Barbacoa Sauce

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You have just found the Authentic Mexican Barbacoa Sauce Recipe. This barbacoa sauce is all made with natural ingredients to achieve the real Mexican cuisine flavor.

Table Of Contents

Barbacoa Sauce Recipe
How to make Barbacoa Cooking Sauce
Marinating with this Adobo
All about Mexican Barbacoa, Posts that you will love!
Barbacoa Sauce

I have seen in the supermarket barbacoa sauce packets. Frontera brand is a popular one and they have several options to choose from, El Tapatio is another brand selling barbacoa sauce that is great to make with a beef chuck roast. If you really want the authentic traditional barbacoa flavor make your own sauce! it’s super easy to make and I give you the whole secret to achieving authentic Mexican cuisine flavor.

You might have the ingredients at home already! This recipe is perfect for Tacos de Barbacoa!

Barbacoa Sauce Recipe

So let’s get this fiesta started with the easy barbacoa sauce recipe. This will make enough barbacoa cooking sauce for about 3 pounds of beef.

Ingredients

2 guajillo chile
1 chile de Arbol or Dried chili pepper
½ teaspoon cumin
1 tablespoon oregano
½ white onion
5 garlic cloves
6 black peppercorns
3 bay leaves
1 tablespoon cooking oil
1 ½ tablespoon salt
1 cup water

How to make Barbacoa Cooking Sauce

Start by passing some oil through the onion and garlic with a brush.
Place the garlic, onion, and chilies on a hot griddle or you can use the air fryer or the broiler to get them cooked. Just make sure to flip the so they cook evenly. It won’t take longer than 5 minutes.
Let the guajillo and red hot pepper toast or two sends on each side and get them out! It is very important that the chilies do not burn. As soon as they start smelling they are ready.
In a container with hot water soak the chilies so they can rehydrate.
Keep the onion and garlic at medium heat on the griddle until they cook.
In the blender add 1 cup of water, the 3 bay leaves, 5 peppercorns, 1 ½ tablespoon salt, ½ teaspoon cumin, 1 tablespoon oregano, the garlic, onion, guajillo, and red hot pepper, and liquefy.
Pass the mix through a sieve and save the sauce.

I have seen many people making recipes using chipotle for barbacoa adobo sauce but the traditional authentic barbacoa recipe is not made with chipotle. I am giving you the traditionally easy way to make the adobo Jalisco and north of Mexico barbacoa style. I am from Chihuahaua Mexico and this is we make the adobo for barbacoa.

If you want to learn an easy recipe for homemade barbacoa check out this recipe.

Marinating with this Adobo

Once your sauce is ready pour over the beef and let it marinate overnight. I will tell you something. I use this adobo for my Instant Pot Barbacoa recipe right away, without marinating and it still turns out outstandingly delicious.

Still, I will recommend marinating for at least 4 hours in the refrigerator. I like to use a large plastic bag. Place the beef in there along with the marinade and that way doesn’t take that much space from the refrigerator every time you are around just flip around the bag and you get a great marinade!

Do you want to learn how to make step by step Authentic Barbacoa Recipe?

What is barbacoa sauce made of?

Barbacoa sauce is made with a mix of dried chilies and species such as guajillo, chile de Arbol, bay leaves, peppercorn, salt, garlic, and onion.

What is barbacoa cooking sauce?

Barbacoa adobo is a mix of Mexican chilis and species that bring together a special sauce to marinate the beef, goat, or lamb meat to make barbacoa.

How can I store the barbacoa sauce?

You can save this barbacoa sauce in a jar or a plastic bag and freeze it for about three months and use it at your convenience! or you can store it for up to 4 days in the refrigerator.

This sauce can be used to make beef barbacoa, goat barbacoa, or lamb barbacoa.

All about Mexican Barbacoa, Posts that you will love!

Barbacoa Sauce

5 from 3 votes

Print Pin Rate

Course: Dips, Aderezos, Salsas

Cuisine: Mexican

Prep Time: 12

Servings: for 3 pounds of beef/meat

Calories: 234kcal

Author: Laura Muller

Equipment

1 blendder
1 Griddle, Air Fryer or oven

Ingredients

2 piece Guajillo chile
1 piece Dried chili pepper
½ Teaspoon cummin
1 tablespoon oregano
½ piece onion
5 cloves garlic
1 ½ tablespoon salt
6 pieces peppercorn
3 leaves bay Leave
1 tablespoon cooking oil
1 cup water

Instructions

Start by passing some oil to the onion and garlic with a brush.
Place the garlic, onion, and chilies on a hot griddle or you can use the air fryer or the broiler to get them cooked. Just make sure to flip the so they cook evenly. It won't take longer than 5 minutes.
Let the guajillo and red hot pepper toast or two sends on each side and get them out! It is very important that the chilies do not burn. As soon as they start smelling they are ready.
In a container with hot water soak the chilies so they can rehydrate.
Keep the onion and garlic at medium heat on the griddle until they cook.
In the blender add 1 cup of water, the 3 bay leaves, 5 peppercorns, 1 ½ tablespoon salt, ½ teaspoon cumin, 1 tablespoon oregano, the garlic, onion, guajillo, and red hot pepper, and liquefy.
Pass the mix through a sieve and save the sauce.

Video

Notes

This recipe makes enough Barbacoa Sauce for up to 3 pounds of your selection of beef, goat or sheep.

Nutrition

Author
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Laura Muller

Laura Muller is a trilingual Mexican mom living in the city of Chicago. Laura started her YouTube channel Las Recetas de Laura more than 10 years ago to teach people how to cook Mexican food in a healthier way. Laura's recipes are specialized for people with diabetes and high cholesterol. Laura promotes healthy eating for every body size and talks about her own experience dealing with being overweight and how people of any size can have an active and healthy life.

Laura creates content in Spanish and English for a community of over 3 million followers and has been recognized as one of the most influential Latinas in the US, Latinos 40 under 40 in Chicago.