You’re in for a treat! Whether you’re planning a cozy family dinner, a festive gathering, or just craving some mouthwatering comfort food, our roundup of 21 delicious barbacoa recipes has got you covered. From traditional slow-cooked marvels to quick and easy twists, there’s something here for every occasion and taste. So, grab your apron, and let’s dive into the savory world of barbacoa that promises to delight your palate!
Barbacoa Beef Brisket
Many evenings, I find myself craving something hearty and flavorful that doesn’t require me to hover over the stove. That’s when my go-to Barbacoa Beef Brisket comes to mind. It’s a dish that fills the house with an irresistible aroma, promising a meal that’s both comforting and exciting.
Ingredients
- For the marinade:
- 1/4 cup apple cider vinegar
- 3 tbsp lime juice
- 4 cloves garlic, minced
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cloves
- 1/2 tsp black pepper
- For the brisket:
- 3 lbs beef brisket
- 1 tbsp olive oil
- 1 cup beef broth
- 2 bay leaves
Instructions
- In a large bowl, whisk together apple cider vinegar, lime juice, minced garlic, cumin, oregano, cloves, and black pepper to create the marinade.
- Place the beef brisket in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight, for maximum flavor.
- Heat olive oil in a large Dutch oven over medium-high heat. Remove the brisket from the marinade (reserve the marinade) and sear on all sides until deeply browned, about 4 minutes per side.
- Pour the reserved marinade and beef broth over the brisket. Add bay leaves. Bring to a simmer, then cover and transfer to a preheated 300°F oven.
- Cook for 3 to 4 hours, or until the brisket is fork-tender. Check occasionally to ensure there’s enough liquid; add more broth if necessary.
- Once done, remove the brisket from the oven and let it rest for 15 minutes before slicing against the grain.
Creating this dish transforms the brisket into something magical—tender, juicy, and packed with layers of flavor. Serve it shredded over warm tortillas with a sprinkle of fresh cilantro and a squeeze of lime for a taco night that’ll have everyone coming back for seconds.
Easy Barbacoa Enchiladas
Diving into the world of Mexican cuisine has always been a thrilling adventure for me, especially when it comes to recreating those rich, flavorful dishes at home. Today, I’m sharing my take on Easy Barbacoa Enchiladas, a dish that’s become a staple in my kitchen for its simplicity and depth of flavor.
Ingredients
- For the Barbacoa:
- 2 lbs beef chuck roast, cut into chunks
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For the Enchiladas:
- 8 corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1 cup enchilada sauce
- 1/4 cup chopped cilantro
- 1/2 cup diced onion
Instructions
- Preheat your oven to 350°F (175°C) to get ready for baking the enchiladas later.
- In a slow cooker, combine the beef chuck roast, beef broth, apple cider vinegar, minced garlic, ground cumin, dried oregano, salt, and black pepper. Cover and cook on low for 8 hours or until the beef is tender and easily shreds.
- Once the beef is cooked, shred it using two forks. This is a great time to taste and adjust the seasoning if needed.
- Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side to make them pliable.
- Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with shredded barbacoa beef and a sprinkle of Monterey Jack cheese, then roll them up and place seam side down in the dish.
- Pour the remaining enchilada sauce over the rolled tortillas and top with the rest of the cheese.
- Bake in the preheated oven for 20 minutes or until the cheese is bubbly and slightly golden.
- Garnish with chopped cilantro and diced onion before serving.
The barbacoa enchiladas come out incredibly tender, with the beef melting in your mouth and the cheese adding a creamy contrast. Serve them with a side of Mexican rice and a dollop of sour cream for an extra touch of indulgence.
Barbacoa Style Pulled Pork
Kicking off the week with a dish that’s close to my heart, Barbacoa Style Pulled Pork is my go-to for feeding a crowd without spending all day in the kitchen. There’s something magical about how the spices meld together, creating a flavor that’s both bold and comforting. I remember the first time I made it; the aroma filled the house, and my family knew dinner was going to be special.
Ingredients
- For the marinade:
- 1/4 cup apple cider vinegar
- 3 tbsp lime juice
- 4 cloves garlic, minced
- 2 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp ground cloves
- 1 tsp salt
- 1/2 tsp black pepper
- For the pork:
- 3 lbs pork shoulder, trimmed
- 1 cup chicken broth
- 2 bay leaves
Instructions
- In a large bowl, whisk together apple cider vinegar, lime juice, minced garlic, ground cumin, dried oregano, ground cloves, salt, and black pepper to create the marinade.
