Easy Barbacoa de Res Recipe
Easy Barbacoa de Res Recipe is a medium Mexican recipe that serves 6. 300 calories per serving. Recipe by Love Kari Cooking on YouTube.
Prep: 20 min | Cook: 1 hr 10 min | Total: 1 hr 45 min
Cost: $14.57 total, $2.43 per serving
Ingredients
- 2 Tbsp Olive Oil (for sautéing aromatics)
- 3 cloves Garlic (peeled and minced)
- 0.25 large White Onion (quartered, then roughly chopped)
- 2 Roma Tomatoes (chopped)
- 1 Chile Paja (stem removed, seeds optional)
- 6 Chile Guajillo (stem removed, seeds optional; toasted for extra flavor)
- 0.125 tsp Black Pepper (ground)
- 0.125 tsp Ground Cumin
- 1 tsp Oregano (dried Mexican oregano preferred)
- 2 Cloves (whole cloves)
- 1 Tbsp Beef Bouillon (granulated or paste, dissolved in water)
- 1 cup Water
- to taste Salt
- 2.5 lb Beef Chuck Roast (cut into 2‑inch chunks)
- 2 pieces Beef Ribs (bone‑in, short ribs or back ribs)
- 2 cup Beef Broth (low‑sodium)
- 2 Bay Leaves
- 0.25 cup Fresh Cilantro (chopped, for garnish)
Instructions
Prep Aromatics
Peel and mince the garlic, quarter the white onion and roughly chop, and dice the Roma tomatoes.
Time: PT5M
Sauté Garlic, Onion, and Tomatoes
Heat the skillet over medium heat, add 2 Tbsp olive oil, then add the minced garlic, quartered onion, and diced tomatoes. Cook, stirring occasionally, for about 4 minutes until softened.
Time: PT5M
Temperature: Medium heat
Add Chilies
Add 1 chile paja and 6 chile guajillos (stem removed, seeds optional) to the skillet and fry for another 1 minute, stirring constantly.
Time: PT1M
Temperature: Medium heat
Blend Sauce
Transfer the sautéed mixture to a blender. Add 1/8 tsp black pepper, 1/8 tsp ground cumin, 1 tsp oregano, 2 whole cloves, 1 Tbsp beef bouillon, 1 cup water, and a pinch of salt. Blend until smooth.
Time: PT3M
Prep Beef
Cut 2 ½ lb beef chuck roast into 2‑inch chunks. Set aside the two beef ribs.
Time: PT5M
Assemble in Pressure Cooker
Place the beef chunks and ribs into the pressure cooker. Pour the blended sauce over the meat, then add 2 cups beef broth, 2 bay leaves, and a little extra salt if needed. Stir briefly to combine.
Time: PT2M
Pressure Cook
Set the pressure cooker to high pressure and cook for 1 hour. Once the time is up, allow a natural pressure release for about 10 minutes, then quick‑release any remaining pressure.
Time: PT1H
Shred the Meat
Open the cooker, remove the meat pieces to a plate, and shred with two forks until the meat falls apart easily. Return any remaining broth to the pot to keep the meat moist.
Time: PT10M
Serve or Store
Serve the shredded barbacoa in tacos, quesadillas, or bowls topped with fresh cilantro. Store leftovers in airtight containers.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 30 g
- Carbohydrates
- 5 g
- Fat
- 15 g
- Fiber
- 2 g
Dietary info: High‑Protein, Low‑Carb, Gluten‑Free (if using gluten‑free bouillon)
Allergens: Beef
Ingredient Substitutions
- Instead of Olive Oil: vegetable oil, canola oil
- Instead of Garlic: garlic powder (1 tsp)
- Instead of White Onion: yellow onion
- Instead of Roma Tomatoes: plum tomatoes
- Instead of Chile Paja: ancho chile, pasilla chile
- Instead of Chile Guajillo: ancho chile, pasilla chile
- Instead of Black Pepper: white pepper
- Instead of Ground Cumin: coriander powder
- Instead of Oregano: Mexican oregano, marjoram
- Instead of Cloves: ground cloves (¼ tsp)
- Instead of Beef Bouillon: beef stock cube, homemade beef broth
- Instead of Salt: sea salt, kosher salt
- Instead of Beef Chuck Roast: beef shoulder, beef stew meat
- Instead of Beef Ribs: extra chuck, beef shank
- Instead of Beef Broth: water + extra bouillon
- Instead of Bay Leaves: dried thyme
- Instead of Fresh Cilantro: parsley
Equipment Needed
- Large Skillet or Dutch Oven
- Blender
- Pressure Cooker (electric or stovetop)
- Cutting Board
- Chef’s Knife
- Measuring Cups and Spoons
- Tongs
- Wooden Spoon
- Plate for Shredding
Critical Steps — Do Not Skip
- Sauté aromatics without burning the garlic.
