Chicken Barbacoa (Pollo Barbacoa)

Pollo barbacoa served on a flour tortilla with toppings.

Braising a whole chicken in the oven at low temperature, smothered in an array of Mexican spices yields tender melt in your mouth tacos. This Chicken Barbacoa recipe is easy and feeds your hungry crowd.

Course Main Course Chicken

Cuisine Mexican

Prep Time 15

Cook Time 3

Servings

Calories 250kcal

Author Lea Ann Brown

Ingredients

4-5 pound whole chicken back-bone removed
2 sweet onions chopped
4 cloves garlic
8 dried Guijillo peppers tops removed and seeded
4 dried chile arboles or thai chiles
2 bay leaves
2 teaspoons pickling spice
4 Tablespoons lime juice About 3 limes. (this is my addition)
3 teaspoons salt
1 teaspoon black pepper
8 cups water or chicken stock
3 Tablespoons olive oil
2 sweet onions sliced
12 corn tortillas warmed

Instructions

In a big roasting pan, add the chicken halves and the removed back bone.
Add chopped onions, garlic, dried peppers, bay leaves, pickling spice, lime juice, salt, pepper and water or chicken stock.
Seal the roasting pan well with foil and cook 2.5 hours at 325 degrees, or until chicken is fall off the bone tender.
Remove the chicken from the broth and set aside to cool. Discard the backbone.
Once the broth has cooled to a safe temperature to handle, using a blender or food processor, puree the broth in batches. Make sure to scoop up as many onions and chile pods as you can.
Place a colander over a large bowl. Pour the pureed chile sauce into the colander and with the back of a wooden spoon, push the mixture through the strainer to remove any unblended skins, remaining seeds and any remaining chunks of spices.
Once the chicken has cooled enough to handle, using forks or your hands, pull apart. It will shred easily.
Heat a a large braising pot over medium high heat. Add the pulled chicken and enough of the pureed strained broth just to cover chicken at an even height.
Simmer on stove top for 10 minutes or until the chicken and broth are well combined.
Grab your favorite tortillas, cheese and taco condiments and enjoy.

Notes

Tip for Success:

Seal The Roaster Well. For optimal flavor, make sure the roasting dish is sealed well. Use heavy duty foil if you have it. Crimp the foil around the edges of the pan, going around the edge a couple of times. I actually placed a sheet pan cross-wise over the foil covered dish before I placed it in the over. To make sure the foil was secure on the roaster.

To serve pollo barbacoa tacos, place a large bowl of the shredded chicken and a plate of warmed corn or flour tortillas on the table. Offer an array of topping so your guests can build their own tacos.

Topping Suggestions:

Sliced Radishes
Cubed Avocado
Pickled Onions
Mexican crumbling cheese, such as Cotija
Chopped cilantro
Lime wedges for squeezing
Chile Powder for more spice
Lime wedges
Fresh chopped tomatoes

Slow Cooker Chicken Barbacoa: This recipe can be made in a crock-pot. You'll need a large 6-quart slow cooker to do the job. Or half the recipe for a smaller cooker. Just place the chicken in the slow cooker and top with the ingredients. Cook on high for 4 hours, or low for 8 hours.

Nutrition