Barbacoa is a cooking method that involves steaming beef until nice and tender. This can be done in a crockpot or instant pot. I, however, prefer the stove method. It allows me to look in on the beef, turn it, and keep a closer eye on the spices. Any of these methods will provide a perfect tender and juicy melt in your mouth beef.
If you like cooking with spices, you’ll love Barbacoa Beef. Spicy shredded perfection braised in a blend of jalapeno, cumin, garlic, and oregano.
Barbacoa Beef Spice Rub:
Make a crust out of spices to keep the juice in the meat as it cooks. In a small bowl, mix 1 tablespoon coriander, 1 tablespoon dried oregano, 2 teaspoons salt, 1 teaspoon black pepper, 1 tablespoon ground cumin.
Rub the spices into a 3-pound ribeye roast.
Heat 1 tablespoon of olive oil in a large saucepan with tight fitting lid over medium high heat. Sear the roast for 4 – 6 minutes per sides, or until a brown crust has formed.
Simmer the Beef:
Add 2/3 cup beer, 4 cloves minced garlic, 2 – 3 sliced jalapeno peppers depending on desired heat, 1 chopped white onion, 1/4 cup fresh lime juice, 2 tablespoons apple cider vinegar, and 3 bay leaves. Bring to a boil. Reduce heat to low and cover with lid. Let the sauce and low heat steam the meat for 3 hours.
👩🍳 TIP: If you like chipotle in adobo sauce, or want more spice or heat, substitute 2 – 3 chipotles in adobo sauce for the jalapeno peppers.
Remove the barbacoa beef from the pan and set on a clean cutting board. Let rest for 5 minutes. Using two forks shred the beef, discarding any bone and extra fat.
Assemble the Tacos:
Spoon the barbacoa beef down the center of a taco shell. Because the flavor of this beef is so good, I don’t dress the tacos in too many extras. I normally just use chopped fresh cilantro, diced onion, and chopped cherry tomatoes. But by all means, dress the tacos to suit your tastes.
Simple yet delicious. Happy Taco Tuesday!
- 3 pound ribeye roast
- 1 tablespoon coriander
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon ground cumin
- 1 tablespoon of olive oil
- 2/3 cup beer
- 4 cloves garlic, minced
- 2 – 3 jalapeno peppers, sliced
- 1 white onion, chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- Taco Shells
In a small bowl, mix the coriander, oregano, salt, pepper, and cumin. Rub the spices into the ribeye roast.
Heat the olive oil in a large saucepan that is fitted with a lid over medium-high heat. Sear the roast for 4 – 6 minutes per sides, or until a brown crust has formed.
To the saucepan add the beer, garlic, jalapenos, onion, lime juice, apple cider vinegar, and bay leaves. Bring to a boil. Reduce heat to low and cover with the lid. Let the sauce and low heat steam the meat for 3 hours.
Remove the steak from the pan and set on a clean cutting board. Let rest for 5 minutes. Using two forks shred the beef, discarding any bone and extra fat.
Spoon the meat down the center of the taco shells. Serve with chopped tomato, onion, and fresh cilantro. Serve immediately.