- Place the pork shoulder in the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, or overnight for deeper flavor.
- Preheat your oven to 325°F. Transfer the marinated pork and all the marinade into a Dutch oven.
- Add chicken broth and bay leaves to the Dutch oven. Cover with a lid and bake for 4 hours, or until the pork is tender and easily shreds with a fork.
- Remove the pork from the oven and let it rest for 10 minutes. Discard the bay leaves.
- Using two forks, shred the pork directly in the Dutch oven, mixing it with the cooking juices for extra moisture and flavor.
Now, the pork is incredibly tender, with a rich, spicy flavor that’s perfectly balanced by the acidity of the marinade. Serve it on warm tortillas with a sprinkle of fresh cilantro and a squeeze of lime for a taco night that’s sure to impress.
Healthy Barbacoa Lettuce Wraps
Whipping up a quick, healthy meal that doesn’t skimp on flavor is my kind of cooking, especially on busy weeknights. That’s why these Healthy Barbacoa Lettuce Wraps have become a staple in my kitchen—they’re packed with bold flavors, super easy to make, and light enough to enjoy without feeling weighed down.
Ingredients
- For the barbacoa:
- 2 lbs beef chuck roast, trimmed and cut into 4-inch chunks
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 2 tbsp lime juice
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp ground cloves
- For serving:
- 8 large lettuce leaves (like butter or romaine)
- 1/2 cup diced tomatoes
- 1/4 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 1 avocado, sliced
Instructions
- In a slow cooker, combine the beef chuck roast, beef broth, apple cider vinegar, minced garlic, lime juice, ground cumin, dried oregano, salt, black pepper, and ground cloves.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork. Tip: For extra flavor, sear the beef chunks in a hot skillet before adding them to the slow cooker.
- Once cooked, remove the beef from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and mix it with the cooking juices. Tip: If the mixture seems too dry, add a little more beef broth to moisten it.
- To serve, spoon the shredded barbacoa beef onto lettuce leaves. Top with diced tomatoes, red onion, fresh cilantro, and avocado slices. Tip: For a spicy kick, add a drizzle of hot sauce or a sprinkle of crushed red pepper flakes.
Kaleidoscopic in flavor, these wraps offer a delightful crunch from the lettuce, a tender juiciness from the barbacoa, and a fresh burst from the toppings. Serve them with a side of lime wedges for an extra zing that ties all the flavors together beautifully.
Barbacoa Stuffed Peppers
Mmm, there’s something about the combination of tender barbacoa and sweet bell peppers that just feels like a hug in food form. I remember the first time I tried making these at home; the aroma filled my kitchen, and I knew I was onto something special. Now, it’s a staple in my meal prep because it’s as delicious as it is colorful.
Ingredients
- For the barbacoa:
- 2 lbs beef chuck roast
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 2 tbsp lime juice
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- For the peppers:
- 4 large bell peppers, tops cut off and seeds removed
- 1 cup cooked white rice
- 1 cup shredded Monterey Jack cheese
- 2 tbsp chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C) to get ready for baking the peppers later.
- In a slow cooker, combine the beef chuck roast, beef broth, apple cider vinegar, minced garlic, lime juice, ground cumin, dried oregano, salt, and black pepper. Tip: For deeper flavor, let the meat marinate in these ingredients overnight before cooking.
- Cover and cook on low for 8 hours or until the beef is tender enough to shred easily with a fork.
- Once the beef is cooked, shred it using two forks and mix it back into the juices in the slow cooker.
- In a large bowl, mix the shredded barbacoa with cooked white rice and chopped cilantro.
- Stuff each bell pepper with the barbacoa and rice mixture, then top with shredded Monterey Jack cheese. Tip: For an extra crispy cheese top, broil the peppers for the last 2 minutes of baking.
- Place the stuffed peppers in a baking dish and bake at 350°F (175°C) for 25-30 minutes, or until the peppers are tender and the cheese is bubbly. Tip: If the peppers wobble in the dish, slice a thin piece off the bottom to create a flat surface.
