Barbacoa has its roots in the Caribbean and has been adopted and adapted throughout Mexico and into Tex-Mex cuisine, becoming a beloved dish far beyond its origins. Traditionally slow-cooked in a pit covered with agave leaves, this dish is known for its tender, flavorful meat. Even if you've savored barbacoa in a restaurant, making it at home is a rewarding endeavor that brings a burst of authentic flavor to your kitchen. It's a simple yet impressive recipe that promises rich and deep flavors.
For your homemade barbacoa, start by placing cubed beef in a slow cooker. Add beef stock, garlic, cumin, oregano, a blend of your preferred seasonings, cloves, and a generous squeeze of lime juice. As these ingredients slowly simmer together, they create a tender and fragrant meat.
Serve the succulent beef on warm corn tortillas, topped with diced onions, fresh cilantro, and a drizzle of lime for an authentic touch. Alternatively, layer it over rice with beans, salsa, and avocado for a hearty barbacoa bowl. Whichever way you choose to serve it, homemade barbacoa is sure to become a favorite!
Beef Barbacoa
4
5 minutes
5 hours
5 hours, 15 minutes
3 pounds (1.5 kg) stewing beef. large cubed
1/2 white onion, sliced
1/2 red onion, sliced
2 jalapeno peppers, diced
1 1/4 cups (295 ml) beef broth
3 cloves garlic, minced
2 tablespoons (30 ml) ground cumin
1 tablespoon (15 ml) dried oregano
2 whole cloves
Juice of 2 limes
Salt, to taste
Ground black pepper, to taste
Place everything in a 6-quart slow cooker and stir to fully incorporate all ingredients.
Place lid on slow cooker and set to low. Cook for 5 hours, or until meat is tender enough to shred.
Using two forks, shred meat right inside the slow cooker. Stir to incorporate shredded meat completely with juices from the slow cooker. Place lid back on, and cook for another 10 minutes.
Pro tip: Serve beef barbacoa on tacos, over rice or stuffed into burritos. A crisp salad makes a great foil for the rich, spicy meat, along with a generous handful of chopped cilantro.
