beef barbacoa

Friends, family, fun… a Mexican menu is most definitely in order! Beef Barbacoa is an absolute favorite, quick to put together and get into the oven to finish. It is so very flavorful and moist. A little bit of fiesta, whether you choose to put it over fresh corn polenta, in a taco, a burrito, an enchilada, on a rice bowl or in a salad, your taste buds will say “¡OLE!”

5 from 1 vote

Beef Barbacoa

Course Main Course
Cuisine Mexican
Servings 12


  • 3 tablespoons olive or vegetable oil
  • 3 pound tri-tip or chuck roast some fat trimmed off (leave some for flavor);
  • cut into about 4 or 5 large pieces
  • 1/2 a yellow onion quartered
  • 2 large garlic cloves cut in quarters
  • 1 jalapeno chopped (stem and seeds removed if you don’t want too spicy)
  • 2 tablespoons chili powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/2 teaspoon pepper
  • salt to taste I add about 1 1/2 teaspoon salt
  • 2 tablespoons rice vinegar
  • 1 -2 cups of water


  1. Preheat the oven to 300°F. In a Dutch oven or large shallow pan, heat 1 tablespoon of the oil over medium-high heat. Working in batches, brown meat on two sides, adding oil as necessary. Remove meat from the pan; add onion, garlic, jalapeno and seasonings. Cook 2 minutes more. Return meat to the pan; add the vinegar and enough water to come about 2/3 up the beef. Cover tightly and place in oven. Cook 4/5 hours until very moist and shreds easily. There should be enough liquid to keep it moist.

Recipe Notes




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