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Beef barbacoa
Toast the dried chillies on a hot, dry comal for 20 to 30 seconds a side, until fragrant and pliable but not blackened. Soak them in hot water for 20 minutes.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Beef barbacoa take?
9 hr 40 min all in — 40 min prep, 5 hr cook, 4 hr rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 8 people. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Medium.
How spicy is it?
Medium heat.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
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What equipment do I need?
Comal or dry skillet, Blender, Mixing bowl, Dutch oven, Slow cooker, Oven.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
What can I use instead?
Beef → Lamb shoulder. Closer to the central Mexican original. It needs 3½ to 4 hours in the oven. Banana leaves → Foil. Seal the pot tightly. You lose the leaf flavour but not the texture.
Any tips from this recipe?
Beef cheek shrinks by nearly half as it cooks. Buy more than you think. Barbacoa reheats well in its juices and freezes for up to three months.
Can I prepare this ahead?
Trim any thick fat or silverskin from the beef, but leave most of the fat on. Coat it thoroughly in the adobo in a large bowl, cover and refrigerate for at least 4 hours, or overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.