Barbacoa
Slow-braised, chile-scented beef that falls apart into silky strands, brightened with lime and cilantro for authentic Mexican depth. Rich, smoky, and hands-off once it goes into the oven—great for tacos, bowls, or reheating through the week.
3 lb beef chuck roast, cut into 3-4 large pieces
2 tsp kosher salt
1 tsp black pepper, freshly ground
2 tbsp canola oil
3 dried guajillo chile, stems and seeds removed, torn
2 dried ancho chile, stems and seeds removed, torn
1 can chipotle in adobo, use 1-2 pieces depending on heat preference
1 white onion, quartered
6 clove garlic, peeled
2 cup beef broth, low-sodium
2 tbsp apple cider vinegar
2 tsp ground cumin
1 tsp dried oregano, preferably Mexican oregano
2 bay leaf
2 lime, juiced
1 bunch fresh cilantro, leaves roughly chopped, for serving
12 corn tortillas, for serving
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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