Barbacoa Recipe
Barbacoa has deep roots in Mexican and Caribbean cuisine. The term originates from the Taíno word "barabicu," which referred to cooking meat over an open flame or in a pit. Barbacoa was traditionally made by slow-cooking the meat underground for hours, achieving an incredibly tender texture.
Equipment
- Slow cooker or Pressure cooker (Instant Pot works well)
- Blender or food processor
- Large skillet for searing the meat
Ingredients
- 3 lbs beef chuck roast or beef cheeks (or substitute with lamb or goat if preferred)
- 4 cloves garlic, minced
- 1 large onion, roughly chopped
- 1-2 chipotle peppers in adobo sauce (add more if you like it spicy)
- 2 tbsp apple cider vinegar
- 1 tbsp dried oregano
- 1 tbsp ground cumin
- 2 tsp ground cloves
- 1 tsp black pepper
- 1 bay leaf
- Juice of 1 lime
- 1 cup beef broth or water
- Salt to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions
- Prepare the MeatTrim and Season: Trim any excess fat from the beef. Season the meat generously with salt and pepper on all sides.
- Sear the Meat (optional but recommended): Heat a large skillet over medium-high heat. Add a bit of oil and sear the meat on all sides until it’s nicely browned. This adds depth to the flavor but can be skipped if you’re in a hurry.
- Blend the SauceIn a blender or food processor, combine garlic, onion, chipotle peppers, apple cider vinegar, oregano, cumin, cloves, lime juice, and beef broth. Blend until smooth.
- Adjust seasoning as needed, and add salt to taste.
- Slow Cook the BarbacoaSlow Cooker Method: Place the seared beef in the slow cooker. Pour the sauce over the meat, ensuring it’s fully covered. Add the bay leaf and cover with the lid. Cook on low for 8-10 hours or on high for 4-6 hours until the meat is fork-tender.
- Pressure Cooker Method: Place the seared beef in the pressure cooker, pour the sauce over, and add the bay leaf. Seal the lid and cook on high pressure for 1.5 hours. Allow the pressure to release naturally for about 10-15 minutes.
- Shred the MeatOnce the meat is tender, remove it from the slow cooker or pressure cooker and use two forks to shred it. The meat should easily pull apart.
- Return to Sauce: Place the shredded meat back into the sauce and mix well, allowing it to absorb the flavors for about 10-15 minutes.
- Serve and GarnishServe the barbacoa warm with freshly chopped cilantro and a squeeze of lime. Enjoy it in tacos, burritos, bowls, or with rice for a delicious meal.