Absolutely bursting with flavor, these barbacoa stuffed peppers offer a delightful contrast between the juicy, spicy meat and the sweet, tender peppers. Serve them with a dollop of sour cream or a side of avocado slices for an extra layer of richness.
Barbacoa Quesadillas with Avocado Cream
Perfect for those busy weeknights or when you’re craving something hearty yet easy to whip up, these Barbacoa Quesadillas with Avocado Cream are a game-changer in my kitchen. I remember the first time I tried making them; the aroma filled my entire house, and my family couldn’t wait to dig in.
Ingredients
- For the Barbacoa:
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp olive oil
- 1 cup beef broth
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For the Avocado Cream:
- 2 ripe avocados
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/4 tsp salt
- For the Quesadillas:
- 8 large flour tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1 tbsp olive oil
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the beef chunks and sear until browned on all sides, about 5 minutes.
- Add the beef broth, minced garlic, ground cumin, dried oregano, salt, and black pepper to the pot. Stir to combine.
- Cover and simmer on low heat for 3 hours, or until the beef is tender and easily shreds with a fork. Tip: For extra flavor, let the beef marinate in the spices overnight before cooking.
- While the beef cooks, prepare the avocado cream by blending the avocados, sour cream, lime juice, and salt in a blender until smooth. Tip: Add a splash of water if the mixture is too thick.
- Once the beef is done, shred it using two forks. Preheat a large skillet over medium heat and brush with olive oil.
- Place a tortilla in the skillet, sprinkle with cheese, add a layer of shredded beef, and top with cilantro and another tortilla. Cook for 2-3 minutes on each side, or until golden brown and the cheese is melted. Tip: Press down lightly with a spatula to ensure even cooking.
- Repeat with the remaining tortillas and filling. Serve hot with the avocado cream on the side.
What makes these quesadillas stand out is the melt-in-your-mouth barbacoa paired with the cool, creamy avocado sauce. For a fun twist, try serving them with a side of pickled jalapeños or a fresh corn salad.
Barbacoa Beef Nachos Supreme
Every time I think about game day or a cozy night in, my mind instantly goes to these Barbacoa Beef Nachos Supreme. They’re not just any nachos; they’re a labor of love, packed with layers of flavor that come together in every bite. I remember the first time I made them for a friends’ gathering, and let’s just say, they were gone before the game even started!
Ingredients
- For the barbacoa beef:
- 2 lbs beef chuck roast
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- For the nachos:
- 1 bag (13 oz) tortilla chips
- 2 cups shredded cheddar cheese
- 1 cup diced tomatoes
- 1/2 cup diced red onion
- 1/4 cup chopped cilantro
- 1 jalapeno, sliced
- 1/2 cup sour cream
- 1/2 cup guacamole
Instructions
- Preheat your slow cooker to low setting.
- Place the beef chuck roast in the slow cooker.
- In a bowl, mix together beef broth, apple cider vinegar, minced garlic, ground cumin, dried oregano, salt, and black pepper.
- Pour the mixture over the beef in the slow cooker.
- Cover and cook on low for 8 hours, or until the beef is tender and easily shreds with a fork.
- Once cooked, shred the beef using two forks and mix it with the juices in the slow cooker.
- Preheat your oven to 350°F.
- Spread a layer of tortilla chips on a large baking sheet.
- Sprinkle half of the shredded cheddar cheese over the chips.
- Distribute half of the shredded barbacoa beef over the cheese.
- Repeat the layers with the remaining chips, cheese, and beef.
- Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and top with diced tomatoes, red onion, chopped cilantro, and jalapeno slices.
- Drizzle with sour cream and dollops of guacamole before serving.
Last but not least, these Barbacoa Beef Nachos Supreme are a symphony of textures and flavors—tender beef, crispy chips, and creamy toppings. For an extra kick, serve them with a side of your favorite hot sauce or a cold beer to wash it all down.
Barbacoa and Black Bean Soup
Zesty and full of flavor, this Barbacoa and Black Bean Soup is my go-to recipe when I need something hearty yet easy to whip up. It reminds me of the time I first tried it at a small café in Austin, and I’ve been tweaking my version ever since to get that perfect blend of spices and tenderness.
