Get ready to fiesta with flavor! Barbacoa, a traditional Mexican dish, has gained popularity worldwide for its rich, bold flavors and versatility. Whether you’re looking for a hearty taco filling or a show-stopping main course, these 18 flavorful barbacoa recipes have got you covered.
From classic beef and lamb options to innovative twists like pineapple salsa and black beans, we’ve curated the most mouth-watering barbacoa creations to impress your family, friends, and fellow foodies. Whether you’re a seasoned cook or just starting out in the kitchen, these easy-to-follow recipes are sure to become new favorites.
In this article, we’ll dive into the world of barbacoa, exploring different cooking methods, ingredient combinations, and presentation ideas that will elevate your meal game. So go ahead, grab a fork, and join us on this delicious journey through the many faces of barbacoa!
Slow Cooker Beef Barbacoa Tacos
Transform your tacos into a flavorful fiesta with this slow cooker beef barbacoa recipe. Tender beef, rich flavors, and a hint of spice – what’s not to love?
Ingredients:
– 2 pounds beef brisket or chuck, cut into 2-inch pieces
– 1 can (14.5 oz) diced tomatoes
– 1 onion, sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 8-10 corn tortillas
– Optional toppings: shredded lettuce, diced tomatoes, sour cream, salsa, avocado
Instructions:
1. In the slow cooker, combine beef, diced tomatoes, onion, garlic, cumin, chili powder, paprika, salt, and pepper.
2. Cook on low for 8-10 hours or high for 4-6 hours.
3. Shred the beef with two forks and stir to combine with the juices.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the barbacoa onto a tortilla, then topping as desired.
Cooking Time: 8-10 hours (low) or 4-6 hours (high)
Authentic Mexican Lamb Barbacoa
Experience the bold flavors of Mexico with this tender and flavorful lamb barbacoa recipe, slow-cooked to perfection in a rich tomato-based broth.
Ingredients:
– 1 pound boneless lamb shoulder, cut into large pieces
– 2 medium onions, diced
– 3 cloves garlic, minced
– 1 cup chopped fresh cilantro
– 1 jalapeño pepper, seeded and finely chopped
– 1 can (14.5 oz) diced tomatoes with green chilies
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat. Brown lamb, onions, and garlic (about 5 minutes).
2. Add cilantro, jalapeño, cumin, paprika, salt, and pepper. Cook for 1 minute.
3. Add diced tomatoes with green chilies, cover, and simmer for 2-3 hours or until lamb is tender.
4. Serve hot, garnished with additional cilantro if desired.
Cooking Time: 2-3 hours
Spicy Chipotle Chicken Barbacoa Bowls
Elevate your mealtime with this bold and flavorful recipe that combines tender chipotle chicken, creamy avocado, and crunchy slaw. Perfect for a quick weeknight dinner or weekend brunch.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 chipotle pepper in adobo sauce, finely chopped
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper, to taste
– 4 cups cooked white rice
– 2 ripe avocados, sliced
– 1 cup shredded red cabbage
– 1/2 cup chopped cilantro
– Lime wedges, for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat oil over medium-high. Add onion and garlic; cook until softened, 3-4 minutes.
3. Add chicken and cook until browned, about 5-6 minutes per side. Transfer to baking dish.
4. Stir in chipotle pepper, cumin, smoked paprika, salt, and pepper. Pour adobo sauce over the top.
5. Bake for 25-30 minutes or until cooked through.
6. Assemble bowls with chicken, rice, avocado, slaw, and cilantro. Serve with lime wedges.
Cooking Time: 35-40 minutes
Pork Barbacoa with Pineapple Salsa
This recipe combines the rich flavors of slow-cooked pork and tangy pineapple salsa, perfect for a vibrant and delicious meal. With its bold spices and tender meat, Pork Barbacoa is sure to impress.
Ingredients:
– 2 pounds pork shoulder, cut into large chunks
– 1/4 cup lard or vegetable oil
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup pineapple chunks
– 1 jalapeño pepper, seeded and finely chopped
– 1 lime, juiced
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat slow cooker to low.
