Welcome, fellow spice lovers and slow-cooking enthusiasts! If you’re craving tender, flavorful barbacoa that fills your home with mouthwatering aromas, you’re in the right place. We’ve gathered 18 fiery recipes perfect for cozy dinners and weekend feasts. Get ready to transform your slow cooker into a flavor powerhouse—let’s dive into these deliciously spicy creations!
Traditional Beef Barbacoa Tacos
Zestfully bridging ancient culinary traditions with modern kitchens, Traditional Beef Barbacoa Tacos offer a soulful symphony of slow-cooked beef, fragrant spices, and soft tortillas. This dish transforms a humble chuck roast into meltingly tender shreds, infused with smoky chipotle and aromatic oregano, perfect for a festive gathering or a cozy family dinner. Each bite delivers a rich, deeply satisfying flavor that honors its roots while inviting personal creativity at the table.
Serving: 8 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds beef chuck roast, trimmed of excess fat—I find this cut yields the most succulent shreds after slow cooking.
– 1 large white onion, finely diced; its sweetness balances the spices beautifully.
– 4 cloves garlic, minced—freshly minced garlic is my go-to for its vibrant punch.
– 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the adobo sauce for a smoky depth.
– 1 tablespoon ground cumin, toasted lightly in a dry pan to unlock its earthy aroma.
– 1 tablespoon dried oregano, preferably Mexican oregano if available for an authentic touch.
– 1 cup beef broth, using low-sodium broth lets you control the salt level better.
– 2 tablespoons apple cider vinegar, which tenderizes the meat and adds a subtle tang.
– 1 tablespoon olive oil, extra virgin olive oil is my preference for sautéing.
– 8 corn tortillas, warmed just before serving to keep them pliable.
– Fresh cilantro, chopped, for garnish—I love a generous handful for brightness.
– 1 lime, cut into wedges, to squeeze over the tacos for a zesty finish.
Instructions
1. Pat the beef chuck roast dry with paper towels to ensure a good sear, then season it generously with salt and pepper on all sides.
2. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef for 4-5 minutes per side until deeply browned, creating a flavorful crust—this step is key for building rich flavor in the final dish.
4. Transfer the seared beef to a slow cooker insert.
5. In the same skillet, reduce the heat to medium and sauté the diced onion for 5-7 minutes until softened and translucent.
6. Add the minced garlic and cook for 1 more minute until fragrant, being careful not to burn it.
7. Stir in the minced chipotle peppers, adobo sauce, ground cumin, and dried oregano, cooking for 1 minute to toast the spices.
8. Pour in 1 cup beef broth and 2 tablespoons apple cider vinegar, scraping up any browned bits from the bottom of the skillet.
9. Pour this mixture over the beef in the slow cooker, ensuring the liquid covers about halfway up the sides of the meat.
10. Cover and cook on low heat for 8 hours, until the beef is fork-tender and easily shreds—tip: avoid opening the lid during cooking to maintain consistent temperature.
11. Carefully remove the beef from the slow cooker and shred it using two forks, discarding any large pieces of fat.
12. Return the shredded beef to the slow cooker and stir it into the cooking juices, letting it soak for 10 minutes to absorb the flavors.
13. Warm 8 corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp towel and microwave for 30 seconds—tip: this prevents them from cracking when folded.
14. Assemble the tacos by placing a generous portion of beef on each tortilla, then garnish with chopped cilantro and a squeeze of lime juice.
Juxtaposing tender, juicy beef with the slight chew of warm corn tortillas, these tacos offer a harmonious blend of smoky, spicy, and tangy notes. For a creative twist, serve them with pickled red onions or a dollop of creamy avocado crema to enhance the textures. The slow-cooked richness makes them ideal for a casual feast where guests can customize their own plates, celebrating both tradition and personal taste.
Slow Cooker Lamb Barbacoa
Tender and aromatic, this slow cooker lamb barbacoa transforms a humble cut into a celebratory feast with minimal effort, its rich spices melding into a succulent, fall-apart texture that’s perfect for festive gatherings or cozy weeknights. Inspired by traditional methods yet adapted for the modern kitchen, it’s a dish that promises depth of flavor with the convenience of a set-it-and-forget-it approach, filling your home with an inviting fragrance as it simmers to perfection.
Serving: 6 | Pre Time: 15 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds boneless lamb shoulder, trimmed of excess fat—I find this cut yields the most tender results after slow cooking.
– 1 large yellow onion, finely diced; its sweetness balances the spices beautifully.
– 4 cloves garlic, minced—fresh is key here for that pungent, aromatic kick.
– 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce for a smoky depth.
– 1 cup beef broth, preferably low-sodium to control the salt level.
– ¼ cup fresh lime juice, squeezed just before use to keep it bright and zesty.
– 2 tablespoons apple cider vinegar, which adds a subtle tang that cuts through the richness.
– 2 tablespoons ground cumin, toasted lightly in a dry pan first to enhance its earthy notes.
– 1 tablespoon dried oregano, crumbled between your fingers to release its fragrance.
– 1 teaspoon ground cloves, a pinch goes a long way for warmth.
– 1 teaspoon salt, I use fine sea salt for even distribution.
– ½ teaspoon black pepper, freshly ground for the best flavor.
– 2 bay leaves, which I always remove before serving to avoid bitterness.
– 2 tablespoons olive oil, extra virgin is my go-to for sautéing.
Instructions
1. Heat the olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes. 2. Pat the lamb shoulder dry with paper towels to ensure a good sear, then place it in the skillet and brown on all sides until deeply caramelized, approximately 4–5 minutes per side. 3. Transfer the seared lamb to the slow cooker insert. 4. In the same skillet, reduce the heat to medium and add the diced onion, cooking until softened and translucent, about 5 minutes, stirring occasionally. 5. Add the minced garlic to the skillet and cook for 1 more minute until fragrant, being careful not to burn it. 6. Stir in the minced chipotle peppers, adobo sauce, cumin, oregano, cloves, salt, and black pepper, toasting the spices for 30 seconds to awaken their flavors. 7. Pour in the beef broth, lime juice, and apple cider vinegar, scraping up any browned bits from the bottom of the skillet with a wooden spoon—this fond adds incredible depth. 8. Bring the mixture to a simmer over medium heat, then carefully pour it over the lamb in the slow cooker. 9. Add the bay leaves, nestling them into the liquid. 10. Cover the slow cooker with its lid and cook on low heat for 8 hours, until the lamb is fork-tender and easily shreds. 11. Using two forks, shred the lamb directly in the slow cooker, discarding the bay leaves and mixing it with the cooking juices to coat evenly. 12. Let the barbacoa rest for 10 minutes to allow the flavors to meld further before serving.
Melt-in-your-mouth tender, the lamb boasts a complex harmony of smoky, spicy, and subtly sweet notes from the slow infusion of spices. Serve it piled into warm corn tortillas with a sprinkle of fresh cilantro and a drizzle of crema, or spoon it over cilantro-lime rice for a hearty bowl that highlights its juicy, shredded texture.
