Slow-braised beef cheek barbacoa with smoky chiles
Barbacoa
Prep Time
20 min
Cook Time
4 hr
Total Time
4 hr 20 min
Servings
8
6 cups
Difficulty
Medium
Cost
Moderate
$$
Barbacoa
Slow-braised beef cheek barbacoa with smoky chiles
★4.6(19)
Incredibly tender beef braised low and slow with dried chiles, chipotle, and warm spices until it falls apart at the touch of a fork. Rich, smoky, and deeply savory.
20m
Prep Time
240m
Cook Time
260m
Total Time
8
Servings
Medium
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Barbacoa traditionally involves wrapping seasoned meat in maguey leaves and slow-cooking in an underground pit. This stovetop version captures the same deep, complex flavors in your Dutch oven.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Whether you are a seasoned cook or just getting started, Barbacoa is a recipe that rewards attention to detail. What sets a great main course apart is restraint — knowing when to stop adding and letting the core ingredients speak. This recipe strikes that balance, giving you bold flavor without unnecessary complexity or a mile-long ingredient list.
Ingredients
- 3 lbs beef cheeks or chuck roast
- 3 dried ancho chiles, stemmed and seeded
- 2 chipotle peppers in adobo
- 4 cloves garlic
- 2 tbsp apple cider vinegar
- 1 tbsp cumin
Instructions
- 1
Toast ancho chiles in a dry skillet, then soak in hot water for 15 minutes.
- 2
Blend soaked chiles with chipotles, garlic, vinegar, cumin, cloves, and enough soaking liquid to make a smooth sauce.
- 3
Season beef generously with salt and sear on all sides in a Dutch oven.
- 4
Pour the chile sauce over the beef, add a bay leaf, cover, and braise at 300°F for 3.5-4 hours.
- 5
Shred the beef into the braising liquid, adjust seasoning, and serve in tacos, burritos, or bowls.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Substitutions
Beef cheeksChuck roast or short ribs
Both shred well after long braising
Ancho chilesGuajillo chiles
Slightly brighter flavor but equally delicious
White wineChicken broth with a squeeze of lemon
The broth adds body and the lemon provides the acidity that wine would contribute. Use dry vermouth if you keep it on hand — it lasts longer than open wine.
Tips & Storage
Pro Tips
Beef cheeks are the most traditional and flavorful cut for barbacoa.
Make a large batch and freeze portions for quick meals throughout the month.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Refrigerate in braising liquid for up to 5 days. Freeze for up to 4 months.
Reheating
Warm in a saucepan over medium heat with a splash of the braising liquid.
Recipe Notes from Our Kitchen
Editor's Note
Editor's note: We tested this with both bone-in and boneless cuts and both work well. Bone-in takes a bit longer but rewards you with richer, more flavorful results.
Nutrition Facts
Per serving (110mg) · 8 servings
Calories420
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein42g
Carbohydrates22g
Fat6g
Fiber580mg
Sugar2g
Sodium2g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between barbacoa and carnitas?
- Barbacoa uses beef and a chile-based braise, while carnitas uses pork braised in citrus.
- Can I use an Instant Pot?
- Yes, pressure cook on high for 60 minutes with natural release.
- What should I serve with this?
- This pairs well with steamed rice, crusty bread, or a simple green salad. For a heartier meal, roasted vegetables or buttered egg noodles make excellent accompaniments that complement without competing.
- Can I freeze this?
- This freezes well for up to 3 months. Cool completely, then transfer to freezer-safe containers with as little air as possible. Thaw overnight in the refrigerator and reheat on the stovetop over medium-low heat.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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