2. In a large bowl, combine pork, lard or oil, garlic, cumin, paprika, salt, and pepper. Mix well.
3. Transfer mixture to slow cooker and cook for 8 hours.
4. Meanwhile, mix pineapple chunks, jalapeño, and lime juice in a separate bowl.
5. Serve cooked pork with pineapple salsa spooned on top and garnished with cilantro.
Cooking Time: 8 hours (slow cooker)
Easy Instant Pot Barbacoa Burritos
In just a few minutes, you can have delicious barbacoa burritos with tender beef, flavorful sauce, and all the fixings. This recipe is perfect for a quick weeknight dinner or a crowd-pleasing party.
Ingredients:
– 1 lb beef (such as flank steak or brisket), cut into small pieces
– 1 can diced tomatoes with green chilies
– 1/2 cup beef broth
– 2 tbsp tomato paste
– 1 tsp cumin
– 1 tsp chili powder
– Salt and pepper, to taste
– 8-10 tortillas
– Shredded cheese (Monterey Jack or Cheddar work well)
– Optional toppings: diced onions, shredded lettuce, diced bell peppers, sour cream
Instructions:
1. Press the “Saute” button on the Instant Pot and heat the pot until hot.
2. Add the beef and cook until browned, about 3-4 minutes.
3. Add the remaining ingredients (diced tomatoes with green chilies, beef broth, tomato paste, cumin, chili powder, salt, and pepper).
4. Close the lid and set the valve to “Sealing”. Cook on high pressure for 20 minutes.
5. Let the pressure release naturally before opening the lid.
6. Shred the beef with two forks and stir in any remaining juices.
7. Assemble burritos by spooning the barbacoa mixture onto a tortilla, topping with cheese and desired toppings.
Cook Time: 20 minutes
Traditional Goat Barbacoa with Consommé
This classic recipe from central Mexico showcases the rich flavors of tender goat meat cooked low and slow in a spicy consommé. Perfect for special occasions or everyday meals, this hearty dish is sure to delight.
Ingredients:
– 2 pounds goat shoulder or shanks
– 1 large onion, diced
– 3 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– 1/4 teaspoon cayenne pepper
– 1/2 cup consommé (homemade or store-bought)
– 1/4 cup lard or vegetable oil
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, brown the goat meat in lard or oil over medium-high heat.
3. Add onion, garlic, cumin, paprika, and cayenne pepper; cook until onion is translucent.
4. Pour in consommé and bring to a simmer.
5. Cover and transfer to the preheated oven; braise for 2-1/2 hours or until goat meat is tender.
6. Season with salt and black pepper to taste.
7. Serve with fresh cilantro leaves and warm tortillas, if desired.
Cooking Time: 2-1/2 hours
Barbacoa-Stuffed Poblano Peppers
These vibrant peppers are packed with tender barbacoa beef, creamy rice, and a hint of spice. Perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large poblano peppers
– 1 pound barbacoa beef (or substitute with ground beef)
– 1 cup cooked white rice
– 1/2 cup shredded Monterey Jack cheese
– 1 tablespoon olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Roast the poblano peppers by placing them on a baking sheet, drizzling with olive oil, and baking for 10-15 minutes or until charred.
3. Meanwhile, cook the barbacoa beef according to package instructions.
4. In a separate pan, sauté the chopped onion and minced garlic until translucent.
5. Stuff each poblano pepper with the cooked barbacoa beef mixture, then top with shredded cheese.
6. Return the peppers to the oven for an additional 10-15 minutes or until the cheese is melted and bubbly.
Cooking Time: Approximately 30-40 minutes
Smoky Beef Cheek Barbacoa
This recipe takes beef cheeks to the next level by slow-cooking them in a rich, smoky barbacoa sauce, perfect for tacos or serving with warm tortillas and your favorite toppings.
