Barbacoa Recipe

Toast and Soak Chiles

Heat a dry skillet over medium heat. Add the ancho and guajillo chiles one at a time and toast briefly — about 10–20 seconds per side — until fragrant but not burnt. Remove to a plate. Place toasted chiles in a heatproof bowl and cover with 1 1/2 cups hot water. Let soak 15–20 minutes until softened. Reserve soaking liquid.

Make Marinade

In a blender, combine the softened anchos and guajillos (drain but reserve 1/2 cup soaking liquid), chopped chipotle peppers in adobo, garlic cloves, quartered white onion, lime juice, apple cider vinegar, beef broth (1 cup), cumin, oregano, cloves, cinnamon, salt, and black pepper. Add 1/2 cup of the reserved chile soaking liquid to help blend. Puree until very smooth, about 1–2 minutes. If necessary, add up to 2–4 tablespoons additional soaking liquid or broth to reach a thick sauce consistency.

Marinate the Beef

Place the beef chunks in a large bowl or resealable bag. Pour the chile marinade over the beef, making sure all pieces are well coated. Cover and refrigerate for at least 2 hours, ideally overnight for deeper flavor. If short on time, refrigerate for 30–60 minutes.

Sear the Beef

Remove beef from refrigerator 20–30 minutes before cooking to take the chill off. Pat pieces dry with paper towels (this helps with browning). Heat a large Dutch oven or heavy-bottomed pot over medium-high heat and add 2 tablespoons vegetable oil. When shimmering, sear beef chunks on all sides until a deep brown crust forms, about 3–4 minutes per side. Work in batches to avoid crowding. Transfer seared meat to a plate.

Sauté Onions

Reduce heat to medium. Add the sliced yellow onion to the pot and cook, stirring, until softened and beginning to brown, about 5–7 minutes. Scrape up browned bits from the bottom of the pot with a wooden spoon — these add flavor.

Combine and Braise

Return the seared beef to the pot. Pour the blended chile marinade over the meat and add the two bay leaves. Add an additional 1 cup of beef broth (or enough liquid so that it comes about halfway up the sides of the meat pieces). Stir gently to combine and bring to a simmer over medium heat.

Oven Braise (preferred)

Cover the Dutch oven with a tight lid and transfer to a preheated 300°F (150°C) oven. Braise until the meat is fork-tender and easily shreds, about 3 to 3 1/2 hours depending on size of pieces. Check once at 2 hours and add up to 1/2 cup more broth if pot seems dry.

Stovetop or Slow Cooker Option

Alternatively, simmer gently on the stovetop over the lowest heat with the lid on for 3–3 1/2 hours, or transfer everything to a slow cooker and cook on low for 6–8 hours until very tender.

Shred and Reduce Sauce

Carefully remove beef pieces to a cutting board. Shred the meat with two forks, discarding any large pieces of fat. Skim and discard bay leaves. If the braising liquid is very thin, return it to the pot and simmer over medium heat to reduce until slightly thickened (5–10 minutes). Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime juice.

Combine Meat with Sauce

Return the shredded beef to the reduced sauce and stir to coat. Warm through on low for 2–3 minutes so the meat absorbs more sauce.

Serve

Warm the corn tortillas. Spoon barbacoa into tortillas and top with chopped cilantro, chopped white onion, a squeeze of lime, and sliced radishes if using. Serve extra sauce on the side.