Ingredients
- For the barbacoa:
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp olive oil
- 1 cup beef broth
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For the soup:
- 1 tbsp olive oil
- 1 onion, diced
- 2 cans (15 oz each) black beans, rinsed and drained
- 4 cups chicken broth
- 1 can (10 oz) diced tomatoes with green chilies
- 1 tsp chili powder
- 1/2 tsp smoked paprika
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat. Add the beef chunks and sear on all sides until browned, about 3-4 minutes per side.
- Add the beef broth, garlic, cumin, oregano, salt, and pepper to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 hours, or until the beef is tender and shreds easily.
- Remove the beef from the pot, shred it with two forks, and set aside.
- In the same pot, heat another 1 tbsp olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Stir in the black beans, chicken broth, diced tomatoes with green chilies, chili powder, and smoked paprika. Bring to a simmer and cook for 20 minutes.
- Add the shredded beef back into the pot and simmer for an additional 10 minutes to let the flavors meld.
- Tip: For a thicker soup, mash some of the black beans against the side of the pot before adding the beef back in.
- Tip: If you like a bit more heat, add a diced jalapeño with the onions.
- Tip: Serve with a dollop of sour cream and a sprinkle of fresh cilantro for extra flavor.
Velvety and rich, this soup has a deep, smoky flavor that’s balanced by the freshness of the toppings. I love serving it with a side of warm cornbread for dipping, making it a comforting meal that’s perfect for any day of the week.
Barbacoa Pizza with Jalapeños and Cilantro
How many times have you craved something that perfectly blends the richness of barbacoa with the comfort of pizza? I stumbled upon this combination during a late-night fridge raid, and let me tell you, it was a game-changer. The spicy kick from the jalapeños and the fresh burst of cilantro make this dish unforgettable.
Ingredients
- For the crust:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 tsp sugar
- 1 tbsp olive oil
- 1/2 cup warm water
- 1 tsp active dry yeast
- For the sauce:
- 1/2 cup tomato sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cumin
- For the topping:
- 1 cup cooked barbacoa, shredded
- 1/2 cup shredded mozzarella cheese
- 1/4 cup sliced jalapeños
- 2 tbsp fresh cilantro, chopped
Instructions
- Preheat your oven to 475°F (245°C). A hot oven is key for a crispy crust.
- In a small bowl, mix warm water, sugar, and yeast. Let it sit for 5 minutes until frothy. This ensures your dough will rise properly.
- In a large bowl, combine flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough on a floured surface for 5 minutes until smooth. Let it rest in a greased bowl, covered, for 30 minutes in a warm place.
- Roll out the dough on a floured surface to your desired thickness. Transfer to a baking sheet.
- Mix tomato sauce, garlic powder, onion powder, and cumin. Spread evenly over the dough.
- Top with shredded barbacoa, mozzarella, and jalapeños.
- Bake for 12-15 minutes until the crust is golden and cheese is bubbly.
- Garnish with fresh cilantro before serving.
Just out of the oven, this pizza boasts a crispy crust with a tender, flavorful topping. The barbacoa melts in your mouth, while the jalapeños add a spicy contrast. Try serving it with a side of cool sour cream to balance the heat.
Barbacoa Sliders with Hawaiian Rolls
Perfect for those lazy summer evenings when you crave something hearty yet easy to whip up, these Barbacoa Sliders with Hawaiian Rolls are a game-changer. I stumbled upon this recipe during a potluck, and let me tell you, the combination of tender barbacoa and sweet Hawaiian rolls had everyone asking for seconds.
Ingredients
- For the barbacoa:
- 2 lbs beef chuck roast
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1 tsp black pepper
- For assembling:
- 12 Hawaiian rolls
- 1 cup shredded Monterey Jack cheese
- 1/2 cup chopped cilantro
- 1/2 cup diced red onion
- 1/4 cup lime juice
Instructions
- Preheat your slow cooker on the high setting for 15 minutes.
- Place the beef chuck roast in the slow cooker and pour in the beef broth and apple cider vinegar.
- Add the minced garlic, ground cumin, dried oregano, salt, and black pepper to the slow cooker, ensuring the beef is evenly coated.
- Cover and cook on high for 6 hours, or until the beef is tender enough to shred with a fork. Tip: For extra flavor, let the beef marinate in the spices overnight before cooking.
- Once cooked, shred the beef using two forks, mixing it well with the juices in the slow cooker.
- Preheat your oven to 350°F (175°C).
