Beef Barbacoa

Yes. Sear the beef in a pot on the stovetop, prepare the chili paste, then transfer everything to a slow cooker. Cook on low for 8–10 hours until the beef shreds easily. The flavors develop slightly differently but the result is still excellent.

Guajillo and ancho chilies are the foundation of authentic barbacoa flavor—they're smoky and earthy—but in a pinch you can substitute with dried New Mexico or California chilies, using 8–10 total. The flavor will be slightly different but acceptable.

Absolutely. Cool completely and transfer to freezer bags or containers for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a covered pot on the stovetop over medium-low heat, stirring occasionally.

Not searing the meat deeply enough before braising, which results in less developed flavor. Take 10–12 minutes to brown all sides over medium-high heat until a dark crust forms—this cannot be rushed.

Warm corn or flour tortillas, diced onion, fresh cilantro, lime wedges, and salsa are traditional. You can also serve it over rice, in a burrito with beans, or on a plate with Mexican rice and refried beans.

Refrigerate cooled barbacoa in an airtight container for up to 4 days. Reheat in a covered pot on the stovetop over medium-low heat, stirring occasionally, until warmed through. If it's too thick, add a splash of beef broth or water. It also reheats beautifully in a covered skillet or in a 325°F oven for 15–20 minutes.