Authentic Beef Barbacoa
Ingredients
- • 1.4 kg beef chuck roast
- • 4 item dried guajillo chiles
- • 2 item dried ancho chiles
- • 2 item chipotle peppers in adobo
- • 1 item white onion, quartered
- • 6 cloves garlic
- • 60 ml apple cider vinegar
- • 60 ml lime juice
- • 500 ml beef broth
- • 1 tbsp ground cumin
- • 2 tsp dried oregano
- • 1/4 tsp ground cloves
- • 3 item bay leaves
- • 2 tsp salt
- • 1 sprinkle black pepper to taste
- • 30 ml vegetable oil
Instructions
- 1
Remove stems and seeds from both guajillo and ancho chiles. Toast them in a dry pan for 30 seconds per side until fragrant. Place in a bowl and cover with boiling water for 15 minutes to soften.
- 2
Cut beef chuck into 3-inch chunks and season generously with salt and pepper.
- 3
Heat oil in a large Dutch oven over medium-high heat. Sear beef chunks on all sides until deeply browned, about 3-4 minutes per side. Transfer to a plate.
- 4
Drain the softened guajillo and ancho chiles and place in a blender with chipotle peppers, garlic, vinegar, lime juice, cumin, oregano, cloves, and 125ml (1/2 cup) of beef broth. Blend until smooth.
- 5
Pour the chile sauce through a fine-mesh strainer, pressing solids with a spoon to extract liquid. Discard solids.
- 6
Return beef to the Dutch oven and pour the strained sauce over it. Add remaining beef broth, bay leaves, and quartered onion.
- 7
Cover tightly with foil and then the lid. Cook in a 150°C (300°F) oven for 3.5-4 hours, until beef is fork-tender and falling apart.
- 8
Remove beef from liquid and shred with two forks. Strain the cooking liquid and skim fat from the surface.
- 9
Return shredded beef to the pot and add enough cooking liquid to moisten (about 250ml or 1 cup). Taste and adjust seasoning.
- 10
Serve in warm corn tortillas with diced onion, cilantro, and lime wedges.
Chef's Note
"This traditional barbacoa showcases the magic of slow-braised beef with a trio of Mexican chiles creating layers of flavor - fruity guajillo, sweet earthy ancho, and smoky chipotle. The long, gentle cooking transforms tough chuck into melt-in-your-mouth shreds perfect for tacos. Pro tip: save any extra cooking liquid - it makes an incredible base for pozole or consommé!"
