*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.
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This recipe is pretty good. I gave it 4 stars instead of 5 because the meat needs to be browned before roasting and because the final product didn't have that spiciness I like barbacoa to have. Next time I'll add more chilies.
My fiance is Mexican and he said it should be just a bit more spice..a bit more garlic and an extra guallijo chili. It turned out fine except for this. I actually used cow cheeks and there was alot of meat on it. Depending on your area you might have to order the cow cheeks ahead of time. I am going to try it again but upping the spices a bit. Overall it was pretty darn good..for your info too barbacoa was actually made with lamb or goat meat in the past..
Phenomenal! Didn't have ancho chili powder so just used a spicy Mexican chili powder instead. I also added 1 tsp of chipotle chile powder. Cooked in Dutch oven at 300 degrees for 4 hours then shut off the oven and left it in there for another 2 hours. Trimmed the fat and shred with forks. Wasn't too spicy and the kids loved it also. So tender! Definitely a new favorite!