Traditional Beef Barbacoa
Traditional dish · Mexican
Authentic Mexican barbacoa, slow-cooked until incredibly tender and flavorful. Traditionally made from lamb or goat head, this beef version captures the essence of the slow-cooked, smoky, and rich flavors.
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Ingredients
- Beef chuck roast3 lbs
- Ancho chilies, dried4
- Guajillo chilies, dried2
- Garlic cloves6
- White vinegar1/2 cup
- Lime juice1/4 cup
- Cumin seeds1 tsp
- Mexican oregano1 tsp
- Cloves1/4 tsp
- Cinnamon stick1 inch
- Bay leaves2
- Saltto taste
- Black pepperto taste
- Wateras needed
- Banana leaves (optional, for wrapping)2-3 large
Steps
- 1
Rehydrate dried chilies by removing stems and seeds, then soaking in hot water for 20-30 minutes until softened. Drain.
- 2
Toast cumin seeds, cloves, and cinnamon stick in a dry skillet until fragrant. Grind into a powder.
- 3
In a blender, combine rehydrated chilies, toasted spices, garlic, vinegar, lime juice, and oregano. Blend until smooth. Strain if desired for a smoother sauce.
- 4
Season beef chuck roast generously with salt and pepper. If using banana leaves, line a Dutch oven or slow cooker with them.
- 5
Place the beef in the Dutch oven or slow cooker. Pour the chili mixture over the beef, ensuring it's well coated. Add bay leaves.
- 6
Add enough water to come about halfway up the sides of the beef. Cover tightly.
- 7
Cook in a preheated oven at 300°F (150°C) for 3-4 hours, or in a slow cooker on low for 6-8 hours, until the beef is fork-tender and easily shreds.
- 8
Remove the beef from the cooking liquid. Shred the meat using two forks. Skim fat from the cooking liquid.
- 9
Return the shredded beef to the cooking liquid and toss to combine. Cook for another 15-20 minutes to allow the flavors to meld.
- 10
Serve hot, garnished with chopped white onion and cilantro.
