Barbacoa beef
Chuck or cheeks slow braised in guajillo, chipotle and spices until it falls into smoky, tender shreds.
Make this once, then cook it into 36 different dishes.
- Time4 hr 15
- LevelMedium
- Costabout £2.24 a head
- Makesabout 900 g shredded beef, enough for 2 batches of tacos for 4
- Oven150°C (130°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 150°C (130°C fan). Toast the guajillo chillies in a dry pan for 15 to 20 seconds per side. Cover with boiling water and soak for 20 minutes until soft.
20 min - 2
Drain the chillies. Blend with the chipotles, adobo sauce, onion, garlic, vinegar, lime juice, cumin, oregano, cloves, salt and 150 ml of the water until very smooth.
- 3
Heat the oil in a large ovenproof casserole over a high heat. Brown the beef in 2 or 3 batches for 3 to 4 minutes per batch, then return it all to the pot.
5 min - 4
Pour over the chilli sauce and the remaining 100 ml water, then tuck in the bay leaves. Bring to a simmer, cover tightly with the lid, and place in the oven.
- 5
Cook for 3 hours to 3 hours 30 minutes, stirring once or twice, until the beef shreds with no resistance.
190 min - 6
Lift out the beef, discard the bay leaves and skim the fat off the sauce. Boil the sauce for 10 minutes until it coats a spoon. Shred the beef with two forks and stir it into the sauce.
10 min - 7
Taste and add a pinch of salt or a squeeze of lime. Serve in tacos, burritos or bowls, with a cup of the strained juices on the side for dipping.
About barbacoa beef
Barbacoa is slow cooked, spiced shredded meat that is soft enough to pull apart with a spoon. In central Mexico it is traditionally lamb or goat cooked for hours in an underground pit, and in northern Mexico and the US beef cheeks are common. This oven version uses beef chuck in a smoky guajillo and chipotle sauce.
It tastes deep, savoury and rounded, with warm cumin, a little sharpness from vinegar and lime, and medium heat. The meat is always cooked until it falls apart, so tougher, well marbled cuts such as chuck, brisket or beef cheeks are best.
Serve it in soft corn tortillas with chopped onion, coriander and salsa, or in burritos and rice bowls. The cooking juices are good as a dipping consomé.
Tips
- Use beef chuck, brisket or beef cheeks. Cheeks take about 30 minutes longer but become the most gelatinous and silky.
- Brown the beef in batches. Crowding the pan steams the meat and loses the deeper flavour.
- The tight lid matters: foil under the lid helps seal the pot so the beef braises rather than dries out in the oven.
- For more heat, add 2 dried chiles de árbol to the soaking chillies, or an extra chipotle. For a milder pot use only 1 chipotle.
- A slow cooker on low for 8 to 9 hours also works. Reduce the sauce in a pan at the end so it clings to the meat.
Storing and freezing
Cool within 1 to 2 hours in a shallow container and refrigerate. Keeps for up to 4 days in its sauce, or freeze in portions for up to 3 months. Thaw overnight in the fridge and reheat until steaming hot all the way through.
Dishes you can make with barbacoa beef
Tacos de Barbacoa (Slow Braised Beef Tacos)
GFDFEFTacos de Barbacoa con Salsa Verde (Beef Barbacoa Tacos)
GFDFEFTacos de Barbacoa de Res (Beef Barbacoa Tacos)
GFDFEFTacos de Barbacoa con Crema de Chipotle (Beef Barbacoa Tacos)
GFEFNFTacos de Barbacoa de Res (Slow-Cooked Beef Barbacoa Tacos)
DFEFNFEnchiladas Rojas de Res Deshebrada (Shredded Beef Enchiladas)
EFNFFlautas de Res con Salsa Verde (Crispy Beef Flautas)
EFNFTacos de Barbacoa de Res con Salsa Verde (Beef Barbacoa Tacos)
GFDFEFFlautas de Barbacoa (Crispy Rolled Beef Tacos)
GFEFNFBurritos de Machaca con Huevo (Shredded Beef and Egg Burritos)
DFNFTostadas de Barbacoa con Salsa Taquera (Beef Barbacoa Tostadas)
GFDFEFChivichangas de Res Estilo Sonora (Fried Beef and Bean Burritos)
EFNFQuestions
What is the best beef for barbacoa?
Beef cheeks give the most traditional, silky texture, but chuck steak and brisket work very well. Choose a tough, well marbled cut that needs hours of slow cooking.
Can I make barbacoa in a slow cooker?
Yes. Brown the beef, add the sauce and cook on low for 8 to 9 hours until it shreds easily. Reduce the juices in a pan afterwards so they cling to the meat.
Is barbacoa beef spicy?
It is medium. The guajillo adds fruity warmth and the chipotles add smoke and a little fire. Use one chipotle for a milder pot or add chiles de árbol for more heat.
Where do I buy chipotles in adobo and guajillo chillies?
Both are sold in the world foods aisle of larger UK supermarkets, in Mexican food shops and online. Tinned chipotles in adobo are easy to find, and dried guajillos are sold in small bags.
Is it gluten free and dairy free?
Yes, as written the ingredients contain no gluten, dairy, egg or nuts. Check the label on tinned chipotles in adobo, as a few brands differ.
What do I serve with barbacoa?
Warm corn tortillas, chopped white onion and coriander, lime and a green salsa. It also suits burritos, quesadillas, tortas or a rice bowl.
More base recipes
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.