Pork Barbacoa with Chipotle Sauce
Kindly imagine a dish where succulent pork meets the smoky warmth of chipotle—a perfect centerpiece for gatherings that feels both celebratory and comforting. This pork barbacoa, slow-cooked to tender perfection and draped in a vibrant chipotle sauce, transforms simple ingredients into an unforgettable meal that’s sure to become a cherished favorite.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 pounds pork shoulder, cut into 2-inch chunks (I find this size ensures even cooking)
– 1 tablespoon olive oil, extra virgin is my go-to for its fruity notes
– 1 large onion, finely chopped (yellow onions add a sweet depth)
– 4 cloves garlic, minced (freshly minced releases the best aroma)
– 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the sauce (this combo gives a balanced heat and smokiness)
– 1 cup chicken broth, low-sodium preferred to control saltiness
– 1 teaspoon ground cumin (toasting it briefly enhances the flavor)
– 1 teaspoon dried oregano
– 1/2 teaspoon salt (I adjust this later to avoid over-salting during cooking)
– 1/4 teaspoon black pepper, freshly ground if possible
– 1/4 cup fresh lime juice (squeezed just before use for maximum brightness)
– 1/4 cup chopped fresh cilantro, for garnish (it adds a fresh pop at the end)
Instructions
1. Pat the pork shoulder chunks dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the pork chunks in a single layer, working in batches if needed, and sear until browned on all sides, approximately 3-4 minutes per side.
4. Transfer the seared pork to a plate and set aside.
5. Reduce the heat to medium and add the chopped onion to the same pot, cooking until softened and translucent, about 5 minutes.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
7. Add the minced chipotle peppers, adobo sauce, chicken broth, ground cumin, dried oregano, salt, and black pepper, stirring to combine.
8. Return the seared pork to the pot, nestling it into the sauce, and bring the mixture to a gentle simmer.
9. Cover the pot with a tight-fitting lid and reduce the heat to low, letting it cook slowly for 8 hours until the pork is fork-tender and easily shreds.
10. Remove the pot from the heat and use two forks to shred the pork directly in the sauce.
11. Stir in the fresh lime juice and let it sit for 5 minutes to meld the flavors.
12. Garnish with chopped fresh cilantro just before serving.
Finally, this barbacoa boasts a melt-in-your-mouth texture with layers of smoky, tangy, and savory notes from the chipotle sauce. For a creative twist, serve it in warm tortillas with pickled red onions or over a bed of cilantro-lime rice for a hearty bowl that’s as versatile as it is delicious.
Chicken Barbacoa Enchiladas
Glistening with rich, slow-simmered flavors and wrapped in tender corn tortillas, these Chicken Barbacoa Enchiladas transform humble ingredients into a celebratory centerpiece. Imagine succulent shredded chicken infused with smoky chipotle and aromatic spices, nestled beneath a blanket of melted cheese and vibrant red sauce—a dish that balances rustic comfort with elegant depth, perfect for festive gatherings or cozy weeknight dinners.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 45 minutes
Ingredients
– 2 lbs boneless, skinless chicken thighs (I find thighs stay juicier than breasts)
– 1 large white onion, finely diced
– 4 cloves garlic, minced
– 2 tbsp olive oil (extra virgin is my go-to for its fruity notes)
– 1 cup chicken broth
– 2 chipotle peppers in adobo sauce, minced (adjust for heat preference)
– 1 tsp ground cumin
– 1 tsp dried oregano
– 12 corn tortillas (warmed slightly to prevent cracking)
– 2 cups shredded Monterey Jack cheese
– 2 cups red enchilada sauce (homemade or a quality store-bought brand)
– Fresh cilantro, chopped, for garnish
– Salt, to season layers
Instructions
1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. In a large skillet over medium-high heat, heat 2 tbsp olive oil until shimmering, about 1 minute.
3. Add 1 large diced onion and cook, stirring occasionally, until translucent and softened, 5–7 minutes.
4. Stir in 4 minced garlic cloves and cook until fragrant, 30 seconds.
5. Add 2 lbs chicken thighs to the skillet, seasoning lightly with salt.
6. Pour in 1 cup chicken broth, 2 minced chipotle peppers, 1 tsp cumin, and 1 tsp oregano, stirring to combine.
7. Bring the mixture to a simmer, then reduce heat to low, cover, and cook until chicken is tender and easily shredded, 25–30 minutes. Tip: Check at 25 minutes—overcooking can dry out the meat.
8. Remove the skillet from heat and use two forks to shred the chicken directly in the skillet, mixing it with the juices.
9. Warm 12 corn tortillas in a dry skillet over medium heat for 10–15 seconds per side to make them pliable. Tip: Stack them under a towel to retain warmth.
10. Spread ½ cup red enchilada sauce evenly over the bottom of the prepared baking dish.
11. Place a tortilla flat, spoon about ⅓ cup shredded chicken mixture down the center, top with a sprinkle of shredded cheese, and roll tightly.
12. Arrange each rolled enchilada seam-side down in the dish, packing them snugly.
13. Pour the remaining 1½ cups enchilada sauce over the top, ensuring all tortillas are coated.
14. Sprinkle the remaining shredded cheese evenly over the sauce. Tip: For a golden finish, bake uncovered.
15. Bake at 375°F for 20–25 minutes, until the cheese is bubbly and lightly browned.
16. Let the enchiladas rest for 5 minutes before serving to set the layers.
17. Garnish with fresh chopped cilantro.
Each bite reveals tender, spice-infused chicken enveloped in soft tortillas, with the smoky chipotle melding into the tangy red sauce and gooey cheese. Elevate the experience by serving alongside a crisp jicama slaw or drizzling with crema for a creamy contrast—this dish’s robust flavors and comforting texture make it a standout for any table.
Barbacoa Beef Birria
Meticulously crafted and deeply comforting, Barbacoa Beef Birria is a celebration of slow-cooked tradition that transforms humble ingredients into a rich, complex masterpiece. This Mexican-inspired dish features tender shredded beef braised in a smoky, aromatic chile sauce, perfect for cozy gatherings or elevating weeknight dinners. Its versatility shines whether served in tacos, as a stew, or with rice for a satisfying meal.
Serving: 6 | Pre Time: 30 minutes | Cooking Time: 3 hours
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch chunks (I prefer grass-fed for its robust flavor)
– 4 dried guajillo chiles, stems and seeds removed (soaking them softens their leathery texture)
– 2 dried ancho chiles, stems and seeds removed (they add a sweet, raisin-like depth)
– 1 white onion, roughly chopped (yellow works too, but white keeps it bright)
– 6 garlic cloves, peeled (fresh is key—avoid pre-minced here)
– 2 tsp ground cumin (toasting it first enhances its earthy notes)
– 1 tsp dried oregano, preferably Mexican (it’s more floral than Mediterranean varieties)
– 4 cups beef broth, low-sodium (homemade stock is ideal, but store-bought works in a pinch)
– 2 tbsp apple cider vinegar (a splash balances the richness)
– 2 tbsp vegetable oil (extra virgin olive oil can smoke at high heat, so I stick with neutral oil)
– Salt, to taste (I use kosher salt for even seasoning)
Instructions
1. Heat the vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat the beef chuck roast chunks dry with paper towels to ensure a good sear, then add them to the pot in a single layer without overcrowding.
3. Sear the beef for 4-5 minutes per side until deeply browned, working in batches if necessary to avoid steaming.
4. While the beef sears, place the dried guajillo and ancho chiles in a heatproof bowl and cover with boiling water; let them soak for 20 minutes until pliable.
5. Transfer the soaked chiles, chopped white onion, peeled garlic cloves, ground cumin, dried oregano, and apple cider vinegar to a blender.
6. Add 1 cup of the beef broth to the blender and blend on high speed for 2-3 minutes until completely smooth, scraping down the sides as needed.
