Barbacue is more than just a meal—it’s a time-honored tradition rooted in Mexican culture. Slow-cooked to perfection, Barbacoa is typically made with beef, lamb, or goat, seasoned with a blend of spices and herbs, and cooked until tender. This dish is known for its rich, smoky flavors and melt-in-your-mouth texture, making it a favorite at family gatherings and special occasions. In this guide, we’ll take you through everything you need to know to create an authentic Barbacue at home.
What is Barbacue?
Barbacue (or Barbacoa) is a traditional Mexican dish originating from indigenous cooking methods where meat is slow-cooked over an open flame or in a pit covered with maguey leaves. Today, it is often prepared in a slow cooker or oven to achieve the same tender and flavorful results without the need for a backyard pit.
Ingredients for Authentic Barbacue
To create an authentic Barbacue, you’ll need a few key ingredients that bring this dish to life:
- 4 lbs beef chuck roast (or lamb/goat)
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 4 garlic cloves, peeled
- 1 large onion, quartered
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 2 bay leaves
- 1/4 cup apple cider vinegar
- 1/2 cup beef broth
- Salt and pepper to taste
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
- Corn tortillas (for serving)
Step-by-Step Instructions
Prepare the Chiles
Start by toasting the guajillo and ancho chiles in a dry skillet over medium heat for about 2 minutes until they become fragrant. Transfer the chiles to a bowl and cover them with hot water. Let them soak for 15 minutes until softened.
Blend the Sauce
Drain the chiles and place them in a blender along with garlic, onion, cumin, oregano, apple cider vinegar, and beef broth. Blend until smooth to create a rich and flavorful sauce.
Season the Meat
Season the beef chuck roast generously with salt and pepper on all sides. Place the meat in a slow cooker or a Dutch oven.
Cook the Barbacue
Pour the chile sauce over the meat, ensuring it’s fully coated. Add the bay leaves on top. Cover and cook on low for 8-10 hours (or 4-5 hours on high) until the meat is tender and easily shredded. If using a Dutch oven, cook at 300°F (150°C) for about 4-5 hours.
Shred and Serve
Once the meat is done, remove it from the cooker and shred it using two forks. Discard any excess fat. Serve the Barbacue on warm corn tortillas, garnished with fresh cilantro, lime wedges, and your favorite toppings like diced onions, salsa, or avocado.
Tips for the Perfect Barbacue
- Choosing the Meat: While beef chuck is commonly used, you can also try lamb or goat for a more traditional taste.
- Spice Level: Adjust the number of chiles based on your preferred spice level. Add more guajillo chiles for a milder flavor and extra ancho chiles for more heat.
- Pit Cooking: If you want to try the traditional pit method, wrap the marinated meat in banana leaves or foil and cook it in a covered pit for 6-8 hours.
Serving Suggestions
Barbacue is versatile and can be served in many ways. Enjoy it as tacos, in a warm burrito, or as a standalone dish accompanied by Mexican rice and beans. It also pairs wonderfully with fresh salsas and guacamole.