Authentic Mexican Barbacoa

Ingredients

• 2.5 lbs (1.1 kg) beef chuck roast 2.5 lbs (1.1 kg) beef chuck roast
• 4 cloves of garlic, minced 4 cloves of garlic, minced
• 2 chipotle peppers in adobo sauce, minced 2 chipotle peppers in adobo sauce, minced
• 2 tablespoons (30ml) apple cider vinegar 2 tablespoons (30ml) apple cider vinegar
• 2 tablespoons (30ml) lime juice 2 tablespoons (30ml) lime juice
• 2 teaspoons (10g) ground cumin 2 teaspoons (10g) ground cumin
• 1 teaspoon (5g) dried oregano 1 teaspoon (5g) dried oregano
• 1 teaspoon (5g) ground cloves 1 teaspoon (5g) ground cloves
• 2 dried guajillo chilies, stemmed and seeded 2 dried guajillo chilies, stemmed and seeded
• 1 dried ancho chili, stemmed and seeded 1 dried ancho chili, stemmed and seeded
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 7g
• Carbohydrates (total, sugars): 5g, 1g
• Protein: 40g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 325°F (160°C).
2. 2.
   In a blender or food processor, combine the minced garlic, chipotle peppers, apple cider vinegar, lime juice, cumin, oregano, cloves, guajillo chilies, ancho chili, and beef broth. Blend until smooth.
3. 3.
   Season the beef chuck roast with salt and pepper on all sides.
4. 4.
   Place the beef in a large oven-safe pot or Dutch oven.
5. 5.
   Pour the blended marinade over the beef, ensuring it is evenly coated.
6. 6.
   Cover the pot with a lid or aluminum foil and place it in the preheated oven.
7. 7.
   Cook for approximately 3-4 hours, or until the beef is tender and easily shreds apart.
8. 8.
   Once cooked, remove the beef from the pot and shred it using two forks.
9. 9.
   Return the shredded beef to the pot and mix it with the remaining juices.
10. 10.
    Serve the Barbacoa in tacos, burritos, or as desired, garnished with fresh cilantro, diced onions, and a squeeze of lime juice.

Treat your ingredients with care...

• Dried chilies — Before using, toast the dried chilies in a dry skillet over medium heat for a few seconds on each side. This will enhance their flavor and make them easier to blend.

Tips & Tricks

• For an extra smoky flavor, you can add a small amount of liquid smoke to the marinade.
• If you prefer a spicier Barbacoa, you can add additional chipotle peppers or use spicier dried chilies.
• Leftover Barbacoa can be stored in the refrigerator for up to 3 days or frozen for future use.
• Serve the Barbacoa with warm tortillas, diced onions, fresh cilantro, and a squeeze of lime juice for a traditional Mexican experience.
• If you don't have a slow cooker or oven, you can also cook the Barbacoa on the stovetop over low heat for 4-5 hours, stirring occasionally.

Serving advice

Serve the Barbacoa in warm tortillas as tacos, or use it as a filling for burritos, quesadillas, or enchiladas. Top with your favorite garnishes such as diced onions, fresh cilantro, avocado slices, and a squeeze of lime juice for a burst of flavor.

Presentation advice

Arrange the Barbacoa tacos on a platter, garnished with fresh cilantro leaves and lime wedges. Serve with a side of Mexican rice, refried beans, and a colorful salsa for a visually appealing presentation.