7. Once the beef is seared, remove it from the pot and set aside on a plate, leaving any rendered fat in the pot.
8. Pour the blended chile sauce into the same pot and cook over medium heat for 5 minutes, stirring frequently to deepen the flavors.
9. Return the seared beef to the pot, along with any accumulated juices, and pour in the remaining 3 cups of beef broth.
10. Bring the mixture to a gentle simmer, then reduce the heat to low, cover the pot, and let it cook for 2.5 to 3 hours until the beef shreds easily with a fork.
11. After cooking, use two forks to shred the beef directly in the pot, stirring it into the sauce to coat evenly.
12. Taste and season with salt as needed, then simmer uncovered for an additional 10 minutes to thicken the sauce slightly.
Captivatingly tender and infused with smoky-sweet warmth, this birria boasts a melt-in-your-mouth texture from the long braise. The sauce, glossy and deeply flavored, clings to each strand of beef, making it ideal for stuffing into warm corn tortillas with a sprinkle of cilantro and onion. For a creative twist, serve it over creamy polenta or use the leftovers in a hearty breakfast hash the next day.
Spicy Goat Barbacoa Stew
Delightfully complex yet deeply comforting, this Spicy Goat Barbacoa Stew transforms humble ingredients into a rich, aromatic masterpiece. Drawing inspiration from traditional slow-cooking methods, it yields tender meat in a broth layered with smoky heat and earthy spices—perfect for a festive gathering or a cozy winter evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
- 3 lbs goat shoulder, cut into 2-inch chunks (I prefer bone-in for extra flavor)
- 2 tbsp extra virgin olive oil, my go-to for its fruity notes
- 1 large yellow onion, finely diced
- 4 cloves garlic, minced (freshly crushed releases the best aroma)
- 2 chipotle peppers in adobo sauce, chopped, plus 1 tbsp of the sauce
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 4 cups beef broth, low-sodium to control seasoning
- 1 cup crushed tomatoes
- 2 bay leaves
- Salt, to taste (I use kosher salt for even distribution)
- Fresh cilantro, chopped, for garnish
- Lime wedges, for serving
Instructions
- Pat the goat shoulder chunks dry with paper towels to ensure a good sear.
- Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add the goat chunks in a single layer, working in batches if needed, and sear until browned on all sides, approximately 4-5 minutes per batch. Tip: Avoid overcrowding the pot to prevent steaming instead of browning.
- Transfer the seared goat to a plate and set aside.
- Reduce the heat to medium and add the diced yellow onion to the same pot, sautéing until softened and translucent, about 5 minutes.
- Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
- Stir in the chopped chipotle peppers, adobo sauce, ground cumin, dried oregano, and smoked paprika, toasting the spices for 30 seconds to release their oils.
- Pour in the beef broth and crushed tomatoes, scraping up any browned bits from the bottom of the pot with a wooden spoon.
- Return the seared goat chunks and any accumulated juices to the pot, along with the bay leaves.
- Bring the mixture to a gentle boil, then reduce the heat to low, cover, and simmer for 3 hours, or until the goat is fork-tender. Tip: Check occasionally and skim off any excess fat that rises to the surface for a cleaner broth.
- Remove and discard the bay leaves, then season the stew with salt to taste. Tip: Let it rest off the heat for 10 minutes before serving to allow the flavors to meld.
- Ladle the stew into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Succulent and richly spiced, this stew boasts a velvety texture from the slow-cooked goat, with a lingering warmth from the chipotles. Serve it over creamy polenta or with warm corn tortillas for scooping up every last drop of the fragrant broth, making it a truly memorable centerpiece.
Barbacoa-Stuffed Peppers
Kindly imagine a dish that transforms humble bell peppers into elegant vessels brimming with deeply spiced, slow-cooked barbacoa—a perfect centerpiece for festive gatherings or a comforting weeknight feast. This recipe artfully balances the sweet, tender char of roasted peppers with the rich, savory filling, creating a visually stunning and utterly satisfying meal. It’s a celebration of texture and warmth, ideal for sharing with loved ones.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 1 hour 30 minutes
Ingredients
– 4 large bell peppers (I prefer a mix of red and yellow for vibrant color), tops removed and seeds scooped out
– 1 tablespoon extra virgin olive oil (my go-to for its fruity notes)
– 1 pound beef chuck roast, cut into 2-inch chunks
– 1 small yellow onion, finely diced
– 3 cloves garlic, minced (freshly minced makes all the difference)
– 1 cup beef broth
– 2 tablespoons apple cider vinegar
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon ground cloves
– Salt, as needed
– 1 cup cooked long-grain white rice
– 1/2 cup shredded Monterey Jack cheese
– Fresh cilantro leaves, for garnish
Instructions
1. Preheat your oven to 400°F. Place the prepared bell peppers cut-side up on a baking sheet, drizzle with 1 tablespoon of extra virgin olive oil, and season lightly with salt. Roast for 20 minutes until slightly softened and edges begin to char, then remove from oven and set aside. Reduce oven temperature to 325°F.
2. In a large Dutch oven or heavy-bottomed pot over medium-high heat, add the beef chuck roast chunks. Sear for 5-7 minutes, turning occasionally, until browned on all sides to develop deep flavor.
3. Add the finely diced yellow onion and minced garlic to the pot. Cook for 3-4 minutes, stirring frequently, until the onion is translucent and fragrant.
4. Pour in 1 cup of beef broth and 2 tablespoons of apple cider vinegar, then stir in 1 tablespoon of ground cumin, 1 teaspoon of dried oregano, and 1/2 teaspoon of ground cloves. Tip: The acid from the vinegar helps tenderize the meat as it cooks.
5. Bring the mixture to a simmer, then cover and transfer to the preheated 325°F oven. Braise for 1 hour and 15 minutes, until the beef is fork-tender and easily shreds.
6. Remove the pot from the oven. Using two forks, shred the beef directly in the pot, mixing it with the cooking juices. Tip: Let it rest for 10 minutes to absorb flavors fully.
7. Stir 1 cup of cooked long-grain white rice into the shredded barbacoa mixture until well combined. Season with salt to your preference.
8. Spoon the barbacoa and rice mixture evenly into the roasted bell peppers, packing it gently. Top each pepper with shredded Monterey Jack cheese.
9. Return the stuffed peppers to the 325°F oven and bake for 15 minutes, until the cheese is melted and bubbly. Tip: For a golden finish, broil for the last 2-3 minutes, watching closely to prevent burning.
10. Garnish with fresh cilantro leaves before serving.
Vividly tender, the peppers yield to a fork with a slight resistance, encasing the juicy, spiced barbacoa that melts into the fluffy rice. Each bite offers a harmony of smoky, earthy notes from the cumin and cloves, brightened by the fresh cilantro. For a creative twist, serve alongside a crisp jicama slaw or dollop with cool avocado crema to contrast the warmth.
Barbacoa Quesadillas with Avocado Crema
Luscious and deeply satisfying, these barbacoa quesadillas offer a sophisticated twist on a weeknight favorite, where tender, slow-cooked beef meets creamy avocado in a harmonious blend of textures. Perfect for entertaining or a cozy family dinner, they bring a touch of elegance to the table with minimal effort, making them an ideal choice for those seeking both flavor and convenience. The accompanying avocado crema adds a bright, fresh contrast that elevates entire experience to something truly special.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 25 minutes
Ingredients
– 1 lb beef chuck roast, cut into 2-inch cubes—I find this cut yields the most succulent barbacoa.
– 2 tbsp extra virgin olive oil, my go-to for its rich flavor.
