Entree: Mexico – Tlaxcala, Central Mexico – Barbacoa de Res (Beef Barbacoa)

Serving Size: 6

Approximate Time

Prep 45 min

Cook 8 hrs

Total 8 hrs 45 min

Ingredients

- 4 lb (1.8 kg) bone-in beef chuck roast, cut into 3–4 large pieces
- 6 large maguey (agave) leaves, cleaned and trimmed
- 4 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 large white onion, halved (about 10 oz / 280 g)
- 6 garlic cloves
- 1 tsp (5 g) whole black peppercorns
- 4 whole cloves
- 2 tsp (4 g) dried Mexican oregano
- 2 tsp (4 g) ground cumin
- 2 bay leaves
- 1 cup (240 ml) beef broth
- 1/2 cup (120 ml) fresh orange juice
- 1/4 cup (60 ml) apple cider vinegar
- 2 tbsp (30 ml) lard or vegetable oil
- 1 tbsp (15 g) kosher salt, plus more to taste
- 2 tsp (8 g) granulated sugar (optional, to balance chile acidity)
- 2 cups (60 g) dry hardwood smoking chips (mesquite or oak), for pit smoking (optional but recommended)
- 24 corn tortillas
- 1 medium white onion, finely chopped for garnish (about 8 oz / 225 g)
- 1 bunch fresh cilantro, chopped (about 1 cup / 30 g)
- 4 limes, quartered
- 2 cups (480 g) warmed refried beans (homemade or store-bought)
- 1/2 tsp (2.5 ml) liquid smoke or 1 tsp (2 g) smoked paprika (only if using oven alternative; optional)

Instructions

Short Description:
Traditional Tlaxcalan barbacoa de res slow-cooked in a pit wrapped in maguey (agave) leaves, yielding deeply smoky, tender shredded beef served with warm corn tortillas, chopped onion, cilantro, lime, and refried beans for a complete meal.

Regional Notes:
This Tlaxcala version follows the regional custom of cooking the beef directly in an earth pit wrapped in maguey leaves, imparting a distinctive smoky-agave aroma. Unlike oven braises from other states, the pit method and maguey wrapping are essential to the authentic Tlaxcalan flavor; an oven alternative is provided only when a pit is not available.

1. Prepare the chiles: Toast guajillo and ancho chiles quickly in a dry skillet over medium heat until fragrant (10–20 seconds per side). Place toasted chiles in hot water to soak 15 minutes, then drain.
2. Make the chile marinade: In a blender, combine soaked chiles, halved onion, garlic, black peppercorns, whole cloves, oregano, cumin, orange juice, apple cider vinegar, beef broth, salt, and sugar (if using). Blend to a smooth sauce; strain through a fine sieve if desired.
3. Brown the beef: Pat beef pieces dry and season lightly with additional salt. Heat lard or oil in a heavy skillet or Dutch oven over medium-high heat and brown beef on all sides, 6–8 minutes total. Transfer meat to a large bowl and pour about 1 cup (240 ml) of the chile marinade over the meat to coat; reserve remaining sauce.
4. Prepare the pit (authentic Tlaxcala method): Dig a pit about 2–3 ft (60–90 cm) wide and 18–24 in (45–60 cm) deep in well-draining soil. Build a hardwood fire in the pit and let burn down to glowing coals (2–3 hours), reserving some hot coals to generate heat. Line the bottom with a layer of hot coals and a few of the maguey leaves (place tougher, cut-side-down). If available, scatter 2 cups (60 g) of dry hardwood chips on coals for extra smoke. Arrange the browned beef pieces on the maguey leaves, pour reserved chile sauce over the meat, add bay leaves, and cover the meat completely with remaining maguey leaves.
5. Seal and cook the pit: Cover the maguey-wrapped meat with a layer of wet burlap or cloth (to hold moisture), then cover with soil to seal the pit. Allow to cook undisturbed for 6–8 hours, or until meat is falling-apart tender.
6. Oven alternative (when no pit is available): Preheat oven to 300°F (150°C). In a large Dutch oven, place a layer of maguey leaves (or banana leaves if maguey unavailable), add a few spoonfuls of hot coals or 1 tsp smoked paprika and 1/2 tsp liquid smoke to mimic smoky flavor, arrange browned beef, pour remaining chile sauce and bay leaves over meat, and fully wrap with additional maguey leaves. Cover tightly with lid and bake 4–5 hours, until meat shreds easily.
7. Uncover and shred: Whether from pit or oven, carefully remove the meat and unwrap maguey leaves (they will be scorched). Strain and reserve cooking liquid. Shred the beef with forks, discarding large pieces of fat and bones. Return shredded beef to a pot with 1–2 cups (240–480 ml) reserved cooking liquid to keep moist; simmer gently 10 minutes to allow flavors to marry. Adjust salt to taste.
8. Warm tortillas and beans: Warm corn tortillas on a comal or skillet until pliable. Reheat refried beans until hot.
9. Serve: To assemble, spoon generous portions of shredded barbacoa onto warm tortillas, top with chopped onion and cilantro, and squeeze lime. Serve family-style with refried beans on the side and extra cooking jus for dipping or drizzling.
10. Storage: Refrigerate cooled barbacoa in an airtight container up to 4 days or freeze up to 3 months. Reheat gently with reserved jus to retain moisture.