Beef Barbacoa
Tender, shredded beef slow-cooked with chilies, spices, and citrus until fall-apart perfection. Authentic Mexican comfort food ideal for tacos, bowls, or quesadillas.
- Total time
- 300 min
- Servings
- 6
- Calories
- 385
- Protein
- 52g
Ingredients
- 3.5 lbs beef chuck roast
- 4 whole dried guajillo chiles
- 3 whole dried ancho chiles
- 1 large onion, halved
- 8 cloves garlic cloves
- ¼ cup lime juice
- ½ cup orange juice
- 2 tbsp apple cider vinegar
- 2 tsp cumin
- 1.5 tsp Mexican oregano
- 1 tsp black pepper
- 1.5 tsp salt
- 3 whole bay leaves
- 1 cup beef broth
Instructions
- 1
Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet over medium heat for 1-2 minutes until fragrant.
- 2
Pour boiling water over toasted chiles and soak for 15 minutes until softened.
- 3
Transfer soaked chiles to a blender with garlic, lime juice, orange juice, vinegar, cumin, oregano, and salt. Blend until smooth.
- 4
Season beef chuck roast generously with salt and pepper on all sides.
- 5
Heat oil in a large Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 3 minutes per side. Remove and set aside.
- 6
In the same pot, add halved onion and sauté for 2 minutes. Return beef to pot.
- 7
Pour chile mixture and beef broth over the beef. Add bay leaves. Bring to a simmer, then cover and reduce heat to low.
- 8
Cook for 5-6 hours on low heat, until beef shreds easily with a fork. Alternatively, use a slow cooker on low for 8 hours.
- 9
Remove beef and shred with two forks, discarding any large fat pieces. Strain cooking liquid and return meat to pot.
- 10
Simmer meat in strained braising liquid for 15 minutes to absorb flavors. Taste and adjust seasoning with salt as needed.
Tools you’ll need
- Dutch oven or heavy 5-quart pot
- Blender
- 12-inch skillet
- Wooden spoon
- Tongs
- Two forks for shredding
- Colander or fine-mesh strainer
- Measuring cups and spoons
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