– 1 medium yellow onion, finely diced for a sweet, caramelized base.
– 3 cloves garlic, minced—freshly minced garlic makes all the difference here.
– 1 cup beef broth, preferably low-sodium to control the seasoning.
– 2 tbsp chipotle peppers in adobo sauce, finely chopped for a smoky kick.
– 1 tsp ground cumin, toasted briefly to enhance its aroma.
– 1 tsp dried oregano, crumbled between your fingers for maximum flavor release.
– Salt, to taste—I prefer kosher salt for its even distribution.
– 8 large flour tortillas, about 10 inches in diameter for easy folding.
– 2 cups shredded Monterey Jack cheese, freshly grated for better melt.
– 2 ripe avocados, pitted and peeled—choose ones that yield slightly to pressure.
– 1/2 cup sour cream, full-fat for a creamier texture.
– Juice of 1 lime, freshly squeezed to prevent bitterness.
– 1/4 cup fresh cilantro, chopped—I love the bright, herbal note it adds.
Instructions
1. Heat 1 tbsp extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
2. Pat the beef chuck roast cubes dry with paper towels to ensure a good sear, then add them to the pot in a single layer without overcrowding.
3. Sear the beef for 3-4 minutes per side until deeply browned, turning only once to develop a flavorful crust.
4. Transfer the seared beef to a plate and reduce the heat to medium, adding the remaining 1 tbsp extra virgin olive oil to the pot.
5. Add the finely diced yellow onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden.
6. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Return the seared beef to the pot along with any accumulated juices, then pour in 1 cup beef broth.
8. Add the finely chopped chipotle peppers in adobo sauce, 1 tsp ground cumin, and 1 tsp dried oregano, stirring to combine.
9. Bring the mixture to a simmer, then cover and reduce the heat to low, cooking for 1.5 to 2 hours until the beef is fork-tender.
10. While the beef cooks, prepare the avocado crema by combining the pitted avocados, 1/2 cup sour cream, juice of 1 lime, and chopped fresh cilantro in a blender.
11. Blend the crema on high speed for 30-45 seconds until smooth and creamy, then season with salt to taste and refrigerate until ready to use.
12. Once the beef is tender, use two forks to shred it directly in the pot, then season with salt to taste and let it simmer uncovered for 5 minutes to thicken the sauce.
13. Heat a large skillet or griddle over medium heat and lightly grease it with a touch of oil or cooking spray.
14. Place one flour tortilla in the skillet and sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half of it.
15. Top the cheese with a generous 1/2 cup of the shredded barbacoa beef, then fold the tortilla over to form a half-moon shape.
16. Cook the quesadilla for 2-3 minutes per side until the tortilla is golden brown and crispy and the cheese is fully melted, pressing down gently with a spatula.
17. Repeat with the remaining tortillas, cheese, and beef, keeping the cooked quesadillas warm in a 200°F oven if needed.
18. Serve the quesadillas immediately, sliced into wedges, with the chilled avocado crema drizzled on top or served on the side.
Tender and richly spiced, the barbacoa melts into the gooey cheese, while the crispy tortilla provides a satisfying crunch. The cool, tangy avocado crema cuts through the richness, creating a balanced bite that’s both comforting and refined. For a creative twist, serve these quesadillas with a side of pickled red onions or a crisp jicama slaw to add extra texture and brightness to the meal.
Barbacoa Beef Sliders
Kick off your holiday gatherings with these sophisticated Barbacoa Beef Sliders, where tender, slow-cooked beef meets soft, toasted brioche buns for a handheld feast that’s both elegant and utterly satisfying. The rich, aromatic spices meld beautifully with the savory beef, creating a depth of flavor that’s perfect for festive occasions. Each bite offers a harmonious blend of textures and tastes, making these sliders a standout addition to any celebratory spread.
Serving: 12 | Pre Time: 20 minutes | Cooking Time: 8 hours
Ingredients
– 3 lbs beef chuck roast, cut into 2-inch chunks—I find this cut yields the most succulent, fall-apart texture after slow cooking.
– 4 cloves garlic, minced—freshly minced garlic is essential here for that pungent, aromatic base.
– 1 large white onion, finely diced—I prefer a sweet onion variety to balance the spices.
– 2 chipotle peppers in adobo sauce, minced—these add a smoky heat; adjust to your preference, but don’t skip them!
– 1 tbsp ground cumin—toasted cumin seeds ground fresh elevate the earthy notes.
– 1 tsp dried oregano—Mexican oregano is my go-to for its citrusy undertones.
– 1 cup beef broth—use low-sodium to control the saltiness, as the beef releases its own juices.
– 2 tbsp apple cider vinegar—a splash brightens the richness and tenderizes the meat.
– 1 tsp kosher salt—I always season in layers, starting with this amount.
– ½ tsp black pepper—freshly cracked pepper adds a subtle bite.
– 12 brioche slider buns—toasted lightly, they provide a buttery contrast to the savory filling.
– ½ cup fresh cilantro, chopped—a generous sprinkle at the end brings a fresh, herbal finish.
– 1 lime, cut into wedges—squeezing lime juice over the sliders just before serving enhances all the flavors.
Instructions
1. Pat the beef chuck roast chunks dry with paper towels to ensure a good sear; this step locks in juices and develops a flavorful crust.
2. Heat a large Dutch oven over medium-high heat until it’s hot, about 2 minutes, then sear the beef chunks in batches for 3–4 minutes per side until deeply browned—avoid overcrowding to prevent steaming.
3. Reduce the heat to medium and add the minced garlic and finely diced onion to the pot, sautéing for 4–5 minutes until the onion is translucent and fragrant.
4. Stir in the minced chipotle peppers, ground cumin, and dried oregano, cooking for 1 minute to toast the spices and release their aromas.
5. Pour in the beef broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot—this deglazing step incorporates all the flavorful fond.
6. Return the seared beef to the pot, add the kosher salt and black pepper, and bring the mixture to a gentle simmer.
7. Cover the pot with a tight-fitting lid and transfer it to a preheated oven set to 300°F, cooking for 7–8 hours until the beef is fork-tender and easily shreds.
8. Remove the pot from the oven and use two forks to shred the beef directly in the cooking liquid, allowing it to absorb the flavorful sauce.
9. Toast the brioche slider buns in a dry skillet over medium heat for 1–2 minutes per side until golden and crisp—this prevents sogginess when assembled.
10. Assemble the sliders by spooning the shredded barbacoa beef onto the bottom halves of the toasted buns, topping with chopped fresh cilantro and a squeeze of lime juice from the wedges before adding the top bun.
Let these sliders shine with their melt-in-your-mouth beef, infused with smoky chipotle and warm spices, nestled in buttery brioche. The tender shreds soak up the rich, slightly tangy sauce, while the fresh cilantro and lime add a vibrant pop that cuts through the richness. For a creative twist, serve them alongside a crisp jicama slaw or as part of a festive buffet where guests can customize with extra toppings like pickled onions or avocado slices.
