Barbacoa Beef: A Tasty Adventure! Recipe

I unpack the secrets of my Smoked Barbacoa, revealing how the right beef cuts, a bold spice blend, and slow smoking come together to make the best barbacoa beef that keeps people asking for more.

I love digging into the smoky, slightly wild world of barbacoa. I start by thinking about a beef chuck roast and how smashed garlic cloves can change everything, and that curiosity made me chase old pit stories and new Smoked Bbq Ideas.

I write about the history, the cuts, the way smoke and time do their work, and even share bits from my Barbacoa Marinade Recipe notes that still surprise me. Come along if you want to learn why smoked meat barbacoa feels like a small miracle, cause this is one tasty adventure you’re gonna want to taste.

Ingredients

Barbacoa Beef: A Tasty Adventure!

• Beef chuck roast: Rich in protein and iron, adds hearty mouthfeel and meaty depth
• Garlic: Garlic gives savory bite, traces of allicin for immune support, aromatic
• Dried guajillo and ancho chiles: bring smoky, fruity heat and vitamin C
• Chipotle in adobo: Smoky, spicy punch, adds slow burnt flavor and subtle tang
• Orange juice: Orange juice sweetens and brightens, vitamin C, balances chiles’ heat
• Lime juice and vinegar: Lime and vinegar add acidity, fresh zip, tenderize meat slightly
• Warm spices: Warm spices add earthiness, complexity, cinnamon and cloves bring subtle sweetness
• Corn tortillas: Corn tortillas provide soft chew, corn flavor and easy taco holder
• Cilantro and white onion: Cilantro and raw onion add brightness, fresh herbs, crisp bite

Ingredient Quantities

• about 3 to 4 lb beef chuck roast, trimmed and cut into large chunks
• 2 tbsp kosher salt
• 2 tsp freshly ground black pepper
• 6 garlic cloves, smashed
• 1 large white or yellow onion, quartered
• 4 dried guajillo chiles, stemmed and seeded
• 2 dried ancho chiles, stemmed and seeded
• 1 chipotle pepper in adobo (optional) or 1 tsp adobo sauce
• 1/2 cup orange juice
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice (about 2 limes)
• 1 cup beef broth
• 2 tbsp neutral oil (vegetable or canola) for searing
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 2 bay leaves
• oak or mesquite wood chunks or chips for smoking
• corn tortillas, for serving
• 1 bunch fresh cilantro, chopped (for serving)
• 1 small white onion, finely diced (for serving)
• limes, cut into wedges (for serving)

How to Make this

1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat 20 to 30 seconds each side until fragrant, then soak them in hot water for 15 minutes to soften; drain but save some soaking liquid.

2. Season the beef chunks all over with the 2 tbsp kosher salt and 2 tsp black pepper. Heat 2 tbsp neutral oil in a heavy skillet and brown the beef in batches, 3 to 4 minutes per side, until a good crust forms. Transfer browned beef to a smoker safe braising pan.

3. In the same skillet char the quartered large onion and smashed garlic cloves briefly, just enough to get some color. Put the softened chiles, charred onion, garlic, 1/2 cup orange juice, 1/4 cup apple cider vinegar, 1/4 cup fresh lime juice, 1 cup beef broth, 1 chipotle pepper or 1 tsp adobo if using, 2 tsp ground cumin, 2 tsp dried oregano, 1/2 tsp ground cloves and 1/2 tsp ground cinnamon into a blender. Add a little of the chile soaking liquid if needed and puree until smooth. Taste and adjust salt if needed.

4. Optional but recommended: strain the puree through a fine sieve into the braising pan to remove seeds and skins for a silkier sauce. Pour the sauce over the seared beef, tuck in 2 bay leaves, cover tightly with a lid or heavy foil.

5. Prep your smoker to 225 to 250 F and add oak or mesquite wood chunks or chips for smoke; mesquite is strong so use sparingly. Place the covered braising pan in the smoker and smoke low and slow.

6. Smoke until the beef is fork tender and easily shreds, about 6 to 8 hours depending on chunk size and smoker consistency, or when internal temp is roughly 195 to 205 F. Check after 4 hours and add more beef broth or soaking liquid if it looks dry.

7. When tender, remove the pan, discard bay leaves, and let the meat rest for 10 minutes. Shred the beef with two forks, mixing it into the braising juices so it soaks up all the flavor.

8. Return shredded beef to the smoker or simmer on the stove uncovered for 10 to 15 minutes to reduce and concentrate the sauce a bit; reserve some cooking liquid to keep the meat moist for serving.

9. Warm corn tortillas on the smoker or a hot skillet, pile on the shredded barbacoa, and top with chopped fresh cilantro, the finely diced small white onion, and a squeeze of lime. Offer extra cooking juices on the side to drizzle over tacos.

10. Quick tips: toast chiles but dont burn them, soak wood chips 20 to 30 minutes if using chips, use the chipotle sparingly for heat, taste for salt before serving, and keep some braising liquid for leftovers because this barbacoa stays best moist.

Equipment Needed

1. Large heavy skillet or cast iron pan for toasting chiles and searing the beef
2. Smoker or pellet grill that holds 225 to 250 F and accepts wood chunks or chips, dont overdo the mesquite
3. Smoker-safe braising pan or large Dutch oven with a tight-fitting lid to finish the beef
4. Blender or food processor to puree the chiles, onion and liquids (high speed helps)
5. Fine mesh sieve to strain the puree for a silkier sauce
6. Instant-read thermometer to check the beef reaches about 195 to 205 F
7. Tongs and a slotted spoon for moving pieces and checking the pan
8. Two forks for shredding the beef right in the braising juices
9. Cutting board and sharp chef knife for trimming and dicing the onion
10. Measuring cups and spoons for the juices, vinegar, spices and salt

FAQ

Barbacoa Beef: A Tasty Adventure! Recipe Substitutions and Variations

• Beef chuck roast: try brisket (same shreddy texture), boneless short ribs (richer and fattier), or pork shoulder (barbacoa-style but a bit sweeter) — all work great if you want a twist.
• Dried guajillo / ancho chiles: swap with pasilla or New Mexico chiles for similar earthiness, use 2 to 3 tbsp ancho or guajillo chile powder in a pinch, or mix smoked paprika plus a little cayenne for heat and smoke.
• Orange juice: pineapple juice adds bright sweetness and tenderizes well, apple juice plus a splash of lime works ok, or use 1/4 cup orange zest plus 1/4 cup water if you want less sweetness.
• Oak or mesquite wood for smoking: use hickory or pecan for bold smoke, apple or cherry for milder fruity smoke, or a few drops of liquid smoke in the braise when you can’t grill or smoke outside.

Pro Tips

– Don’t overcrowd the pan when browning the beef, or it will steam instead of getting that crust you want. Brown in batches, let the pan get really hot between batches, and wipe out big burnt bits so the next batch sears cleanly.

– Strain the chile puree for a silky sauce but save the strained bits and a little soaking liquid in case you want more texture or to loosen the braise later. If the sauce tastes too sharp from the vinegar or lime, a teaspoon of brown sugar or a small knob of butter will calm it down without making it sweet.

– Use wood sparingly and pick milder wood if you’re worried about overpowering the chiles. Mesquite gives a strong punch so mix it with oak or use just one small chunk, and if you’re using chips soak them first so they smolder instead of flare.

– Shred while the meat is still warm and mix it straight into the braising juices so it soaks up flavor. Reserve some cooking liquid for serving so leftovers dont dry out, and if the finished meat seems a little wet, give it a quick 10 minute uncovered simmer to concentrate the sauce.