Beef Barbacoa
User Reviews
5
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Prep Time
10 mins
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Cook Time
3 hrs
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Total Time
3 hrs 10 mins
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Servings
6 servings
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Calories
639 kcal
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Course
Main Course
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Cuisine
Mexican
Beef Barbacoa
Description
This Beef Barbacoa recipe begins by soaking dried guajillo and ancho peppers to soften them before blending with chipotle pepper, garlic, apple cider vinegar, brown sugar, oregano, cinnamon, olive oil, salt, and water to create a flavorful, smooth sauce. The beef chuck roast is seasoned, then seared to develop a browned crust, which adds depth to the finished dish.
The meat is braised in the pepper sauce at a low oven temperature for several hours until tender enough to shred. The slow braising allows the beef to absorb the complex smoky, tangy, and subtly sweet flavors from the sauce ingredients. The cinnamon and oregano provide warm, aromatic notes that complement the peppers' smoky heat.
The shredded barbacoa can be served warm, making it a versatile option for Mexican-inspired meals like tacos or rice bowls. The tender texture ensures each bite is flavorful and satisfying.
Practical tips include using a slow cooker with the sauce poured over seared meat as an alternative for unattended cooking. Achieving an internal meat temperature of around 203°F ensures optimal shredding texture.
Ingredients
- 2 whole dried guajillo peppers soaked, stemmed, and seeded
- 2 whole ancho pepper soaked, stemmed, and seeded, dried
- 3 to 5 pounds beef chuck roast
- 1 teaspoon black pepper
- 3 teaspoons salt divided
- 4 tablespoons olive oil divided
- 1 whole chipotle pepper in adobo sauce
- 3 cloves garlic minced
- 1 tablespoon apple cider vinegar
- 1 tablespoon brown sugar
- 1 teaspoon oregano dried
- 1/2 teaspoon ground cinnamon
- 1/4 cup water
Instructions
- Place the dried guajillo peppers and ancho peppers in a bowl or jar. Fill the container with water until the peppers are covered. Soak 1 to 4 hours or until softened.
- Preheat the oven to 300 degrees Fahrenheit.
- Season the beef with black pepper and 2 teaspoons salt. Heat 2 tablespoons olive oil in a large cast iron pot over high heat. Sear the meat on all sides. Once the meat is seared, remove the pot from the heat and set aside.
- Combine the guajillo peppers, ancho peppers, chipotle pepper, garlic, apple cider vinegar, brown sugar, remaining 1 teaspoon salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water in a blender. Blend until smooth, adding more water if necessary to thin the sauce out enough to blend.
- Pour the sauce over the meat in the pot. Cover and place in the oven. Braise for a minimum of 3 hours, until the meat is tender and easily shreds with a fork.
- Use two forks to shred the beef. Serve warm.
Notes
- Braising time varies from 3 to 8 hours depending on size; target an internal temperature of 203°F for easily shreddable beef.
- For slow cooker use, season and sear the roast, pour prepared sauce over it, and cook on high for 6 hours or low for 8-10 hours.
- Some multicookers have a sear function; sear the roast, add sauce, and cook on beef/stew setting about 70 minutes as a quicker method.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 639 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 639kcal | 32% |
| Carbohydrates | 2g | 1% |
| Protein | 58g | 116% |
| Fat | 44g | 68% |
| Saturated Fat | 16g | 80% |
| Cholesterol | 208mg | 69% |
| Sodium | 676mg | 28% |
| Potassium | 1009mg | 21% |
| Sugar | 2g | 4% |
| Vitamin A | 80IU | 2% |
| Vitamin C | 0.7mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 6.5mg | 36% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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