📝 About This Recipe
This recipe marries the ancient pit-cooking traditions of Mexico with the low-and-slow artistry of Texas barbecue. We take a heavily marbled beef chuck roast, infuse it with deep hickory or oak smoke, and then finish it in a rich, velvety adobo bath of toasted chilies and warm spices. The result is a melt-in-your-mouth delicacy that is smoky, earthy, and vibrantly spicy—the ultimate centerpiece for a family-style taco feast.
🥗 Ingredients
The Meat
- 5 pounds Beef Chuck Roast (well-marbled, cut into 3 large chunks)
- 2 tablespoons Kosher Salt
- 1 tablespoon Black Pepper (coarsely ground)
The Adobo Braising Liquid
- 5 pieces Dried Guajillo Chilies (stemmed and seeded)
- 3 pieces Dried Ancho Chilies (stemmed and seeded)
- 2-3 pieces Chipotle Chilies in Adobo (plus 1 tbsp of the sauce)
- 2 cups Beef Broth (low sodium)
- 1/4 cup Apple Cider Vinegar
- 6 pieces Garlic Cloves (peeled)
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Mexican Oregano
- 1/4 teaspoon Ground Cloves (essential for authentic flavor)
- 3 pieces Bay Leaves (whole)
For Serving
- 24 pieces Corn Tortillas (warmed)
- 1 White Onion (finely diced)
- 1 bunch Fresh Cilantro (chopped)
- 3 Lime Wedges (for squeezing)
👨🍳 Instructions
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1
Preheat your smoker to 250°F (121°C) using a robust wood like Oak, Hickory, or Pecan. Ensure a clean blue smoke is rolling before adding the meat.
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2
Pat the beef chuck roast completely dry with paper towels. Rub generously on all sides with kosher salt and coarse black pepper.
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3
Place the beef chunks directly on the smoker grates. Smoke for approximately 3 to 4 hours, or until the internal temperature reaches 160°F (71°C) and a beautiful dark mahogany 'bark' has formed on the exterior.
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4
While the meat smokes, prepare the adobo. In a dry skillet over medium heat, toast the dried guajillo and ancho chilies for 1-2 minutes until fragrant but not burnt.
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5
Place the toasted chilies in a bowl of hot water and soak for 20 minutes until soft. Drain the water.
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6
In a high-speed blender, combine the soaked chilies, chipotles in adobo, beef broth, vinegar, garlic, cumin, oregano, and cloves. Blend until completely smooth.
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7
Once the beef has reached 160°F, remove it from the smoker and place it into a heavy aluminum foil pan or a Dutch oven.
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8
Pour the blended adobo sauce over the beef and add the bay leaves. Cover the pan tightly with two layers of heavy-duty aluminum foil to ensure no steam escapes.
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9
Return the covered pan to the smoker (or an oven set to 275°F). Continue cooking for another 4 to 5 hours.
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10
The barbacoa is done when the beef is 'probe tender,' meaning a thermometer slides in with zero resistance, usually around an internal temp of 205°F-210°F.
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11
Remove from the heat and let the meat rest, still covered, for at least 45 minutes. This allows the fibers to relax and reabsorb the flavorful juices.
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12
Discard the bay leaves. Using two forks, shred the beef directly in the pan, tossing it with the concentrated braising liquid and rendered fat.
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13
Taste and add a final pinch of salt or a splash of lime juice if needed to brighten the flavors before serving.
💡 Chef's Tips
Always use beef chuck or brisket; lean cuts like round will become tough and dry during the long smoke. Don't skip the resting period—it is the difference between dry meat and succulent, juicy barbacoa. If you want more heat, leave the seeds in the dried chilies; for a milder sauce, ensure they are completely removed. If the sauce is too thick after braising, thin it with a splash of beef broth or water until it coats the meat perfectly. For the best texture, shred the meat by hand rather than using a mixer to keep those beautiful long strands.
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a simple garnish of diced white onion and cilantro. Pair with a cold Mexican Lager or a smoky Mezcal Paloma to cut through the richness of the beef. Side with Mexican street corn (esquites) and a scoop of creamy guacamole. Use leftovers for breakfast chilaquiles or loaded barbacoa grilled cheese sandwiches. Serve with a side of the remaining braising liquid (consomé) for dipping, birria-style.