Authentic Mexican Beef Barbacoa Recipe – Chipotle & Chili Paste

Last Updated on 2 months by Neha Deshmukh

Authentic Mexican Beef Barbacoa Recipe – Chipotle & Chili Paste

Hey everyone! If you’re anything like me, you’re always on the hunt for recipes that deliver serious flavor with a bit of a wow factor. Well, buckle up, because this Authentic Mexican Beef Barbacoa is exactly that. I first stumbled upon a version of this while traveling through Mexico City, and I’ve been perfecting it ever since. It’s a bit of a project, but trust me – the unbelievably tender, flavorful beef is so worth the effort. It’s perfect for a weekend feast, a special occasion, or just when you’re craving something truly delicious.

Why You’ll Love This Recipe

This isn’t just any beef recipe. Barbacoa is traditionally slow-cooked, often in a pit, until the meat is fall-apart tender. This version brings that authentic flavor to your home oven (or slow cooker – more on that later!). The combination of smoky chipotles, warm spices, and tangy vinegar creates a depth of flavor that’s simply incredible. Plus, it feeds a crowd – perfect for gatherings!

Ingredients

Here’s what you’ll need to make this magic happen:

• 3 lbs beef chuck roast
• 1-2 Tbsp vegetable oil (approx. 15-30ml)
• ¼ cup cider vinegar (approx. 60ml)
• 4 garlic cloves, minced
• 1 tsp Mexican oregano
• 1 tsp cumin powder
• ¼ cup pure mild chili powder (approx. 30g)
• 1-3 chipotles in adobo, depending on spice preference
• 2 tsp salt
• 2 cups low sodium chicken stock (approx. 475ml)

Ingredient Notes

Let’s talk about a few key players in this recipe. Getting these right will really elevate your barbacoa!

• Chipotle Peppers in Adobo: These are smoked and dried jalapeños preserved in a tangy, slightly sweet sauce. They add a wonderful smoky heat. Start with one if you’re spice-sensitive, and add more to taste. Don’t discard the adobo sauce – it’s flavor gold!
• Mexican Oregano: This isn’t the same as the Mediterranean oregano you might be used to. Mexican oregano has a citrusy, slightly anise-like flavor that’s essential for authentic Mexican cuisine. If you can’t find it, you can substitute regular oregano, but it won’t be quite the same.
• Cider Vinegar: Traditionally, barbacoa uses a regional vinegar. Cider vinegar provides a lovely tang. You can experiment with other vinegars like white wine vinegar, but cider vinegar is a great starting point.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, preheat your oven to 275°F (135°C).
2. In a blender, combine the cider vinegar, garlic, Mexican oregano, cumin powder, chili powder, chipotles in adobo (and a little of the adobo sauce!), and salt. Add a splash of water if needed to get things moving, and blend until smooth. This is your chili paste – the heart of the flavor!
3. Heat the vegetable oil in a large Dutch oven over medium-high heat. Brown the beef chuck roast on all sides. Don’t overcrowd the pot; you might need to do this in batches. Remove the beef and set aside.
4. Pour the chili paste into the Dutch oven and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. Those browned bits are pure flavor!
5. Add the chicken stock and stir to combine. Return the beef to the pot. Bring everything to a simmer.
6. Cover the Dutch oven and transfer it to the preheated oven. Braise for 4 hours, flipping the beef every hour. You want an internal temperature of 207°F (97°C) – that’s when it’s perfectly fork-tender.
7. Once the beef is tender, remove it from the oven and let it rest for about 15 minutes. Shred the beef into 1-inch strands using two forks.
8. Skim off any excess fat from the braising liquid.
9. Combine the shredded beef with the defatted sauce. Simmer for 5 minutes to let the flavors meld together.

Expert Tips

• Don’t rush the browning step! A good sear adds tons of flavor.
• If you don’t have a Dutch oven, a heavy-bottomed pot with a tight-fitting lid will work.
• The longer it braises, the more tender it gets. Don’t be afraid to go a little longer if needed.

Variations

• Spice Level Adjustments: Add more or fewer chipotles in adobo to control the heat. A pinch of cayenne pepper can also kick things up a notch.
• Slow Cooker Adaptation: Brown the beef as instructed, then transfer everything to a slow cooker. Cook on low for 8-10 hours, or on high for 4-6 hours.
• Pressure Cooker Adaptation: Brown the beef, then add all ingredients to the pressure cooker. Cook on high pressure for 60-75 minutes, followed by a natural pressure release.
• Festival/Celebration Adaptations: My aunt always adds a cinnamon stick and a star anise to the braising liquid when making this for special occasions. It adds a subtle warmth and complexity.

Serving Suggestions

Barbacoa is incredibly versatile! Here are a few of my favorite ways to serve it:

• Warm corn tortillas
• Pickled onions
• Lime wedges
• Fresh cilantro
• Salsa verde
• Guacamole
• A dollop of Mexican crema

Storage Instructions

Leftover barbacoa can be stored in an airtight container in the refrigerator for up to 3-4 days. It also freezes beautifully for up to 2 months.

FAQs

• What cut of beef is best for barbacoa? Chuck roast is the classic choice. It has plenty of marbling and breaks down beautifully during the long braising process.
• Can I make barbacoa ahead of time? Absolutely! It actually tastes even better the next day. Make it a day or two in advance and reheat gently.
• What are the best toppings for barbacoa? Honestly, anything you like! But pickled onions, cilantro, and a squeeze of lime are a must.
• What is the difference between barbacoa and carnitas? Barbacoa is traditionally steamed or pit-cooked, resulting in incredibly tender, shredded meat. Carnitas is braised or simmered in lard until crispy and golden brown.
• Can I use a different type of vinegar? You can experiment with white wine vinegar or even apple cider vinegar, but cider vinegar provides the most authentic flavor.