Barbacoa

Barbacoa

9
Patrick Selley 1

"A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements."

Ingredients 16 h 40 m {{adjustedServings}} servings 175 cals

Serving size has been adjusted!

Original recipe yields 24 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  1. Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
  2. Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
  3. Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
  4. Preheat an oven to 325 degrees F (165 degrees C).
  5. Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Tips & Tricks
Slow Cooker Posole

See how to make a traditional Mexican posole in your slow cooker.

Beef and Rice Stuffed Bell Peppers

This simple technique makes stuffed peppers even more delicious.

Footnotes

  • Cook's Note:
  • Don't buy guajillo paste, it's never very good. Just buy the dried chiles and rehydrate them with hot water.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 9

  1. 11 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Jake
6/20/2011

Just wanted to let you know that barbacoa is not a chuck roast; it is beef cheek meat.

jfetterly
6/27/2011

Like the other person said, Barbacoa is beef cheek and is very good but has a very different flavor then a roast. Aside from that, this recipe looks really yummy

Dayna
7/17/2011

This recipe is pretty good. I gave it 4 stars instead of 5 because the meat needs to be browned before roasting, and because the final product didn't have that spiciness I like barbacoa to have. Next time I'll add more chilies.