18 Spicy Barbacoa Recipes Delicious

Ready to turn up the heat in your kitchen? Our roundup of 18 Spicy Barbacoa Recipes is here to spice up your mealtime with bold flavors and tender, slow-cooked goodness. Whether you’re craving a quick weeknight dinner or planning a festive feast, these recipes promise to deliver mouthwatering dishes that’ll have everyone asking for seconds. Dive in and discover your next favorite barbacoa masterpiece!

Slow Cooker Beef Barbacoa

Transform your dinner routine with this effortlessly delicious Slow Cooker Beef Barbacoa, perfect for tacos, bowls, or just enjoying by the forkful.

Ingredients

• 3 lbs beef chuck roast, trimmed and cut into 2-inch chunks
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 2 tbsp lime juice
• 2 tbsp olive oil
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp chili powder
• 1/2 tsp ground cloves
• 1 cup beef broth
• 3 bay leaves

Instructions

1. In a large bowl, combine beef chunks with apple cider vinegar, minced garlic, lime juice, olive oil, ground cumin, dried oregano, salt, black pepper, chili powder, and ground cloves. Toss until the beef is evenly coated.
2. Heat a large skillet over medium-high heat. Add the beef in batches, searing on all sides until browned, about 3 minutes per side. Transfer to the slow cooker.
3. Pour beef broth into the skillet to deglaze, scraping up any browned bits. Pour the liquid and bay leaves into the slow cooker with the beef.
4. 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.
5. Remove bay leaves and shred the beef directly in the slow cooker, mixing it with the juices.

The magic of this barbacoa lies in its perfect balance of tangy, spicy, and deeply savory flavors, all melded together in the slow cooker for maximum tenderness.

Tip: For an extra layer of flavor, toast whole cumin seeds and cloves before grinding them for the spice mix.

Authentic Mexican Lamb Barbacoa

Dive into the rich, tender flavors of Authentic Mexican Lamb Barbacoa, a dish that slow-cooks to perfection, infusing every bite with deep, aromatic spices.

Ingredients

• 3 lbs lamb shoulder, bone-in
• 1/4 cup apple cider vinegar
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 2 tbsp ground cumin
• 2 tbsp dried oregano
• 1 tbsp smoked paprika
• 1 tbsp salt
• 1 tsp black pepper
• 1 large onion, sliced
• 2 bay leaves
• 1 cup chicken broth

Instructions

1. In a large bowl, combine 1/4 cup apple cider vinegar, 1/4 cup fresh lime juice, 4 cloves minced garlic, 2 tbsp ground cumin, 2 tbsp dried oregano, 1 tbsp smoked paprika, 1 tbsp salt, and 1 tsp black pepper to create a marinade.
2. Add the lamb shoulder to the marinade, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat your oven to 325°F. Place the marinated lamb in a Dutch oven, add 1 large sliced onion and 2 bay leaves around it, then pour in 1 cup chicken broth.
4. Cover and bake for 4 hours, or until the lamb is fork-tender and easily pulls apart.
5. Remove the lamb from the oven, let it rest for 10 minutes, then shred the meat using two forks, discarding the bone and bay leaves.

The magic of this barbacoa lies in the slow cooking process, which melds the spices into the lamb, creating layers of flavor that are both bold and nuanced.

Tip: For an extra layer of flavor, toast the cumin and oregano in a dry skillet before adding them to the marinade.

Spicy Chipotle Beef Barbacoa Tacos

Get ready to spice up your taco night with these Spicy Chipotle Beef Barbacoa Tacos, packed with smoky heat and tender, slow-cooked beef that falls apart at the touch of a fork.

Ingredients

• 2 lbs beef chuck roast
• 3 tbsp chipotle peppers in adobo sauce, minced
• 1/4 cup lime juice
• 1/4 cup apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup beef broth
• 4 garlic cloves, minced
• 1 medium onion, diced
• 2 tbsp olive oil
• 8 small corn tortillas
• Fresh cilantro, diced onion, and lime wedges for serving

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear beef chuck roast on all sides until browned, about 3-4 minutes per side.
2. Transfer beef to a slow cooker. Add minced chipotle peppers in adobo sauce, lime juice, apple cider vinegar, ground cumin, dried oregano, salt, black pepper, beef broth, minced garlic, and diced onion.
3. Cover and cook on low for 8 hours or high for 4 hours, until beef is tender and easily shreds.
4. Remove beef from slow cooker and shred with two forks. Return shredded beef to the slow cooker and mix with the juices.
5. Warm corn tortillas according to package instructions. Fill each tortilla with shredded beef and top with fresh cilantro, diced onion, and a squeeze of lime.

