Mexican Style BBQ (Barbacoa)

Mexican Style BBQ (Barbacoa)

2 reviews, 4.7 star(s). 100% would make again

Ready in 2 hours 30 minutes

This recipe works equally well with beef, lamb, or pork.


2 pounds Roasting meat; - Beef, lamb, or pork
2 quarts Water
1/4 cup Garlic puree -- *
1 1/4 ounces Pickling spice; - in cloth bag
1 teaspoon Salt
BBQ sauce
4 tablespoons Vegetable oil
1/2 cup Green chiles; - roasted, peeled & chopped
1 medium White onion; - chopped
1/4 cup Garlic puree -- *
1 tablespoon Vinegar
1 cup Broth
8 ounces jalapeno peppers; - Canned slices
1 tablespoon Juice from canned jalapenos
1 Bay leaf
1/2 cup Salsa De Chile Colorado; (or other red salsa)
1 teaspoon Pepper
1/2 cup Green olives; -- minced
4 large Tomatoes; - whole-peeled, chopped
1/2 cup Wine vinegar; - red or white

Original recipe makes 12



* Garlic Puree - peel 8 whole heads of garlic by smashing the cloves with the side of a wide knife; the peel will slip off easily then. Put the peeled garlic in a blender with about 2 cups of water, and puree. Drain, if necessary, and store in a tightly closed glass jar in the refrigerator.

In an 8-quart stock pot, bring water to the boil, add meat, garlic puree, spice pouch and salt. Bring to the boil again, skim scum, reduce heat and simmer 1 hour, or until the meat is tender, frequently removing scum. Remove meat and cool enough to handle. Discard spice pouch; reserve liquid. With fingers, shred the meat finely.

In a large skillet, heat oil and saute green chile, onion, garlic puree, vinegar, broth and jalapeno. Add bay leaf. Add shredded meat and the rest of the ingredients. Simmer until flavors blend, about 10 minutes. Place seasoned meat in a large, shallow baking pan and bake at 300 degrees for about 1 hour, stirring occasionally.

Serve with warm corn tortillas, or bolleos, and extra salsa on the side.

This will serve about 12 people unless they're really hungry.

Adapted from a recipe by: El Charro Cafe

Each (3/4 cup) serving contains an estimated:

Cals: 360, FatCals: 243, TotFat: 24g

SatFat: 9g, PolyFat: 4g, MonoFat: 11g

Chol: 72mg, Na: 477mg, K: 456mg

TotCarbs: 9g, Fiber: 1g, Sugars: 4g

NetCarbs: 8g, Protein: 20g

--- Tortillas or rolls are not included in analysis ---


While it's not the pit roasted "Charro" version, this has a pretty authentic flavor. And, you don't have to dig up your back yard to make it.

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I had 25 people for a 4th of July party.Every one loved the Barbacoa
hlabra 6y ago

While it's not the pit roasted "Charro" version, this has a pretty authentic flavor. And, you don't have to dig up your back yard to make it. [I posted this recipe.]
promfh 10y ago

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