Authentic Barbacoa Mexicana
A step-by-step guide to making tender and flavorful barbacoa mexicana at home. Perfect for tacos, burritos, or as a standalone dish.
Equipment
- 1 Slow cooker (or Dutch oven) For slow cooking the meat to tender perfection.
- 1 Mixing Bowl For preparing the marinade.
- 1 Cutting Board For trimming and cutting the meat.
- 1 Forks For shredding the cooked meat.
Ingredients
- 3 lbs Beef brisket or chuck roast Trimmed of excess fat and cut into large chunks
- 2 tbsp Chili powder Adds smokiness and warmth.
- 1 tbsp Ground cumin For earthy depth.
- 1 tbsp Dried oregano Provides a herbal brightness.
- 4 cloves Garlic Minced for aromatic flavor.
- 1 medium Onion Chopped, adds a savory base.
- 1 cup Beef broth For rich, flavorful cooking liquid.
- 2 Bay leaves Adds subtle herbal undertones.
- 2 Limes Juiced, for acidity and brightness.
- 1 tsp Salt To season the meat.
- 1 tsp Black pepper Freshly ground, to taste
Instructions
- Instruction: Trim the meat of excess fat and cut into large chunks. Place it in a large mixing bowl.
- Instruction: In a separate bowl, mix chili powder, cumin, oregano, garlic, lime juice, salt, and pepper to create the marinade. Rub this mixture all over the meat. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Instruction: Place the marinated meat in the slow cooker or Dutch oven. Add chopped onion, bay leaves, and beef broth.
- Instruction: Cook on low heat for 8-10 hours in a slow cooker (or at 275°F for 4-5 hours in a Dutch oven). Check occasionally to ensure the meat remains moist.
- nstruction: Once the meat is fork-tender, remove it from the cooking liquid. Use two forks to shred the meat. Return it to the liquid to soak up additional flavor.
- Instruction: Serve the shredded barbacoa with warm tortillas, fresh salsa, onions, cilantro, and lime wedges. Enjoy!