The magic of this recipe lies in the slow-cooked beef that absorbs every bit of the smoky chipotle and tangy lime, creating a melt-in-your-mouth experience that’s irresistibly flavorful.

Tip: For an extra kick, add a spoonful of the adobo sauce from the chipotle peppers to the beef before cooking.

Easy Chicken Barbacoa Bowls

These Easy Chicken Barbacoa Bowls are a weeknight lifesaver, packed with bold flavors and ready in under 30 minutes!

Ingredients

• 1 lb boneless, skinless chicken thighs
• 1 tbsp olive oil
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 cup chicken broth
• 2 tbsp lime juice
• 1 tbsp chopped cilantro
• 2 cups cooked rice
• 1 avocado, sliced
• 1/4 cup crumbled queso fresco

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs and cook for 5-7 minutes per side until browned and cooked through.
2. Remove chicken from skillet and shred with two forks. Return to skillet.
3. Add salt, cumin, smoked paprika, garlic powder, onion powder, chicken broth, and lime juice to the skillet. Stir to combine and cook for 2-3 minutes until flavors meld.
4. Divide cooked rice among bowls. Top with shredded chicken, avocado slices, and crumbled queso fresco. Sprinkle with chopped cilantro.

The smoky, tangy chicken pairs perfectly with creamy avocado and salty queso fresco for a bowl that’s anything but boring.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of chili flakes before serving.

Pork Barbacoa with Pineapple Salsa

Get ready to transform your dinner routine with this Pork Barbacoa topped with a vibrant Pineapple Salsa, a dish that’s as flavorful as it is colorful.

Ingredients

• 2 lbs pork shoulder, cut into chunks
• 1 tbsp olive oil
• 1 cup chicken broth
• 1/4 cup apple cider vinegar
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp salt
• 1 tsp black pepper
• 1 cup diced pineapple
• 1/2 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, seeded and minced
• 2 tbsp lime juice

Instructions

1. Heat olive oil in a large pot over medium-high heat. Add pork shoulder and sear until browned on all sides, about 5 minutes.
2. Pour in chicken broth and apple cider vinegar, then add minced garlic, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
3. Cover and simmer on low heat for 3 hours, or until the pork is tender and easily shreds with a fork.
4. While the pork cooks, prepare the pineapple salsa by combining diced pineapple, red onion, cilantro, jalapeño, and lime juice in a bowl. Mix well and refrigerate until ready to serve.
5. Once the pork is done, shred it directly in the pot using two forks. Serve hot, topped with the chilled pineapple salsa.

The magic of this dish lies in the contrast between the rich, smoky pork and the fresh, tangy salsa, creating a balance that’s irresistibly delicious.

Tip: For an extra layer of flavor, toast the cumin and smoked paprika in a dry pan before adding them to the pot.

Barbacoa Style Pulled Pork Sandwiches

Transform your dinner routine with these Barbacoa Style Pulled Pork Sandwiches, bursting with rich, smoky flavors and tender meat that falls apart at the touch.

Ingredients

• 3 lbs pork shoulder, trimmed
• 1 tbsp olive oil
• 1 cup beef broth
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 2 tbsp lime juice
• 2 tbsp chipotle peppers in adobo sauce, minced
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp salt
• 1 tsp black pepper
• 1/2 tsp ground cloves
• 6 brioche buns, toasted
• 1/2 cup fresh cilantro, chopped
• 1 red onion, thinly sliced

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Sear pork shoulder on all sides until browned, about 3-4 minutes per side.
2. Transfer pork to a slow cooker. Add beef broth, apple cider vinegar, garlic, lime juice, chipotle peppers, cumin, oregano, salt, black pepper, and ground cloves. Stir to combine.
3. Cover and cook on low for 8 hours or until pork is tender and easily shreds with a fork.
4. Remove pork from slow cooker and shred using two forks. Return shredded pork to the slow cooker and mix with the juices.
5. Serve pulled pork on toasted brioche buns, topped with fresh cilantro and sliced red onion.

