Barbacoa

4.4
(23)

A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements.

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Prep Time:
30 mins
Cook Time:
6 hrs 10 mins
Additional Time:
10 hrs
Total Time:
16 hrs 40 mins
Servings:
24
Yield:
12 cups

Ingredients

  • 4 dried guajillo chilies

  • 2 teaspoons cumin seeds

  • whole cloves

  • 1 cup boiling water

  • ½ teaspoon ground ancho chile powder

  • 1 large onion, quartered

  • 6 cloves garlic

  • 2 teaspoons dried oregano

  • 1 teaspoon ground thyme

  • cup apple cider vinegar

  • 2 teaspoons lime juice

  • 1 (6 pound) boneless beef chuck roast

  • 2 bay leaves

Directions

  1. Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.

  2. Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.

  3. Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.

  4. Preheat an oven to 325 degrees F (165 degrees C).

  5. Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

Cook's Note:

Don't buy guajillo paste, it's never very good. Just buy the dried chiles and rehydrate them with hot water.

Nutrition Facts (per serving)

175 Calories
13g Fat
1g Carbs
14g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 175
% Daily Value *
Total Fat 13g 16%
Saturated Fat 5g 25%
Cholesterol 52mg 17%
Sodium 34mg 1%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 1%
Total Sugars 0g
Protein 14g
Vitamin C 1mg 5%
Calcium 15mg 1%
Iron 2mg 10%
Potassium 138mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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