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Barbacoa Recipe

Mexican · Main course · 260 min total

Barbacoa is a traditional Mexican dish of slow-cooked, spiced beef that is tender, juicy, and packed with flavor. This home-cook version uses a chuck roast and a blend of dried chiles and spices for an authentic taste.

Ingredients

• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 4 cloves garlic, peeled
• 1/2 medium white onion, roughly chopped
• 1/4 cup apple cider vinegar
• 2 tablespoons lime juice
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1/2 teaspoon ground cloves
• 1/2 cup beef broth
• 3 pounds beef chuck roast, cut into 4-5 large chunks
• 2 bay leaves

Instructions

1. Place the guajillo and ancho chiles in a bowl and cover with boiling water. Let soak for 20 minutes until softened.
2. Drain the chiles and transfer to a blender. Add garlic, onion, vinegar, lime juice, cumin, oregano, salt, pepper, cloves, and beef broth. Blend until smooth, adding more broth if needed to form a thick sauce.
3. Place the beef chunks in a slow cooker. Pour the chile sauce over the beef and toss to coat. Add bay leaves.
4. Cover and cook on low for 8 hours or on high for 4 hours, until the beef is fork-tender.
5. Remove the bay leaves. Using two forks, shred the beef directly in the slow cooker. Stir to coat with the sauce.
6. Serve the barbacoa in warm corn tortillas with chopped cilantro, diced onion, and a squeeze of lime.

Tips

• For a spicier version, add 1-2 dried chiles de árbol when soaking.
• Leftover barbacoa can be refrigerated for up to 5 days or frozen for 3 months.
• Serve with refried beans and Mexican rice for a complete meal.

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