Skip to Content

Barbacoa de Res (Beef Barbacoa)

This easy and delicious barbacoa de res recipe is made from chuck roast, chilies, and a variety of seasonings to give it it’s amazing flavor. Barbacoa de res is great for special occasions but its also simple enough to make on any day!

barbacoa de res in a white bowl

If you liked my birria recipe then you’ll definitely like this beef barbacoa. It’s kind of similar but barbacoa is a lot simpler to make.

Ingredients needed:

  • Chuck roast
  • Guajillo chilies
  • Chipotles in adobo plus some of the sauce
  • Whole cloves
  • Ground cumin
  • Ground black pepper
  • Salt
  • Oregano
  • Garlic cloves
  • White onion
  • Corn tortillas
  • Chopped cilantro
  • Diced onion
  • limes

So as you can see it doesn’t have a whole lot of ingredients but let me tell you, it sure has a lot of flavor!

This is a simple recipe and I’m going to show you step by step how you can make it yourself!

More easy recipes you may like:

How to make barbacoa de res

The first thing you need to do is rehydrate the dried chilies. First take the stems off and clean them with a damp paper towel. Then put them in a pot and cover with water. Bring to a boil over medium high heat and let boil for a few minutes. Then remove from heat and let them soak for about 5 minutes.

guajillo chilies in a pot

Here are the rest of the ingredients we will be needing minus the chipotle peppers. I like to have them measured out and ready to go.

spices on a white plate

Transfer the rehydrated chilies to a blender along with 1/2 cup of the soaking water, the chipotles in adobo plus some of the sauce, whole cloves, cumin, black pepper, salt, oregano, garlic cloves and white onion.

Blend until smooth. Then strain into a large bowl.

strained sauce

Cut the chuck roast into chunks and lightly season with salt.

chuck roast cut into chunks

Transfer the chunks to the bowl with the sauce. Mix well to make sure the meat is covered. Cover and let marinate in the refrigerator for a couple of hours.

Marinating is not necessary but it does maximize the flavor therefore I recommend it.

chuck roast chunks covered in a red sauce

Preheat the oven to 325.

Transfer the chuck roast and sauce to a baking dish along with 1/3 cup of water.

chuck roast and sauce in a baking dish

Cover the baking dish with aluminum foil and bake for 3 hours.

baking dish covered with aluminum foil

This is what it will look like when it’s done.

barbacoa de res after baking

Shred the barbacoa de res with two forks. Discard any pieces of fat.

shredded barbacoa de res

See how easy that was? It really is such an easy uncomplicated meal.

Tacos de barbacoa de res

Now to complete this meal all we need are warm corn tortillas, chopped cilantro and diced onion.

Just spoon some of the shredded meat onto the corn tortillas and top with cilantro and onion. And don’t forget fresh limes to squeeze the juice over the tacos!

How yummy do these tacos look? They’re making me hungry just looking at them!

tacos de barbacoa de res

I hope you enjoy this recipe as much as my family does.

Thank you so much for visiting! Please don’t forget to rate this recipe down below.

See you soon!

barbacoa de res in a white bowl
0 from 0 votes
Print

Barbacoa de res

Barbacoa de res is a simple and delicious Mexican recipe. This recipe uses chuck roast.

Course Main Course
Cuisine Mexican
Keyword barbacoa de res, beef barbacoa
Prep Time 2 hours 15 minutes
Cook Time 3 hours 5 minutes
Servings 4
Calories 431 kcal
Author Carissa

Ingredients

  • 2 lbs chuck roast
  • 3 guajillo chilies
  • 2 chipotle peppers in adobo plus 1 tbs of the sauce
  • 3 whole cloves
  • 3/4 tsp ground cumin
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1 tsp oregano crushed
  • 3 garlic cloves peeled
  • 1/4 piece of white onion
  • corn tortillas
  • chopped cilantro
  • diced onion
  • limes

Instructions

  1. Take the stems off the guajillo chilies and clean them with a damp paper towel. Put the chilies in a pot and cover with water. Bring to a boil and let boil for a few minutes. Then remove from heat and let soak for about 5 minutes.

  2. Transfer the guajillo chilies to a blender along with 1/2 cup of the soaking water, the chipotle peppers plus 1 tbs of the sauce, whole cloves, cumin, black pepper, salt, oregano, garlic cloves, and white onion.

  3. Blend until the sauce is smooth. Then strain into a large bowl.

  4. Cut the chuck roast into chunks. Season with salt.

  5. Transfer the chunks of chuck roast to the bowl with the sauce. Make sure to cover all the meat in the sauce.

  6. Cover and transfer to the refrigerator to marinate for a couple of hours.

  7. Preheat the oven to 325.

  8. Transfer the chuck roast and sauce to a baking dish along with 1/3 cup of water.

  9. Cover the baking dish with aluminum foil and bake for 3 hours.

  10. Shred the meat with 2 forks. Discard any pieces of fat.

  11. Serve the barbacoa de res with warm corn tortillas and garnish with chopped cilantro, diced onion and fresh squeezed lime juice.

Nutrition Facts
Barbacoa de res
Amount Per Serving
Calories 431 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 11g69%
Trans Fat 2g
Cholesterol 156mg52%
Sodium 864mg38%
Potassium 836mg24%
Carbohydrates 5g2%
Fiber 2g8%
Sugar 2g2%
Protein 44g88%
Vitamin A 1111IU22%
Vitamin C 2mg2%
Calcium 55mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.
Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Bistec a La Mexicana (Mexican Style Steak) - Thrift and Spice

Saturday 28th of August 2021

[…] Barbacoa de res […]

Costillas de Res en Salsa Verde (Beef Ribs in Green Salsa) - Thrift and Spice

Monday 26th of July 2021

[…] Beef barbacoa […]

This site uses Akismet to reduce spam. Learn how your comment data is processed.