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Barbacoa

By Rick A. Martínez

Updated May 17, 2024

Barbacoa
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
4 hours 25 minutes
Prep Time
10 minutes
Cook Time
4 hours 15 minutes
Rating
5(383)
Comments
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Originating with the Taíno people of eastern Dominican Republic, barbacoa is a method of cooking meat whose name comes from the Arawak word barbaca. In Mexico, barbacoa is a style of slow cooking large cuts of beef, lamb, goat and pork. Depending on regionality, the meat is cooked over an open fire or in an underground pit called a pibil, wrapped in agave or banana leaves, often covered with earth, then slow roasted overnight. In this version, beef is oven roasted at a low temperature in a sauce made from dried chiles, herbs and spices, until the meat is so tender it easily shreds.

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Ingredients

Yield:8 servings
  • 2tablespoons lard or vegetable oil
  • ½large white onion, chopped
  • 8garlic cloves, peeled and crushed
  • 2large guajillo or dried New Mexican or Californian chiles (about 25 grams), stemmed, seeded and torn into 1-inch pieces
  • 1 to 2morita chiles (5 to 10 grams), stemmed, or chopped chipotles en adobo, to taste
  • 3bay leaves
  • 1teaspoon dried thyme, or 2 teaspoons fresh
  • 1teaspoon dried oregano, preferably Mexican, or dried marjoram
  • 1teaspoon whole black peppercorns
  • ½teaspoon cumin seed
  • 4teaspoons kosher salt (such as Diamond Crystal)
  • 4½pounds chuck roast, trimmed of excess fat
  • Warm corn tortillas, chopped onion, chopped cilantro, lime wedges and salsa, for serving (optional)
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

389 calories; 17 grams fat; 6 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 55 grams protein; 649 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 275 degrees. Heat lard in a large, heavy-bottom pot or Dutch oven over medium and add onion and garlic, stirring occasionally, until just tender and beginning to brown, 5 to 7 minutes. Add guajillo and morita chiles, stirring occasionally, until beginning to darken and moritas are slightly puffed, about 90 seconds. Add bay leaves, thyme, oregano, peppercorns and cumin seeds and cook, stirring frequently, until fragrant, 60 to 90 seconds.

  2. Step 2

    Stir ¾ cup water and salt into the pot, then arrange beef on top. Bring to a boil, cover and transfer to the oven. Roast until beef is very tender and it shreds easily, 3½ to 4 hours. Let cool for 15 minutes, then transfer beef to a large bowl and, using a potato masher or 2 large forks, smash or pull beef until completely shredded.

  3. Step 3

    Skim fat from the chile liquid in the pot. Transfer chile mixture and the liquid to a blender and process until smooth, adding a few splashes of water if mixture is very thick and difficult to blend. Transfer blended mixture to the bowl of shredded beef (or return everything to the pot) and stir until completely coated. Taste and season with salt, if necessary.

  4. Step 4

    Serve barbacoa with warm tortillas, onion, cilantro, lime wedges and salsa, if desired.

Tip
  • Barbacoa can be made 3 days ahead. Store refrigerated in an airtight container.

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Ratings

5 out of 5
383 user ratings
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Comments

Jay

Instead of 4 hours in the oven, cook it in a pressure-cooker for 1 hour 15 min.

Harry

Spicesinc.com has all the dried chilis you could hope for at very reasonable prices, especially if you buy in bulk and get whole chiles, not pre-ground. Stored carefully, they will last forever! A great site for spices of all kinds, and prompt service. (I’m not on their payroll, just love the site.

Javier Toledo

Here in Oaxaca, the "secret" for an outstanding barbacoa is avocado leaves.

Paulette A

Made exactly as written with the exception of using ground cumin in place of the seeds. It turned out amazing! My husband and I were thrilled to eat it for leftovers, as it was better day 2! Making it again for a party this weekend.

Mandy

I love this recipe. I make it twice a month. It’s mostly hands-off, and makes a big batch of tasty Barbacoa. My whole family loves it. I like to serve it alongside elote corn salad.

Sarah A

Add two cinnamon sticks!

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