- Slice the Hawaiian rolls in half horizontally and place the bottom halves in a baking dish.
- Evenly distribute the shredded barbacoa over the rolls, then sprinkle with Monterey Jack cheese.
- Cover with the top halves of the rolls and bake for 10 minutes, or until the cheese is melted. Tip: For a golden finish, brush the tops with melted butter before baking.
- In a small bowl, mix together the chopped cilantro, diced red onion, and lime juice to create a fresh topping.
- Serve the sliders warm, topped with the cilantro-onion mixture. Tip: For an extra kick, add sliced jalapeños to the topping.
Flavorful and juicy, these sliders are a crowd-pleaser with the perfect balance of savory and sweet. Try serving them with a side of spicy mayo or avocado slices for an extra layer of deliciousness.
Barbacoa Empanadas with Lime Crema
Diving into the world of fusion cuisine has always excited me, especially when it brings together the bold flavors of Mexican barbacoa with the comforting embrace of empanadas. Today, I’m sharing my take on Barbacoa Empanadas with Lime Crema, a dish that’s become a weekend staple in my household, thanks to its irresistible combination of tender, spicy meat and a tangy, creamy sauce.
Ingredients
- For the barbacoa filling:
- 2 lbs beef chuck roast, cut into chunks
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 2 tbsp chipotle peppers in adobo sauce, minced
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- For the empanada dough:
- 3 cups all-purpose flour
- 1 tsp salt
- 1/2 cup cold unsalted butter, cubed
- 1 large egg
- 1/2 cup ice water
- For the lime crema:
- 1 cup sour cream
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1/2 tsp salt
Instructions
- Preheat your oven to 325°F. In a large oven-safe pot, combine the beef chuck roast, beef broth, apple cider vinegar, garlic, chipotle peppers, cumin, oregano, and salt. Cover and bake for 3 hours, or until the meat is fork-tender.
- While the barbacoa cooks, make the dough. In a large bowl, whisk together the flour and salt. Cut in the butter until the mixture resembles coarse crumbs. Beat the egg with ice water and gradually add to the flour mixture, stirring until a dough forms. Wrap in plastic and chill for 30 minutes.
- Shred the cooked barbacoa with two forks, mixing it with the cooking juices to keep it moist.
- Roll out the dough on a floured surface to 1/4-inch thickness. Cut into 6-inch circles. Spoon 2 tablespoons of barbacoa filling onto each circle, fold over, and crimp the edges with a fork.
- Heat oil in a deep fryer to 375°F. Fry the empanadas in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.
- For the lime crema, whisk together sour cream, lime juice, lime zest, and salt in a small bowl until smooth.
Perfectly crispy on the outside and bursting with juicy, flavorful barbacoa on the inside, these empanadas are a game-changer. Serve them with the lime crema for a bright contrast that cuts through the richness, or get creative by adding a side of pickled red onions for an extra crunch and tang.
Barbacoa Breakfast Hash with Eggs
Oh, the joy of waking up to the aroma of something delicious simmering on the stove! That’s exactly what happened this morning when I decided to whip up a Barbacoa Breakfast Hash with Eggs. It’s a dish that combines the rich, deep flavors of barbacoa with the comforting simplicity of a breakfast hash, topped with perfectly cooked eggs. Trust me, it’s the kind of meal that makes you want to leap out of bed.
Ingredients
- For the hash: 2 cups diced potatoes, 1 cup diced onions, 1 cup diced bell peppers, 2 tbsp olive oil, 1 tsp salt, 1/2 tsp black pepper
- For the barbacoa: 1 lb shredded beef barbacoa, 1/2 cup beef broth, 1 tbsp lime juice, 1 tsp cumin, 1 tsp garlic powder
- For the eggs: 4 large eggs, 1 tbsp butter, salt and pepper to taste
Instructions
- Heat olive oil in a large skillet over medium heat (350°F) and add diced potatoes. Cook for 10 minutes, stirring occasionally, until they start to soften.
- Add diced onions and bell peppers to the skillet. Season with salt and black pepper. Cook for another 5 minutes until the vegetables are tender.
- In a separate bowl, mix shredded beef barbacoa with beef broth, lime juice, cumin, and garlic powder. Add this mixture to the skillet with the vegetables. Stir well to combine and cook for 5 minutes.
