Beef Barbacoa

By Arman Liewupdated on Jul 30, 2026
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Comments (6)
Total Time 4 hours
Servings 8 servings

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My beef barbacoa recipe is slow cooked with chipotle peppers, citrus, and spices until it’s fall-apart tender and melts in your mouth. Oven and Instant Pot methods included. 

beef barbacoa.

Actually authentic beef barbacoa recipe

Arman Liew

I always keep a chuck roast in the freezer for emergencies. During the 6 months I lived in Mexico, Chef Javier Perez (of Cantina Sylvie in CDMX) taught me how to make authentic beef barbacoa, and I’ve been making my own version ever since.

The beef is slow-cooked with chipotle peppers, citrus, and spices until it’s fall-apart tender and packed with smoky flavor. My family and I love it stuffed into tacos and burritos, but it’s just as good served over rice. Here’s why it’s a staple:

  • Mostly hands-off. Once everything is in the slow cooker, it does all the work.
  • Perfect for leftovers. They’re great in all sorts of Mexican dishes, or meal-prepped for a protein addition for lunches.
  • Budget-friendly. Chuck roast is one of my favorite cuts because it’s affordable and easy to find. It also gets super tender after slow cooking. 
  • Three cooking methods. I prefer the slow cooker, but I’ve tested it in the oven and Instant Pot, so you have options. 

Let’s make this together!

Table of Contents
  1. Actually authentic beef barbacoa recipe
  2. Key Ingredients
  3. How to make beef barbacoa
  4. Alternative cooking methods
  5. Arman’s recipe tips
  6. Beef Barbacoa (Mexican Pulled Beef) (Recipe Card)
  7. More easy Mexican beef dinners
Mexican beef barbacoa.

Key Ingredients

Here’s what you’ll need, along with my kitchen notes. Full measurements are in the recipe card below.

  • Beef chuck roast. It may also be labeled as ‘stewing beef.’ This is my preferred cut as it does the best after spending hours in the slow cooker. Cut it into 2-inch-sized chunks. Beef cheek and brisket will also work. 
  • Apple cider vinegar. For acidity and to help break down the meat.
  • Lime juice. Use fresh if possible. 
  • Canned chipotle peppers. They should be packed in a smoky adobo sauce. Cut the peppers into 2-inch pieces and add a splash of sauce to the spice mix. I find it at my local grocery store in the Mexican food section (where the taco and burrito kits are).
  • Spices. I use ground cumin, oregano, smoked paprika, salt, and black pepper, but you can just use taco seasoning if that’s what you have. 
  • Beef broth. This adds moisture and imparts more flavor to the beef than just water. Alternatively, mix water with one beef bouillon cube.

How to make beef barbacoa

raw beef chuck with seasonings in bowls.

Step 1- Mix the spice blend. Combine the vinegar, citrus, peppers, and seasonings in a small bowl. 

beef and seasonings in slow cooker.

Step 2- Season the beef. Place the roast in the slow cooker and toss to coat in the spice mix. Pour the broth on top. 

shredding beef with two forks on a wooden board.

Step 3- Slow cook. Cook on low for 8 hours, or on high for 4 hours, or until the beef is shreddable and soft. Once it’s cooked, carefully shred it with two forks.

shredded beef in broth.

Step 4- Assemble. Transfer the shredded beef back into the pot so the juices cover it.

Alternative cooking methods

While I love the slow cooker method, I also tested my barbacoa in the Instant Pot and oven. Here’s how it’s done:

Instant Pot method: Add all ingredients to the pot, seal the lid, and set the pressure to high. Cook for one hour. Quickly release the steam, shred the beef, and pour the strained liquid over the top before serving. 

Oven method: Preheat the oven to 325F/163C and add all ingredients to a Dutch oven with a lid. Put the lid on and braise the beef for 3-4 hours or until it shreds easily. Once shredded, then pour the strained liquid over the top.

Arman’s recipe tips

  • Bring the meat to room temperature. Before placing it in the slow cooker, allow it to come to room temperature for 20-30 minutes. This will help it cook more quickly and evenly. 
  • Blend the sauce. I like to blend the chipotle peppers with the remaining ingredients before pouring everything over the beef. It coats the meat more evenly and gives the finished barbacoa a smoother sauce.
  • Shred the beef in the cooking juices. Once the beef is fall-apart tender, shred it directly in the slow cooker and toss through the juices so every bite stays moist and flavorful. 
beef barbacoa with fresh, sliced limes.
beef barbacoa recipe.

Beef Barbacoa (Mexican Pulled Beef)

5 from 20 votes
My tender beef barbacoa recipe is slow-cooked in citrus and spices until each bite MELTS in your mouth. Multiple cooking methods included. Watch the video below to see how I make it in my kitchen!
Servings: 8 servings
Cook: 4 hours
Total: 4 hours
Rate This Recipe Print

Video

Ingredients  

  • 3 pounds beef chuck roast trimmed and cut into 5 to 6 pieces, room temperature
  • 1/2 cup apple cider vinegar
  • 1/4 cup lime juice
  • 2 chipotle peppers in adobo sauce
  • 2 teaspoons cumin
  • 2 teaspoons oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 cup beef broth

Instructions 

  • In a small bowl, combine apple cider vinegar, lime juice, minced chipotle peppers, cumin, oregano, smoked paprika, salt, and black pepper.
  • Place the beef chuck roast pieces in the slow cooker. Pour the spice mixture over the beef and stir to coat, then add the beef broth.
  • Cover and cook on low for 8 hours or on high for 4 hours or until the beef is tender and can be easily shredded with a fork.
  • Once the beef is cooked, remove it from the slow cooker and shred it with two forks.

Notes

Spices: You can replace the spices with 2 tablespoons taco seasoning. 
To store: Let the barbacoa cool completely, then transfer it to an airtight container and refrigerate for up to 4 days.
To freeze: Freeze the cooled barbacoa in a freezer-safe container for up to 3 months. I like freezing it in individual portions for quick lunchtime burrito bowls or tacos.
Reheating: Warm the barbacoa in a covered skillet over medium-low heat or in the microwave until heated through. If it looks a little dry, stir in a splash of cooking juices, broth, or water to keep it juicy.

Nutrition

Serving: 1servingCalories: 322kcalCarbohydrates: 3gProtein: 33gFat: 20gSodium: 488mgPotassium: 615mgFiber: 1gVitamin A: 165IUVitamin C: 2mgCalcium: 46mgIron: 4mgNET CARBS: 2g
Course: Main Course
Cuisine: Mexican
Author: Arman Liew
Tried this recipe?Give us a shout at @thebigmansworld or tag #thebigmansworld!

More easy Mexican beef dinners

Originally updated May 2023

Arman Liew

I’m a three time cookbook author, culinary school graduate, and writer, and passionate about creating easy and healthier recipes. I believe you don’t need to be experienced in the kitchen to make good food using simple ingredients that most importantly, taste delicious.

5 from 20 votes (16 ratings without comment)

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Comments

  1. 5 stars
    Wonderful recipe- so flavorful! Seeing other recipes, I added onion, garlic and adobe sauce. I processed all ingredients and poured it all over the meat. Made delicious tacos!!

    Reply

    1. Hi Mario- I received your email where you shared the photos of your finished dish and it looked fabulous. As mentioned, there’s no thyme in this recipe.

      Reply