📝 About This Recipe
Transport your kitchen to the heart of Mexico with this melt-in-your-mouth Beef Barbacoa, a dish rooted in ancient pit-cooking traditions. We use a combination of smoky Guajillo and spicy Chipotle peppers to create a rich, complex adobo that infuses the beef during a long, slow braise. The result is succulent, fork-tender shreds of beef bursting with earthy cumin, aromatic cloves, and a bright finish of lime and apple cider vinegar.
🥗 Ingredients
The Meat
- 3-4 pounds Beef Chuck Roast (cut into 4-inch large chunks)
- 2 tablespoons Vegetable Oil (for searing)
- 2 teaspoons Kosher Salt (plus more to taste)
- 1 teaspoon Black Pepper (freshly cracked)
The Adobo Sauce
- 5 pieces Dried Guajillo Chiles (stemmed and seeded)
- 3-4 pieces Chipotle Chiles in Adobo (depending on heat preference)
- 1.5 cups Beef Broth (low sodium)
- 1/4 cup Apple Cider Vinegar
- 2 tablespoons Fresh Lime Juice (about 1 large lime)
- 6 cloves Garlic (peeled and smashed)
- 1 tablespoon Ground Cumin
- 1 tablespoon Dried Mexican Oregano
- 1/4 teaspoon Ground Cloves (essential for authentic flavor)
- 3 pieces Dried Bay Leaves (added to the pot)
The Finish & Garnish
- 1/2 cup Fresh Cilantro (finely chopped)
- 1/2 cup White Onion (finely diced)
- 12-16 pieces Corn Tortillas (warmed)
- 4 pieces Radishes (thinly sliced for crunch)
👨🍳 Instructions
-
1
Begin by prepping the dried Guajillo chiles. Toast them in a dry skillet over medium heat for 1-2 minutes until fragrant, then soak them in a bowl of hot water for 15 minutes until softened.
-
2
Pat the beef chuck roast chunks completely dry with paper towels. Season generously on all sides with kosher salt and black pepper.
-
3
In a large heavy-bottomed Dutch oven or cast-iron pot, heat the vegetable oil over medium-high heat. Sear the beef in batches, ensuring a deep brown crust forms on all sides (about 3-4 minutes per side). Remove beef and set aside.
-
4
Prepare the adobo: In a blender, combine the soaked Guajillo chiles, chipotles in adobo, beef broth, apple cider vinegar, lime juice, smashed garlic, cumin, oregano, and ground cloves.
-
5
Blend the sauce on high speed until completely smooth. If the sauce seems too thick, add a splash of the chile-soaking water.
-
6
Wipe out excess grease from the pot, leaving about a teaspoon. Return the seared beef to the pot and pour the blended adobo sauce over the top. Add the bay leaves.
-
7
Bring the liquid to a gentle simmer, then cover with a tight-fitting lid. Transfer to an oven preheated to 300°F (150°C) or keep on the stovetop on the lowest possible heat setting.
-
8
Cook for 3.5 to 4 hours in the oven (or 6-8 hours in a slow cooker on low). The beef is ready when it falls apart effortlessly when pressed with a fork.
-
9
Remove the beef from the pot and place it on a large cutting board. Discard the bay leaves. Use two forks to shred the meat into bite-sized pieces, removing any large bits of gristle.
-
10
Skim the excess fat from the top of the remaining cooking liquid. Return the shredded beef to the pot and toss it with the juices to keep it moist and flavorful.
-
11
Taste and adjust seasoning with more salt or lime juice if needed. Keep warm until ready to serve.
💡 Chef's Tips
Always sear the beef in batches; overcrowding the pan will cause the meat to steam rather than develop that flavorful brown crust. Mexican oregano is different from Mediterranean oregano; it has citrusy notes that pair perfectly with chiles, so try to find it at a local Hispanic market. If you have time, make this a day in advance. The flavors deepen overnight, and it's easier to skim the hardened fat off the top when cold. To get crispy edges, spread the shredded beef on a baking sheet and broil for 3-5 minutes before serving. Don't skip the cloves! Even a small amount provides that signature 'warmth' found in authentic barbacoa.
🍽️ Serving Suggestions
Serve inside warm corn tortillas with a generous sprinkle of diced white onion and fresh cilantro. Pair with a side of Mexican street corn (elote) or lime-cilantro rice and black beans. Top with a dollop of creamy guacamole or sliced avocado to balance the heat of the chipotles. Serve with a cold Mexican lager or a tart Hibiscus (Jamaica) iced tea. Leftovers make incredible quesadillas or 'Barbacoa Benedict' for breakfast the next morning.