Entree: Mexico – Hidalgo (central Mexico) – Barbacoa de Res (Slow-Cooked Beef Barbacoa) (Beef barbacoa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 20 min

Cook 3 hrs 30 min

Total 3 hrs 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 lb (1.36 kg) boneless chuck roast, cut into 2–3 large pieces
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 3 dried guajillo chiles, stemmed and seeded (about 0.5 oz (14 g))
- 2 dried ancho chiles, stemmed and seeded (about 0.5 oz (14 g))
- 1 cup (240 ml) hot water (for soaking chiles)
- 4 cloves garlic
- 1 medium white onion, quartered
- 1/4 cup (60 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 1 tsp (1 g) dried Mexican oregano or regular oregano
- 1 cup (240 ml) beef broth
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil or lard
- Fresh cilantro, chopped (for garnish)
- Warm corn tortillas and lime wedges (for serving)

Show original ingredient measurements

- 3 lb (1.36 kg) boneless chuck roast, cut into 2–3 large pieces
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 3 dried guajillo chiles, stemmed and seeded (about 0.5 oz / 14 g)
- 2 dried ancho chiles, stemmed and seeded (about 0.5 oz / 14 g)
- 1 cup (240 ml) hot water (for soaking chiles)
- 4 cloves garlic
- 1 medium white onion, quartered
- 1/4 cup (60 ml) apple cider vinegar
- 1 tbsp (15 ml) fresh lime juice
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cloves
- 1 tsp (1 g) dried Mexican oregano or regular oregano
- 1 cup (240 ml) beef broth
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil or lard
- Fresh cilantro, chopped (for garnish)
- Warm corn tortillas and lime wedges (for serving)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Toast dried chiles lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant; avoid burning. Place chiles in a bowl and cover with 1 cup (240 ml) hot water; soak 15 minutes until softened.
2. Drain chiles, reserving soaking liquid. In a blender, combine softened chiles, garlic, half the onion, apple cider vinegar, lime juice, cumin, cloves, oregano, and 1/4 cup (60 ml) of the reserved soaking liquid; blend to a smooth purée, adding a little additional soaking liquid if needed.
3. Season chuck roast pieces with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, heat oil and sear roast pieces on all sides until browned; remove and set aside.
4. Reduce heat to medium, sauté remaining onion until translucent, then add chile purée and cook 2–3 minutes to deepen flavor.
5. Return seared beef to the pot, pour in beef broth and enough reserved soaking liquid to just cover the meat, add bay leaves, and bring to a simmer.
6. Cover and braise in a 300°F (150°C) oven for 3 to 3 1/2 hours, or simmer gently on low on the stovetop for the same time, until beef is very tender and shreds easily.
7. Remove beef to a cutting board, shred with two forks, and return to pot to soak up sauce for 10 minutes; adjust seasoning with salt and lime if needed.
8. Serve shredded barbacoa with warm corn tortillas, chopped cilantro, onion, and lime wedges.

1. Toast dried chiles lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant; avoid burning. Place chiles in a bowl and cover with 1 cup hot water; soak 15 minutes until softened.
2. Drain chiles, reserving soaking liquid. In a blender, combine softened chiles, garlic, half the onion, apple cider vinegar, lime juice, cumin, cloves, oregano, and 1/4 cup (60 ml) of the reserved soaking liquid; blend to a smooth purée, adding a little additional soaking liquid if needed.
3. Season chuck roast pieces with salt and pepper. In a large heavy pot or Dutch oven over medium-high heat, heat oil and sear roast pieces on all sides until browned; remove and set aside.
4. Reduce heat to medium, sauté remaining onion until translucent, then add chile purée and cook 2–3 minutes to deepen flavor.
5. Return seared beef to the pot, pour in beef broth and enough reserved soaking liquid to just cover the meat, add bay leaves, and bring to a simmer.
6. Cover and braise in a 300°F (150°C) oven for 3 to 3 1/2 hours, or simmer gently on low on the stovetop for the same time, until beef is very tender and shreds easily.
7. Remove beef to a cutting board, shred with two forks, and return to pot to soak up sauce for 10 minutes; adjust seasoning with salt and lime if needed.
8. Serve shredded barbacoa with warm corn tortillas, chopped cilantro, onion, and lime wedges.