Spice up your meals with these 18 mouth-watering barbacoa recipes that are perfect for slow cooking! Barbacoa is a popular Mexican dish originating from the state of Jalisco, and it’s all about tender, flavorful meat cooked low and slow to perfection. Whether you’re in the mood for classic tacos or something new and exciting, we’ve got you covered with our collection of spicy barbacoa recipes.
From traditional beef barbacoa tacos to innovative dishes like barbacoa-stuffed peppers and quesadillas, these recipes are sure to tantalize your taste buds. And don’t worry if you’re not a fan of beef – we’ve also included options for lamb, pork, chicken, and even goat! So go ahead, grab your slow cooker, and get ready to spice up your mealtime routine with these delicious barbacoa recipes.
Traditional Beef Barbacoa Tacos
Experience the authentic flavors of Mexico with this classic recipe for beef barbacoa tacos. Slow-cooked to tender perfection, these tender and flavorful tacos are sure to become a staple in your kitchen.
Ingredients:
– 2 pounds beef brisket or flank steak
– 1 large onion, sliced
– 3 cloves garlic, minced
– 1 jalapeño pepper, sliced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 2 tablespoons lard or vegetable oil
– 8-10 corn tortillas
– Salt and black pepper, to taste
– Optional toppings: diced onions, cilantro, lime wedges, sour cream
Instructions:
1. In a large Dutch oven, heat the lard over medium-high heat.
2. Add the sliced onion and cook until caramelized, about 8 minutes.
3. Add the garlic, jalapeño, beef broth, and tomato paste. Stir to combine.
4. Add the beef and bring to a boil, then reduce heat to low and simmer for 2-3 hours, or until tender.
5. Shred the beef with two forks and season with salt and black pepper.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
7. Assemble tacos with shredded beef and desired toppings.
Cooking Time: 2-3 hours (simmering time)
Slow Cooker Lamb Barbacoa
This recipe is a twist on traditional lamb barbacoa, slow-cooked to tender perfection in a flavorful mixture of spices and aromatics.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup beef broth
– 1/4 cup tomato paste
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)
Instructions:
1. Season the lamb with salt and pepper.
2. In the slow cooker, combine the lamb, onion, garlic, beef broth, tomato paste, chili powder, cumin, smoked paprika (if using), and a pinch of salt and pepper.
3. Cook on Low for 8-10 hours or High for 4-6 hours.
4. Shred the lamb with two forks and stir to combine with the sauce.
5. Serve hot, garnished with cilantro leaves if desired.
Cooking Time: 8-10 hours (Low) or 4-6 hours (High)
Pork Barbacoa with Chipotle Sauce
This recipe brings together the rich flavors of slow-cooked pork and smoky chipotle peppers, perfect for a hearty meal or gathering. With its bold spices and tangy sauce, this dish is sure to impress.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 chipotle peppers in adobo sauce, chopped
– 2 cups beef broth
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat lard or oil over medium-high. Add pork and cook until browned on all sides, about 5 minutes.
3. Add onions, garlic, cumin, oregano, salt, and pepper. Cook until onions are translucent, about 5 minutes.
4. Add chipotle peppers, beef broth, and browned pork. Cover and transfer to oven.
5. Braise for 2-1/2 hours or until pork is tender.
6. Strain sauce and serve with chopped cilantro (if using).
Cooking Time: 2-1/2 hours
Chicken Barbacoa Enchiladas
This recipe combines the rich flavors of slow-cooked chicken barbacoa with the comforting warmth of enchiladas, perfect for a cozy dinner or weekend meal.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth
– 1 tsp dried oregano
– 1/2 tsp ground cumin
– 8-10 corn tortillas
– 1 cup shredded Monterey Jack cheese
– Salt and pepper to taste
Instructions:
1. In a large Dutch oven, combine chicken, onion, garlic, diced tomatoes, chicken broth, oregano, and cumin. Cook on low for 6 hours or high for 3 hours.