Ingredients:
– 2 beef cheeks (about 1 pound each)
– 1 large onion, sliced
– 3 cloves of garlic, minced
– 1 cup chipotle peppers in adobo sauce
– 1 can (14.5 oz) diced tomatoes
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– Salt and pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat your oven to 300°F (150°C).
2. Season the beef cheeks with salt and pepper.
3. Heat the olive oil in a large Dutch oven over medium-high heat. Sear the beef cheeks until browned on all sides, about 5 minutes per side. Remove from heat and set aside.
4. Add the sliced onion to the pot and cook until caramelized, stirring occasionally, about 20-25 minutes.
5. Add the garlic, chipotle peppers, diced tomatoes, smoked paprika, and cumin to the pot. Stir to combine.
6. Return the beef cheeks to the pot and cover with a lid. Transfer to the preheated oven and braise for 2-1/2 to 3 hours, or until tender.
7. Remove from the oven and let rest for 10 minutes before slicing and serving.
Cooking Time: 2-1/2 to 3 hours
Barbacoa Quesadillas with Oaxaca Cheese
Experience the rich flavors of Mexico with these tender barbacoa beef quesadillas, wrapped in a crispy tortilla and melted with creamy Oaxaca cheese.
Ingredients:
– 1 pound barbacoa beef (slow-cooked in tomatoes, onions, garlic, and spices)
– 4 large flour tortillas
– 2 cups shredded Oaxaca cheese
– 1/4 cup chopped fresh cilantro
– Salt and pepper to taste
– Vegetable oil for brushing
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. Brush one side of each tortilla with a little vegetable oil.
3. Place a tortilla, oiled side down, in the skillet.
4. Spoon about 1/4 cup of barbacoa beef onto half of the tortilla, leaving a small border around the edges.
5. Sprinkle some Oaxaca cheese on top of the beef.
6. Fold the tortilla in half to enclose the filling.
7. Cook for 2-3 minutes or until the tortilla is crispy and the cheese is melted.
8. Flip and cook for an additional minute.
9. Repeat with remaining ingredients.
Cooking Time: Approximately 10-12 minutes total, depending on the number of quesadillas you make at once.
Barbacoa Tostadas with Avocado Crema
Transform your ordinary tostada into an extraordinary dish by layering tender barbacoa beef, crispy tortillas, and a creamy avocado crema. This recipe combines the bold flavors of Mexico with the freshness of ripe avocados.
Ingredients:
– 1 pound beef brisket or shank, cooked in liquid smoke and spices
– 12 corn tortillas
– 2 ripe avocados
– 1/2 cup sour cream
– 1 tablespoon lime juice
– Salt and pepper to taste
– Chopped cilantro for garnish
Instructions:
1. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20 seconds.
2. Slice barbacoa beef into thin strips.
3. Spread a spoonful of avocado crema (mash avocados with sour cream, lime juice, salt, and pepper) on each tostada.
4. Add a few slices of barbacoa beef on top of the crema.
5. Garnish with chopped cilantro and serve immediately.
Cooking Time: 15 minutes
Barbacoa Enchiladas with Red Chile Sauce
Experience the bold flavors of Mexico with this hearty dish, featuring tender beef barbacoa wrapped in tortillas and smothered in a rich red chile sauce.
Ingredients:
– 1 lb beef brisket or shank, cut into small pieces
– 1/2 cup chopped onion
– 2 cloves garlic, minced
– 1 cup red chile peppers, diced
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1 tsp paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Vegetable oil for brushing
– Red Chile Sauce (see below)
– Optional toppings: chopped cilantro, sour cream, shredded cheese
Instructions:
1. Preheat oven to 375°F.
2. In a large Dutch oven or pot, brown the beef over medium-high heat, then add onion and garlic. Cook until the onion is translucent.
3. Add the red chile peppers, cumin, paprika, salt, and pepper. Stir to combine.
4. Simmer for 1-2 hours or until the meat is tender.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble the enchiladas by spooning the barbacoa onto a tortilla, rolling up tightly, and placing seam-side down in a baking dish. Brush with vegetable oil.
