie of pico de gallo. He buys all of this at a small Mexican bakery on South Federal across the street from Lincoln High.
I’ve been there a couple of times to buy their freshly made tortillas, but little did I know that on Saturday and Sunday they sell Barbacoa for take out. It’s delicious and of course I wanted to try to make it at home.
Doing some research, here’s what Wikipedia tells me:
Barbacoa is a form of cooking meat that originated in the Caribbean. In contemporary Mexico, it generally refers to meats or whole sheep slow-cooked over an open fire, or more traditionally, in a hole dug in the ground and covered with maguey leaves, although the interpretation is loose, and in the present day (and in some cases) may refer to meat steamed until tender.
Barbacoa was later adopted into the cuisine of the southwestern United States by way of Texas. The word transformed in time to “barbecue”, as well as many other words related to ranching and Tex-Mex cowboy or vaquero life. Considered a specialty meat, some meat markets only sell barbacoa on weekends or holidays in certain parts of South Texas and in all of Mexico.
A traditional Mexican way of eating barbacoa is having it served on warm corn tortillas with guacamole and salsa for added flavor; often eaten with onions, diced coriander and a squirt of lime juice.
I was pretty sure I didn’t want to buy a whole sheep, so the chuck roast in the freezer was the candidate for my first batch of Barbacoa. I know for a fact that the Highlands Ranch Community Association would frown upon digging a pit in the back yard, and finding maguey leaves sounded like a task. So out came the slow cooker and the search spice recipes was next on the list.
Google sent me to several recipes where a combination of ground chiles and vinegar were used to make a paste. Using what I had on hand, you’ll find my recipe below. It was of course delicious, but stronger in flavor that what I’ve had from the authentic version that Miguel brings us. And I’d love to figure out a way to steam the meat rather than slow cook it. I need to pay a visit to that bakery and make some inquiries before I make my next batch. I sprinkled the tacos with diced onions, Cotija cheese, a spoonful of my Homemade Salsa and served with a side of black beans.
Slow Cooker Barbacoa
Ingredients
- 6 cloves garlic unpeeled
- 1/4 Cup ancho chile powder
- 1/4 Cup Chimayo chile powder
- 1 teaspoon cumin
- 1 teaspoon black pepper
- 3 Tablespoon cider vinegar
- 1/2 Cup water
- salt to taste
- 3 pound chuck roast
- To serve fine chopped sweet onion, chopped cilantro, avocado or guacamole, cotija cheese and lime wedges for squeezing.
Instructions
- In a food processor, chop the garlic cloves. Add the chile powders, cumin, black pepper, vinegar, salt and 1/2 cup water until blended.
- Place the meat in a large crock pot. With a spatula, scrape the chile mixture out of the food processor and spread it on the top of the meat. Add 1/4 cup of water to the bottom of the crock pot, cover and cook on low for 8 hours or until meat is tender. Carefully remove meat with a slotted spoon onto a large cutting board. Shred the meat with two forks.
- Degrease the cooking broth and boil it down in a saucepan to concentrate the flavors. Ladle it over the meat and then build your tacos.
Nutrition
Barbacoa…It’s What’s for Sunday Dinner.
Oh my – you outdid yourself! This looks so darned good and I’ll be the leftovers were very satisfying as well. Love stuff like this!
The leftovers were divine.
I love shopping Federal and I’ve been to several take out restaurants near there. Manservant loves barbacoa so I’m going to tuck this one away. He always orders barbacoa at Chipotle but haven’t been there in a long time! Thanks for this!
Chipotle has barbacoa????? I always get chicken tacos there. I’ll have to try their barbacoa.
Is Miguel headed to Broomfield anytime soon :)? I love barbacoa, and good to know there’s a bakery in town that does tortillas and this too! I may just have to try yours though because I don’t really want to fight with I
25 traffic to get there! This looks great Lea Ann!
Nazneen
Miguel would deliver that barbacoa if you asked! He’s such a nice giving man. But I hear ya, I-25 can be miserable.
Karen, I’m on a mission to get more info about that Barbacoa from the bakery. I’ll keep you posted. I just worry about a communication issue. I don’t speak Spanish.
Your version sounds good. It will be interesting if you can get information from the bakery to see how they prepare their barbacoa.
This sounds great! I have never heard about barboca, thanks for the info 😉
You’re so welcome. And thanks for stopping by and the comment.
Do you think your friend would deliver to UT? no? well then I’m glad you figured out the recipe for us!!
Well, I’m not going to ask him. He’s so nice, he’d probably say yes. 🙂
Great info on barbacoa, perfect photo. I’m all the way in on this one!
Thanks Dan.
Way to dive in there with your creativity LA. It sounds very good and I enjoyed the Wikipedia clip.
Thanks Larry.
I have enjoyed barbacoa a few times… and now that I can make it at home, I will be enjoying it more often for sure!!! Thanks for the recipe!
Hope you like it Jenn. I’d like to find it at a 2nd restaurant to compare the flavors.
Yum! Love me some barbacoa! I have a recipe for lamb barbacoa tacos on our blog and they are amazing! Great job Amiga.
Thanks Yvette. I’m going to find your recipe and try it soon.
Love me some barbacoa! Yours looks wonderful. Next time you are snowed in, try making your own flour tortillas. I love Yvette’s mom’s recipe in her book. They are so easy and you may never buy them again.
I’m going to try Yvette’s mom’s recipe soon. I’m convinced after our brunch at her house and everyone was talking about it.
First, your barbacoa looks wonderful. I’ve eaten (probably too) much of it in my life And cooked quite a few batches too. Your slow cooker is fine — and is what mom & pop Mexican joints use. The secret (and you’re not going to like this) is to cook it in its fat. Period. — If you want to mimic that without going too overboard on the fat, use chuck tender. Or, use a top sirloin (with cap left on) and cook low and slow. — Barbacoa tacos here are typically served on soft warm corn tortillas with sides of chopped cilantro and diced onions. Heaven.
Thanks for this comment Adam. I’m very glad to hear that I “done good”. I was hoping someone familiar with the dish would comment. I’m not afraid of that “fat” tip. I eat pretty healthy most of the time.
Ummmmmm barbacoa isn’t chuck meant or any rosy AT ALL!!! It’s one thing and one thing ONLY otherwise you’re just making roast tacos!! Barbacoa is COW CHEEK THATS IT!!
Thanks for your note Real Mexica. I appreciate knowing that. I’ve seen so many shows on the television on authentic ways to make it. Even the experts have so many different opinions. But after watching those shows I know for sure that my recipe is not authentic Mexican barbacoa. And I was under the impression that many make it with lamb.
Very interesting and thanks for the information. I don’t believe I’ve ever heard of Barbacoa. Wish I was a friend of Miguel’s.
Happy Halloween,
Sam
🙂 He’s a great neighbor Sam.
This looks like a delicious way to serve slow cooked beef. Thanks for the introduction to barbacoa!
You’re welcome Holly. Always nice to hear from you.
Sounds delicious and I love the little history you provided. Great job Lea Ann 🙂
Happy Blogging!
Happy Valley Chow
Thanks Eric!
That reminds me of beef tacos from our favorite food truck but yours is plated a lot prettier;)
I wish I had a beef taco truck in our neighborhood. ::::pout