Kitchen notes · a little help before you start
Beef Barbacoa - Mexican Pulled Beef for Tacos and everything!
Beef Barbacoa - Mexican Pulled Beef for Tacos and everything! brings together beef cheeks, bay leaves, and chipotle peppers in adobo. The method calls for working in batches. The quick notes will help you get the small jobs lined up before you start.
- Prep
- 10 min
- Cook
- 495 min
- Original yield
- Serves 4
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Beef
- Cuisine
- Mexican
- Cooking method
- Slow cooker
- Preparation & total time
- Prep: 15 minutes or less
- Dish type
- Tacos
A few quick notes
1. Give yourself room for batches
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
2. Set out the first ingredients
Look through the first cooking step and have its ingredients ready before you begin. It is easier to give the pan your attention when you are not still looking for the next item.
3. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
Get to know the ingredients
Beef cheeks
Look at how this ingredient comes into the method: Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks.
Bay leaves
Look at how this ingredient comes into the method: Add bay leaves.
Chipotle peppers in adobo
Look at how this ingredient comes into the method: Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 9 steps completeMake room for Beef Barbacoa - Mexican Pulled Beef for Tacos and everything!
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Pictured with Mexican Red Rice, Pickled Red Cabbage for Tacos (in this Fish Tacos recipe) and Lime Crema (Note 5). Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Get the blending equipment ready
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Match the preparation in the method
Take a look at the chopping, slicing or shaving step before bringing the parts together. Use the preparation described there so the food goes into the next stage in the form the recipe expects.
Set out the finishing ingredient
Keep the finishing ingredient within reach while the main preparation is going on. Add it at the step in the method so the last job is easy to complete.
A few questions you might have
What should I get ready before starting?
Set out the pot, skillet, slow cooker, and blender. Read the first preparation step before you get going: Cut beef: Cut large cheeks in half so you have around 12 - 15 pieces cheeks.
Which little step is worth remembering?
The method calls for working in batches. Read that part before filling the pan, and give each batch the same cooking and doneness checks rather than crowding everything in at once.
What happens at the end?
Keep this part of the method in view: Pictured with Mexican Red Rice, Pickled Red Cabbage for Tacos (in this Fish Tacos recipe) and Lime Crema (Note 5).
Is there another preparation step to plan for?
There is a blending step in this method. Set up the appliance called for and follow its instructions along with the recipe, including any cooling or handling directions before blending.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: RecipeTin Eats. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
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