Entree: Mexico – Barbacoa de Res (Slow-Cooked Mexican Beef) (Beef Barbacoa)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 4 hrs

Total 4 hrs 35 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed and cut into 3–4 large pieces
- 4 dried guajillo chiles, seeded and stems removed
- 2 dried ancho chiles, seeded and stems removed
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) fresh lime juice
- 1 medium white onion, quartered
- 6 cloves garlic
- 1 tbsp (7 g) ground cumin
- 1 tbsp (7 g) dried oregano (preferably Mexican oregano)
- 1 tsp (2 g) ground cloves
- 2 bay leaves
- 1 1/2 cups (360 ml) beef stock
- 1 tbsp (15 ml) vegetable oil
- 1 1/2 tsp (8 g) kosher salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper

Instructions

1. Toast the dried guajillo and ancho chiles briefly in a dry skillet until fragrant (about 20–30 seconds per side), then soak in hot water for 15 minutes to soften. Drain, reserving soaking liquid.
2. In a blender, combine softened chiles, apple cider vinegar, lime juice, quartered onion, garlic, cumin, oregano, ground cloves, and 1/2 cup (120 ml) of the reserved chile soaking liquid or beef stock; blend to a smooth paste. Season paste with salt and pepper.
3. Heat oil in a large heavy pot or Dutch oven over medium-high heat. Sear the pieces of chuck roast on all sides until browned. Remove meat and reduce heat to medium. Add the chile paste to the pot and cook 2–3 minutes to deepen flavor.
4. Return meat to the pot, add beef stock and bay leaves, bring to a simmer, cover, and transfer to a 300°F (150°C) oven or reduce heat to low and simmer on stovetop. Cook until beef is fork-tender, about 3–4 hours.
5. Remove beef and shred with forks. Skim fat from the braising liquid, then return shredded beef to the pot and simmer briefly to absorb sauce. Adjust seasoning. Serve in warm corn tortillas with chopped onion, cilantro, lime, and salsa.