5 from 33 votes
Beef Barbacoa
Beef Barbacoa is slow-braised beef chuck roast cooked in a rich sauce made from soaked dried guajillo and ancho peppers, chipotle chili, garlic, apple cider vinegar, brown sugar, oregano, cinnamon, and olive oil. The long cooking time tenderizes the beef until it can be shredded easily, absorbing the smoky, mildly spicy, and slightly sweet flavors from the aromatic sauce. This dish is suitable for serving warm as a hearty filling for tacos, burritos, or plates.
Prep Time
10 mins
Cook Time
3 hrs
Total Time
3 hrs 10 mins
Servings:
6
servings
Calories:
639 kcal
Course:
Main Course
Cuisine:
Mexican
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 6 servings
Amount Per Serving
Calories 639
% 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.