Barbacoa

This was a delicioso dinner y’all. A seriously delicioso dinner. Despite what you see on my blog here, I try to follow a low carb diet. I have been diagnosed as pre-diabetic so I am careful about my carb intake. I have been trying to come up with meals that are veggie heavy and that do not make me miss carbs. No small feat. I love me some carbs. This dinner was so good that I did not even think about not having a tortilla. I had some grass fed beef to use up so I made it on one day and ate it on the next. The flavors had time to get to know each other and they became very good friends.

For the beef:

3 Tablespoons vegetable oil
2 pounds beef suitable for stewing
1 large diced yellow onion
8 cloves minced garlic
1 Tablespoon cumin
1 1/2 Tablespoon oregano
20 whole cloves
4 chipotle peppers with adobo sauce
1 cup chicken stock
1 cup water
2 bay leaves
2 Tablespoons white vinegar

To put the dinner together:

tortillas
salsa
guacamole
Monterey Jack cheese shredded
sliced limes
sauteed red kidney beans
cilantro

Dry the beef with a paper towel. This step is really important to get a nice crust on the beef. Generously salt and pepper the beef. Brown the beef in a few Tablespoons oil in batches if you don’t have room in your pan. I use a dutch oven so that I can put it in my oven to finish cooking. Take the beef out and add the onions. Add more oil if you need it.

Season the onions with some kosher salt and pepper. Cook until soft, about 8 minutes. Add in the garlic, cook for a few seconds. Add the cumin, oregano, chipotle, and cloves to the pan. Cook while stirring for a minute.

Add the beef, chicken stock, water, and bay leaves to the pan.

Season with salt and pepper. Bring the mixture to a boil. Reduce the heat and cover with a lid. I put the beef in a 325 degree oven for approximately 2 hours or until the beef is fork tender. You could also keep this on the stove and simmer it until tender. I prefer to finish it in the oven so that I can clean up the stove and make the other things that go with the barbacoa, freeing up the space on my stove. I do like a clean work space.

After about 2 hours in the oven, this is what it will look like. Test to make sure that the beef is tender enough to shred with a fork. If it is not shredding easily, put it back in the oven for a bit longer. When it is ready to come out of the oven, I take out the chipotle pepper. My kids eat this so I want to take out a bit of the heat, but feel free to leave it in if you like. Add the white vinegar. Check for seasoning.

To finish off the dinner, I dress the beef like I would a taco. Warm some tortillas, make some guacamole, saute some beans, set out some limes, cheese, cilantro, and sour cream. If you are really feeling it, whip up some margaritas. Sit yourself down and have some really delicious barbacoa.


barbacao recipe

Barbacoa

Yield: serves 6
Prep Time: 20 minutes
Cook Time: 2 hours
Total Time: 2 hours 20 minutes

How to make Barbacao at home. Better than take out, my barbacoa makes a great taco filling, burrito filling, or use to top a salad.

Ingredients

For the beef:

  • 3 Tablespoons vegetable oil
  • 2 pounds beef suitable for stewing
  • 1 large diced yellow onion
  • 8 cloves minced garlic
  • 1 Tablespoon cumin
  • 1 1/2 Tablespoon oregano
  • 20 whole cloves
  • 4 chipotle peppers with adobo sauce
  • 1 cup chicken stock
  • 1 cup water
  • 2 bay leaves
  • 2 Tablespoons white vinegar

To put the dinner together:

  • tortillas
  • salsa
  • guacamole
  • Monterey Jack cheese shredded
  • sliced limes
  • sauteed red kidney beans
  • cilantro

