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Beef Barbacoa
Redondo

Beef Barbacoa

Slow-cooked beef barbacoa made with chilies, citrus, and spices for melt-in-your-mouth tenderness. Perfect for tacos, burritos, and rice bowls.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 3 lb beef chuck roast
  • 4 dried guajillo chilies, stemmed and seeded
  • 2 dried ancho chilies, stemmed and seeded
  • 1 large onion, quartered
  • 6 cloves garlic
  • 1 tbsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh orange juice
  • 2 cups beef broth
  • 2 tbsp vegetable oil
  • 1 tsp salt (to taste)
  • 1/2 tsp black pepper

Equipment

  • heavy pot or Dutch oven for braising beef
  • blender to make chili sauce
  • skillet for toasting chilies

Method
 

  1. Toast the dried chilies in a dry skillet until fragrant, then soak in hot water until softened.
  2. Blend chilies with onion, garlic, spices, lime juice, and orange juice to form a sauce.
  3. Sear beef in hot oil until browned on all sides.
  4. Pour the chili sauce and beef broth over the beef. Add bay leaves.
  5. Cover and cook low and slow (oven 300°F for 4 hours, slow cooker 8 hours, or Instant Pot 60 minutes on high pressure).
  6. Shred beef with two forks, mix with sauce, and serve.

Notes

This recipe freezes beautifully and makes enough to feed a crowd. Use leftovers in tacos, nachos, or burrito bowls.