Mexican

Barbacoa

Name: Barbacoa
Total time: 480 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 3 lbs beef chuck roast, cut into large chunks; 3 dried Guajillo chilies, stemmed and seeded; 1 cup beef broth and 2 tbsp apple cider vinegar; 4 cloves garlic, smashed; 1 tsp cumin, 1/2 tsp ground cloves, 1 tsp oregano; 2 bay leaves

Meat slow-cooked with seasonings until tender, often over an open fire or in a hole dug in the ground.

480 minutes

Serves 8

Lunch/Dinner

No common allergens detected

Based on this recipe's ingredient list. Always verify with your own brands and labels.

Instructions

6 steps

1
Rehydrate Chilies: Toast the Guajillo chilies in a dry skillet for 1 minute until fragrant. Submerge them in boiling water for 15 minutes to soften.

2
Blend Marinade: In a blender, combine the softened chilies, beef broth, apple cider vinegar, garlic, cumin, cloves, oregano, and 1 tsp salt. Blend until smooth.
3
Sear Beef: Season the beef chunks generously with salt. Heat 1 tbsp of oil in a skillet over high heat and sear the beef on all sides until a deep brown crust forms. Transfer to a slow cooker.
4
Slow Cook: Pour the blended chili marinade over the beef in the slow cooker. Toss in the bay leaves. Cover and cook on LOW for 6-8 hours (or HIGH for 4-5 hours).
5
Shred Meat: The beef is ready when it falls apart easily. Remove the meat from the slow cooker, discard the bay leaves, and shred the beef using two forks.
6
Toss in Juices: Return the shredded beef to the slow cooker and toss it in the rich, flavorful cooking juices. Serve hot with warm corn tortillas, diced onions, and cilantro.

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