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. ❤️
More Recipes you may enjoy!
Barbacoa Recipe
- Prep Time: 30 mins
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes
- Yield: 8 1x
- Category: Main, dinner idea,
- Method: roasted, slow cooker, instant pot
- Cuisine: Mexican
Description
A simple, delicious Oaxacan style Barbacoa Recipe made with lamb or beef in a flavorful Oaxacan marinade. Slow roast it in the oven, use a slow cooker or your instant pot.
Ingredients
- 4 lbs beef or lamb – shoulder roast, chuck roast, or use stew meat (cut into 2-inch pieces)
- 4 teaspoons salt (one teaspoon salt per pound of meat)
- 1 tablespoon pepper
- 1–2 tablespoons olive oil
- one large onion, sliced
- 2 oranges, divided
- 4 bay leaves
Barbacoa Marinade:
- 2–4 dried ancho chilies -or sub other dried chilies like chipotles, guajillo chilies or chili negros.
- 1–2 chipotle peppers (from a can) plus 2–3 tablespoons of the chipotle “juice” ( you can always add more at the end of cooking if not sure)
- 6 cloves garlic
- 2 1/2 cups chicken stock, beef stock, or use bouillon cube and water
- Juice from one orange (or sub 1/4 cup lime juice)
- 2 tablespoons ground cumin (or toast whole seeds and grind)
- 2 tablespoon ground coriander (or toast whole seeds and grind)
- 1 tablespoon chili powder
- 1 tablespoons dried oregano or Mexican epazote
- 1/2 teaspoon cinnamon
- 1/4 teaspoon cloves
- 1 tablespoon vinegar (white or apple cider), more to taste
Instructions
- Preheat oven to 325F. (See note for Slow cooker and Instant Pot)
- Make the marinade. De-stem the dried chilies, break them in half, and discard the seeds ( you don’t need to remove every single one, a few strays are totally OK). Break the chilies apart into smaller pieces and add to the blender (dry) with the remaining marinade ingredients. Blend until smooth, for a full minute.
- Generously season all sides of the meat with salt and pepper.
- Heat a skillet or dutch oven to medium-high heat and add oil. Sear the meat, patiently browning each side to create a deep-colored crust. DO NOT SKIP THIS STEP -it is the secret to sealing in the juices and creating good flavor.
- Once all sides are seared, nestle the seared meat in the dutch oven over a layer of sliced onion and oranges. Add bay leaves. Pour the marinade over top and give a stir to coat.
- Cover tightly and bake in a 325F oven for 3½-4 ½ hours. Bone in roasts may take longer. See notes on timing.
- Barbacoa is done when the meat pulls apart easily with two forks. Pull the meat off the bones and discard any fat. Shred into smaller pieces and place into an oven-proof serving dish.
- Strain 1-2 cups of the marinade and pour over the meat keeping it juicy.
- Taste the barbacoa and adjust salt and heat. If it tastes bland add salt.
- Keep warm in oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top.
Notes
Roasts: You can use bone-in lamb shoulder like you see here ( this is a 4 ½ pound bone-in roast). Or for ease and faster cooking, you can have your butcher cut the bone out and roll into a boneless “roast”. Or use a beef shoulder or chuck roast. Cooking times will vary based on weight and cut. Allow 3- 3 1/2 hours for 3-4 lb boneless roast. Allow 4-4 ½ hours for a 5-6 lb bone-in roast. I always plan for an extra hour, just in case.
Stew meat: For faster cooking, you can also use stew meat (cut into 2-inch chunks). Roast in a Dutch Oven until tender, 1-2 hours. Or use in a slow cooker or Instant pot ( 50-55 minutes)
Instant Pot: Make the marinade. De-stem the dried chilies, break them in half, and discard the seeds (you don’t need to remove every single one, a few strays are totally OK). Break the chilies apart into smaller pieces and add to the blender (dry) with the remaining marinade ingredients. Blend until smooth, for a full minute. Brown the meat. Season the whole roast with salt and pepper. Set Instant Pot to saute function. Add oil and sear both sides until deeply golden. Set the roast aside, or scoot aside, add ½ cup broth, scraping up any browned bits– this will prevent burn notice. Slice the onion and other orange and add these to the instant pot. Place the roast over top. Pour the marinade over top.. If needed, add a little more water to get the liquid to almost the top of the roast. Tuck in the bay leaves. Set to pressure cook on high heat for 80 minutes. (20 minutes per pound of meat) Naturally release. Shred with two forks, Adjust salt, vinegar and heat to taste. Place on a platter, straining some of the cooking liquid and pour over the top to keep it juicy. Garnish with cilantro, lime wedges.
Slow Cooker: You can also cook this in a slow cooker using stew meat (cut into 2-inch chunks). Season meat with salt and pepper mix, add the marinade, place in the slow cooker for 6-8 hours on low heat.
Epazote is a Mexican herb that really bumps up the flavor and authenticity of this recipe. It can sometimes be found at Mexican Markets. Or try growing it from seed!
Nutrition
- Serving Size:
- Calories: 351
- Sugar: 2.1 g
- Sodium: 756.8 mg
- Fat: 16.2 g
- Saturated Fat: 5.2 g
- Carbohydrates: 8.9 g
- Fiber: 2.8 g
- Protein: 40.5 g
- Cholesterol: 131 mg
Hi. I was looking to smoke the lamb first for a few hours (maybe 3 hrs at 250) to catch some smoke flavoring. Then put in dish with marinade, cover and cook as stated in recipe. Do you think the smoke will add to flavoring, and combining cooking methods still come out tender to be able to shred meat?
Hi Chris, I think that sounds really tasty, and just guessing, but should turn out great.
