Barbacoa Beef
HB-5527 · Hand-built original · Mexican
Mexican slow-cooked beef chuck, browned and braised in a blended sauce of beef broth, rehydrated guajillo and pasilla chiles, chipotles in adobo, apple cider vinegar, and lime juice with cumin, oregano, cinnamon, and cloves. The cooked beef is shredded, mixed back into its juices, and served in corn tortillas.
MexicanMain4 hr 15 minServes 6310 kcalGluten-freeDairy-freeEgg-freeLow Fat / Low Cholesterol
Main ingredient: chuck roast
Pairs well with: Corn tortillas, Mexican rice
Servings:6quantities adjust to match
Ingredients
- 3 lbs chuck roast, cut into 1-inch cubes
- 1/2 tablespoon olive oil
- 1 onion, chopped
- 4 garlic cloves, minced
- 1/2 cup beef broth
- 2 tablespoons apple cider vinegar
- 1 lime, juiced
- 3 chipotles in adobo
- 1 dried guajillo chile, rehydrated in hot water
- 1 dried pasilla chile, rehydrated in hot water
- 3 teaspoons cumin
- 2 teaspoons oregano
- 2 bay leaves
- 1/8 teaspoon cinnamon
- 1/8 teaspoon cloves
- Salt and pepper, to taste
Method
- Season the chuck roast cubes with salt and pepper. Place the dried guajillo and pasilla chiles in a bowl of hot water to rehydrate.
- Heat the olive oil in a large skillet and brown the beef cubes on all sides. Transfer the beef to a slow cooker.
- Blend the beef broth, garlic, rehydrated chiles, chipotles in adobo, apple cider vinegar, lime juice, cumin, oregano, cinnamon, and cloves until smooth, adding more broth a tablespoon at a time if needed.
- Add the chopped onion, the sauce, and the bay leaves to the slow cooker on top of the meat and stir.
- Cook on high for 4 to 5 hours or on low for 8 hours, until the meat is tender enough to shred with two forks.
- Shred the beef, return it to the slow cooker, and mix it with the marinade and rendered juices until moist but not soupy.
- Serve with corn tortillas and toppings of choice.
Prep: 15 min · Cook: 4 hr · Total: 4 hr 15 min
Nutrition (per serving, where published)
310 kcalCalories
51 gProtein
4 gCarbs
10 gFat