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Why this recipe works:

Cooking the beef with not one, but several types of chile peppers brings a balance and depth of flavor to the barbacoa seasonings.

Slow cooking the beef mellows the heat of the chiles while making the meat extra tender.

What is traditional Barbacoa Made From?

I research every recipe that I create, and I was surprised to learn that traditional Barbacoa is quite different from the ‘Americanized’ version served in restaurants. So what’s the difference?

In Mexico, traditional Barbacoa is made with large pieces of bone-in marinated and seasoned meat that is wrapped in agave leaves and slow-cooked over hot coals in a pit dug into the ground. The meat is often ‘less desirable’ cuts of lamb, mutton, pork, and beef (hoofs, heads, tails, cheeks, etc.)

Barbacoa is commonly served throughout Mexico, and food experts agree that its origin is most likely from the Caribbean, due to the seasonings, spices, and cooking method.

A view of several barbacoa tostadas topped with different toppings such as pineapple, roasted tomato, and avocado. There is a pina colada in the background with an umbrella and a pineapple. — …

You know what they say, “When in Mexico, do as the Mexicans do”. And I absolutely agree. However, when in the United States, I’m happy to enjoy the ‘Americanized’ version of Barbacoa. So that’s the type of recipe I decided to create for you- streamlined and easy with readily available ingredients.

Mexican Barbacoa Ingredients

Chile peppers form the base of barbacoa seasoning, the most common being guajillo and ancho, but the chiles traditionally used in Mexico can vary by region. Mexican oregano, garlic, and sweet spices such as allspice are also essential. Sometimes, onions, cloves, and/or bay leaves are also added.

When working on creating this beef barbacoa tostada recipe, I wanted the barbacoa to still have a great depth of flavor without using meat-in bones, so it would be easier to handle and shred. To compensate for this, I went with a beef chuck roast that has lots of marbling to add richness.

I’ve learned over the years that using several types of chiles together brings an outstanding flavor to any dish, so I tried that here with the barbacoa as well.

I settled on using canned chipotle chiles (which are just ripe jalapeños) in adobo sauce. I also added roasted diced Hatch green chile, and some red Hatch chile sauce I had leftover in my fridge from another recipe. The flavor combination of the Hatch chile and chipotle, along with the Caribbean spices made some outstandingly delicious meat that I’m really excited to share with you!

A jar of sun-dried Hatch red chile sauce sits among several barbacoa tostadas. — …

What are Hatch Chile Peppers?

Hatch Chile peppers are world famous for their delicious flavors, produced by the unique climate and soil composition that exists only in the Hatch Valley of Southern New Mexico. These factors combine to grow exceptional-tasting chile peppers with smoky, sweet, and hot flavor notes. More people discover Hatch Chiles each year, and their popularity continues to grow.

Growing up in New Mexico where chile peppers are an integral part of the culture, I know that Hatch chiles have earned a reputation for being the best of the best. I personally only use authentic Hatch in all my cooking because it simply tastes amazing. You should be able to find canned Hatch chile in any supermarket these days, or you can order it directly like I do. Frozen chile is much, much better tasting than canned!

The Hatch Chile Store is the premiere website for ordering your Hatch chile– they are incredibly good at shipping fresh authentic chile right to your door, whatever variety and hotness lever you prefer. It’s where I get all my Hatch Chile, and I must say the flavor really does stand out above any other chile pepper variety.

Wooden baskets at a farmer's market are filled with fresh New Mexico chiles; most of them are green, but a few are turning red.

Head on over now to The Hatch Chile Store to stock up on the most delicious Hatch chile you can buy anywhere- they’ve always got great deals on your favorite products!

Did you know I have a full-color cookbook with lots more easy and delicious New Mexican recipes? You can learn more about it here!

How easy is it to make Slow Cooker Barbacoa Tostadas featuring Hatch chile?

Mix seasonings and meat together in a slow cooker.
Cook on low while you’re away at work or play.
Shred meat with shredding scissors.
Serve on open-faced tostadas with cheese, lettuce, and other optional toppings.
Be Happy.

Frequently Asked Questions

What’s the best way to store leftovers? Covered in the fridge for up to three days. You’ll see orange fat collect and solidify on the surface. It can then be easily removed and discarded, or if you reheat the meat, it will melt back in.

If you need ideas to use up leftovers, try rolling barbacoa meat into corn tortillas and frying them up as taquitos. It’s also great to eat stuffed into a gordita, in a torta, in a Hawaiian roll like pulled pork, or stuffed into a regular taco.

What to serve with slow cooker Barbacoa Tostadas Featuring Hatch chile? I absolutely love this Mocktail fruit salad, or a yummy side dish of Mexican rice would be amazing too. Don’t forget the fruity drinks ;0)

Can I use a different cut of beef? What about other meats? Yes absolutely you can use other cuts of beef, or other dark meat, just use ones with a lot of marbling or connective tissue. Don’t use a lean piece of meat- it will be drier and less tasty.

This recipe is for a smaller cut of meat- so if you use a larger cut you’ll want to scale the other ingredients to match the weight.

What is the easiest way to shred Barbacoa? My go-to method: Shredding scissors! I use them almost daily for meats cooked in the crock pot or instant pot. Second method: throw the meat into your stand mixer, and turn it on using the paddle attachment. It works wonders and saves you from some intensive shredding labor!

Substitutions: beef can be substituted for pork, lamb, or mutton. If you don’t have Hatch red chile sauce, add an additional chopped chipotle chile in adobo sauce.

What toppings are best for slow cooker barbacoa tostadas? Shredded Monterrey Jack cheese, queso fresco, Hot sauce, salsa, avocado, pineapple, sour cream or Mexican crema, diced white onion, olives, fresh cilantro, roasted diced or fresh diced tomato, seasoned black beans, corn, diced green chile, and red chile sauce.

A close-up picture of barbacoa meat on a tostada, showing the moist texture of the meat and its spices. — …

Instant Pot Beef Barbacoa

The recipe below can easily be converted to the instant pot. Place all the ingredients in step one into an instant pot, stir to combine, seal the lid, and cook it on high for 50 minutes. Allow the pressure to release naturally for 15 minutes, then quick-release the rest. Proceed with the recipe as written.

I hope you find joy in making this recipe and please give me a shoutout if you post a pic of the recipe on social! Follow me on Instagram @TheGoldilocksKitchen, Facebook page The Goldilocks Kitchen, or Pinterest @GoldilocksKitch. Don’t forget to rate the recipe and leave a comment- I want to hear your feedback! (This is a blog after all and that’s the whole point right?!)