Slow Cooked Beef Barbacoa | Rick Bayless Taco Manual 

When Mom was alive, how she adored your vigor and enthusiasm for Mexican culture. watching you here i hear her saying "mira que rico y sencillo, cuándo lo haremos?" I feel her warmth very much in the way she must have felt your love for Mexico.

I have been watching you since the old PBS days of Mexico One Plate at a Time. I have also been to one of your restaurants and I can tell you your recipes are amazing!

I really appreciate that you continue to do these videos. It makes learning how to cook authentic Mexican food much easier and more accessible, and your recipes are always delicious.

Thank you, thank you, thank you! I served your Oaxacan beef barbacoa street tacos at a Mexican fiesta I had tonight for my neighbors and it was the star of the dinner. How delicious that meat is! Everything else was good too and I try to cook authentically as I learn how, but the that beef was out-of-this-world. I'm passing your video on to my son. He loves to cook and he loves Mexican food. He watches you too.. I like to send him your videos. He's enjoying watching them.

Welcome back! Thank you for a delightful recipe that is so simple and obviously is going to be delicious!

Thank you chef Bayless. Hope you and your family have an amazing 2023!

Thank you so much. I loved the video and your passion for Mexican food shines through.

Oh how I've missed your videos these past couple months. Glad to have you back Rick!

Just watched the video and now I know what I’m doing this holiday Monday that I’m off work! Rick, you’re the best!

I love your passion for Mexican Cuisine, Chef.

Thank you, Rick! ❤❤❤❤❤

I’m so glad to come across your channel. I have admired you for years and trust that these will be amazing.

I’m so grateful that Chef Bayless puts these recipes and instructions out there. Master class chef lessons for free.

I stated watching your cooking videos about two three weeks ago and absolutely love the way you cook,show and explain the whole process. I think I'm in love

Made Chef Bayless' barbacoa recipe this past fall for the first time. It was amazing. Since then, I have made red mole, countless adobo recipes, salsas (salsa macha, etc!). All amazing. This winter, I am making a pilgrimage to Chicago to eat at Frontera and can't wait. This summer, if all goes to plan, the wife and I are headed to Mexico! Uh, to eat.

Thank you Rick! I'm learning so much about Mexican flavors from these videos

Love it! This is pretty much what my neighbor reaches over the fence when he's having a family outing. He's doing it in the pit in the backyard. I gave him the pavers from my driveway for his pit when I was remodeling and he's handing me nice pit-roasted pork and other delicious things. An excellent deal if I might say so myself. He's not from Oaxaca but from Guerrero, but the food is just as delicious. So simple and so good.

Thank you for all the deliciousness you share, and for the tips you give to help us achieve success.

Thank you for sharing your recipes and techniques with us, my wife and i loved the dishes we had at frontera grill. It's wonderful to be able to replicate the flavors at home and not have to travel far from home to have a taste of the wonderful flavors and ambiance of the real thing

I ❤Barbacoa!! Thank you for sharing the recipe. It looks so good!!

So good to see you cooking for us again, my mouth is watering like crazy....

SO GLAD YOU ARE BACK!

Rick! So glad you're back.....I was getting worried. :-) Thanks so much for this recipe. I thought it sounded very close to birria de res until you added avocado leaves. Interesting! Can't wait to go back to my Mexican grocery store. This looks fantastic plus I love that everything can be tossed in a slow cooker. Thank you!

His love for the food brought my love of the food out more. Every year I cook something from a region of Mexico, but I ALWAYS come to Chef Rick for guidance. Next time I travel back home to St.Louis I'll stop into Chicago visit some family there, see if I can finally check off a bucket list item and meet one of the chef's responsible for the love of food.

Oh Rick, this recipe is exactly what my heart misses from my move here to CLE where I have struggled to find the delicious tacqueria style tacos I'd been enjoying for so many years in Grand Rapids, MI. Thank you for sharing, will be making this next week!!

