Beef Barbacoa Chuck Roast Style

Diamond R Ranch Barbacoa Chuck Roast Tacos

A rich, flavorful beef taco recipe featuring our Diamond R Chuck Roast, slow braised with dried chilis and aromatics for unbeatable depth and tenderness.

Barbacoa is what happens when a humble chuck roast meets dried chilis and a low oven. A few hours later it shreds with a fork and disappears off the plate faster than you can warm the tortillas. If you have made our birria tacos, this is the same idea taken in a smokier, chili-forward direction.

Ingredients

• 1 (4 lb) Diamond R Chuck Roast, cut into 2" cubes
• 1 medium onion, diced
• 4 garlic cloves, smashed
• 2 tablespoons Better Than Bouillon (Beef base)
• 4 dried ancho chilis, stemmed and seeded
• 3 dried guajillo chilis, stemmed and seeded
• 2 dried chilis de arbol, stemmed and seeded (these can be HOT)
• 2 cups water
• 1 cup red wine (for deglazing)
• Beef tallow or olive oil (for browning)

To Serve (Optional Toppings)

• Warm corn tortillas
• Cotija cheese
• Mexican table cream or sour cream
• Diced red onion
• Pico de gallo
• Chopped cilantro
• Lime wedges

Instructions

1. Brown the beef: Heat beef tallow or olive oil in a Dutch oven over medium-high heat. Add the chuck roast cubes in batches and sear until browned on all sides. Remove and set aside.
2. Prepare the chili mixture: In a saucepan, combine the diced onion, garlic, dried chilis, Better Than Bouillon, and 2 cups of water. Bring to a boil, reduce heat, and simmer for 15 minutes until the chilis are softened.
3. Deglaze the Dutch oven: With the heat still on, pour 1 cup of red wine into the Dutch oven and scrape up any browned bits from the bottom. Cook for a few minutes to remove the alcohol.
4. Combine and braise: Return the browned beef to the Dutch oven. Add the boiled chili mixture, including the liquid. Stir to combine. Cover with a lid and cook in a preheated 275°F oven for about 3 hours, stirring occasionally. Add a little water if it begins to dry out.
5. Finish and serve: Once the meat is fork-tender, remove the chilis and shred the beef with forks directly in the pot. Serve on warm corn tortillas and top with Cotija cheese, table cream, red onion, pico de gallo, cilantro, and a squeeze of lime.

WARNING: There won't be any left for leftovers.

Tips for the Best Beef Barbacoa

• Toast the chilis. A quick 30 seconds in a dry skillet before you seed them wakes up the flavor and deepens the color.
• Dial in the heat. Ancho and guajillo chilis are rich and mild. The chilis de arbol bring the heat, so use one instead of two if you are cooking for a crowd that runs mild.
• Keep it low. The 275 degree oven is doing slow, gentle work. Resist the urge to crank it up. Low and slow is what makes the beef shred.
• Watch the liquid. Stir every so often and splash in a little water if the pot looks dry. You want the beef braising, not frying.

Serving and Storage

Barbacoa is a make-ahead cook's best friend. The flavor only deepens overnight, so it is even better the next day. Store leftovers in the braising liquid in the fridge for up to four days, or freeze in portions for a quick taco night down the road. The same chuck roast is just as good in our slow cooker pot roast when you want a Sunday dinner instead of tacos.

Frequently Asked Questions

What cut of beef is best for barbacoa?

Chuck roast is the best cut for barbacoa. It has enough marbling and connective tissue to stay moist and shred beautifully through a long, slow braise. Leaner cuts dry out before they turn tender.

Can I make beef barbacoa in a slow cooker or Instant Pot?

Yes. Brown the beef and make the chili mixture first, then braise on low in a slow cooker for 8 to 9 hours, or pressure cook for about 60 minutes. The oven method gives the richest result, but both work well.

How spicy is this barbacoa?

The ancho and guajillo chilis are mild and rich, so most of the heat comes from the chilis de arbol. Use one arbol for mild, two for a noticeable kick, or leave them out entirely for a family-friendly batch.

What do I serve with beef barbacoa tacos?

Warm corn tortillas, cotija cheese, diced red onion, cilantro, and lime are the classics. Round out the plate with Mexican rice, refried or black beans, and pico de gallo. The shredded beef is also great in burrito bowls and quesadillas.

Can I make barbacoa ahead of time?

Yes, and you should. Barbacoa tastes even better the next day once the flavors settle. Cook it fully, cool it in the braising liquid, and refrigerate up to four days or freeze for longer. Reheat gently before serving.

This recipe lives or dies on the beef. Diamond R Chuck Roast is single-source with one animal per box, pasture-raised and grain-finished for flavor on our family ranch in Independence, Kansas, with no antibiotics and no added hormones. Order a Diamond R Chuck Roast and make a batch worth fighting over.