Tender Beef Barbacoa

Ingredients

• 4 lb beef chuck roast (diesmillo) (cut into small pieces for faster cooking)
• 1 tbsp vegetable oil (for sautéing aromatics)
• 1 tomato
• 0.5 white onion
• 2 pasilla chilies (dried)
• 7 California (guajillo) chilies (dried)
• beef bouillon (to taste)
• garlic salt (to taste)
• ground cumin (to taste)
• dried oregano (to taste)
• black peppercorns (to taste)
• whole cloves (to taste)
• 1 tbsp white vinegar (a splash)
• 2 cup water (do not add more as the meat will release its own juices)
• 3 bay leaves (dried)

Steps

1. 1

   In a skillet with a little oil, sauté the tomato, half onion, 2 pasilla chilies, and 7 guajillo chilies until softened and fragrant.

2. 2

   Season the sautéed mixture with beef bouillon, garlic salt, cumin, oregano, black peppercorns, and cloves to taste.

3. 3

   Add a splash of white vinegar and 2 cups of water to the skillet.

4. 4

   Transfer the entire mixture to a blender and process until completely smooth to create the adobo sauce.

5. 5

   Cut the 4 pounds of beef chuck (diesmillo) into small chunks to ensure a faster and more even cooking process.

6. 6

   Place the meat in a large, wide pot (cazuela) and pour the blended adobo sauce over it, ensuring all pieces are well-coated.

7. 7

   Add the bay leaves to the pot.

8. 8

   Cover the pot and cook over medium heat for approximately 3 to 4 hours, until the meat is very tender and shreds easily.

9. 9

   Serve the barbacoa hot with a side of rice, beans, or use it to make tacos with a spicy salsa.

Notes

The author emphasizes not to add more than 2 cups of water because the meat releases a significant amount of juice during the long cooking process. While the recipe is titled Barbacoa, commenters note it is very similar to Birria due to the use of dried chilies and spices.

Nutrition per serving

• main
• Mexican
• beef
• slow-cooked
• barbacoa
• tacos
• dinner