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Barbacoa De Res

Just Mexican Food
Barbacoa de Res is a heavy meat dish that you can consume anytime during the day. We do need to modify this dish as the meat is typically cooked in an underground oven. Sadly, not many of us are able to dig a ditch out in our homes to cook this slow and tender meat. There are some ways around this, though.
Prep Time 15 mins
Cook Time 8 hrs
Total Time 8 hrs 15 mins
Course Main Course
Cuisine Mexican
Servings 8


  • Knife
  • Cutting board
  • 2 Bowls
  • Spoon for Mixing
  • Slow cooker
  • Stovetop
  • Pot


  • 2 lbs. of Chuck Roast. While Chuck roast is listed here it is not necessary. There are other substitutes. In some areas, chuck roast is not easy to find. You can substitute chuck roast for any other beef meat, as long as it is not ground. If it is ground, it won't have the same consistency.
  • 3 Guajillo Chilies
  • 2 tbsp. of Adobo Seasoning
  • 1 White Onion Diced
  • 2 Garlic Cloves
  • 1 tbsp. of Cumin
  • 1/2 tbsp. of Salt
  • Ingredients for Preparation
  • Yellow Corn Tortillas
  • 2 Limes
  • Chopped Cilantro
  • 1 Yellow Onion diced


  • This recipe for Barbacoa de Res will be using Guajillo Chilies. You need to rehydrate these chilies before using them in the dish. Before doing so, though, don't forget to take off the stem. If you need to, you can use a knife to cut off the top. Place the three chilies into a pot on the stovetop. Boil the chilies for 5-10 minutes. Once done, place it on the side to cool.
  • To create a paste that you can use in your cooking, blend the chilies, vegetables, and seasoning. Once you are done, it should look like an orange or red paste. All the ingredients for this paste are interchangeable. If you prefer a different flavor, simply use different peppers.
  • In this step, you will use your knife and cutting board to cut the chuck roast into chunks. The size depends on your own preference, but it should be small enough to eat with tortillas.
  • Set the slow cooker to cook on low for 6-8 hours. Add the meat and sauce that was prepared previously to the slow cooker. If you would like to add more vegetables like onions and peppers, feel free to cut some more and add them before turning the slow cooker on. Set a timer.
  • When the timer reaches 30 minutes before the food is ready, be sure to place the tortillas on a flat pan to warm up. There is nothing better than eating tortillas that are warm as opposed to cold. The stovetop should be set to medium to low heat. You should flip the tortillas over in less than one minute as they can burn.
  • You can place the tortillas in a large bowl that you line with paper towels to trap the heat. Cover the tortillas with another paper towel to trap the heat further. Dice the white onion to use as a topping. Also, chop the bunch of cilantro to add to your barbacoa de res.


Tips and Tricks
There are many things you can do to make this recipe easy to follow and complete. One tip is to line your slow cooker with a plastic lining. As delicious as Barbacoa de Res is, it is also very messy and staining. If you want to save clean-up time, add a plastic liner to the slow cookers container.
Another tip is to marinate your meat, if you have time, overnight. If you want the flavors in your seasoning mix and paste to stand out, add them to your cut-up meat and place it in the fridge overnight. Do this in a plastic zip-lock bag and massage the paste into your meat. 
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