2. Shred the cooked chicken with two forks and season with salt and pepper to taste.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble enchiladas by spooning chicken mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Top with cheese and cover with foil.
5. Bake at 375°F (190°C) for 25 minutes or until cheese is melted and bubbly.
Cooking Time: 30-40 minutes
Barbacoa Beef Birria
Birria, a beloved Mexican dish originating from Jalisco, is a hearty and flavorful stew made with tender beef, rich broth, and aromatic spices. This Barbacoa Beef Birria recipe is an authentic representation of the traditional dish, perfect for special occasions or cozy family gatherings.
Ingredients:
– 2 lbs beef brisket or beef shank, cut into large pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups beef broth
– 2 cups water
– 2 tablespoons lard or vegetable oil
– 2 dried arbol chilies, stemmed and seeded
– Fresh cilantro leaves for garnish
Instructions:
1. Heat the lard or oil in a large Dutch oven over medium-high heat.
2. Brown the beef pieces on all sides, about 5 minutes per side. Remove from pot and set aside.
3. Add onion, garlic, and jalapeño to pot; cook until softened, about 5 minutes.
4. Add cumin, paprika, salt, and pepper; cook for 1 minute.
5. Add beef broth, water, browned beef, and arbol chilies to pot. Bring to a boil, then reduce heat to low and simmer for 2 hours or overnight.
6. Serve with fresh cilantro leaves and warm tortillas.
Cooking Time: 2 hours or overnight
Spicy Goat Barbacoa Stew
This hearty stew combines the rich flavors of goat meat with the bold spices and tender texture of barbacoa, perfect for a cozy dinner or gathering. With a kick of heat from jalapeños and cumin, this recipe is sure to warm your belly and soul.
Ingredients:
– 1 pound goat meat (such as shanks or shoulder), cut into 2-inch pieces
– 1 onion, diced
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 2 jalapeños, sliced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– 1/2 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 1 can (14.5 oz) diced tomatoes
– 1 cup beef broth
– 2 tablespoons tomato paste
– Fresh cilantro, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, heat oil over medium-high heat.
2. Add goat meat and cook until browned, about 5 minutes.
3. Add onion, garlic, bell pepper, and jalapeños; cook until vegetables are tender, about 10 minutes.
4. Stir in cumin, smoked paprika, and cayenne pepper; cook for 1 minute.
5. Add diced tomatoes, beef broth, and tomato paste; bring to a boil.
6. Reduce heat to low and simmer, covered, for 2-3 hours or until goat meat is tender.
Cooking Time: 2-3 hours
Barbacoa-Stuffed Peppers
This recipe combines the rich flavors of Mexican barbacoa with the convenience of stuffed peppers. The result is a delicious and satisfying meal that’s perfect for any occasion.
Ingredients:
– 4 bell peppers, any color
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1/2 cup barbacoa seasoning
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can diced tomatoes with green chilies
– 1 tablespoon olive oil
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the barbacoa seasoning, onion, garlic, and diced tomatoes with green chilies to the skillet. Cook until the flavors are combined.
5. Stuff each pepper with the barbacoa mixture and top with shredded cheese (if using).
6. Drizzle with olive oil and season with salt and pepper.
7. Bake for 25-30 minutes or until the peppers are tender.
Barbacoa Quesadillas with Avocado Crema
These flavorful quesadillas combine tender barbacoa beef with melted cheese and a hint of spice, served with a creamy avocado crema for dipping. Perfect as an appetizer or main course.
