Traditional Mexican Braised Beef Barbacoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender, slow-braised beef infused with authentic Mexican spices, perfect for tacos or burritos. This mexican-inspired beef ready in about 210 minutes pairs beef chuck roast, large dried guajillo chilies, large dried ancho chilies for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 180 min Serves 6 Mexican cuisine 480 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Remove stems and seeds from 4 dried guajillo chilies and 2 dried ancho chilies, then soak them in 2 cups hot water for 20 minutes until softened and fragrant.
  2. Step 2: In a blender, combine soaked chilies with 1/4 cup white vinegar, 6 peeled garlic cloves, 2 tsp ground cumin, 1 tsp dried oregano, 3 whole cloves, and 1/2 cup soaking liquid. Blend until smooth to create a rich marinade.
  3. Step 3: Pat dry 3 lbs beef chuck roast and rub it with 2 tsp salt and 1 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat, sear the beef on all sides until deeply browned, about 3-4 minutes per side.
  4. Step 4: Remove beef and set aside. Add 1 medium quartered yellow onion and bay leaves to the pot; sauté for 3 minutes until softened and aromatic.
  5. Step 5: Pour the chili marinade and 2 cups beef broth into the pot, scraping up browned bits from the bottom. Return beef to the pot, cover with a tight-fitting lid and braise in a preheated oven at 300°F for 3 hours until the meat is tender and shreds easily.
  6. Step 6: Remove beef from the pot and shred with two forks. Return shredded beef to the sauce, stir to coat evenly, and serve hot in warm corn tortillas or over rice.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Small appliances → Shop all kitchen tools →

Frequently asked questions

How long does Traditional Mexican Braised Beef Barbacoa take to make?

Total time is about 210 minutes (30 min prep + 180 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Traditional Mexican Braised Beef Barbacoa?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep beef chuck roast from drying out.

Can I substitute ingredients in Traditional Mexican Braised Beef Barbacoa?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Traditional Mexican Braised Beef Barbacoa for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Traditional Mexican Braised Beef Barbacoa?

Mexican beef like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes