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Vegan barbacoa sinaloense on a white plate with macaroni salad and refried beans
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Vegan Barbacoa Sinaloense

This traditional vegan barbacoa Sinaloense uses Gardein beefless tips instead of pork or beef, but still holds all the chiles, spices, and flavors that characterize barbacoa in Sinaloa.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 422kcal
Author Dora S.


  • 1 package Gardein Homestyle Beefless Tips *see note
  • 5 Small russet potatoes (about 4 cups diced potatoes)
  • 5 Small carrots (about 1 ½ cups diced Carrots)
  • 3 Small tomatoes (about 1 ¼ cup diced tomato)
  • ¼ White onion (about 1/3 cup diced onion)
  • 2 cloves Garlic
  • 1 Anaheim chile, fresh
  • 5 Guajillo chiles, dried
  • 1 Pinch Cumin (about 1/4 tsp.)
  • 2 Not Beef Bouillon Cubes
  • 1 Not-Chick'n Bouillon Cube
  • 1 tsp. Dried oregano
  • Salt & pepper to taste
  • ½ cup Manzanilla olives
  • 2 Bay leaves, dried
  • ¼ cup Preferred beer, *see notes


  • Fill a medium pot with water and bring to a boil. Add guajillo chiles and let simmer slowly for 5 – 8 minutes to soften the chiles.
  • Continue by dicing tomato, anaheim chile and onion in to very small-fine pieces.
  • Heat a large pot to medium-low heat and add 1 tsp. oil (optional). Add onion, Anaheim chile, and tomato and sweat for 5 minutes or until vegetables are tender,
  • Meanwhile chop carrots and potatoes into small-medium chunks. Add only carrots and olives to pot; cover and continue to cook for another 3-5 mins.
  • When guajillo chiles have softened, drain, and place in the blender with 1 cup of water, garlic, cumin, dried oregano, and a pinch of salt and black pepper, blend till smooth.
  • Take that chile mixture and strain it, add strained liquid to pot and simmer for another 5 mins
  • Add potatoes and both not-beef cubes, 1 chkn cube and 2 bay leaves. Increase heat to medium, cover, and keep cooking for another 10 mins depending how soft or hard you like your potatoes to be. (If necessary add more water.)
  • Heat a sauté pan to medium-high heat and add 1 tsp. of oil. Add beefless tips and brown them on both sides until golden brown.
  • Add the beefless tips to the pot with the vegetables, add another 2 cups of water, and ¼ cup of beer. Stir and let cook on low heat for 5 more mins. (You can add more than 2 cups of water. Today I did because I wanted my barbacoa to have plenty of broth. Add as much or little as you like.)
  • 1Season to taste with salt and pepper.
  • Turn off heat, make some frijoles puercos and sopa fria to go with it and voilà


*The beer is only for a different kick on the taste of this barbacoa, in Sinaloa (my Mexico native state) adding some beer to it is very common and I wanted to make this as traditional as possible. Yes it's safe for children since it's only a small amount and the alcohol taste disappears with all the other spices. I added Michelob. (of course I drank the remaining of it #bosslife #momlife #winning)
*The beefless tips are already seasoned, I didn't want that flavor to overpower the barbacoa. I washed them very well and added a squeeze of lime juice and let it rest for 15 mins with lime juice and water. It helped, and the "meat" got the original taste of the barbacoa spices added but this is totally optional


Calories: 422kcal | Carbohydrates: 71g | Protein: 20g | Fat: 8g | Saturated Fat: 1g | Sodium: 635mg | Potassium: 1708mg | Fiber: 11g | Sugar: 11g | Vitamin A: 14753IU | Vitamin C: 36mg | Calcium: 100mg | Iron: 4mg