7. Pour Red Chile Sauce over the enchiladas and bake for 15-20 minutes or until hot and bubbly.
Red Chile Sauce:
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup chopped fresh cilantro
– 2 tbsp tomato paste
– 1 tsp ground cumin
– Salt to taste
– 1/4 cup vegetable oil
Combine all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 10-15 minutes or until the sauce has thickened slightly.
Barbacoa Sliders with Pickled Onions
Get ready to experience the bold flavors of Mexico in these tender Barbacoa Sliders, topped with tangy pickled onions and served on soft buns.
Ingredients:
– 1 pound beef brisket or shank, cooked in Barbacoa broth
– 4 slider buns
– Pickled Onions (see below)
– Optional toppings: diced radishes, shredded lettuce, crumbled queso fresco
Pickled Onions:
– 1 large red onion, thinly sliced
– 1 cup white vinegar
– 1/2 cup water
– 1 tablespoon sugar
– Salt and pepper to taste
Instructions:
1. Slice the cooked Barbacoa beef into thin strips.
2. Warm the slider buns by wrapping them in foil and baking at 350°F for 5 minutes.
3. Assemble the sliders by placing a few slices of beef onto each bun, followed by a spoonful of pickled onions.
4. Add any desired toppings and serve immediately.
Cooking Time: 10-15 minutes (includes cooking time for Barbacoa broth)
Barbacoa Nachos with Black Beans
Elevate your nacho game with this flavorful twist on a classic dish. Tender barbacoa beef, rich black beans, and melted cheese come together for a deliciously bold snack.
Ingredients:
– 1 lb barbacoa beef (or ground beef), cooked according to package instructions
– 1 can black beans, drained and rinsed
– 1 cup shredded Monterey Jack cheese
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 1 medium onion, diced
– Salt and pepper to taste
– Tortilla chips or nacho shells for serving
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large skillet, heat the olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Stir in the cooked barbacoa beef and black beans. Cook for an additional 2-3 minutes, seasoning with salt and pepper to taste.
4. Arrange tortilla chips or nacho shells on a baking sheet. Spoon the barbacoa-bean mixture over the chips, followed by shredded cheese.
5. Bake for 10-12 minutes, or until the cheese is melted and bubbly.
6. Remove from oven and sprinkle with cilantro before serving.
Cooking Time: 15-17 minutes
Barbacoa Tamales with Masa Harina
Experience the authentic flavors of Mexico with these tender and flavorful Barbacoa tamales wrapped in a rich, corn-based masa harina dough.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1 cup warm water
– Filling ingredients (see below)
– Optional: corn husks for wrapping
Filling Ingredients:
– 1 pound beef brisket or pork, cooked in a tomato-based sauce with onions, garlic, and spices
– 1 cup shredded chicken or turkey
– 1/4 cup chopped fresh cilantro
– 1 tablespoon lime juice
– Salt and pepper to taste
Instructions:
1. Mix masa harina and lard until well combined. Gradually add warm water and knead until a smooth dough forms.
2. Divide the dough into small balls, about the size of a golf ball.
3. Flatten each ball into a thin circle, about 1/8 inch thick.
4. Place a spoonful of the Barbacoa filling in the center of each circle.
5. Fold the dough over the filling to form a triangle or square shape, and press edges together to seal.
6. Cook tamales in a large steamer basket with boiling water for 45-60 minutes.
Cooking Time: 45-60 minutes
Barbacoa Empanadas with Lime Crema
Experience the rich flavors of Mexico with these tender Barbacoa empanadas wrapped in flaky pastry and served with a zesty lime crema.
Ingredients:
For the empanada dough:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
For the Barbacoa filling:
– 1 pound beef brisket, cooked and shredded
– 1 onion, diced
– 2 cloves garlic, minced
– 1 tablespoon tomato paste
– 1 teaspoon ground cumin
– Salt and pepper to taste
For the lime crema:
– 1 cup sour cream
– 1 tablespoon freshly squeezed lime juice
– 1/2 teaspoon honey
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine flour and salt. Gradually add shortening and warm water to form dough.
