Barbacoa Recipe (Beef Barbacoa)

🧂 Ingredients

• 3 pound beef chuck roast

  or use beef brisket, sliced into 2 inch chunks
• 2 guajillo peppers
• 2 ancho peppers
• 7 ounce can chipotles in adobo

  optional, for extra saucy and tangy-smoky flavor
• 2 tablespoons olive oil
• 1.5 cups beef broth
• 1/4 cup apple cider vinegar
• Juice from 1 large lime

  about 1/4 cup
• 1 large onion

  chopped
• 4 cloves garlic

  chopped
• 1 tablespoon Mexican oregano

  or use oregano
• 2 teaspoons cumin
• 1 bay leaf
• Salt and ground black pepper to taste

Instructions

• 1 Remove the stems from the guajillo and ancho peppers and remove the seeds. Place
  the dried chiles in a large bowl and cover with very hot or boiling water. Soak
  them for 15 minutes, or until they become very soft and rehydrate. Drain and
  discard the water. Add them to a food processor with the chipotles in adobo
  sauce, and a bit of salt. Process until smooth.
• 2 Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to even
  coat.
• 3 Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks
  a few minutes per side to get a nice coating. Transfer to a slow cooker or crock
  pot.
• 4 Deglaze the pan with a bit of beef stock, water or wine and scrape all of the
  brown bits from the bottom of the pan. Pour it into the crock pot.
• 5 Add the beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf
  and salt and pepper to taste. Stir.
• 6 Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork
  tender. It should easily break apart with a fork. It could take a bit longer to
  cook, depending on your slow cooker.
• 7 Shred the beef with 2 forks and serve as desired.

Nutrition Info