Meltingly Tender Barbacoa

An incredibly delicious recipe for Barbacoa, resulting in the most flavorful, meltingly tender, fall-off-the-bone meat. Make it with beef or lamb and slow-roast it in your oven, use a slow cooker or your Instant Pot. Video.

Whatever affects one directly, affects all indirectly. – Martin Luther King Jr

Here’s another recipe from our recent trip to Oaxaca, Mexico – tender, flavorful Barbacoa! This Oaxacan version has a secret ingredient that we learned about, we believe elevates this classic Mexican dish, even further!

But first, What is Barbacoa?

Barbacoa if unfamiliar is a traditional Mexican dish made with beef, lamb or goat, cooked low and slow for hours over an underground fire, until meltingly tender and succulent. Typically larger, tougher cuts of meat are saved for this slow-cooking process, which transforms them into tender, flavorful morsels.

We’ve created what we think is the best barbacoa recipe that can be baked in the oven, cooked quickly in your instant pot or cooked low and slow in a slow cooker. The rich and flavorful marinade made of dried smoky chilies and aromatics, and a secret ingredient (oranges!) renders the meat tender, juicy and falling off the bone.

Instant Pot Barbacoa | 60-Sec Video

Why you’ll love this Barbacoa recipe

• The secret ingredient. What makes this Barbacoa recipe so flavorful and tender is the Barbacao marinade; fresh orange juice is the secret ingredient that tenderizes the meat even further- a little something we learned while down in Oaxaca, Mexico.
• It’s Adaptable! Use beef or lamb, use a whole roast or smaller pieces. Use your oven and slow roast it, or make it in your slow cooker or an instant pot.
• Great for meal prep. It’s the perfect recipe for Sundays when time is ample. Use the flavorful barbacoa meat during the week for tacos, quesadillas, burrito bowls, enchiladas and burritos, or freeze leftovers for another time.

This week I’m partnering with American Lamb, to create a flavorful lamb recipe, to kick off Cinco De Mayo Season. For those of you who are new to cooking a lamb roast,  think of it the same way you would a beef roast or pot roast.   For example, swapping out lamb shoulder or for beef chuck roast is a simple way to take the recipes you already make and another layer of flavor, richness and complexity. In this recipe I’m using local and sustainably raised, bone-in lamb shoulder.

What Kind of meat is Barbacoa Made of?

• Lamb– lamb shoulder ( pictured here), lamb leg, lamb roast or lamb stew meat.
• Beef: beef chuck roast, beef brisket, beef shoulder, beef stew meat
• Goat: Shoulder or leg

Barbacoa Marinade Ingredients

• Chilies: Dried chilies -ancho chillies, chipotles, guajillo chilies or chili negros. Canned chipotle peppers plus 2-3 tablespoons of the adobo sauce ( you can always add more at the end of cooking if not sure)
• Fresh garlic
• Stock: beef broth or beef stock or chicken stock, or use bouillon cube and water
• Fresh Orange (or sub fresh lime juice)
• Spices: cumin, coriander, chili powders, oregano, cinnamon, ground cloves – use ground spices, or toast whole seeds and grind for maximum flavor.
• Apple cider vinegar, or white vinegar
• kosher salt and black pepper

Barbacoa Instructions

Step one: Season your roast with salt and pepper, scoring the fat. Brown the roast really well on all sides to seal in those flavorful juices and to create a delicious crust.

Step Two: Make the flavorful Barbacoa Marinade!

Dried ancho chilies, chipotles, orange juice, garlic and broth all get blended to make the flavorful lamb barbacoa marinade.

Step three: Assemble the roast. Create a base for the Barbacoa with sliced onion and orange.

Nestle the seared roast overtop and add a few bay leaves.

Pour the Barbacoa Marinade over coating all sides.

Step four: Bake! Cover tightly with a lid and place on the middle rack of  325 F oven. Check after 3 hours. Continue cooking until the roast is very tender.

The Barbacoa will be done when the meat easily pulls apart with a fork. This took roughly 4 hours with this bone-in roast.

Step Five: Let cool. Shred beef discarding any fat. Place in an oven-proof serving dish and strain some of the barbacoa marinade to pour over the roast, keeping it nice and juicy.

Taste the Barbacoa and adjust salt and spice level. You can always add more chipotle “juice” for extra heat. If the barbacoa tastes bland to you, it most likely needs more salt. You want it just slightly salty to hold up to the tortillas. Place it back in the oven until ready to serve.

Store leftovers in an airtight container, in the fridge for up to 4 days or store in the freezer for 6 months. To reheat, bake covered at 350F until warmed all the way through (140F), microwave, or heat up in a large skillet over medium heat.

Ways to Use Barbacoa

• Use as a filling in enchiladas, burritos, tacos, or quesadillas.
• Create Burrito bowls with cilantro lime rice and pinot beans, tomatoes, cilantro, salsa or hot sauce, avocado, cheese and sour cream.
• Add to salads or make a delicious taco salad!

Can Barbacoa be made in a slow cooker?

Barbacoa can easily be made in a slow cooker. Cut the meat into 2-inch pieces (trimming off the fat), season with salt, mix with the marinade, and slow cook on low heat for 7-9 hrs. You can cook a whole roast in a slow cooker on high heat for 5-6 hours or until tender, depending on the size of the roast.

Instant Pot Barbacoa!

More often now, I use my handy dandy instant pot to make this Barbacoa recipe. It’s fast and easy with very easy clean up. See the recipe notes for instructions!

What to serve with Barbacoa

• Tortillas – corn tortillas or flour tortillas or homemade tortillas
• Mexican Slaw with Cilantro and Lime
• Cilantro Lime Rice
• Pinto Beans or Mole Black Beans or Refried Beans!
• Pico de Gallo
• Guacamole (three ways!)
• Fermented Hot Sauce – Simple and Delicious!

Enjoy! Let us know what you think of the recipe in the comments below- always appreciated. ❤️

Sylvia

More Recipes you may enjoy!

Carne Asada Tacos (Steak Tacos)

Birria Tacos

Mexican Short Rib Tacos

Greek Lamb Tacos with Minted Yogurt Sauce

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