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.
I have seen in the supermarket barbacoa sauce packets. I even dare to buy one from Frontera brand. I was disappointed when I used it to make the beef chuck roast. The flavor was good but was nothing close to the Mexican Barbacoa flavor. It was more like a marinade but not barbacoa. Probably you can have more success with the Tapatio Barbacoa Sauce to achieve a more traditional flavor. But…Still better! make your own sauce!
The truth is that homemade sauce for barbacoa is really easy to make. 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 never EVER in Mexico it is made with chipotle. I am giving you the traditionally easy way to make the adobo Jalisco and north of Mexico barbacoa style.
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?
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.
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.
Can I store the 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!
- Authentic Barbacoa Recipe
- Tacos de Barbacoa Recipe
- Instant Pot Barbacoa Recipe
- The best toppings for Tacos
- Authentic Mexican Salsas for Tacos
- Lamb Barbacoa Recipe
- Goat Barbacoa Recipe
- Barbacoa Broth Recipes
- Slow Cooker Barbacoa Recipe
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
Nutrition
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.
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