The magic of this recipe lies in the slow cooking process, which infuses the pork with a depth of flavor that’s both bold and beautifully balanced.

Tip: For an extra kick, drizzle some of the adobo sauce from the chipotle peppers over your sandwich before serving.

Vegetarian Jackfruit Barbacoa

Looking for a meatless twist on a classic? This Vegetarian Jackfruit Barbacoa is a game-changer, offering all the smoky, spicy flavors you love without the meat.

Ingredients

• 2 cans (20 oz each) young green jackfruit in water, drained and rinsed
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 cup vegetable broth
• 2 tbsp apple cider vinegar
• 2 tbsp lime juice
• 2 tbsp tomato paste
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cloves

Instructions

1. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
2. Add jackfruit to the skillet, breaking it apart with a spoon to resemble shredded meat. Cook for 5 minutes.
3. Stir in vegetable broth, apple cider vinegar, lime juice, tomato paste, cumin, smoked paprika, oregano, salt, black pepper, and ground cloves. Bring to a simmer.
4. Reduce heat to low, cover, and let simmer for 20 minutes, stirring occasionally, until the jackfruit is tender and has absorbed the flavors.
5. Uncover and cook for an additional 5 minutes to thicken the sauce.

The magic of this dish lies in the jackfruit’s ability to mimic the texture of pulled meat, while the barbacoa spices deliver a deep, complex flavor profile that’s irresistibly good.

Tip: For an extra kick, add a diced chipotle pepper in adobo sauce to the mix.

Barbacoa Beef Stuffed Peppers

Transform your dinner routine with these Barbacoa Beef Stuffed Peppers, a hearty and flavorful dish that’s sure to impress.

Ingredients

• 4 large bell peppers, any color
• 1 lb beef chuck roast, trimmed
• 1 tbsp olive oil
• 1 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp garlic powder
• 1 tsp salt
• 1 tsp black pepper
• 1 cup cooked white rice
• 1/2 cup shredded Monterey Jack cheese
• Fresh cilantro, for garnish

Instructions

1. Preheat your oven to 375°F. Cut the tops off the bell peppers and remove the seeds and membranes. Place them in a baking dish.
2. Heat olive oil in a large skillet over medium-high heat. Add the beef chuck roast and sear on all sides until browned, about 3-4 minutes per side.
3. In the same skillet, add beef broth, apple cider vinegar, ground cumin, garlic powder, salt, and black pepper. Bring to a simmer, then cover and cook on low heat for 3 hours, or until the beef is tender and shreds easily.
4. Shred the beef with two forks and mix in the cooked white rice. Stuff each bell pepper with the beef and rice mixture, then top with shredded Monterey Jack cheese.
5. Bake for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden. Garnish with fresh cilantro before serving.

The slow-cooked barbacoa beef melts in your mouth, while the bell peppers add a sweet crunch, creating a perfect balance of textures and flavors.

Tip: For an extra kick, add a diced jalapeño to the beef mixture before stuffing the peppers.

Barbacoa Quesadillas with Avocado Cream

Transform your taco night with these Barbacoa Quesadillas, featuring tender, slow-cooked beef and a silky avocado cream that brings a fresh twist to every bite.

Ingredients

• 1 lb beef chuck roast, trimmed and cut into chunks
• 1 tbsp olive oil
• 1/2 cup beef broth
• 2 tbsp lime juice
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1 ripe avocado
• 1/4 cup sour cream
• 1 tbsp cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef chunks and sear until browned on all sides, about 5 minutes.
2. Add beef broth, lime juice, garlic, cumin, oregano, salt, and pepper to the skillet. Stir to combine, then reduce heat to low. Cover and simmer for 2 hours, or until beef is fork-tender.
3. Shred the beef using two forks, then return to the skillet to keep warm.
4. In a small bowl, mash the avocado with sour cream and cilantro until smooth to make the avocado cream.
5. Lay out the tortillas and evenly distribute the shredded beef and Monterey Jack cheese on one half of each. Fold the tortillas over the filling.
6. Heat a clean skillet over medium heat. Cook each quesadilla for 2-3 minutes per side, until golden and the cheese is melted.
7. Serve hot with a dollop of avocado cream on top.