Barbacoa Nachos with Queso Fresco
Journey into the heart of festive comfort with a dish that masterfully blends the deep, slow-cooked allure of barbacoa with the irresistible crunch of nachos. This elevated take on a classic party favorite is crowned with crumbles of fresh, milky queso fresco, creating a symphony of textures and flavors perfect for any gathering. It transforms simple ingredients into a show-stopping centerpiece that’s as satisfying to prepare as it is to share.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 10 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch chunks (the marbling is key for succulent, shreddable meat)
– 1 large white onion, roughly chopped (I love the sweet depth it develops when roasted)
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the sauce (this is my secret for a smoky, complex heat)
– 1 cup beef broth, preferably low-sodium for better flavor control
– 2 tbsp fresh lime juice (bottled simply won’t do for that bright, zesty finish)
– 1 tbsp ground cumin
– 2 tsp dried oregano
– 1 tsp ground cloves
– 1 ½ tsp kosher salt
– ½ tsp freshly ground black pepper
– 1 (13-ounce) bag sturdy tortilla chips (I opt for a thick, restaurant-style chip that can hold up to the toppings)
– 6 ounces queso fresco, crumbled (its mild, fresh flavor is the perfect creamy counterpoint)
– ¼ cup fresh cilantro, roughly chopped (for a vibrant, herbal garnish)
– ½ cup sour cream, for serving (a cool, tangy dollop is essential)
Instructions
1. Preheat your oven to 325°F (163°C).
2. Pat the 2 lbs of beef chuck roast chunks completely dry with paper towels; this ensures a beautiful sear.
3. Season the beef chunks evenly on all sides with the 1 ½ tsp kosher salt and ½ tsp black pepper.
4. Heat a large Dutch oven or heavy oven-safe pot over medium-high heat for 2 minutes until very hot.
5. Sear the beef chunks in the hot pot, in batches if necessary, for 3-4 minutes per side until a deep brown crust forms. Transfer the seared beef to a clean plate.
6. In the same pot, add the chopped onion and cook for 5 minutes over medium heat until softened and beginning to brown.
7. Add the 4 cloves of minced garlic and cook for 1 minute, just until fragrant.
8. Stir in the 2 minced chipotle peppers, 1 tbsp adobo sauce, 1 tbsp ground cumin, 2 tsp dried oregano, and 1 tsp ground cloves, toasting the spices for 30 seconds.
9. Pour in the 1 cup of beef broth and 2 tbsp of fresh lime juice, using a wooden spoon to scrape up any browned bits from the bottom of the pot—this fond is packed with flavor.
10. Return the seared beef and any accumulated juices to the pot, ensuring the meat is mostly submerged in the liquid.
11. Cover the pot with a tight-fitting lid and transfer it to the preheated oven. Braise for 3 hours, until the beef is fork-tender and easily shreds.
12. Tip: Resist the urge to open the oven frequently; maintaining a consistent temperature is crucial for tender meat.
13. Carefully remove the pot from the oven. Using two forks, shred the barbacoa directly in the pot, mixing it with the rich cooking juices.
14. Increase your oven temperature to 400°F (204°C) and line a large baking sheet with parchment paper.
15. Arrange the 13-ounce bag of tortilla chips in a single, slightly overlapping layer on the prepared baking sheet.
16. Spoon the warm, shredded barbacoa and its juices evenly over the layer of chips.
17. Sprinkle the 6 ounces of crumbled queso fresco evenly over the barbacoa.
18. Tip: For optimal melting and browning, ensure the cheese is distributed right to the edges of the chip layer.
19. Bake the nachos on the middle rack for 8-10 minutes, just until the cheese is softened and the chips at the edges are lightly golden.
20. Tip: Watch closely during the final minutes, as the chips can go from perfectly crisp to burnt very quickly.
21. Remove the baking sheet from the oven and immediately garnish the nachos with the ¼ cup of chopped fresh cilantro.
22. Serve the nachos directly from the sheet, accompanied by the ½ cup of sour cream for dolloping.
The finished dish presents a magnificent contrast: the barbacoa is luxuriously tender and deeply spiced, while the chips provide a sturdy, salty crunch that holds its integrity. Each bite, finished with the cool, crumbly queso fresco and a hint of cilantro, is a layered experience. For a stunning presentation, serve them on a large wooden board with small bowls of extra toppings like pickled jalapeños or a quick pico de gallo for guests to customize.
Barbacoa Beef Empanadas
Unveiling the perfect fusion of Mexican tradition and handheld convenience, these Barbacoa Beef Empanadas offer a deeply satisfying culinary experience. Tender, slow-cooked beef is enveloped in a flaky, golden crust, creating pockets of savory delight ideal for gatherings or a comforting weeknight treat. Their aromatic blend of spices and rich filling promises to become an instant favorite in your recipe repertoire.
Serving: 12 | Pre Time: 30 minutes | Cooking Time: 25 minutes
Ingredients
– 1.5 lbs chuck roast, cut into 2-inch cubes (this cut yields beautifully tender shreds)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced (freshly minced makes all the difference)
– 2 chipotle peppers in adobo sauce, finely chopped, plus 1 tbsp of the sauce
– 1 tbsp ground cumin
– 2 tsp dried oregano
– 1 tsp smoked paprika
– 1 cup beef broth, preferably low-sodium for better control
– 2 tbsp fresh lime juice, squeezed just before using
– ¼ cup fresh cilantro, chopped
– 1 package (14 oz) refrigerated pie crusts, at room temperature for easier handling
– 1 large egg, lightly beaten with 1 tbsp water for the egg wash
Instructions
1. Pat the chuck roast cubes completely dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Sear the beef cubes in a single layer, without crowding, for 3-4 minutes per side until deeply browned; work in batches if needed.
4. Transfer the seared beef to a plate and reduce the heat to medium.
5. Add the diced onion to the pot and cook, stirring occasionally, for 5-7 minutes until softened and translucent.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Add the chopped chipotle peppers, adobo sauce, ground cumin, dried oregano, and smoked paprika; cook for 1 minute to toast the spices.
8. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom of the pot.
9. Return the seared beef and any accumulated juices to the pot, ensuring the meat is mostly submerged.
10. Bring the liquid to a simmer, then cover and reduce the heat to low; cook for 2.5 to 3 hours until the beef shreds easily with a fork.
11. Transfer the cooked beef to a cutting board and use two forks to shred it into fine strands.
12. Return the shredded beef to the pot with the cooking liquid and stir in the fresh lime juice and chopped cilantro.
13. Cook the mixture uncovered over medium heat for 8-10 minutes until the liquid has reduced and the filling is moist but not wet.
14. Transfer the barbacoa filling to a bowl and let it cool completely to room temperature, about 30 minutes.
15. Preheat your oven to 400°F and line two baking sheets with parchment paper.
16. Unroll the room-temperature pie crusts on a lightly floured surface.
17. Use a 4-inch round cutter or bowl to cut 12 circles from the dough, re-rolling scraps as needed.
18. Place 2 heaping tablespoons of the cooled barbacoa filling in the center of each dough circle.
19. Fold the dough over the filling to create a half-moon shape and press the edges firmly to seal.
20. Crimp the sealed edges with the tines of a fork to ensure they are fully closed.
21. Arrange the empanadas on the prepared baking sheets, spacing them 1 inch apart.
22. Brush the tops of each empanada lightly but evenly with the prepared egg wash.
23. Bake in the preheated oven for 20-25 minutes, rotating the sheets halfway through, until the crusts are puffed and golden brown.
24. Let the empanadas cool on the baking sheets for 5 minutes before serving.
Warm from the oven, the flaky crust yields to reveal a succulent, spiced barbacoa filling with a subtle smoky heat from the chipotles. For a vibrant presentation, serve them alongside a simple avocado crema or a crisp jicama slaw, which beautifully cuts through the richness.
