I enjoy making this Beef Barbacoa Torta when I want something rich, hearty, and deeply comforting. I slowly braise beef until it becomes fall-apart tender, then tuck it into a toasted roll with plenty of sauce. The result is a bold, satisfying sandwich that always feels special.
Why You’ll Love This Recipe
I love this recipe because it delivers big flavor with minimal effort. The slow cooking does all the work, and I end up with juicy, flavorful beef that works perfectly for sandwiches. I also like how flexible it is, making it great for family meals, gatherings, or leftovers throughout the week.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
3 lbs beef chuck roast
1 tablespoon vegetable oil
1 cup beef broth
1 medium onion, chopped
4 garlic cloves
2 chipotle peppers in adobo sauce
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons apple cider vinegar
2 bay leaves
1½ teaspoons salt
1 teaspoon black pepper
4–6 bolillo rolls or crusty sandwich rolls
Directions
I begin by heating the vegetable oil in a large skillet or slow cooker insert over medium-high heat. I sear the beef chuck roast on all sides until deeply browned, then transfer it to the slow cooker.
I place the onion, garlic, chipotle peppers, beef broth, vinegar, cumin, oregano, salt, and pepper into a blender and blend until smooth. I pour this sauce over the beef and add the bay leaves.
I cover and cook on low for 6–8 hours, until the beef is extremely tender and easy to shred. Once cooked, I shred the beef directly in the sauce and mix it well so it absorbs all the flavor.
I lightly toast the rolls, fill them generously with the barbacoa, and spoon extra sauce over the meat before serving.
Servings And Timing
I usually get 4–6 tortas from this recipe.
Prep time: 20 minutes
Cook time: 6–8 hours
Total time: 6–8 hours 20 minutes
Storage/Reheating
I store leftover barbacoa in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stovetop or in the microwave with some of the cooking liquid to keep it juicy. I also freeze the beef for up to 3 months for easy future meals.
FAQs
Can I make this recipe ahead of time?
I often make it a day in advance because the flavors deepen and improve after resting overnight.
What type of bread works best?
I prefer bolillo rolls, but any sturdy sandwich roll that can hold the sauce works well.
Is this barbacoa very spicy?
I find it moderately spicy, and I adjust the heat by adding more or fewer chipotle peppers.
Can I cook this without a slow cooker?
I make it in a covered Dutch oven in the oven at low temperature until the beef is fork-tender.
Can I use leftovers for other meals?
I love using leftover barbacoa for tacos, rice bowls, or quesadillas.
Conclusion
This Beef Barbacoa Torta is one of my favorite recipes for turning simple ingredients into something bold and memorable. I love how the slow-cooked beef becomes incredibly tender and flavorful, making every bite of the sandwich rich, comforting, and satisfying.
Beef Barbacoa Torta is a bold and comforting Mexican sandwich featuring slow-braised, shredded beef packed with smoky, spicy flavor and served on a toasted roll with plenty of savory sauce.
Total Time:8 hours 20 minutes
Yield:4 to 6 tortas
Ingredients
3 lbs beef chuck roast
1 tablespoon vegetable oil
1 cup beef broth
1 medium onion, chopped
4 garlic cloves
2 chipotle peppers in adobo sauce
1 tablespoon ground cumin
1 tablespoon dried oregano
2 tablespoons apple cider vinegar
2 bay leaves
1½ teaspoons salt
1 teaspoon black pepper
4–6 bolillo rolls or crusty sandwich rolls
Instructions
Heat vegetable oil in a large skillet or slow cooker insert over medium-high heat.
Sear beef chuck roast on all sides until deeply browned. Transfer to the slow cooker.
In a blender, combine onion, garlic, chipotle peppers, beef broth, apple cider vinegar, cumin, oregano, salt, and pepper. Blend until smooth.
Pour the blended sauce over the beef and add bay leaves.
Cover and cook on low for 6–8 hours, until beef is fall-apart tender.
Shred the beef directly in the sauce and mix to combine.
Lightly toast the rolls, fill with the shredded barbacoa, and spoon extra sauce over the meat before serving.
Notes
Adjust spiciness by adding more or fewer chipotle peppers.
Use a Dutch oven at low temperature if a slow cooker isn’t available.
Great for meal prep—leftovers work well in tacos, bowls, or quesadillas.
Letting it rest overnight deepens the flavor.
Choose sturdy sandwich rolls to hold the juicy filling.
