Barbacoa — Mexican slow-cooked BBQ meat
Barbacoa is Mexico's original BBQ dish — and etymologically the source of the word "barbecue" itself. Traditionally, meat (beef, lamb, or goat) is wrapped in banana leaves and slow-cooked in an underground oven (hoyo) over glowing coals. The result is meat so tender it falls apart — rich, spicy, and deeply flavored. At home, you can make an excellent version on the BBQ or in the oven.
What is barbacoa?
Barbacoa varies by region in Mexico. In Central Mexico (especially the state of Hidalgo), it is traditionally lamb or goat, wrapped in maguey leaves, cooked in an underground pit. In Northern Mexico and Texas, it's usually beef cheek (cachete) or beef neck. The Tex-Mex version — popularized by chains like Chipotle — is typically brisket or beef chuck with chipotle and spices.
Barbacoa recipe — for home
For 6–8 servings:
- 1.5 kg beef chuck roast or lamb shoulder
- 3 chipotle peppers in adobo sauce (canned)
- 4 cloves garlic
- 1 onion, roughly chopped
- 2 tbsp apple cider vinegar
- 1 tbsp cumin
- 1 tbsp oregano (preferably Mexican oregano)
- 1 tsp black pepper
- 1 tsp salt
- 2 bay leaves
- 125ml beef broth
Method: Blend chipotle, garlic, onion, vinegar, and all spices until a smooth paste forms. Rub generously onto the meat. Marinate for at least 2 hours (or overnight).
On the BBQ (low & slow): Indirect at 130°C, 6–8 hours, until internal temperature reaches 93–96°C. Add broth to a roasting pan under the meat. Use hickory or mesquite wood for extra depth.
In the oven: 150°C, 4–5 hours, covered in a roasting pan with broth.
Pulling: Remove meat from the pan, shred with two forks. Mix with the cooking liquid for extra flavor.
How to serve barbacoa?
- Tacos — the classic way. Small corn tortillas, barbacoa, white onion, cilantro, lime juice, and salsa verde
- Burritos — with rice, beans, and guacamole
- Over rice — simple and quick
- With elote (Mexican corn) — → Elote recipe
Rub for barbacoa-style BBQ
The Smoky Spicy Tex-Mex BBQ Rub pairs perfectly with barbacoa — cumin, chili, and smoked paprika align with the Mexican spice world. Rub the meat with the rub before the chipotle marinade for extra depth.