- Blend the sauce to a smooth consistency.
- Seal the pressure cooker correctly and cook for the full hour.
- Shred the meat while still hot for easy pulling.
Chef Tips from the Video
- Toast the dried chilies briefly in a dry pan before adding them for deeper flavor.
- Remove the seeds from chilies if you prefer a milder barbacoa.
- Skim the fat that rises to the surface of the broth for a cleaner final dish.
- Use bone‑in ribs for extra gelatin, which gives the broth a richer mouthfeel.
Troubleshooting
Meat is tough after cooking.
Ensure the pressure cooker reached full pressure and cooked for the full 60 minutes; add another 10‑15 minutes if needed.
Sauce is too thick.
Stir in additional beef broth or water a few tablespoons at a time until desired consistency is reached.
Sauce is too spicy.
Add a splash of cream, milk, or extra broth to mellow the heat, and increase cilantro or lime juice.
Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze in portion‑size bags for up to 3 months.
Room temperature: Do not store at room temperature; refrigerate promptly.
Make-Ahead Tips
- Barbacoa can be cooked a day ahead; the flavors improve after resting.
- Shred the meat, cool, then store broth and meat separately for best texture.
- Reheat gently on the stove with a splash of broth to keep it moist.
Frequently Asked Questions
What is the cultural significance and history of Barbacoa in Mexican cuisine?
Barbacoa is a traditional Mexican method of slow‑cooking meat, originally using an underground pit (or "barbacoa") to steam meat over maguey leaves. It became a staple for celebrations and weekend feasts, especially in central Mexico, and is now a beloved filling for tacos and other street foods.
What are the traditional regional variations of Barbacoa in Mexican cuisine?
In the state of Hidalgo, barbacoa is often made with lamb or goat cooked in a pit, while in Jalisco and the Valley of Mexico, beef (especially chuck and ribs) is common, cooked in a covered pot with chilies and herbs. Some regions add vinegar or citrus for brightness.
How is authentic Barbacoa traditionally served in Mexico?
Authentic barbacoa is served shredded, placed on warm corn tortillas, and topped with chopped onion, cilantro, lime juice, and a salsa verde or roja. It is also enjoyed as a filling for tacos al pastor, burritos, and as a topping for tostadas.
What occasions or celebrations is Barbacoa traditionally associated with in Mexican culture?
Barbacoa is often prepared for holidays such as Christmas, New Year's, and religious festivals like Día de los Muertos. It is also a weekend family gathering dish, celebrated for its communal cooking process.
What other Mexican dishes pair well with Barbacoa?
Barbacoa pairs beautifully with fresh salsas, pickled red onions, guacamole, Mexican rice, refried beans, and a side of nopales (cactus) salad. A cold sopita fría (cold soup) or a light cucumber‑lime agua fresca balances the richness.
What are the authentic traditional ingredients for Barbacoa versus acceptable substitutes?
Traditional barbacoa uses beef (or lamb) with dried chilies like guajillo, ancho, and pasilla, plus herbs such as oregano and bay leaf. Acceptable substitutes include using beef broth instead of water, or swapping beef ribs for extra chuck if ribs are unavailable.
What are the most common mistakes to avoid when making Barbacoa in a pressure cooker?
Common mistakes include not searing the aromatics long enough, under‑cooking the pressure time, and forgetting to add salt. Also, opening the cooker before pressure is fully released can cause splatter and loss of flavor.
Why does this Barbacoa recipe use a pressure cooker instead of a traditional stovetop simmer?
The pressure cooker reduces the cooking time from 3‑4 hours to just one hour while still extracting deep flavor from the meat and chilies. It also keeps the broth moist and concentrates the taste without constant monitoring.
Can I make Barbacoa ahead of time and how should I store it?
Yes, barbacoa improves after resting. Cool it quickly, then store the shredded meat and broth in separate airtight containers. Refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth if needed.
What texture and appearance should I look for when making Barbacoa?
The meat should be fork‑tender and easily pull apart, with a deep reddish‑brown sauce that is slightly thick but still pourable. The broth should be glossy, and the shredded pieces should retain a bit of bite without being mushy.
What does the YouTube channel Love Kari Cooking specialize in?
Love Kari Cooking focuses on approachable Latin American and Mexican home‑cooking recipes, emphasizing quick techniques like pressure cooking and sharing cultural stories behind each dish.
How does the YouTube channel Love Kari Cooking's approach to Mexican cooking differ from other Mexican cooking channels?
Love Kari Cooking blends traditional Mexican flavors with modern kitchen shortcuts, such as using pressure cookers, while still teaching the cultural background of each recipe. The channel prioritizes clear step‑by‑step visuals and budget‑friendly ingredient sourcing.
Last updated: September 6, 2026
