Barbacoa de Res, or Beef Barbacoa, is a Mexican food favorite usually made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. It’s out of this world delicious!
My mom in an incredible cook. She works magic in the kitchen even though I’ve never seen her use a wand. I can’t tell you which of allllll her dishes is my favorite. However, among my friends and family, she is known for her Barbacoa de Res. It took some persuading, but she finally agreed to share and video record how she makes this amazing dish. My friends, you’re in for a real treat from an authentic Mexican abuela!
Disclosure: This post contains affiliate links.
Barbacoa de Res (or Beef Barbacoa) starts with a large beef chuck roast. Add salt and ground cumin on one side and set aside. Add a thin layer of oil
to the bottom of the large stockpot. About ¼ cup oil. Place the seasoned side down into the pot.
Cumin is a must, my mom says. It gives a lot of flavor. Don’t be afraid to add all the cumin
the recipe calls for cuz it’s not “”cumin” to get ya. 🙂
Add more salt and more ground cumin to the unseasoned top. Brown each side carefully. Color means flavor in the cooking world. Unless it’s black, and that means burned… And no one wants that!
Toast the chiles and garlic for the sauce. You don’t want this to burn. Turn frequently with a pair of tongs
.
Add the chiles and garlic to a blender along with the vinegar and salt. Blend until smooth
. Some people will strain the sauce for a finer texture. This is totally up to you. My mom says that straining is good, but not a requirement to make the sauce. I’m totally ok with my “no strain, no gain method.” 🙂
After the meat has been cooking for 1 hour, add the chile sauce and bay leaves. Let simmer for an additional 1 hour. Serve with raw onions, lime, cilantro, avocado, and extra sauce. The smell is amazing and the taste is unreal. Hope you enjoy!
Watch Maggie and Her Mom Make
Barbacoa de Res
- ¼ cup oil
- 3-4 lbs chuck roast beef
- Salt
- 4 tablespoons ground cumin
- 2 cups water - divided
- 6 dried guajillo chiles
- 4 garlic cloves
- 1 cup vinegar
- 3 bay leaves
- Toppings:
- Cilantro, chopped (optional)
- Raw onions (optional)
- Lime (optional)
- In a large stock pot, heat the oil.
- Add salt and 2 tablespoons of ground cumin to one side of the beef.
- Place the beef in the stock pot with the seasoned side down.
- While the bottom is browning, add salt and 2 tablespoons ground cumin to the unseasoned top of the beef.
- Once the beef is brown on the bottom, turn the beef and brown the top.
- (Roughly 4-5 minutes on each side).
- Brown the sides as best you can.
- Add 1 cup of water to the pot.
- Turn the flame to low.
- Cover and cook for 1 hour.
- Meanwhile, toast the dried guajillo chile and garlic. About 2 minutes.
- Turn often, or they will burn.
- Add the guajillo, garlic, ½ water, 1 cup vinegar, and salt to a blender.
- Blend until smooth.
- Add the guajillo sauce and bay leaves to the pot.
- Add ½ cup of water to the blender.
- Cover with the lid and gently shake to get the last of the sauce.
- Add the blender remains to the pot.
- With a cooking spoon, coat the meat with the sauce.
- Cover and cook for 1 more hour.
- Top with raw onions and cilantro.
- Serve with tortillas and lime.
- Enjoy!
Disclosure: This post contains affiliate links.
Lisa Bryan says
I love love barbacoa! But it was so fun to watch the video and see how you make it!
Rebecca says
This is seriously mouthwatering!
Patty @ Spoonabilities says
Wow wow wow! Now this is seriously real food! How delicious 🙂
Emily says
I’ve always wanted to make beef barbacoa and this recipe sounds like the perfect excuse!
Tara says
Oh wow! I have never tried Barbacoa de Res, but it is definitely on my list now. Yours looks incredible!
Wendie says
I’m pregnant with my 4th and craving barbacoa so much right now. I’m so happy I found your recipe. Your instructions look simple enough. I’ll be trying it out this weekend!