The magic of these quesadillas lies in the contrast between the rich, spicy barbacoa and the cool, creamy avocado topping—a match made in flavor heaven.

Tip: For an extra kick, add a diced jalapeño to the avocado cream.

Slow Cooker Barbacoa Soup

Warm up your kitchen with this hearty Slow Cooker Barbacoa Soup, a comforting blend of tender beef and rich spices that simmer together to perfection.

Ingredients

• 2 lbs beef chuck roast, cut into 1-inch cubes
• 1 tbsp olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 cup beef broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp ground cloves
• 2 bay leaves
• Fresh cilantro, chopped (for garnish)

Instructions

1. Heat the olive oil in a large skillet over medium-high heat. Add the beef cubes and brown on all sides, about 5 minutes. Transfer to the slow cooker.
2. In the same skillet, add the diced onion and minced garlic. Cook until softened, about 3 minutes. Transfer to the slow cooker.
3. Add the beef broth, diced tomatoes, apple cider vinegar, ground cumin, dried oregano, salt, black pepper, and ground cloves to the slow cooker. Stir to combine. Drop in the bay leaves.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
5. Remove the bay leaves. Serve the soup hot, garnished with fresh cilantro.

The magic of this soup lies in the slow melding of spices and beef, creating layers of flavor that deepen beautifully over time.

Tip: For an extra kick, serve with lime wedges and a dollop of sour cream on the side.

Barbacoa Enchiladas with Red Sauce

Transform your taco night with these Barbacoa Enchiladas, smothered in a rich red sauce that’s bursting with flavor.

Ingredients

• 2 cups shredded barbacoa beef
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp salt

Instructions

1. Preheat your oven to 375°F and lightly grease a baking dish with olive oil.
2. In a bowl, mix the shredded barbacoa beef with cumin and salt until well combined.
3. Warm the tortillas for about 30 seconds on each side in a dry skillet to make them pliable.
4. Fill each tortilla with a portion of the barbacoa mixture, roll tightly, and place seam-side down in the baking dish.
5. Pour the red enchilada sauce evenly over the rolled tortillas and sprinkle with Monterey Jack cheese.
6. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
7. Garnish with diced white onion and chopped cilantro before serving.

The slow-cooked barbacoa paired with the tangy red sauce creates a melt-in-your-mouth experience that’s hard to resist.

Tip: For an extra kick, add a diced jalapeño to the barbacoa mixture before rolling the enchiladas.

Barbacoa Pizza with Jalapeños and Cilantro

Spice up your pizza night with this Barbacoa Pizza topped with fresh jalapeños and cilantro for a bold flavor that’s sure to impress.

Ingredients

• 1 lb pizza dough
• 1/2 cup barbacoa sauce
• 2 cups shredded Monterey Jack cheese
• 1/2 cup diced red onion
• 2 jalapeños, thinly sliced
• 1/4 cup fresh cilantro, chopped
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/2 tsp ground cumin

Instructions

1. Preheat your oven to 475°F and lightly grease a baking sheet with olive oil.
2. Roll out the pizza dough on a floured surface to your desired thickness and transfer to the prepared baking sheet.
3. Spread the barbacoa sauce evenly over the dough, leaving a small border for the crust.
4. Sprinkle the shredded Monterey Jack cheese over the sauce, then top with diced red onion and jalapeño slices.
5. Bake for 12-15 minutes, or until the crust is golden and the cheese is bubbly.
6. Remove from the oven and immediately sprinkle with fresh cilantro and a pinch of salt and cumin.

The combination of tender barbacoa, spicy jalapeños, and fresh cilantro creates a pizza that’s bursting with flavor and texture in every bite.

Tip: For an extra kick, leave the seeds in your jalapeños when slicing.

Barbacoa Stuffed Sweet Potatoes

Transform your sweet potatoes into a hearty meal with this Barbacoa Stuffed Sweet Potatoes recipe, blending smoky, spicy flavors with the natural sweetness of the potatoes.