- Push the hash mixture to one side of the skillet. On the other side, melt butter over medium heat and crack the eggs into the skillet. Season the eggs with salt and pepper.
- Cover the skillet with a lid and cook for 3-4 minutes, or until the eggs are cooked to your liking. For runny yolks, aim for 3 minutes; for firmer yolks, go for 4.
- Serve the hash hot, topped with the eggs. The combination of the spicy, tender barbacoa with the creamy eggs and crispy potatoes is unbeatable. Try serving it with a side of warm tortillas for an extra touch of comfort.
So there you have it—a breakfast that’s as flavorful as it is hearty. The textures play off each other beautifully, with the crispness of the potatoes contrasting the softness of the eggs and barbacoa. It’s a dish that’s sure to impress, whether you’re cooking for yourself or a crowd.
Barbacoa Meatballs in Chipotle Sauce
Zesty flavors and a bit of heat are what make these Barbacoa Meatballs in Chipotle Sauce a standout dish in my kitchen. I remember the first time I tried them at a friend’s potluck, and I’ve been tweaking the recipe ever since to get that perfect balance of smoky and spicy.
Ingredients
- For the meatballs:
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup milk
- 1 egg
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp salt
- 1/2 tsp black pepper
- For the sauce:
- 1 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 2 chipotle peppers in adobo sauce, minced
- 1 tsp adobo sauce from the can
- 1/2 tsp ground cumin
- 1/2 tsp salt
- 1/4 cup water
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, breadcrumbs, milk, egg, minced garlic, cumin, salt, and black pepper. Mix until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1-inch meatballs and place them on the prepared baking sheet. Bake for 20 minutes, or until golden brown.
- While the meatballs bake, heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
- Add the minced garlic to the skillet and cook for another minute, until fragrant.
- Stir in the diced tomatoes, minced chipotle peppers, adobo sauce, cumin, salt, and water. Bring the sauce to a simmer and let it cook for 10 minutes, stirring occasionally.
- Add the baked meatballs to the skillet, gently stirring to coat them in the sauce. Simmer for an additional 5 minutes to let the flavors meld.
Every bite of these meatballs is a juicy, flavorful explosion, with the chipotle sauce adding a smoky depth that’s irresistible. Serve them over rice or tucked into warm tortillas for a meal that’s sure to impress.
Barbacoa Stuffed Sweet Potatoes
Whenever I think of comfort food that packs a punch, my mind immediately goes to these Barbacoa Stuffed Sweet Potatoes. There’s something about the combination of spicy, tender barbacoa and the natural sweetness of the potatoes that just feels like a hug in a bowl. I first stumbled upon this combo during a lazy Sunday meal prep, and it’s been a staple in my kitchen ever since.
Ingredients
- For the sweet potatoes:
- 4 medium sweet potatoes
- 1 tbsp olive oil
- 1/2 tsp salt
- For the barbacoa:
- 2 lbs beef chuck roast
- 1 cup beef broth
- 3 tbsp apple cider vinegar
- 4 cloves garlic, minced
- 2 tbsp chipotle peppers in adobo sauce
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- For serving:
- 1/2 cup chopped cilantro
- 1/4 cup diced red onion
- 1 avocado, sliced
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 400°F. Wash and dry the sweet potatoes, then prick them all over with a fork.
- Rub the sweet potatoes with olive oil and sprinkle with salt. Place them on a baking sheet and bake for 45-50 minutes, or until tender when pierced with a fork.
- While the sweet potatoes bake, prepare the barbacoa. In a slow cooker, combine the beef chuck roast, beef broth, apple cider vinegar, minced garlic, chipotle peppers, cumin, oregano, salt, and black pepper.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender and easily shreds with a fork.
- Once the beef is cooked, shred it using two forks, mixing it back into the juices in the slow cooker.
- When the sweet potatoes are done, let them cool slightly, then slice them open lengthwise and fluff the insides with a fork.
- Stuff each sweet potato with a generous amount of barbacoa, then top with chopped cilantro, diced red onion, avocado slices, and a squeeze of lime juice.
Now, the magic of this dish lies in the contrast between the smoky, spicy barbacoa and the sweet, creamy potato. It’s a flavor explosion that’s both satisfying and surprisingly easy to make. For an extra kick, I love serving these with a side of extra adobo sauce or a dollop of sour cream to balance the heat.
