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Barbacoa de Res (Authentic Barbacoa Recipe)

This authentic 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. If you like this recipe, you’ll have to check out my barbacoa enchiladas next!

Barbacoa de res in a white bowl

This is an authentic barbacoa recipe that I got from my mother in law who lives in Mexico. I can assure you that apart from authentic it is absolutely delicious as well.

The barbacoa meat is traditionally shredded in order to make barbacoa de res tacos. It’s also equally delicious in gorditas.

If you like birria then you’ll definitely like barbacoa de res. The two are kind of similar but barbacoa is a lot simpler to make.

Ingredients needed

Chuck roast

I use chuck roast for this recipe however many people like to make beef cheek barbacoa. I much prefer chuck roast as it’s easier to find than beef cheek. Chuck roast is what I use in beef soup and in my slow cooker pepper steak recipe. It’s also common in Mexico to use goat for barbacoa de res instead of beef.

Chilies

This recipe uses two types of chilies. Guajillo and chipotle peppers in adobo. The guajillo chilies are dried and have a mild flavor. Chipotle peppers are spicy and have a smoky flavor. They add some wonderful flavor to this recipe.

Spices and seasonings

Whole cloves, ground cumin, salt, black pepper and oregano.

Onion and garlic

These two ingredients are very important in a large majority of Mexican recipes.

Corn tortillas

For making barbacoa de res tacos

Cilantro and limes

For the taco toppings

Authentic barbacoa recipe

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

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

Barbacoa de res tacos

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!

Barbacoa de res tacos on a white plate.

What to do with leftover barbacoa

We like to make barbacoa enchiladas or quesadillas with the leftover barbacoa meat. The leftovers are also good for gorditas.

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Barbacoa de res recipe

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Barbacoa de res tacos
barbacoa de res in a white bowl
5 from 1 vote
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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




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