Ingredients:
– 1 lb shredded barbacoa beef (homemade or store-bought)
– 4 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper, to taste
– Avocado Crema (recipe below)
Avocado Crema:
– 3 ripe avocados, diced
– 1 lime, juiced
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
Instructions:
1. Preheat a large skillet over medium-high heat.
2. Place a tortilla in the skillet and sprinkle with barbacoa beef, cheese, and cilantro.
3. Fold the tortilla in half to enclose the filling.
4. Cook for 2-3 minutes or until the cheese is melted and the tortilla is crispy.
5. Flip and cook for an additional 2 minutes.
6. Serve with Avocado Crema for dipping.
Cooking Time: 10-12 minutes
Barbacoa Beef Sliders
Barbacoa beef sliders are a creative twist on traditional tacos, blending the bold flavors of Mexican cuisine with the comfort of a classic slider. This recipe brings together tender beef, vibrant spices, and crunchy slaw to create a deliciously unique snack or meal.
Ingredients:
– 1 pound beef brisket or chuck, thinly sliced
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon chili powder
– 1/2 cup beef broth
– 1 tablespoon tomato paste
– 8 hamburger buns
– Coleslaw (store-bought or homemade)
– Optional toppings: diced onions, sour cream, cilantro
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine beef, olive oil, garlic, cumin, smoked paprika, and chili powder. Marinate for at least 30 minutes.
3. Grill the beef for 5-7 minutes per side, or until cooked through.
4. Meanwhile, toast buns on grill or in toaster.
5. Assemble sliders by placing grilled beef onto toasted buns, topping with coleslaw and optional toppings.
Cooking Time: 10-12 minutes
Barbacoa Nachos with Queso Fresco
This recipe combines the rich flavors of slow-cooked barbacoa beef, melted queso fresco cheese, and crunchy tortilla chips for a delicious Tex-Mex twist on traditional nachos.
Ingredients:
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 packet barbacoa seasoning
– 1 cup beef broth
– 8-10 corn tortilla chips
– Queso fresco cheese, crumbled (about 1/2 cup)
– Optional toppings: diced tomatoes, shredded lettuce, sliced radishes, cilantro
Instructions:
1. Preheat oven to 350°F.
2. In a large skillet, cook ground beef over medium-high heat until browned, breaking into small pieces as it cooks.
3. Add onion, garlic, and barbacoa seasoning; cook until onion is translucent.
4. Stir in beef broth and bring mixture to a simmer. Let cook for 10-15 minutes or until beef is tender.
5. Arrange tortilla chips on a baking sheet. Spoon barbacoa beef over chips.
6. Sprinkle queso fresco cheese evenly over top of beef.
7. Bake for 10-12 minutes, or until cheese is melted and bubbly.
8. Serve immediately with desired toppings.
Cooking Time: 25-30 minutes
Barbacoa Beef Empanadas
These empanadas combine the tender flavors of slow-cooked barbacoa beef with crispy pastry, perfect for a snack or meal. Inspired by traditional Latin American cuisine, this recipe is sure to become a favorite.
Ingredients:
– 1 lb beef brisket or shank, cooked in barbacoa sauce (recipe below)
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup lard or vegetable shortening
– 1/4 cup warm water
– 1 egg, beaten (for brushing pastry)
– 1 tablespoon olive oil
Barbacoa Sauce:
– 1 lb beef brisket or shank, slow-cooked in a mixture of:
+ 2 cups beef broth
+ 1 onion, diced
+ 2 cloves garlic, minced
+ 1 teaspoon ground cumin
+ 1/2 teaspoon paprika
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt.
3. Add lard or shortening and warm water; mix until dough forms.
4. Roll out dough to about 1/8 inch thickness.
5. Spoon barbacoa beef onto one half of the dough, leaving a 1/2 inch border.
6. Fold other half over filling and press edges to seal.
7. Brush tops with beaten egg and drizzle with olive oil.
8. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Barbacoa Tostadas with Pickled Onions
Experience the bold flavors of Mexico with this easy-to-make recipe for Barbacoa Tostadas topped with tangy Pickled Onions.
Ingredients:
– 1 pound beef brisket or skirt steak
– 1/4 cup chopped onion
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 tablespoon olive oil
– 1 packet Barbacoa seasoning (or homemade blend)
– 8-10 corn tortillas
– Pickled Onions (recipe below)
– Lime wedges, for serving
– Chopped cilantro, for garnish
Pickled Onions:
– 1 large onion, thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– 1/4 teaspoon salt
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the beef in olive oil over medium-high heat.
3. Add onion, garlic, and jalapeño; cook until the vegetables are softened.
4. Add Barbacoa seasoning and stir to combine.
5. Simmer the mixture for 2-3 hours, or until the beef is tender.
6. Warm tortillas by wrapping them in foil and heating in the oven for 10 minutes.
7. Assemble the Tostadas with shredded beef, Pickled Onions, and a squeeze of lime juice.
Cooking Time: 2-3 hours (barbacoa) + 10 minutes (tortilla warming)
Barbacoa Breakfast Hash
A twist on traditional breakfast hash, this recipe combines the flavors of Mexico with a hearty morning meal. Slow-cooked barbacoa beef and crispy potatoes make for a satisfying start to the day.
Ingredients:
– 1 lb beef brisket or shank, cut into small pieces
– 2 large onions, diced
– 3 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 tsp ground cumin
– 1 tsp chili powder
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 large potatoes, peeled and diced
– 2 tbsp olive oil
– 2 eggs
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a slow cooker, combine beef, onions, garlic, cilantro, cumin, chili powder, paprika, salt, and pepper. Cook on low for 8 hours.
3. Meanwhile, heat olive oil in a large skillet over medium-high heat. Add potatoes and cook until golden brown, about 10-12 minutes.
4. In a separate bowl, whisk eggs. Pour into the skillet with potatoes and scramble until cooked through.
5. Serve barbacoa beef mixture over potato and egg hash.
Cooking Time: 8 hours (slow cooker) + 15 minutes (skillet)
Barbacoa Beef Tamales
Experience the rich flavors of Mexico with these tender and flavorful tamales filled with slow-cooked barbacoa beef. This recipe combines the comforting warmth of a tamale with the bold flavors of traditional Mexican cuisine.
Ingredients:
– 2 pounds beef brisket or shank, cut into small pieces
– 1 onion, diced
– 2 cloves garlic, minced
– 1 jalapeño pepper, diced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– 2 cups beef broth
– 2 cups masa harina (corn flour)
– Vegetable shortening or lard, for wrapping tamales
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot, combine beef, onion, garlic, jalapeño, cumin, paprika, salt, and black pepper. Cover with beef broth and bring to a boil. Reduce heat to low and simmer for 2 hours.
2. Prepare masa harina by mixing it with water in a bowl until it forms a dough.
3. Wrap tamales by spreading a thin layer of masa onto the center of a corn husk, placing a spoonful of beef mixture in the center, and folding the tamale.
4. Steam tamales for 1-2 hours, or until the dough is firm and the filling is hot.
Cooking Time: 3-4 hours (including prep time)
Barbacoa-Stuffed Sweet Potatoes
This recipe combines the comforting warmth of sweet potatoes with the bold flavors of Mexican barbacoa. Perfect for a weeknight dinner or a weekend brunch, these stuffed sweet potatoes are sure to become a new favorite.
Ingredients:
– 4 large sweet potatoes
– 1 pound ground beef (or ground turkey, chicken, or beans for a vegetarian option)
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup shredded cheese (Cheddar or Monterey Jack work well)
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon chili powder
– Salt and pepper to taste
– Optional toppings: sour cream, salsa, cilantro, diced tomatoes
Instructions:
1. Preheat oven to 400°F (200°C).
2. Bake sweet potatoes for 45-50 minutes, or until soft.
3. Meanwhile, cook ground beef in a skillet over medium-high heat until browned, breaking into small pieces as it cooks.
4. Add onion, garlic, cumin, and chili powder to the skillet and cook until onion is translucent.
5. Stuff each sweet potato with the barbacoa mixture, then top with shredded cheese.
6. Return stuffed sweet potatoes to oven for an additional 10-15 minutes, or until cheese is melted and bubbly.
Cooking Time: 1 hour 15 minutes
Barbacoa Beef and Bean Chili
This hearty chili recipe combines tender beef cooked in a rich barbacoa sauce with kidney beans, onions, and spices for a flavorful and filling meal. Perfect for a cozy night in or a crowd-pleasing gathering.
