Barbacoa is chuck cooked past the point of resistance until the collagen turns to silk. The two things that matter: sear the meat hard for a browned base, and build the braise on rehydrated dried chiles blended smooth so the beef takes on that deep, earthy color and flavor over the long cook.
By Vince Gonzalez · Published July 2026 · Sourcing verified 5 Jul 2026
Prep20 min
Cook4 hours
Makes8 servings
CuisineMexican
Cost$$$
Gluten-freeDairy-free
The Ingredients — and where to get them
Cook for8servings
Beef chuck roast
Well-marbled chuck breaks down into silky shreds over a long braise.
Can you make Barbacoa in an air fryer? — Yes, with an insert
Not on its own — an air fryer can’t hold a pool of liquid. You can simmer it in an oven-safe dish or a silicone insert made to fit the basket, but the broth won’t reduce or brown the way it does on the stove, and that insert comes out scorching, so use oven mitts. For real depth, a pot on the stove wins.
Can you freeze Barbacoa? — Yes
Yes — it freezes well. Cool it fully, portion into airtight containers, and it keeps a few months; thaw in the fridge and reheat gently.
Can you make Barbacoa ahead of time? — Yes
Yes — it holds well and often tastes better the next day. Make it ahead and reheat gently before serving.
Is Barbacoa gluten-free? — Yes
Yes — nothing in this recipe as written contains gluten. As always, glance at the labels on any packaged items (broth, sauces, chocolate), since brands vary.
Is Barbacoa vegan? — No
No — it contains meat, so it isn’t vegetarian or vegan.
Community Notes
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