Ingredients

• 4 medium sweet potatoes
• 1 tbsp olive oil
• 1 lb beef chuck roast, trimmed and cut into chunks
• 3 cloves garlic, minced
• 1/2 cup beef broth
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp chili powder
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro
• 1/2 cup crumbled queso fresco

Instructions

1. Preheat oven to 400°F. Rub sweet potatoes with olive oil and place on a baking sheet. Bake for 45-50 minutes until tender.
2. In a slow cooker, combine beef chuck roast, garlic, beef broth, apple cider vinegar, cumin, chili powder, oregano, salt, and pepper. Cover and cook on low for 6-8 hours until beef is tender and shreds easily.
3. Once sweet potatoes are cooked, let them cool slightly, then slice open and fluff the insides with a fork. Stuff each potato with shredded barbacoa beef.
4. Top with chopped cilantro and crumbled queso fresco before serving.

The contrast between the spicy, tender barbacoa and the creamy sweet potato creates a unforgettable flavor experience that’s both satisfying and surprisingly easy to achieve.

Tip: For an extra kick, serve with a side of lime crema made by mixing sour cream with lime juice and a pinch of salt.

Barbacoa Beef and Cheese Empanadas

These Barbacoa Beef and Cheese Empanadas are a flavorful twist on the classic, combining tender barbacoa beef with melty cheese in a crispy crust—perfect for your next gathering or a cozy night in.

Ingredients

• 1 lb barbacoa beef, shredded
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced onions
• 2 tbsp chopped cilantro
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 package (14 oz) pre-made empanada dough discs
• 1 egg, beaten (for egg wash)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a bowl, mix the shredded barbacoa beef, Monterey Jack cheese, diced onions, chopped cilantro, ground cumin, smoked paprika, and salt until well combined.
3. Place a tablespoon of the beef mixture in the center of each empanada dough disc. Fold the dough over the filling to create a half-moon shape, pressing the edges to seal. Use a fork to crimp the edges for a decorative finish.
4. Brush the tops of the empanadas with the beaten egg for a golden finish.
5. Bake for 20-25 minutes, or until the empanadas are golden brown and crispy.

The smoky barbacoa and gooey cheese create a mouthwatering filling that’s irresistibly tucked inside a flaky crust. These empanadas are a surefire way to bring a little excitement to your table.

Tip: For an extra kick, serve with a side of chipotle mayo or your favorite hot sauce.

Barbacoa Nachos Supreme

Transform your nacho game with these Barbacoa Nachos Supreme, a hearty and flavorful twist on the classic that’s perfect for sharing (or not!).

Ingredients

• 1 lb barbacoa beef, shredded
• 1 bag (13 oz) tortilla chips
• 1 cup refried beans, warmed
• 1 cup shredded cheddar cheese
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced tomatoes
• 1/4 cup diced red onion
• 1/4 cup chopped cilantro
• 1 jalapeño, thinly sliced
• 1/2 cup sour cream
• 1/4 cup guacamole
• 1 lime, cut into wedges

Instructions

1. Preheat your oven to 375°F. Spread the tortilla chips in a single layer on a large baking sheet.
2. Drizzle the warmed refried beans over the chips, then sprinkle the shredded barbacoa beef evenly on top.
3. Combine the cheddar and Monterey Jack cheeses, then sprinkle over the beef and beans.
4. Bake for 10-12 minutes, or until the cheese is fully melted and bubbly.
5. Remove from the oven and immediately top with diced tomatoes, red onion, cilantro, and jalapeño slices.
6. Dollop with sour cream and guacamole, then serve with lime wedges on the side for squeezing over.

The magic of these nachos lies in the tender, spicy barbacoa beef paired with the cool, creamy toppings for a perfect bite every time.

Tip: For an extra kick, toss the barbacoa beef with a bit of adobo sauce before adding it to the nachos.

Barbacoa Meatballs in Adobo Sauce

These Barbacoa Meatballs in Adobo Sauce are a twist on the classic, offering a deep, smoky flavor that’s perfect for spicing up your weeknight dinner routine.