Barbacoa and Cheese Stuffed Shells
Craving something that combines the comfort of pasta with the bold flavors of barbacoa? I stumbled upon this fusion by accident one lazy Sunday when my fridge was half-empty, but my craving for something hearty was full force. These Barbacoa and Cheese Stuffed Shells are the perfect marriage of tender, spicy barbacoa and creamy, melted cheese, all nestled inside jumbo pasta shells.
Ingredients
- For the barbacoa: 2 lbs beef chuck roast, 1 cup beef broth, 3 tbsp apple cider vinegar, 4 cloves garlic (minced), 2 tbsp lime juice, 1 tbsp ground cumin, 1 tbsp dried oregano, 1 tsp salt, 1 tsp black pepper
- For the shells and filling: 20 jumbo pasta shells, 2 cups shredded Monterey Jack cheese, 1 cup ricotta cheese, 1/2 cup chopped cilantro, 1 egg (beaten)
- For the topping: 1/2 cup shredded Monterey Jack cheese, 1/4 cup chopped cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- In a slow cooker, combine the beef chuck roast, beef broth, apple cider vinegar, minced garlic, lime juice, ground cumin, dried oregano, salt, and black pepper. Cook on low for 8 hours or until the beef is tender enough to shred.
- Once the beef is cooked, shred it using two forks and mix it back into the juices in the slow cooker. Tip: Letting the shredded beef sit in the juices for 10 minutes enhances the flavor.
- Cook the jumbo pasta shells according to the package instructions until al dente, then drain and set aside to cool slightly.
- In a mixing bowl, combine the shredded Monterey Jack cheese, ricotta cheese, chopped cilantro, and beaten egg. Tip: The egg helps bind the filling, making it easier to stuff the shells.
- Stuff each shell with a spoonful of the cheese mixture, then a spoonful of the barbacoa, and place them in a baking dish.
- Sprinkle the tops of the stuffed shells with the remaining shredded Monterey Jack cheese.
- Bake in the preheated oven for 20 minutes, or until the cheese on top is bubbly and slightly golden. Tip: For a crispier top, broil for the last 2 minutes of baking.
- Garnish with chopped cilantro before serving.
Zesty and rich, these stuffed shells offer a delightful contrast between the spicy, tender barbacoa and the creamy, cheesy filling. Serve them with a side of avocado salad or a dollop of sour cream to balance the heat.
Barbacoa Chili with Cornbread
Finally, a dish that combines the heartiness of chili with the rich, slow-cooked flavors of barbacoa. I stumbled upon this recipe during a chilly autumn evening when I was craving something warm and comforting, yet with a twist. The combination of tender barbacoa beef and the slight sweetness of cornbread was a game-changer for my usual chili routine.
Ingredients
- For the barbacoa chili:
- 2 lbs beef chuck roast, cut into 2-inch cubes
- 1 tbsp olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 cups beef broth
- 1 can (14.5 oz) diced tomatoes
- 2 tbsp chili powder
- 1 tbsp ground cumin
- 1 tsp dried oregano
- Salt to taste
- For the cornbread:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 tbsp baking powder
- 1 cup milk
- 1/4 cup melted butter
- 1 egg
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef cubes and brown on all sides, about 5 minutes. Tip: Don’t overcrowd the pot to ensure even browning.
- Add diced onion and minced garlic to the pot. Cook until onions are translucent, about 3 minutes.
- Pour in beef broth and diced tomatoes. Stir in chili powder, cumin, oregano, and salt. Bring to a boil, then reduce heat to low. Cover and simmer for 2 hours, or until beef is tender. Tip: The longer it simmers, the more flavorful it becomes.
- While the chili simmers, preheat oven to 375°F. In a large bowl, mix cornmeal, flour, sugar, and baking powder.
- In another bowl, whisk together milk, melted butter, and egg. Pour wet ingredients into dry ingredients and stir until just combined. Tip: Overmixing can make the cornbread tough.
- Pour batter into a greased 8-inch square baking pan. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
- Serve the barbacoa chili hot with a slice of cornbread on the side. The cornbread’s sweetness perfectly balances the chili’s spices, making every bite a delightful contrast of flavors and textures.