Instructions

  1. Dry the beef with a paper towel. This step is really important to get a nice crust on the beef. Generously salt and pepper the beef. Brown the beef in a few Tablespoons oil in batches if you don’t have room in your pan. I use a dutch oven so that I can put it in my oven to finish cooking. Take the beef out and add the onions. Add more oil if you need it.
  2. Season the onions with some kosher salt and pepper. Cook until soft, about 8 minutes. Add in the garlic, cook for a few seconds. Add the cumin, oregano, chipotle, and cloves to the pan. Cook while stirring for a minute.
  3. Add the beef, chicken stock, water, and bay leaves to the pan.
  4. Season with salt and pepper. Bring the mixture to a boil. Reduce the heat and cover with a lid. I put the beef in a 325 degree oven for approximately 2 hours or until the beef is fork tender. You could also keep this on the stove and simmer it until tender. I prefer to finish it in the oven so that I can clean up the stove and make the other things that go with the barbacoa, freeing up the space on my stove. I do like a clean work space.
  5. After about 2 hours in the oven, this is what it will look like. Test to make sure that the beef is tender enough to shred with a fork. If it is not shredding easily, put it back in the oven for a bit longer. When it is ready to come out of the oven, I take out the chipotle pepper. My kids eat this so I want to take out a bit of the heat, but feel free to leave it in if you like. Add the white vinegar. Check for seasoning.
  6. To finish off the dinner, I dress the beef like I would a taco. Warm some tortillas, make some guacamole, saute some beans, set out some limes, cheese, cilantro, and sour cream. If you are really feeling it, whip up some margaritas. Sit yourself down and have some really delicious barbacoa.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 329Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 68mgSodium: 152mgCarbohydrates: 13gFiber: 2gSugar: 2gProtein: 24g

All information and tools presented and written within this site are intended for informational purposes only.

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 29 Comments

  1. Erin Ledford

    what type of beef would you recommend? sirloin?

    1. bakedbree

      I just asked for stewing meat at Whole Foods. I think something with a higher fat content than a sirloin, maybe a chuck roast?

  2. Nicole Fields

    Bree- this looks FANTASTIC! I have got to ask Danny to make this for us!

    1. bakedbree

      This was one of the best dinners I have made in awhile. So good. And easy. I like easy.

  3. natalie

    hi bree, i was wondering how many this serves? i am going to make it for 4 adults and 6 kids on sunday. do you think doubling it would be enough? thank you

    1. bakedbree

      doubling it should be fine…

  4. Jema Peters

    Hey Bree,

    On a scale of 1-10 how spicy is this? I love Barbacoa and really like it to be spicy too.

    Thanks!

    1. bakedbree

      Maybe a 4-5? You definitely could add more spice to it to suit your taste.

  5. Heather Noel

    I am so excited to try this. Im not very good in the kitchen and I just got married, I am really trying to take that next stap as “wifey” lol. The way your blog is set up with the photos and specifics make me feel like I can do it. I dont feel as intimidated by the recipe as excited about trying it and exploring what gets people so excited about cooking. I am glad I found your blog, its a great place for me to start, so Thanks!! Im sure its going to be amazing (as long as I dont burn the house down!) hehe

    1. bakedbree

      I am so glad that you like it. If you can read, you can cook, you will be great!

  6. kate

    would this be good in the slow cooker?

    1. bakedbree

      Absolutely! I would cook it low and slow.

  7. Chris Stewart

    OMG this looks amazing!!! I will be making this soon. VERY SOON!!! Thanks for sharing this!!

    1. bakedbree

      It is really good… not to mention super easy.

  8. marlene

    i plan on cooking this in my crock pot. i know to brown the beef/onion before…. so does this mean i add the vinegar when it finishes right before serving?

    1. bakedbree

      yes, finish it with the vinegar.

  9. Suzy

    Oooo! That’s a fabulous idea for Cinco de Mayo-and change from our normal tacos. I’m going to give this a try this afternoon. Thanks!

    1. bakedbree

      I love this recipe, easy to make and a nice change from the same old taco.

  10. bee

    You forgot to tell us how to use the vinager ,

    1. bakedbree

      No I didn’t, it is right above the picture of the guacamole.

  11. Penny

    I have a question about the whole cloves. Do you at some point take them out? Or do they not stay hard after cooking for a long time?

    1. bakedbree

      I pick them out after it is done, along with the bay leaves.

  12. Becca

    Oh goodness, I love me some Barbacoa at Chipotle..and this will surely save me some money there! Mix up a little cilantro rice and corn salsa and I’ll never leave home again, except to buy more beef. Thanks for sharing!

    1. bakedbree

      Me too! This def takes care of a chipotle fix.

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