Ingredients:
– 1 lb beef brisket or chuck roast, cut into bite-sized pieces
– 1 large onion, diced
– 2 cloves of garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 can (15 oz) kidney beans, drained and rinsed
– 1 tablespoon chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 1 cup beef broth
Instructions:
1. Brown the beef in a large pot over medium-high heat.
2. Add onions and garlic; cook until softened.
3. Stir in chili powder, cumin, and paprika; cook for 1 minute.
4. Add diced tomatoes, kidney beans, beef broth, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 30 minutes or until the beef is tender.
Cooking Time: 45-50 minutes
Barbacoa Flautas with Lime Crema
This recipe combines the rich flavors of slow-cooked barbacoa beef with crispy, cheesy flautas and a tangy lime crema. Perfect for a dinner party or special occasion.
Ingredients:
– 1 pound beef brisket or shank, cut into large pieces
– 1 onion, chopped
– 2 garlic cloves, minced
– 1 jalapeño pepper, chopped
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Vegetable oil, for frying
– Shredded cheese (Monterey Jack or Cheddar), for filling
– Lime crema (see below)
Instructions:
1. In a large Dutch oven, brown the beef in batches over medium-high heat. Remove from pot and set aside.
2. Add chopped onion, garlic, and jalapeño to the pot and cook until softened. Add cumin and paprika; cook 1 minute.
3. Add browned beef back into the pot and cover with lid. Simmer on low for 2-3 hours or overnight.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Fry flautas in hot oil until crispy, then fill with shredded cheese. Serve with lime crema.
Lime Crema:
– 1 cup sour cream
– 2 tablespoons freshly squeezed lime juice
– 1/2 teaspoon salt
Mix all ingredients together and refrigerate for at least 30 minutes before serving.
Cooking Time: 3 hours (or overnight)
Barbacoa Beef Poutine with Cheese Curds
Elevate the classic poutine game with this bold and flavorful recipe featuring tender barbacoa beef, crispy cheese curds, and a rich, tangy sauce.
Ingredients:
– 1 lb beef brisket or chuck
– 1/4 cup barbacoa seasoning
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup beef broth
– 1 tablespoon tomato paste
– 1 teaspoon chili powder
– Salt and pepper, to taste
– 4-6 cheese curds (such as mozzarella or cheddar)
– 2 cups poutine gravy (homemade or store-bought)
Instructions:
1. Preheat oven to 300°F.
2. Season the beef with barbacoa seasoning, then brown it in a large Dutch oven over medium-high heat.
3. Add the onion and garlic; cook until the onion is translucent.
4. Add the beef broth, tomato paste, chili powder, salt, and pepper. Bring to a boil, then cover and transfer to the preheated oven.
5. Simmer for 2-3 hours or until the beef is tender.
6. Meanwhile, heat the cheese curds in the oven or on a baking sheet until melted and bubbly.
7. Assemble the poutine by placing some of the barbacoa beef onto fries, then topping with cheese curds and drizzling with poutine gravy.
Cooking Time: 2-3 hours
Summary
Get ready to spice up your slow cooker game! This article features 18 mouth-watering barbacoa recipes that are sure to satisfy your cravings. From traditional beef tacos to lamb, pork, chicken, and even goat, there’s something for everyone. Try your hand at making delicious birria, quesadillas, empanadas, and more with these simple and flavorful recipes. Whether you’re in the mood for a hearty stew or a spicy snack, this collection has got you covered.
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