Barbacoa Tostadas with Pickled Onions
Savor the rich, slow-cooked flavors of tender barbacoa paired with vibrant pickled onions atop crisp tostadas—a festive yet approachable dish perfect for holiday gatherings or cozy weeknight dinners. The combination of smoky, shredded beef and tangy, quick-pickled vegetables creates a beautiful balance of textures and tastes that feels both celebratory and comforting. This recipe transforms simple ingredients into an elegant presentation that’s sure to impress guests or brighten your own table.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch chunks (I prefer grass-fed for deeper flavor)
– 1 large white onion, thinly sliced (save half for pickling)
– 4 cloves garlic, minced (freshly minced releases the best aroma)
– 2 chipotle peppers in adobo sauce, finely chopped (these add a smoky heat—adjust to your spice tolerance)
– 1 cup beef broth (low-sodium lets you control the seasoning)
– 2 tbsp apple cider vinegar (my go-to for pickling—it gives a bright tang)
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1/2 tsp ground cloves
– 8 tostada shells (store-bought or homemade; I like the extra-crisp ones)
– 1/4 cup fresh cilantro, chopped (adds a fresh, herbal finish)
– 1 lime, cut into wedges (for squeezing over at the end)
– Salt and black pepper, to taste (I always season in layers)
Instructions
1. Preheat your oven to 325°F (163°C) to ensure even, slow cooking for the barbacoa.
2. Season the beef chuck roast chunks generously with salt and black pepper on all sides.
3. In a large Dutch oven or oven-safe pot, heat 1 tablespoon of oil over medium-high heat until shimmering, about 2 minutes.
4. Sear the beef chunks in batches for 3–4 minutes per side until deeply browned—this builds a flavorful fond, so don’t rush it.
5. Remove the beef and set aside; add the thinly sliced onion (half for cooking) and minced garlic to the pot, sautéing for 4–5 minutes until softened and fragrant.
6. Stir in the chopped chipotle peppers, ground cumin, dried oregano, and ground cloves, cooking for 1 minute to toast the spices.
7. Return the seared beef to the pot, pour in the beef broth, and bring to a simmer.
8. Cover the pot and transfer it to the preheated oven; braise for 2.5–3 hours until the beef shreds easily with a fork.
9. While the beef cooks, prepare the pickled onions: combine the remaining thinly sliced onion with apple cider vinegar in a bowl, letting it sit at room temperature for at least 30 minutes to develop tanginess—tip: a pinch of sugar can balance the acidity if desired.
10. Once the beef is done, remove it from the oven and shred it directly in the pot using two forks, mixing it with the cooking juices.
11. Warm the tostada shells in a 350°F (177°C) oven for 3–4 minutes until crisp—tip: watch closely to avoid burning.
12. Assemble by placing a generous layer of shredded barbacoa on each tostada shell, topping with pickled onions and chopped cilantro.
13. Serve immediately with lime wedges on the side for squeezing.
As you bite into these tostadas, the crisp shell gives way to the melt-in-your-mouth barbacoa, while the pickled onions cut through the richness with a refreshing zing. For a creative twist, try adding a dollop of creamy avocado or a sprinkle of crumbled queso fresco to elevate the textures further. This dish shines with its contrast of warm, savory beef and cool, tangy toppings, making it a versatile centerpiece for any occasion.
Barbacoa Breakfast Hash
Just as the morning light begins to soften the edges of the day, a robust Barbacoa Breakfast Hash emerges as the ultimate weekend indulgence, marrying the deep, slow-cooked flavors of Mexican barbacoa with the hearty comfort of a classic American breakfast skillet. This dish transforms humble ingredients into a celebratory feast, where every forkful promises a harmonious blend of tender, spiced meat, crispy potatoes, and perfectly set eggs. It’s the kind of meal that turns a leisurely morning into a memorable occasion, inviting you to savor each moment at the table.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1.5 lbs beef chuck roast, cut into 2-inch cubes (I find this cut yields the most succulent shreds after braising)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, finely diced (it melts into the hash beautifully)
– 2 cloves garlic, minced (freshly minced makes all the difference)
– 1.5 lbs Yukon Gold potatoes, peeled and cut into ½-inch cubes (their creamy texture holds up well)
– 4 large eggs, I prefer room temp eggs here for even cooking
– 1 cup beef broth, low-sodium to control the seasoning
– 2 tbsp apple cider vinegar (a splash brightens the rich flavors)
– 1 tbsp ground cumin
– 1 tsp dried oregano
– ½ tsp ground cloves
– Salt and black pepper, to taste
Instructions
1. Preheat your oven to 325°F to prepare for braising the beef.
2. Season the beef chuck roast cubes generously with salt and black pepper on all sides.
3. Heat 1 tbsp of extra virgin olive oil in a large, oven-safe Dutch oven over medium-high heat until it shimmers, about 2 minutes.
4. Add the beef cubes in a single layer, searing for 3-4 minutes per side until deeply browned, working in batches to avoid overcrowding—this builds a flavorful fond.
5. Transfer the seared beef to a plate and reduce the heat to medium.
6. Add the remaining 1 tbsp of extra virgin olive oil to the Dutch oven, then sauté the diced yellow onion for 5 minutes until translucent.
7. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
8. Return the beef to the Dutch oven and add the beef broth, apple cider vinegar, ground cumin, dried oregano, and ground cloves, stirring to combine.
9. Cover the Dutch oven and transfer it to the preheated oven, braising for 2 hours until the beef is fork-tender.
10. Remove the Dutch oven from the oven and, using two forks, shred the beef directly in the pot, discarding any large fat pieces.
11. In a large skillet, heat 1 tbsp of extra virgin olive oil over medium heat and add the cubed Yukon Gold potatoes, cooking for 15-20 minutes, stirring occasionally, until golden and crisp on the edges.
12. Fold the shredded barbacoa beef into the skillet with the potatoes, mixing gently to combine and heat through for 5 minutes.
13. Create four small wells in the hash mixture and crack a room-temperature egg into each well.
14. Cover the skillet and cook over low heat for 6-8 minutes until the egg whites are fully set and the yolks are still slightly runny, checking at the 6-minute mark to avoid overcooking.
15. Season the eggs lightly with salt and black pepper before serving.
Zesty and deeply satisfying, this hash offers a textural symphony: the crispy potatoes contrast with the melt-in-your-mouth barbacoa, while the silky egg yolks weave everything together. For a creative twist, serve it straight from the skillet with warm corn tortillas on the side, allowing guests to build their own breakfast tacos with a sprinkle of fresh cilantro or a dash of hot sauce.
Barbacoa Beef Tamales
These Barbacoa Beef Tamales offer a festive twist on a classic, where tender, slow-cooked beef meets fragrant masa in a comforting holiday package. The rich, smoky barbacoa filling, infused with warm spices, pairs beautifully with the soft, steamed corn dough, creating a dish that’s both hearty and elegant—perfect for a celebratory meal or a cozy winter gathering.
Serving: 12 | Pre Time: 45 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
- 2 lbs beef chuck roast, cut into 2-inch cubes (I find chuck yields the most succulent shreds)
- 1 cup beef broth, preferably low-sodium for better control
- 4 dried ancho chiles, stems and seeds removed (soaking them unlocks their deep, fruity flavor)
- 3 cloves garlic, minced (freshly minced garlic makes all the difference here)
- 1 tsp ground cumin
- 1 tsp dried oregano
- 2 cups masa harina
- 1 ½ cups warm water
- ½ cup lard, at room temperature (room temp lard incorporates more smoothly into the masa)
- 1 tsp baking powder
- 24 dried corn husks, soaked in warm water for 30 minutes until pliable
- Salt to taste
Instructions
- Place the beef chuck roast cubes in a large Dutch oven or slow cooker.
