Entree: Mexico – Hidalgo – Barbacoa de Res (Mexican Beef Barbacoa) (Beef barbacoa)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 4 hrs

Total 4 hrs 30 min

Ingredients

- 3 lb (1.4 kg) boneless chuck roast, approx. 3 lb (1.4 kg)
- 3 dried guajillo chiles, stems and seeds removed (approx. 10 g)
- 2 dried ancho chiles, stems and seeds removed (approx. 12 g)
- 1 cup (240 ml) hot water (for rehydrating chiles)
- 1/2 cup (120 ml) orange juice
- 1/4 cup (60 ml) lime juice
- 1/3 cup (80 ml) apple cider vinegar
- 1 large white onion, quartered, approx. 8 oz (225 g)
- 4 garlic cloves, peeled, approx. 0.4 oz (11 g)
- 2 tsp (10 g) ground cumin
- 1 tbsp (15 g) dried oregano (preferably Mexican)
- 1 tsp (5 g) smoked paprika or 1 chipotle pepper (optional) 
- 2 bay leaves (approx. 1 g)
- 1 tbsp (15 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil (for browning)
- Fresh cilantro and lime wedges for serving (optional)

Instructions

1. Toast the dried guajillo and ancho chiles in a dry skillet over medium heat 1–2 minutes per side until fragrant but not burned; transfer to a bowl and cover with 1 cup (240 ml) hot water to rehydrate 15–20 minutes.
2. Drain chiles (reserve soaking liquid), then place chiles, reserved 1/4 cup (60 ml) soaking liquid, 1/2 cup (120 ml) orange juice, 1/4 cup (60 ml) lime juice, 1/3 cup (80 ml) apple cider vinegar, quartered onion, 4 garlic cloves, 2 tsp (10 g) ground cumin, 1 tbsp (15 g) oregano, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper in a blender; purée until smooth.
3. Pat the 3 lb (1.4 kg) chuck roast dry and season lightly; heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat and brown the roast on all sides, 3–4 minutes per side.
4. Pour the chile-citrus purée over the roast, add 2 bay leaves and enough water or beef stock to come halfway up the roast (about 1–2 cups / 240–480 ml additional liquid as needed).
5. Bring to a simmer, cover, and braise on low on the stovetop or in a 300°F (150°C) oven for 3 to 4 hours until the beef shreds easily.
6. Remove the beef to a work surface, shred with two forks, and skim fat from the cooking liquid; return shredded beef to the pot and simmer a few minutes to absorb sauce. Adjust salt and lime juice to taste.
7. Serve the barbacoa de res with warm tortillas, chopped cilantro, diced onion, and lime wedges, or alongside rice and beans.