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!

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.

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.

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

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.

Preheat the oven to 325.

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

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

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

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

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!

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

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

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