- In a blender, combine the beef broth, soaked ancho chiles, minced garlic, cumin, and oregano; blend until completely smooth, about 1 minute.
- Pour the blended sauce over the beef in the pot, ensuring all pieces are coated.
- Cover the pot and cook on low heat at 300°F for 3 hours, or until the beef shreds easily with a fork. Tip: Resist stirring during cooking to keep the meat tender.
- While the beef cooks, prepare the masa dough: In a large bowl, mix the masa harina, warm water, room temperature lard, baking powder, and a pinch of salt.
- Knead the mixture with your hands for 5–7 minutes until it becomes a smooth, pliable dough that holds together when pressed. Tip: The dough should feel like soft playdough; if it’s crumbly, add a tablespoon more water.
- Once the beef is done, remove it from the pot and shred it finely using two forks, then mix it with ½ cup of the cooking liquid to keep it moist.
- Drain the soaked corn husks and pat them dry with a towel.
- Spread about 2 tablespoons of the masa dough onto the center of a corn husk, leaving a 1-inch border at the top and sides.
- Place 1 ½ tablespoons of the shredded barbacoa beef down the center of the masa.
- Fold the sides of the corn husk inward to enclose the filling, then fold the bottom up to create a packet.
- Repeat with the remaining husks, dough, and filling to make about 24 tamales.
- Arrange the tamales upright in a steamer basket over simmering water, ensuring they are tightly packed to prevent tipping.
- Cover the steamer and steam the tamales over medium heat for 1 hour, checking halfway to add more water if needed. Tip: The tamales are done when the masa pulls away easily from the husk.
- Remove the tamales from the steamer and let them rest for 10 minutes before serving.
You’ll find the masa wonderfully tender and slightly spongy, enveloping the deeply spiced, melt-in-your-mouth barbacoa. For a festive touch, serve these tamales with a drizzle of crema and a sprinkle of cotija cheese, or pair them with a bright salsa verde to cut through the richness—they’re sure to be the star of any holiday table.
Barbacoa-Stuffed Sweet Potatoes
Beneath a golden, caramelized skin lies a vibrant, tender interior, waiting to be transformed into a vessel for deeply spiced, slow-cooked barbacoa. This recipe elevates the humble sweet potato into a stunning, complete meal that’s as impressive for a festive gathering as it is comforting for a quiet weeknight. The contrast of sweet, earthy flesh with the rich, savory shredded beef creates a symphony of flavors and textures in every forkful.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 3 hours 15 minutes
Ingredients
– 4 medium sweet potatoes, scrubbed clean (I look for ones that are firm and evenly shaped for the best roasting)
– 2 lbs beef chuck roast, cut into 2-inch cubes
– 1 large white onion, diced
– 4 cloves garlic, minced (freshly minced makes all the difference here)
– 2 chipotle peppers in adobo sauce, minced, plus 1 tablespoon of the adobo sauce
– 1 tablespoon ground cumin
– 2 teaspoons dried oregano
– 1 teaspoon ground cloves
– 1/2 cup beef broth
– 3 tablespoons fresh lime juice (about 1 1/2 limes)
– 1/4 cup chopped fresh cilantro
– 1/2 cup crumbled cotija cheese
– 2 tablespoons extra virgin olive oil, my go-to for its fruity notes
– Salt and black pepper
Instructions
1. Preheat your oven to 400°F (200°C).
2. Pat the sweet potatoes completely dry with paper towels, then rub each one lightly with 1 tablespoon of the olive oil and a generous pinch of salt.
3. Place the potatoes directly on the oven rack and roast for 45-55 minutes, until they are very tender when pierced with a fork and the skins are slightly crisp. Tip: Placing a baking sheet on the rack below catches any drips.
4. While the potatoes roast, heat the remaining 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
5. Pat the beef cubes dry and season liberally on all sides with salt and black pepper.
6. Sear the beef in the hot oil in a single layer, working in batches if necessary, for about 3-4 minutes per side until a deep brown crust forms. Transfer the seared beef to a plate.
7. Reduce the heat to medium and add the diced onion to the pot, cooking for 5-7 minutes until softened and translucent.
8. Add the minced garlic, cumin, oregano, and cloves to the onions, stirring constantly for 1 minute until fragrant. Tip: Toasting the dried spices briefly unlocks their full aromatic potential.
9. Return the seared beef and any accumulated juices to the pot.
10. Add the minced chipotle peppers, adobo sauce, and beef broth, stirring to combine and scrape up any browned bits from the bottom of the pot.
11. Bring the mixture to a simmer, then cover the pot tightly and reduce the heat to low. Let it cook gently for 2 1/2 to 3 hours, until the beef is fork-tender and shreds easily.
12. Remove the pot from the heat. Using two forks, shred the beef directly in the pot, mixing it with the cooking liquid.
13. Stir in the fresh lime juice and half of the chopped cilantro.
14. Once the sweet potatoes are roasted, let them cool just enough to handle. Slice each one open lengthwise and gently fluff the insides with a fork.
15. Generously pile the shredded barbacoa into each sweet potato. Tip: For a beautiful presentation, use a slotted spoon to portion the beef, allowing excess liquid to drain back into the pot.
16. Top each stuffed potato with crumbled cotija cheese and the remaining fresh cilantro.
You’ll find the barbacoa is luxuriously tender and infused with a smoky, subtly spicy depth from the adobo, which perfectly complements the sweet potato’s natural caramelized notes. The cool, salty cotija and bright cilantro offer a final, refreshing contrast, making each bite complex and satisfying. For a stunning presentation, serve them on a large platter with extra lime wedges and a simple avocado crema for dipping.
Barbacoa Beef and Bean Chili
Fusing the deep, smoky essence of traditional barbacoa with the hearty comfort of classic chili, this Barbacoa Beef and Bean Chili elevates the humble stew into a sophisticated centerpiece. Imagine tender shreds of beef, slow-cooked until they melt at the touch of a fork, mingling with a rich, complex sauce layered with warm spices and the subtle sweetness of roasted peppers. It’s a dish that promises to warm both the kitchen and the soul, perfect for a festive gathering or a cozy winter evening.
Serving: 6 | Pre Time: 20 minutes | Cooking Time: 3 hours 30 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch cubes (I find this cut yields the most succulent shreds)
– 2 tbsp extra virgin olive oil, my go-to for its fruity depth
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced (freshly minced garlic makes all the difference)
– 2 chipotle peppers in adobo sauce, minced, plus 1 tbsp of the sauce
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp smoked paprika
– 1 (28-oz) can crushed tomatoes
– 2 cups beef broth, preferably low-sodium for better control of seasoning
– 1 (15-oz) can black beans, drained and rinsed
– 1 (15-oz) can kidney beans, drained and rinsed
– Salt, to taste (I start with 1 tsp and adjust later)
– Fresh cilantro, chopped, for garnish
– Sour cream, for serving
Instructions
1. Pat the beef chuck roast cubes dry with paper towels to ensure a good sear.
2. Heat the extra virgin olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if necessary, and sear until deeply browned on all sides, approximately 4-5 minutes per batch. Tip: Avoid overcrowding the pot to prevent steaming instead of browning.
4. Transfer the seared beef to a plate and set aside.
5. Reduce the heat to medium and add the finely diced yellow onion to the same pot, sautéing until softened and translucent, about 5 minutes.