I made this traditional dish twice, and just thinking about it makes my mouth water 😅. Top notch cuisine 💯

Oh my that looks delicious. I’m going into my kitchen to cook right now!!!

I just Watch it last thursday and and decide to do it today, it was a total exit!!éxito!!! Thank you chef!!

Love your recipes 😊.

Thanks Rick! This is one of my favorites dish!

Aww yeah! The video I’ve been waiting for 🙏🏼

Growing up with RB's shows, all the way back to PBS. God bless you chef!!!!

Rick love to watch your cooking channels ❤

Love your videos!

Thank you so much for sharing this recipe and technique, Chef. Your videos are so much more than a how-to. I love the cultural education and enthusiasm for this wonderful food. It makes it an experience rather than just a meal. ❤️

It’s in the oven now low and slow cooking and it smells amazing ❤

I found out the hard way that my slow cooker does (or did, I should say) not have the type of insert that can be used on the stove top. Thanks for including the alternate cooking method in the recipe. I finished my barbacoa in the oven in my cast iron Dutch oven and it was phenomenal. The family loved it. I will be making this again.

Rick, perfect start on your new series. I love barbacoa. And now I know how to make them. I will definitely find those dried avocado leaves as I do love that bitter taste in bay leaves and you have my mouth watering for the flavor of avocado leaves now! Fresh corn tortillas and salsa verde with that punch of lime and onions sound heavenly as the toppers...even the pickled onions will work for those too. Thanks!

Thank You Chef! You just made me very, very hungry for barbacoa de res!!

Amazing recipe we'll be trying it soon thanks for sharing

We just made this dish. Oh my that is wonderful and so easy. This will impress our friends who already think I’m a genius with Mexican food. I do always give you credit but your recipes are so good, my cred gets elevated when I use them.

I just made this barbacoa recipe tonight and it came out fantastic! I really like the subtle hint of cinnamon in the meat. I use chopped white onion, homemade jalapeno salsa, and lime squeezed over the top. 10/10 in my book! Thanks for the recipe! Subscribed!

Oh my goodness Gorgeous So fresh .. the pork ... I'm going to do this and those onions .. ty again Rick 😊

Thank you, muchas gracias.

This looks amazing! I know what I’m cooking tomorrow. Your Taco shell hack changed store bought corn tortillas for me

Super yummy!!!!

Interesting idea to use the short ribs. I have always made my Barbacoa using beef, tongue and beef cheeks.

On my bucket list, Ricks Restaurant and drinks 🍹 🎉😊

I love buying your La Frontera barbacoa ready sauce and using those in my slow cooker.

Omg I know it smells and taste so goooood👏

Mexican food is incredible!

Finally some Rick

😱😳 I can put my insert on the stove … I need to check this out AMAZING AS ALWAYS you are oxoxox❤❤❤

Great to see you back Rick! Would love to see a Salsa Negra video!

Luv ya Rick - keep it coming!

Great recipe, thanks!

Looks amazing.

Rick the man. I made this with chuck roast and got the exact peppers. So good and not that hard for meal prepping, it is spicier than you made it seem though but delicious

This looks so good, I wish everyone would try it! In my experience, when we lived with my mother in law in Tamaulipas, we would have barbacoa on Sunday mornings. People go buy a bag of it from whoever's selling it, take it home and have it for almuerzo. I don't think it's always made in a pit, though they do that for weddings and stuff. I found it to be super soft, but they didn't put salt or any seasoning. If you buy barbacoa tacos from someone selling them, you put your own salt and onion and cilantro. But I just didn't see why they don't cook it with at least garlic or onion. I really only like barbacoa when it's cooked with a salsa, or rather, recooked (?) in salsa. When we make it here in the US, after cooking meat in the crockpot I then put it in a pan with a nice salsa and let it stew for a while. It tastes better to me. I see Rick is going to slow cook the meat in a salsa marinade, that makes more sense taste wise. It's funny, birria is the big trend here in San Diego, probably every where. Quesabirria. Maybe the next trend will be barbacoa. I wish there would be a gordita trend, I miss eating gorditas.