What makes this dish stand out is the tender, fall-apart beef against the crumbly, sweet cornbread. For an extra touch, drizzle honey over the cornbread before serving to enhance its natural sweetness.
Barbacoa Loaded Fries
Today, I stumbled upon a craving that hit me out of nowhere—Barbacoa Loaded Fries. It was one of those lazy afternoons where the fridge seemed bare, but my hunger demanded something extraordinary. That’s when I decided to whip up this indulgent dish that combines the smoky, tender flavors of barbacoa with the crispy, golden perfection of fries.
Ingredients
- For the fries:
- 2 large russet potatoes, cut into 1/4-inch sticks
- 2 tbsp olive oil
- 1 tsp salt
- For the barbacoa:
- 1 lb beef chuck roast
- 1 cup beef broth
- 2 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tbsp garlic powder
- 1 tsp salt
- 1 tsp black pepper
- For topping:
- 1/2 cup shredded cheddar cheese
- 1/4 cup diced white onion
- 1/4 cup chopped cilantro
- 1/2 cup sour cream
Instructions
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Toss the potato sticks with olive oil and salt, then spread them out on the baking sheet in a single layer.
- Bake the fries for 25-30 minutes, flipping halfway through, until they’re golden and crispy.
- While the fries bake, combine the beef chuck roast, beef broth, apple cider vinegar, cumin, garlic powder, salt, and black pepper in a slow cooker.
- Cook on low for 8 hours or high for 4 hours, until the beef is tender and shreds easily with a fork.
- Once the fries are done, top them with the shredded barbacoa beef, cheddar cheese, diced onion, and chopped cilantro.
- Place the loaded fries back in the oven for 5 minutes, just until the cheese is melted.
- Dollop sour cream on top before serving.
Unbelievably, the first bite transports you to a world where every flavor and texture is in perfect harmony. The crispy fries, tender barbacoa, and creamy toppings create a dish that’s irresistibly delicious. Try serving it with a side of pickled jalapeños for an extra kick!
Barbacoa Shepherd’s Pie with Mashed Cauliflower
Sometimes, the best dishes come from a little experimentation in the kitchen, like the time I decided to give a classic comfort food a low-carb twist. This Barbacoa Shepherd’s Pie with Mashed Cauliflower is my take on combining rich, flavorful barbacoa with the creamy texture of mashed cauliflower for a dish that’s both satisfying and surprisingly light.
Ingredients
- For the Barbacoa:
- 2 lbs beef chuck roast, cut into chunks
- 1 tbsp olive oil
- 1 cup beef broth
- 3 cloves garlic, minced
- 1 tbsp apple cider vinegar
- 1 tbsp ground cumin
- 1 tsp dried oregano
- 1/2 tsp ground cloves
- Salt to taste
- For the Mashed Cauliflower:
- 1 large head cauliflower, cut into florets
- 2 tbsp butter
- 1/4 cup heavy cream
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium-high heat. Add beef chunks and sear until browned on all sides, about 5 minutes.
- Add beef broth, garlic, apple cider vinegar, cumin, oregano, cloves, and salt to the pot. Stir to combine.
- Cover and simmer on low heat for 3 hours, or until the beef is tender and easily shreds with a fork. Tip: For deeper flavor, let it simmer longer if time allows.
- While the barbacoa cooks, steam cauliflower florets until very tender, about 10 minutes.
- Drain cauliflower and transfer to a blender. Add butter, heavy cream, salt, and pepper. Blend until smooth. Tip: For extra creaminess, add more heavy cream a tablespoon at a time.
- Preheat oven to 375°F. Transfer the shredded barbacoa to a baking dish and spread the mashed cauliflower evenly over the top.
- Bake for 20 minutes, or until the top is lightly golden. Tip: Broil for the last 2 minutes for a crispier top.
Now, the moment of truth. The barbacoa is melt-in-your-mouth tender, with the mashed cauliflower adding a creamy contrast that’s simply divine. Serve it with a side of pickled onions for a burst of acidity that cuts through the richness.
Conclusion
Unleash the flavors of these 21 delicious barbacoa recipes perfect for any gathering or quiet night in. Whether you’re a seasoned chef or just starting out, there’s something here to delight your taste buds. Don’t forget to share which recipe stole your heart in the comments and pin your favorites to Pinterest for your next culinary adventure. Happy cooking!
