Mexican-style pulled beef, or “barbacoa”, is easy to make, as pulled beef always is. It just takes time. Measure the ingredients into the pot and wait. The end result is an infinitely juicy and nicely spicy pulled beef that you can put between tacos, in burritos or on top of nachos.

This is a Sunday-afternoon dish more than a weeknight one — eight hours on the stove means it’s not something you throw together after work, but almost all of that time is unattended. It’s a good one to start in the morning before errands or a slow day at home, so the kitchen fills with the smell of chipotle and cumin by the time everyone’s hungry. Barbacoa also holds up well for gatherings, since it feeds eight and works as a build-your-own-taco spread with very little last-minute effort.

The Key to Tender Barbacoa

Choose a well-marbled cut like chuck roast or brisket rather than a lean one — the fat renders slowly over the long cooking time and is what keeps the meat juicy instead of dry once it’s shredded. Check the pot occasionally during the eight hours; if the stock is reducing too fast and the bottom looks dry, add a splash of water before it scorches. The beef is ready when it pulls apart with almost no resistance using two forks.

How to Make Barbacoa

Pat the meat dry and cut it into four pieces so it fits the pot more easily, then season the surfaces generously with salt and pepper. Place it in the casserole with the chopped onion, meat stock, all the spices, and the lime juice. Simmer gently under the lid for about 8 hours, checking now and then that the liquid hasn’t dried out, topping up with water if it has. Once the meat is fall-apart tender, shred it with two forks directly in the pot, stir the shredded beef back through the remaining broth, and serve with lime wedges.

FAQ – Frequently Asked Questions

How long does barbacoa keep in the fridge?

Stored in an airtight container, barbacoa keeps for three to four days in the fridge, and the flavor often improves the next day as the spices settle in.

Can I make barbacoa ahead of time?

Yes — it’s a great make-ahead dish for gatherings, since reheating it gently on the stove with a little extra broth brings it right back to serving texture.

Can I freeze barbacoa?

It freezes very well for up to three months. Freeze it with some of its cooking liquid so it doesn’t dry out when reheated.

Can I make barbacoa in a slow cooker instead?

Yes, this recipe adapts well to a slow cooker — cook on low for about 8 hours, following the same steps, checking the liquid less often since a slow cooker loses less moisture than a stovetop pot.

What wine pairs well with barbacoa?

A fruit-forward Malbec or Zinfandel stands up to the spice and richness of the beef, while a cold Mexican lager works just as well if you’re serving it taco-style.

Learn More

Read more about the origins of this dish: https://en.wikipedia.org/wiki/Barbacoa