Smoked Beef Barbacoa
Tender, shreddable beef cheeks and chuck with Mexican spices, perfect for tacos.
Jump to RecipeBarbacoa holds a special place in my heart - it's the dish that introduced me to the incredible depth of Mexican cuisine. This smoked version takes traditional barbacoa to another level, using beef cheeks and chuck roast to create that perfect shreddable texture while adding a beautiful layer of smokiness that complements the earthy spices.
I love making this for Taco Tuesday with family or when hosting a casual Mexican-themed dinner party. It's perfect for Cinco de Mayo celebrations, game day gatherings, or any time you want to feed a crowd something special. The best part is how easy it is to set up - once it's on the smoker, you're free to enjoy your guests.
Serve this barbacoa in warm corn tortillas with fresh cilantro, diced white onion, and a squeeze of lime. I also love it in burrito bowls over cilantro-lime rice with black beans, pico de gallo, and a drizzle of crema. For a heartier meal, stuff it into quesadillas with melty Oaxacan cheese or serve it over loaded nachos.
For variations, try adding a few chipotles in adobo for a smokier, spicier version. You can also experiment with different cuts - short ribs work beautifully here too. Some folks add a splash of beer to the braising liquid for extra depth, while others prefer the brightness of fresh orange juice.
The key to perfect barbacoa is patience. Let the meat smoke until it's almost done, then finish it wrapped with the braising liquid to get that incredible tenderness. Don't be tempted to shred it too early - properly rested barbacoa will practically fall apart on its own.
Ingredients
Instructions
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1
Toast dried chiles until fragrant and rehydrate in hot water.
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2
Blend chiles with chipotles, garlic, vinegar, and spices. Try Meat Church Holy Cow Rub for extra flavor.
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3
Season beef generously with salt and pepper.
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4
Coat beef with chile paste.
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5
Smoke at 250°F for 4 hours until bark forms.
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6
Transfer to Dutch oven with beef broth.
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7
Cover and continue cooking until internal temp reaches 205°F and meat shreds easily. Use an instant-read thermometer for accuracy.
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8
Shred beef and mix with cooking liquid using meat shredding claws.
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9
Serve in warm tortillas with onion and cilantro.