Beautiful Chef! Makes my herbed white bean and sausage stew tonight seem pale. Be making this soon. Thank you!!

Fantastic!

I'm currently in Uruapan Michoacan and you're killing me chef!

Great dish

As always, haces una presentación de comida mexicana hermisisima! My mouth was salivating throughout the entire video. Gracias por hacer esto para aquellos como yo que no podemos ir a México para aprender como hacer estas comidas.

Thank you 🤤

Can’t wAit to try this!!

Good to see you back Chef Rick. Where do I purchase you “La frontera Barbados ready sauce. I like the way you cook. Explain every step. Happy new years to you Chef Rick & your Familia… ❤️🥰🙏🏼🤗

Yum!

Mr Rick,barbacoa is originally a beef head tongue and all, cooked in the ground over night, none better,plain old beef head , here in the states it's not a hit,it should be it's fantastic, good job 👏👏.

Just came across your Chl I used to watch you on TV love this😀

I get so many ideas from your videos. If I wanted to use lamb, what cut would I use?

Yum

Love me some barbacoa really had gotten expensive already prepared in grocery stores. Husband and his friends and family used to make home made barbacoa from scratch or cook cow heads oven style or underground

This is also wonderful using beef cheeks, aka "cachete de res". The beef cheeks become tender and unctuous and simply melt in your mouth after 6-8 hours in the slow cooker.

Thank you,

When my family makes barbacoa it is more of a product then a dish. We bury it in the ground with maguey leaves overnight without any other seasoning, even salt. The meat is seasoned later.

Rick When you visit mexico again. I'll be glad to carry your bags for you.

Funny video here in south Texas beef barbacoa is the head ( traditional in a pozo in the ground ) never ever chuck roast

Looks amazing! I will have to go to a butcher because short ribs in my grocery store are never that big and the bang for the buck is pretty low, especially given food prices today. I may make this with chuck first just to see how it goes.

Nice.

Can’t wait to try this with the avocado leaves! Wondering though, since I have an avocado tree, would fresh avocado leaves give it the same flavor?

I recently found Frontera sauces at the grocery store. Oh joy!

El Chef Rick Bayless 🤌🏽

Great stuff as always, Chef. I do them in a enameled cast iron crock, but my first step, rather than the sear, is to give the meat an hour or so of smoke on the smoker. Build a bit of bark, instead of a sear, which adds that dimension. Those are some amazingly long short ribs. Really lovely. Ever use beef cheek in this treatment?

Tips and adjustments to use lamb or goat, please and thank you.

well, I know what I'm making for dinner this weekend!!

wow

I love this guy. But I also watch an old Mexican grandma cooking in Spanish she has some great recipes. De mi rancho a su Cocina.

I just made this and it came out great! What's the best way to increase the volume on this sauce? I want to use it for enchiladas.

This is really interesting I always thought Barbacoa is made with beef cheek. That’s how I’ve always seen it in Chihuahua, it’s always one of those things people love or they hate but that’s what cool is that there are so many variations of dishes in Mexican cuisine.

Good episode, thanks. We're lucky enough to be in Oaxaca this winter. Is the La Capilla restaurant you referred to the one in Zaachilla?

In the north (chihuahua) we also have very good barbacoa made with cow labio,cachete y cabeza 😉

What a boss move. Just leaving the igniter on and FIRE!!

Rick, just do a collab and tell us WHICH slow cooker pot is stove top safe. Sheeeeesh

So excited about the new series. My veggie gf is out of town, so going to "cheat" on her with these tacos this week. Can you let us know which slow cooker you use? I can't seem to find one with a stovetop-safe liner.

So Ymmmm

Barbacoa sounds like the hispanic version of BBQ.

It’s ok to add more vinegar later if you want more tang

I have an avocado tree of my own. Can I just use those fresh leaves?

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