Barbacoa Recipe on the BBQ: Tender Mexican Beef

Barbacoa ingredients

For 6–8 people:

• 1.5 kg beef neck, flat iron steak, or chuck roast
• 3 chipotle peppers in adobo sauce
• 4 cloves of garlic
• 1 medium onion, coarsely chopped
• 2 tablespoons apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried Mexican oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 2 bay leaves
• 250 ml beef broth
• 1 tablespoon neutral oil

Making barbacoa on the BBQ

1. Puree the chipotle peppers, garlic, onion, apple cider vinegar, cumin, oregano, pepper, and salt into a smooth paste.
2. Trim excess hard pieces of fat from the meat, but do not remove all the marbling.
3. Rub the meat all over with the marinade. Cover and marinate for 4–12 hours in the refrigerator.
4. Prepare the BBQ for indirect cooking around 140–150 °C.
5. Heat the Dutch oven, add the oil, and briefly sear the meat on all sides.
6. Add the remaining marinade, broth, and bay leaves. Close the Dutch oven with the lid.
7. Place the pot in the indirect zone and cook the meat for about 5–7 hours. Check occasionally to see if there is still enough liquid.
8. The meat is done when a skewer goes in with almost no resistance and it pulls apart easily. For many cuts of beef, the internal temperature will often be around 93–96 °C, but tenderness is the most important test.
9. Let the meat rest briefly, remove the bay leaves, and pull it apart with two forks.
10. Mix the meat with enough cooking liquid to keep it juicy.

Making barbacoa in the oven

Use the same ingredients and a lidded roasting pan. Cook the meat covered at around 150 °C until it falls apart without resistance, usually about 5–7 hours depending on the type and thickness of the meat.

Which meat to use for barbacoa?

• Beef neck: plenty of connective tissue and fat, suitable for long cooking.
• Flat iron steak (sukade): widely available and becomes beautifully soft after sufficient time.
• Chuck roast: a practical Dutch alternative with lots of flavor.
• Beef cheek: very rich and tender, but sometimes harder to find.
• Lamb shoulder: a flavorful alternative that aligns with regional Mexican preparations.

How do you serve barbacoa?

• warm corn tortillas
• finely chopped white onion
• fresh cilantro
• lime wedges
• salsa verde or salsa roja
• pickled red onion
• elote from the BBQ

Common mistakes with barbacoa

• Not enough time: tough meat usually needs longer to break down the connective tissue.
• Too little liquid: check the pan during cooking and add some broth if necessary.
• Relying only on temperature: test with a skewer as well; the meat should give way with almost no resistance.
• Pulling too early: let the meat rest briefly first, then mix it with the cooking liquid.

What is barbacoa?

Barbacoa refers to traditional ways of slow-cooking meat. In parts of Mexico, this is done in a covered underground oven, often with maguey leaves. This recipe is a practical home version in a Dutch oven. For history and regional differences, read what barbacoa is and where the technique comes from.

Frequently asked questions

How long should barbacoa be on the BBQ?

Expect 5–7 hours at 140–150 °C. The exact time depends on the type and thickness of the meat. The meat is done when it pulls apart easily.

Can I make barbacoa a day in advance?

Yes. Cool the meat and cooking liquid down quickly and store it covered in the refrigerator. Reheat it gently in the cooking liquid until it is thoroughly hot.

Is barbacoa the same as pulled beef?

Barbacoa can look like pulled beef, but the flavor profile and historical preparation method are different. This home version uses Mexican chili, oregano, cumin, and vinegar.

Can I make barbacoa without a Dutch oven?

Yes. Use a sturdy roasting pan that you seal well with a lid or several layers of foil so that moisture and heat are retained as much as possible.

More Mexican BBQ

• Mexican BBQ culture
• Tex-Mex brisket
• Beef on the BBQ