Description
Tender and flavorful, this Beef Barbacoa recipe yields succulent Mexican pulled beef that’s perfect for tacos, burritos, nachos, or rice bowls. The beef is cooked low and slow in a fragrant, spicy sauce until it’s fall-apart tender.
Ingredients
Beef:
3 pounds beef chuck roast cut into large chunks
Sauce:
3 dried guajillo or ancho chilies stemmed and seeded, 1 chipotle pepper in adobo sauce, 1 onion quartered, 4 garlic cloves, 1/4 cup apple cider vinegar, 1/4 cup lime juice, 1 tablespoon ground cumin, 1 tablespoon dried oregano, 1 teaspoon ground cloves, 1 1/2 teaspoons salt, 1/2 teaspoon black pepper, 3 bay leaves, 1 cup beef broth, 2 tablespoons vegetable oil
Instructions
- Sauce Preparation: Simmer dried chilies in water until softened. Blend with chipotle pepper, onion, garlic, vinegar, lime juice, cumin, oregano, cloves, salt, and pepper.
- Cooking: Sear beef chunks, add sauce, bay leaves, and beef broth. Simmer on stovetop or in the oven, slow cook, or pressure cook until tender.
- Shredding: Shred beef, mix with sauce, and discard bay leaves before serving.
Notes
- Barbacoa is versatile for various dishes.
- Leftovers can be frozen for up to 3 months.
- Adjust spice level by modifying chipotle quantity.