3. Divide dough into 8 equal pieces. Roll out each piece into a thin circle.
4. Place 1-2 tablespoons of Barbacoa filling in the center of each circle. Fold dough over filling to form a triangle or square shape, pressing edges to seal.
5. Brush tops with beaten egg and bake for 15-20 minutes or until golden brown.
6. Meanwhile, mix lime crema ingredients in a bowl. Serve empanadas warm with lime crema on the side.
Cooking Time: 20-25 minutes
Barbacoa Pizza with Queso Fresco
Barbacoa Pizza with Queso Fresco: A Delicious Twist on Classic Pizza
This recipe combines the bold flavors of Mexican barbacoa with the creamy richness of queso fresco, all on top of a crispy pizza crust. Perfect for a unique dinner party or a cozy night in.
Ingredients:
– 1 lb pizza dough
– 1/2 cup barbacoa meat (beef or goat), shredded
– 1/4 cup queso fresco, crumbled
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional toppings: diced onions, sliced jalapeños, sour cream
Instructions:
1. Preheat oven to 425°F (220°C).
2. Roll out pizza dough to desired thickness.
3. Spread barbacoa meat evenly over the crust, leaving a small border around edges.
4. Sprinkle queso fresco and cilantro over the meat.
5. Drizzle olive oil and season with salt and pepper to taste.
6. Bake for 15-20 minutes or until crust is golden brown.
7. Add optional toppings and serve hot.
Cooking Time: 15-20 minutes
Barbacoa-Stuffed Sweet Potatoes
Elevate your sweet potato game with this flavorful and filling recipe that combines the bold flavors of barbacoa with the natural sweetness of roasted sweet potatoes. Perfect for a cozy dinner or as a unique side dish.
Ingredients:
– 4 large sweet potatoes
– 1 pound beef barbacoa (homemade or store-bought)
– 1/4 cup chopped fresh cilantro
– 2 tablespoons lime juice
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional toppings: diced onions, shredded cheese, sour cream, avocado
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until soft.
3. Slice the sweet potatoes in half lengthwise and scoop out some of the flesh to make room for filling.
4. Divide the barbacoa among the sweet potatoes, spooning it into the hollowed-out centers.
5. Top with cilantro, lime juice, and cumin. Season with salt and pepper to taste.
6. Serve immediately, or refrigerate overnight and reheat when ready.
Cook Time: 45-50 minutes
Barbacoa Chilaquiles with Fried Eggs
Experience the flavors of Mexico with this hearty and comforting dish, perfect for a weekend brunch or a cozy evening meal.
Ingredients:
– 6-8 corn tortillas
– 1 cup Barbacoa meat (beef or pork), shredded
– 1/2 cup chopped onion
– 1/2 cup chopped fresh cilantro
– 1 jalapeño pepper, diced
– 1 can (10 oz) enchilada sauce
– Salt and pepper to taste
– 4 eggs
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat the Barbacoa meat over medium heat until warmed through.
3. Add chopped onion and cook until translucent.
4. Arrange tortilla chips in a single layer on a baking sheet. Pour enchilada sauce over the chips, then sprinkle with shredded cheese.
5. Bake for 10-12 minutes or until the cheese is melted and bubbly.
6. Fry eggs in a separate skillet and serve on top of the chilaquiles.
7. Garnish with chopped cilantro, diced jalapeño, and additional cheese if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to spice up your meals with these 18 flavorful barbacoa recipes! From traditional Mexican dishes like slow cooker beef barbacoa tacos and authentic lamb barbacoa, to creative twists like spicy chipotle chicken barbacoa bowls and smoky beef cheek barbacoa. You’ll also find sweet and savory recipes like barbacoa-stuffed poblano peppers and pizza with queso fresco. Whether you’re in the mood for tacos, burritos, quesadillas, or something entirely new, these barbacoa recipes have got you covered.