Delicious! Used a lamb saddle (bones in)which I was gifted and had no idea what to do with. Put it in a slow cooker with this recipe and wow!
Glad you enjoyed this!
I seared the lamb and put it in the slow cooker for 3 hours on high and 4 hours on low, it was soooo tender and flavorful!!! Tacos and burritos were amazing, guest couldn’t get enough!!! Hoping to repeat with same results soon!!!
That is awesome Mark! So happy you all enjoyed!
Fantastic recipe, I first made it about two years ago and now I do it 3-4 years because it’s so delicious and comforting! I serve it as tacos with an avocado and lime crema and pickled red onions in flour tortillas.
So happy you like this Taylor! Thanks for rating it!
Hi – does this pick up heat from the chillies? Cooking for families and wondering if I need to do something else for the kids…
Hi Steven- this is moderately spicy. To cut this back- skip the chipotle pepper and just use the sauce from the can and maybe instead of anchos use 2 milder guajillo chilies. You can always add spice after cooking if you want it hotter- w/ ground chipotle or cayenne.
An amazing result. We did a lamb leg and it was like pulled lamb — delicious.
Thank you.
Bruce
Awesome Bruce! Great to hear!
But did Irene (Mrs. B) like it?
Today is my third time cooking this, today for our NYE celebration with the in laws. It’s easy to prep and looks after itself while you go about your day…. One of my family’s faves! Not easy to find all the chillis in the Uk but have used dried ancho flakes and chipotle paste in the marinade.
Great to hear!
Can I cook this in the slow cooker?
Hi Laura- sadly, I’m not a slow-cooker expert. I’m sure it can be done, but not sure about timing.
I love this recipe. I’ve made it with lamb, beef, pork and chicken. It’s delicious and easy to make.
I’m so glad you enjoyed this Warren!
Made this with the lamb, and then did it again with beef short rib. Both turned out incredible. Great recipe!
Great to hear Sol!
Delicious! Loved the pairing of the orange flavour with the lamb, an absolute hit. Looking forward to making it again!
Thank you so much for this wonderful recipe. I’ve now made it three times, and it never fails. Great for having guests over because you can do it all beforehand and just reheat the meat. No stress at all and maximum impact! Kind regards from London 🇬🇧
Great to hear Sam! Appreciate this!
Hey I want to try this on the weekend. I can get dried ancho and chipotle but I can’t find New Mexico red chilli powder….what would be a good alternative for this? I hear it’s fairly mild?! Thanks
Yes,mild, just use chili powder. 🙂
Does it matter if the meat isn’t completely covered with liquid?
No it doesn’t matter. 🙂
I could not find a lamb shoulder this small so I have about 8 lbs in the oven right now. Is it okay to use other lamb cuts instead as this was rather challenging. Cutting it off huge bones to even fit in the oven and pan.
Yes absolutely! You can use lamb leg, or even lamb stew meat (shorten cooking time).
You don’t rehydrate the ancho chiles before blending?
No need here, blend them dry, they will hydrate while braising.
I just made this with a boneless leg of lamb. Cooked as directed. Unbelievable tenderness and flavor. The cooked oranges are delicious too.
Wow. Stunning. Made for tacos for guests and they were so impressed, they helped themselves to leftovers the next day! An excellent (and not time consuming) meal for lots of people, the gluten intolerant and flavors improve over time. A repertoire-must-have recipe
Excellent recipe. Made it using a leg of hogget (UK term for sheep that is between 12 month and 24 months, older that it is mutton.)
The spice marinade with Mexican chillis is great and the cooked orange is a delicious contrast to the unctuous meat.
Will certainly make this again.
Thanks so much
Thanks Andrew- great to hear!
Hi, did you cook the leg of lamb the same way she prepared the shoulder? I have a large bone-in leg I want to use!
Trying this out on my Weber grill with a little smoke. I will cover tightly with foil after a few hours after it takes on a little smoke!
Definitely thinking about cooking up the agua-chile and the lamb roast here soon.
Hi Sylvia,
I just read all of the comments, and mine are totally consistent with the best of them. Delicious. I’m making it again tomorrow for Christmas.
I’m curious about adding additional ‘depth’, but not heat, to the marinade. I can’t figure out what ingredient to add or add more of. It definitely makes a rich sauce as-is, but I’m wondering if adding something like chocolate or cocoa powder, or ??? would deepen it a bit more. Do you, or other readers have any suggestions?
Hi Scott you could absolutely try that…or a little soy sauce?
Hi Silvia — not sure if you will see this, but there are a lot of similarities between this recipe and J. Kenji’s carne asada recipe on SeriousEats. He had a similar question of how to achieve a deeper flavor in the marinade. His answer was fish sauce, not much at all. I’m making this for the first time in a couple days and I’m going to add in half a tablespoon. All of the fishy elements blend in with the chilis and spices so there’s really no noticeable fish taste, just more powerful umami flavor. You could also try worcestershire.
Fish sauce sounds like a great answer! Give it a go!
I’m looking forward to make this dish for Xmas Eve. I wonder if I can marinate the lamb overnight or is it better to cook it on the day?
Thnx
Fay
Feel free to marinate overnight!
Thanks for this awesome recipe – made it twice before and was a huge hit. About to make it this weekend but going to try with some other lamb cuts I have in the freezer – lamb shank and lamb neck. Think that will still work? Thank you!!
The shank should be fine…not sure about the neck? Give it a try!
Wow don’t normally comment on recipes, however, this one turned out exceptional! Added a few different chili’s along with a lot of green chilis and can’t believe the flavors we got out of this. Glad I stumbled on your site and look forward to trying out a lot more.
Thanks Andy- glad you enjoyed.