Entree: Mexico – Chihuahua, Northern Mexico – Barbacoa de Res (Beef Barbacoa)

Serving Size: 6

Approximate Time

Prep 35 min

Cook 7 hrs

Total 7 hrs 35 min

Ingredients

- 3 1/2 lb (1.6 kg) beef chuck roast, boneless, trimmed
- 2 tbsp (30 ml) lard or neutral oil
- 4 ancho dried chiles, stems removed, seeds optional
- 4 guajillo dried chiles, stems removed, seeds optional
- 8 garlic cloves
- 1 medium white onion, halved (about 8 oz / 225 g)
- 1/4 cup (60 ml) apple cider vinegar
- 4 cups (960 ml) low-sodium beef stock, divided
- 3 bay leaves
- 1 cinnamon stick (about 2 in / 5 cm)
- 4 whole cloves
- 2 tsp (4 g) ground cumin
- 2 tsp (4 g) dried Mexican oregano
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- maguey (agave) leaves or banana leaves or large collard leaves (enough to line and wrap the pot)
- 24 small corn tortillas (about 6 in / 15 cm), warmed
- 3 poblano peppers (about 1 lb / 450 g)
- 1 large white onion for charring and garnish, sliced for charring and extra diced for garnish
- 1 bunch cilantro (about 2 oz / 55 g), chopped for garnish
- 4 limes, halved, for serving
- Radishes, sliced (optional, for serving)

Instructions

Short Description:
Slow-cooked beef seasoned with dried chilies and regional spices, traditionally finished in an underground pit or special oven until meltingly tender; served with warm corn tortillas and charred vegetables.

Regional Notes:
This Chihuahua-style barbacoa uses slow pit or oven cooking and maguey (agave) or banana leaves when possible, producing a pronounced earthy, smoky consome and very tender beef. Spices lean toward ancho/guajillo chiles, Mexican oregano, bay and whole cloves—distinct from wetter central-Mexico versions that use different chiles or lamb meat.

1. Prepare chiles: Toast ancho and guajillo chiles in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove stems and as many seeds as you like, then soak chiles in hot water to cover for 20 minutes until pliable; reserve 1 cup (240 ml) soaking liquid.
2. Make chile puree: In a blender, combine rehydrated chiles (drained), 4 garlic cloves, half the halved onion, apple cider vinegar, 1 cup (240 ml) of beef stock, cumin, oregano, whole cloves, and the cinnamon stick. Blend until smooth; add up to 1/4 cup (60 ml) of the reserved soaking liquid if needed to achieve a pourable paste. Taste and season with 1 tsp (5 g) salt if desired.
3. Brown the beef: Pat beef dry and rub with 1 tsp (5 g) salt and pepper. Heat lard or oil in a large heavy Dutch oven over medium-high heat. Brown beef on all sides, 3–4 minutes per side, then remove and set aside.
4. Assemble for cooking: Line the bottom of the Dutch oven with maguey/banana/collard leaves (or a layer of foil if unavailable). Scatter remaining onion half cut-side down and add bay leaves. Pour about half the chile puree into the bottom to flavor. Place the browned beef in the pot, spoon remaining puree over the beef, and add remaining beef stock to come about halfway up the sides of the meat (about 3 cups / 720 ml more, adjust so total liquid covers ~50% of roast). Cover meat with more leaves, seal lid tightly (or cover with foil and lid).
5. Pit or oven method — choose one:
   - Oven method: Preheat oven to 300°F (150°C). Place sealed Dutch oven in oven and slow-roast 6–8 hours, or until meat pulls apart easily with a fork.
   - Underground pit/special oven method: If using a prepared pit or wood-fired horno, set a bed of hot coals, place wrapped and sealed pot or leaf-wrapped beef into the pit, cover and cook 8–10 hours until fork-tender. (Ensure safe handling and food-temperature practices for pit cooking.)
6. While meat cooks: Char the poblano peppers and the sliced large white onion over an open flame, grill, or under a broiler until blackened on all sides. Place in a bowl and cover to steam 10 minutes, then peel, seed, and slice into strips. Keep warm.
7. Finish meat and consome: Remove pot from oven or pit. Transfer beef to a cutting board and let rest 10 minutes. Strain cooking liquid into a saucepan, skim fat if desired, and simmer 5–10 minutes to concentrate flavors; adjust seasoning with salt. Shred beef with two forks into bite-sized pieces, discarding any large pieces of leaf or bone if present.
8. Plate and serve: Warm corn tortillas. Serve shredded Barbacoa de Res piled on warm tortillas, with charred poblano strips and onions, chopped raw onion and cilantro, lime wedges, sliced radishes, and a small bowl of the warm consome for dipping or spooning. Enjoy as tacos or plated with sides.