Ingredients

• 1 lb ground beef
• 1/2 cup breadcrumbs
• 1 large egg
• 2 tbsp adobo sauce (from canned chipotles)
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/4 cup chopped cilantro
• 1 cup beef broth
• 2 tbsp tomato paste
• 1 tbsp olive oil

Instructions

1. Preheat your oven to 375°F and lightly grease a baking sheet with olive oil.
2. In a large bowl, combine ground beef, breadcrumbs, egg, 1 tbsp adobo sauce, cumin, garlic powder, salt, and cilantro. Mix until just combined, then form into 12 meatballs.
3. Place meatballs on the prepared baking sheet and bake for 20 minutes, until they’re firm and lightly browned.
4. While the meatballs bake, heat olive oil in a skillet over medium heat. Add tomato paste and remaining 1 tbsp adobo sauce, stirring for 1 minute until fragrant.
5. Pour in beef broth, bring to a simmer, and cook for 5 minutes until the sauce slightly thickens.
6. Add baked meatballs to the skillet, turning to coat in the sauce, and simmer for an additional 5 minutes.

The adobo sauce gives these meatballs a smoky depth that’s balanced by the freshness of cilantro, making them a standout dish that’s as flavorful as it is easy to make.

Tip: For an extra kick, add a minced chipotle pepper to the meatball mixture.

Barbacoa Flavored Rice Bowls

Transform your weeknight dinner into a fiesta with these Barbacoa Flavored Rice Bowls, packed with bold flavors and a satisfying texture that everyone will love.

Ingredients

• 1 cup long-grain white rice
• 1.5 lbs beef chuck roast, cut into chunks
• 2 tbsp olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 tbsp ground cumin
• 1 tbsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup beef broth
• 1/2 cup chopped fresh cilantro
• 1 lime, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium-high heat. Add beef chunks and sear until browned on all sides, about 5 minutes.
2. Add diced onion and minced garlic to the skillet, cooking until softened, about 3 minutes.
3. Stir in ground cumin, smoked paprika, dried oregano, salt, and black pepper, coating the beef and onions evenly.
4. Pour in beef broth and bring to a simmer. Cover and reduce heat to low, cooking for 1.5 hours until the beef is tender.
5. Meanwhile, cook the rice according to package instructions.
6. Once the beef is done, shred it using two forks and mix it back into the skillet with the juices.
7. Serve the barbacoa beef over the cooked rice, garnished with chopped cilantro and lime wedges on the side.

The magic of this dish lies in the slow-cooked beef that melts in your mouth, paired with the zesty lime and fresh cilantro for a burst of freshness.

Tip: For an extra layer of flavor, toast the rice in a bit of olive oil before adding water, giving it a nutty depth that complements the barbacoa beautifully.

Barbacoa and Black Bean Tostadas

These Barbacoa and Black Bean Tostadas are a fiesta of flavors, combining tender barbacoa with hearty black beans on a crispy tostada shell for a meal that’s both satisfying and easy to make.

Ingredients

• 1 lb beef chuck roast, trimmed and cut into chunks
• 1 cup beef broth
• 3 cloves garlic, minced
• 2 tbsp apple cider vinegar
• 1 tbsp ground cumin
• 1 tbsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1 can (15 oz) black beans, rinsed and drained
• 8 tostada shells
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped cilantro
• 1/2 cup crumbled queso fresco
• 1 lime, cut into wedges

Instructions

1. In a slow cooker, combine beef chuck roast, beef broth, minced garlic, apple cider vinegar, 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.
2. Shred the beef with two forks and return it to the slow cooker to soak up the juices.
3. In a small saucepan, heat the black beans over medium heat until warm, about 5 minutes.
4. To assemble, spread a layer of warm black beans on each tostada shell, top with shredded barbacoa beef, shredded lettuce, diced tomatoes, chopped cilantro, and crumbled queso fresco.
5. Serve with lime wedges on the side for squeezing over the top.

The magic of this recipe lies in the slow-cooked barbacoa, which becomes incredibly tender and flavorful, perfectly contrasting the crispiness of the tostada shells.

Tip: For an extra kick, add a drizzle of hot sauce or a sprinkle of chili powder before serving.

Conclusion

We hope these 18 Spicy Barbacoa Recipes inspire your next meal with bold flavors and easy-to-follow steps. Whether you’re a seasoned chef or a kitchen newbie, there’s something here for everyone. Don’t forget to share your favorites in the comments and pin this roundup to your Pinterest for future feasts. Happy cooking!