Chicken marinated in chiles and spices, slow-cooked in the barbacoa style.
About this recipe
Chicken marinated in guajillo chile, ancho chile and spices, slowly cooked until juicy with that unmistakable smoky flavour of Mexican barbacoa. An accessible version of the classic weekend dish.
History & Origin
Barbacoa is one of the most deeply rooted culinary rituals in Mexican culture. Originally prepared by burying meat wrapped in maguey leaves in a pit with embers, a technique perfected by indigenous peoples of the Valley of Mexico and Hidalgo over centuries before the Spanish arrived. Traditionally, barbacoa uses beef head, lamb or goat, and is the beloved Sunday dish across Mexico. The chicken version emerged as a more economical and accessible alternative that preserves all the fundamental elements: the dried chile marinade, spices, slow cooking and juicy aromatic result. In the State of Hidalgo, considered the cradle of barbacoa, it is customarily served with consomé from the cooking juices, diced onion, cilantro, serrano chile and freshly made tortillas. Today chicken barbacoa has earned its own place in taquerias and fondas throughout Mexico, appreciated by those who seek that deep, spiced flavour without the cost of lamb barbacoa.
Estimated cost
$8.00
Total cost
$1.33
Per serving
* Approximate prices based on US supermarkets
Nutritional information per serving
320
Calories
38g
Protein
12g
Carbohydrates
14g
Fat
3g
Fiber
680mg
Sodium
* Approximate values. May vary depending on ingredients used.
Method
- 1
Deseed and soak 4 guajillo chiles and 2 ancho chiles in hot water for 20 minutes. Blend with 3 garlic cloves, 1/4 onion, 1 teaspoon cumin, 1/2 teaspoon oregano, 2 cloves, salt and 200ml soaking water.
💡 Simmer the chiles for 5 minutes in the water to rehydrate them better.
- 2
Cut 1.2kg chicken into pieces (thighs and drumsticks are ideal). Coat with the chile marinade, ensuring every piece is well covered. Marinate in the fridge for at least 2 hours, ideally overnight.
💡 Make small incisions in the pieces so the marinade penetrates better.
- 3
Place maguey leaves or foil in the bottom of a large pot or steamer. Arrange the marinated chicken on top. Add 300ml water or stock to the bottom of the pot.
💡 Maguey leaves add authentic flavour; if unavailable, aluminium foil works perfectly.
- 4
Seal the pot tightly (use foil if needed) and cook over very low heat for 90 minutes. The chicken should fall easily off the bone.
💡 You can also cook in the oven at 160°C for 2 hours, covered in foil.
- 5
Shred the chicken with two forks, mixing with the cooking juices. Adjust salt. Serve in tortillas with diced onion, cilantro, red salsa and lime. Use the broth as consomé.
💡 Serve the consomé in a cup with chickpeas, cilantro and lime.
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Founder, Recetas Mexas
Mexican from Puebla, IT professional and foodie. Author of 1000+ authentic Mexican recipes adapted for European kitchens. Based in Madrid since 2018.
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