Barbacoa Beef, Cilantro Lime Rice, and Guacamole

This recipe brings together three parts that fit like they were made for each other. The tender and flavorful barbacoa beef cooks low and slow until it’s fall-apart ready, giving you juicy bites filled with smoky, tangy, and slightly spicy seasoning. Alongside, you’ve got fluffy cilantro lime rice that’s fresh, fragrant, and the perfect balance to the richness of the beef. And then there’s the guacamole, creamy with ripe avocados, lifted with lime, and dotted with onion, cilantro, and a touch of spice.

I love how this plate feels both hearty and refreshing. The beef gives that deep, comforting flavor while the rice and guacamole brighten every bite. It’s the kind of dish that works for dinner parties, family meals, or even meal prep since everything stores and reheats well. When I make this for guests, I always notice how quickly the guacamole disappears, so I usually make a little extra to keep everyone happy.

Why You’ll Love This Recipe

This recipe delivers a full meal where every element supports the others, making each forkful feel complete.

Tender beef with bold flavor: Slow-cooked barbacoa has the perfect mix of spices, citrus, and smoky chili that melts in your mouth.

Balanced freshness: Cilantro lime rice cuts through the richness with its zesty flavor and fluffy texture.

Creamy guacamole: A cooling side that adds creaminess and a touch of brightness.

Customizable heat: Add more peppers for spice or keep it mild for everyone to enjoy.

Meal prep friendly: All three parts store well and can be made ahead.

Restaurant-style at home: It gives you that same satisfying feel as your favorite Mexican takeout but fresher and more affordable.

Here’s what I like to do: I sometimes toast the rice in a little butter before adding liquid, which makes the flavor nuttier and more comforting. For the beef, I enjoy squeezing an extra bit of fresh lime right before serving to wake everything up. And with the guacamole, I often leave one avocado chunkier while mashing the rest smooth, so you get both creaminess and little bites of avocado.

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Ingredients

For the Barbacoa Beef:

• 3 pounds beef chuck roast, cut into large chunks
  
• 3 tablespoons vegetable oil
  
• 3 chipotle peppers in adobo sauce, chopped
  
• 1 tablespoon adobo sauce (from the can)
  
• 4 cloves garlic, minced
  
• 1 large onion, chopped
  
• 1 tablespoon ground cumin
  
• 1 tablespoon dried oregano
  
• 2 teaspoons smoked paprika
  
• 1 teaspoon ground cloves
  
• 2 teaspoons salt
  
• 1 teaspoon black pepper
  
• 1 cup beef broth
  
• ¼ cup apple cider vinegar
  
• Juice of 2 limes
  
• Juice of 1 orange
  
• 2 bay leaves
  

For the Cilantro Lime Rice:

• 2 cups long-grain white rice
  
• 4 cups chicken broth or water
  
• 2 tablespoons olive oil or butter
  
• 1 teaspoon salt
  
• Juice and zest of 2 limes
  
• ½ cup fresh cilantro, chopped
  

For the Guacamole:

• 4 ripe avocados
  
• Juice of 2 limes
  
• ½ red onion, finely diced
  
• 1 jalapeño, minced (optional for heat)
  
• ½ cup fresh cilantro, chopped
  
• 1 medium tomato, diced
  
• Salt and black pepper to taste
  

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Step-by-Step Instructions

1. Prepare the Barbacoa Beef

Heat oil in a large skillet or Dutch oven over medium-high heat. Sear beef chunks on all sides until browned, locking in flavor. In a blender or food processor, combine chipotles, adobo sauce, garlic, onion, cumin, oregano, paprika, cloves, salt, pepper, vinegar, lime juice, orange juice, and broth. Blend until smooth. Pour this mixture over the beef in a slow cooker, add bay leaves, and cook on low for 8 hours or high for 4–5 hours until the beef is fork-tender. Shred the beef and stir it back into the sauce to soak up all the flavor.

2. Cook the Cilantro Lime Rice

Rinse the rice under cold water until it runs clear to remove excess starch. Heat olive oil or butter in a saucepan, then add the rice and toast lightly until fragrant. Add broth and salt, bring to a boil, then lower the heat and cover. Simmer for 18 minutes or until the liquid is absorbed. Remove from heat, fluff with a fork, and let rest covered for 5 minutes. Stir in lime juice, zest, and cilantro for a fresh finish.

3. Make the Guacamole

Cut the avocados in half, remove pits, and scoop flesh into a bowl. Mash to your preferred texture, either chunky or smooth. Mix in lime juice, onion, jalapeño, cilantro, tomato, salt, and pepper. Taste and adjust seasoning, adding more lime or salt as needed. Cover with plastic wrap pressed directly against the guacamole if not serving right away to prevent browning.

4. Bring It All Together

Serve shredded barbacoa beef over a bed of cilantro lime rice, with guacamole on the side or on top. Add extra lime wedges and fresh cilantro as garnish for a colorful plate.

Tips & Variations

• Make it spicier: Add more chipotle peppers or even a fresh chili to the sauce.
  
• Try different cuts: Beef chuck works best, but brisket or short ribs also give amazing results.
  
• Add toppings: Sour cream, queso fresco, or pickled red onions bring extra dimension.
  
• Rice swaps: Use brown rice, quinoa, or cauliflower rice for a lighter option.
  
• Guacamole twist: Mix in mango, roasted corn, or crumbled cotija cheese for fun flavors.
  
• Meal prep tip: Store each part separately in airtight containers, then reheat beef and rice before serving.
  

When I make this for family, I sometimes roll it all into big burritos with cheese and salsa. It’s an easy way to stretch leftovers and keeps the meal exciting.

Serving Suggestions

This dish makes a full plate by itself, but it pairs beautifully with extras. Serve with warm tortillas so people can build their own tacos. Add roasted vegetables or a fresh salad on the side for a lighter balance. 

For gatherings, I like to set everything out buffet-style with toppings like shredded cheese, salsa, and hot sauce, so everyone can build their plate the way they like. A cold drink like agua fresca or a chilled beer completes the meal perfectly.

Frequently Asked Questions

Can I make the beef ahead of time?

Yes. Barbacoa tastes even better the next day as the flavors deepen. Store in the fridge for up to 4 days and reheat gently.

Can I freeze the beef?

Absolutely. Shred the beef, let it cool, then store in freezer bags with some sauce. It keeps for up to 3 months and reheats beautifully.

What rice works best?

Long-grain white rice is perfect since it stays fluffy, but basmati or jasmine works too. Avoid short-grain rice because it can get sticky.

How do I keep guacamole green?

Press plastic wrap directly against the surface to keep out air. You can also add an extra squeeze of lime to slow browning.

Can I cook the beef without a slow cooker?

Yes. Use a Dutch oven in the oven at 325°F for 3–4 hours until tender.

What if I don’t like cilantro?

You can leave it out of the rice and guacamole, or replace it with fresh parsley for a milder taste.

Final Thoughts

Barbacoa beef with cilantro lime rice and guacamole feels like comfort food with a fresh twist. The beef is rich, juicy, and layered with flavor, while the rice and guacamole lift the plate with brightness and creaminess. Together, it’s a meal that checks every box—savory, tangy, spicy, and refreshing.

What I love most is how versatile it is. You can enjoy it as a rice bowl, tuck it into tacos, or pile it into burritos. No matter how you serve it, it always gets a warm welcome at the table. Every time I make it, I find myself wishing I doubled the recipe because leftovers never seem to last.