6. Add the minced garlic and cook for 1 minute until fragrant, stirring constantly to prevent burning.
7. Stir in the minced chipotle peppers, adobo sauce, ground cumin, dried oregano, and smoked paprika, toasting the spices for 30 seconds to release their oils.
8. Pour in the crushed tomatoes and beef broth, scraping up any browned bits from the bottom of the pot with a wooden spoon.
9. Return the seared beef and any accumulated juices to the pot, bringing the mixture to a gentle simmer.
10. Cover the pot with a lid, reduce the heat to low, and let it simmer for 3 hours, stirring occasionally, until the beef is fork-tender and easily shreds. Tip: Check the liquid level halfway through; if it reduces too much, add a splash of broth or water.
11. Remove the pot from the heat and use two forks to shred the beef directly in the pot.
12. Stir in the drained and rinsed black beans and kidney beans, then simmer uncovered for an additional 15 minutes to allow the flavors to meld. Tip: Taste and adjust the salt at this stage, as the beans and broth can vary in sodium.
13. Ladle the chili into bowls and garnish with chopped fresh cilantro and a dollop of sour cream.
Rich and velvety, this chili boasts a luxurious texture where the shredded beef melds seamlessly with the creamy beans in a smoky, slightly spicy broth. Serve it over a bed of fluffy rice or with warm cornbread to soak up every last drop, or for a creative twist, spoon it into baked sweet potatoes for a wholesome, satisfying meal.
Barbacoa Flautas with Lime Crema
Zesty and sophisticated, these Barbacoa Flautas with Lime Crema transform humble ingredients into an elegant, crowd-pleasing dish perfect for festive gatherings or cozy weeknight dinners. The tender, slow-cooked barbacoa wrapped in crisp tortillas and balanced by the bright, creamy sauce creates a harmonious blend of textures and flavors that feels both comforting and refined. This recipe elevates traditional Mexican street food into something worthy of your finest tableware.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 3 hours 15 minutes
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch chunks (I prefer grass-fed for richer flavor)
– 1 cup beef broth, low-sodium
– 3 chipotle peppers in adobo sauce, minced (these add a smoky depth)
– 4 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 tsp salt
– 1/2 tsp black pepper
– 8 corn tortillas, 6-inch size (warmed slightly to prevent cracking)
– 1 cup vegetable oil, for frying (use a high-smoke-point oil like canola)
– 1/2 cup sour cream, full-fat for creaminess
– 1/4 cup mayonnaise
– 2 tbsp fresh lime juice, from about 1 lime (freshly squeezed is key)
– 1/4 tsp lime zest
– 1/4 tsp salt
Instructions
1. In a slow cooker, combine beef chuck roast, beef broth, chipotle peppers, garlic, cumin, oregano, salt, and black pepper.
2. Cover and cook on low heat for 3 hours, until the beef is fork-tender and easily shreds.
3. Remove the beef from the slow cooker, shred it finely using two forks, and discard any excess liquid, reserving 1/4 cup for moisture if desired.
4. Warm the corn tortillas in a dry skillet over medium heat for 10-15 seconds per side to make them pliable, preventing tears during rolling.
5. Place 1/4 cup of shredded barbacoa in the center of each tortilla and roll tightly into a cylinder, securing with a toothpick if needed.
6. Heat vegetable oil in a large skillet to 350°F, using a thermometer to ensure proper frying temperature for crispiness.
7. Fry the flautas in batches for 2-3 minutes per side, until golden brown and crisp, draining on paper towels to remove excess oil.
8. In a small bowl, whisk together sour cream, mayonnaise, lime juice, lime zest, and salt until smooth for the lime crema.
9. Drizzle the lime crema over the flautas just before serving to maintain its fresh, zesty flavor.
Wondrously crisp on the outside with a melt-in-your-mouth barbacoa filling, these flautas offer a delightful contrast that’s enhanced by the tangy, cooling crema. Serve them immediately alongside a simple salad or with extra lime wedges for a burst of acidity, making them ideal for sharing at a festive table where every bite feels like a celebration.
Barbacoa Beef Poutine with Cheese Curds
Tender, slow-cooked barbacoa beef meets crispy fries and squeaky cheese curds in this elevated take on poutine—a festive fusion that transforms humble ingredients into a showstopping centerpiece for holiday gatherings. The rich, aromatic spices meld with the savory gravy and melty cheese to create a comforting yet sophisticated dish that’s as visually stunning as it is delicious. Perfect for sharing, it brings a touch of culinary adventure to your table with minimal fuss.
Serving: 4 | Pre Time: 20 minutes | Cooking Time: 4 hours
Ingredients
– 2 lbs beef chuck roast, cut into 2-inch chunks (I prefer grass-fed for deeper flavor)
– 1 tbsp vegetable oil
– 1 large onion, finely chopped
– 4 cloves garlic, minced (freshly minced garlic is my go-to for maximum aroma)
– 2 chipotle peppers in adobo sauce, minced
– 1 tbsp ground cumin
– 1 tsp dried oregano
– 1 cup beef broth
– 1/4 cup apple cider vinegar
– 1 lb frozen French fries (crispy shoestring fries work best here)
– 8 oz fresh cheese curds, at room temperature (room temp ensures they melt beautifully)
– 2 tbsp unsalted butter
– 2 tbsp all-purpose flour
– Salt, to taste
Instructions
1. Preheat your oven to 325°F.
2. Heat vegetable oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Pat the beef chuck roast chunks dry with paper towels to ensure a good sear.
4. Sear the beef in the hot oil until browned on all sides, about 8-10 minutes total, then transfer to a plate.
5. In the same pot, add the finely chopped onion and cook until softened, about 5 minutes.
6. Stir in the minced garlic, minced chipotle peppers, ground cumin, and dried oregano, cooking for 1 minute until fragrant.
7. Pour in the beef broth and apple cider vinegar, scraping up any browned bits from the bottom of the pot.
8. Return the seared beef to the pot, cover, and transfer to the preheated oven to braise for 3.5 hours until the beef is fork-tender.
9. While the beef cooks, bake the frozen French fries according to package instructions at 425°F until golden and crispy, about 20-25 minutes.
10. Remove the beef from the oven and shred it using two forks directly in the pot.
11. In a small saucepan over medium heat, melt the unsalted butter until foamy, about 2 minutes.
12. Whisk in the all-purpose flour and cook for 2 minutes to form a roux, stirring constantly to avoid burning.
13. Gradually whisk in 1 cup of the braising liquid from the beef pot to create a smooth gravy, simmering for 5 minutes until thickened.
14. Season the gravy with salt to taste, then pour it over the shredded beef, stirring to combine.
15. Arrange the crispy French fries on a serving platter, top with the barbacoa beef mixture, and scatter the room-temperature cheese curds evenly over the top.
16. Serve immediately while hot.
Succulent barbacoa beef melts into the crispy fries, while the cheese curds offer a delightful squeak and creamy contrast. For a creative twist, garnish with fresh cilantro or a squeeze of lime to brighten the rich flavors, making each bite a harmonious blend of textures and spices.
Summary
Y’all, these 18 spicy barbacoa recipes are your ticket to effortless, flavor-packed meals that’ll have everyone asking for seconds. I hope you find a new favorite to cozy up with! Give one a try this week, then drop a comment below telling me which one you loved. And if you know a fellow slow-cooker fan, be a dear and share this roundup on Pinterest. Happy cooking!
