Beef Barbacoa
Beef Barbacoa
Ingredients
For the Beef
- 4 3/4 pounds beef chuck roast, cut into large cubes
- 8 bay leaves
For the Sauce
- 1 tablespoon oil, for the pan, or as needed
- 2 tomatoes, quartered
- 1 piece onion
- 5 garlic cloves
- 12 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 1 tablespoon chicken bouillon powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 6 whole cloves
- 3 cups water
Instructions
- 1
In a large pan, add a little oil and heat over medium heat.
⏱️ 2 min
- 2
Add the quartered tomatoes, onion piece, and 5 garlic cloves to the pan. Cook for 3-4 minutes until they begin to soften and release their aroma.
⏱️ 4 min
- 3
Incorporate the 12 guajillo chiles and 2 ancho chiles into the pan with the other ingredients. Continue cooking, flipping occasionally, until the chiles are soft and lightly toasted (approximately 5-7 minutes). Be careful not to burn them.
⏱️ 7 min
- 4
Once the chiles are soft, transfer all cooked ingredients from the pan to a blender.
⏱️ 1 min
- 5
In the blender, add the tablespoon of chicken bouillon powder, pepper, cumin, salt, 6 whole cloves, and 3 cups of water.
⏱️ 2 min
- 6
Blend the mixture until you get a smooth and homogeneous sauce. Make sure there are no large pieces of chiles or vegetables left.
⏱️ 4 min
- 7
Cut the beef chuck roast into large, manageable cubes. This will help it cook evenly and make it easier to shred later.
⏱️ 5 min
- 8
Place the cut beef in a large, heavy pot, preferably a slow cooker or Dutch oven.
⏱️ 1 min
- 9
Pour the blended sauce through a fine-mesh strainer directly over the beef in the pot. Use a spoon to press the sauce through the strainer, extracting all the liquid and leaving behind any fibers or chile skins.
⏱️ 5 min
- 10
Add the 8 bay leaves to the pot with the beef and sauce.
⏱️ 1 min
- 11
Cover the pot and cook over low/medium heat for 2 1/2 hours (150 minutes), or until the beef is extremely tender and shreds easily. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
⏱️ 150 min
- 12
Once cooked, remove the tender beef from the pot and place it on a cutting board.
⏱️ 2 min
- 13
Using two forks, shred the cooked beef into fine strands.
⏱️ 5 min
- 14
Return the shredded beef to the sauce in the pot and mix well so that it is infused with all the flavors. Serve hot and enjoy.
⏱️ 3 min
Kitchen Tools
Beef Barbacoa
For the Beef
- 4 3/4 pounds beef chuck roast, cut into large cubes
- 8 bay leaves
For the Sauce
- 1 tablespoon oil, for the pan, or as needed
- 2 tomatoes, quartered
- 1 piece onion
- 5 garlic cloves
- 12 guajillo chiles, stemmed and seeded
- 2 ancho chiles, stemmed and seeded
- 1 tablespoon chicken bouillon powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground cumin
- 1/4 teaspoon salt
- 6 whole cloves
- 3 cups water
Instructions
- 1
In a large pan, add a little oil and heat over medium heat.
⏱️ 2 min - 2
Add the quartered tomatoes, onion piece, and 5 garlic cloves to the pan. Cook for 3-4 minutes until they begin to soften and release their aroma.
⏱️ 4 min - 3
Incorporate the 12 guajillo chiles and 2 ancho chiles into the pan with the other ingredients. Continue cooking, flipping occasionally, until the chiles are soft and lightly toasted (approximately 5-7 minutes). Be careful not to burn them.
⏱️ 7 min - 4
Once the chiles are soft, transfer all cooked ingredients from the pan to a blender.
⏱️ 1 min - 5
In the blender, add the tablespoon of chicken bouillon powder, pepper, cumin, salt, 6 whole cloves, and 3 cups of water.
⏱️ 2 min - 6
Blend the mixture until you get a smooth and homogeneous sauce. Make sure there are no large pieces of chiles or vegetables left.
⏱️ 4 min - 7
Cut the beef chuck roast into large, manageable cubes. This will help it cook evenly and make it easier to shred later.
⏱️ 5 min - 8
Place the cut beef in a large, heavy pot, preferably a slow cooker or Dutch oven.
⏱️ 1 min - 9
Pour the blended sauce through a fine-mesh strainer directly over the beef in the pot. Use a spoon to press the sauce through the strainer, extracting all the liquid and leaving behind any fibers or chile skins.
⏱️ 5 min - 10
Add the 8 bay leaves to the pot with the beef and sauce.
⏱️ 1 min - 11
Cover the pot and cook over low/medium heat for 2 1/2 hours (150 minutes), or until the beef is extremely tender and shreds easily. If using a slow cooker, cook on low for 6-8 hours or on high for 3-4 hours.
⏱️ 150 min - 12
Once cooked, remove the tender beef from the pot and place it on a cutting board.
⏱️ 2 min - 13
Using two forks, shred the cooked beef into fine strands.
⏱️ 5 min - 14
Return the shredded beef to the sauce in the pot and mix well so that it is infused with all the flavors. Serve hot and enjoy.
⏱️ 3 min