Beef Barbacoa

Named for its dark, wrinkled skin, the pasilla chile is what gives this traditional slow-cooked beef dish its rich flavor, yet mild heat.


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Serves 6



  1. In large 5-6 quart stockpot, over medium-high heat, heat oil. 

  2. Season beef with salt and pepper; brown on all sides. 

  3. Remove and set aside.

  4. Add tomatoes, onion and garlic to stockpot. 

  5. Cook until softened, about 5 minutes. 

  6. Strain HERDEZ® Red Guajillo Chile Mexican Cooking Sauce and HERDEZ® Roasted Pasilla Chile Mexican Cooking Sauce into stockpot and add meat back. 

  7. Bring sauce to a simmer. 

  8. Cover. 

  9. Cook on low heat until meat is fork tender, about 3 hours. 

  10. Stir in chopped cilantro and season sauce to taste with salt and pepper.


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