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
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Open the appInstructions
Step 1
Remove stems and seeds from guajillo and ancho chiles. Toast in a dry skillet over medium heat for 1-2 minutes until fragrant.
Step 2
Pour boiling water over toasted chiles and soak for 15 minutes until softened.
Step 3
Transfer soaked chiles to a blender with garlic, lime juice, orange juice, vinegar, cumin, oregano, and salt. Blend until smooth.
Step 4
Season beef chuck roast generously with salt and pepper on all sides.
Step 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.
Step 6
In the same pot, add halved onion and sauté for 2 minutes. Return beef to pot.
Step 7
Pour chile mixture and beef broth over the beef. Add bay leaves. Bring to a simmer, then cover and reduce heat to low.
Step 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.
Step 9
Remove beef and shred with two forks, discarding any large fat pieces. Strain cooking liquid and return meat to pot.
Step 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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