Barbacoa Beef Recipe

Season Beef

Pat the beef chunks dry with paper towels. Rub each piece all over with kosher salt and black pepper. Place in a shallow dish while you prepare the sauce so flavors begin to penetrate the meat (15–30 minutes optional).

In a small bowl combine smashed garlic, oregano, cumin, ground cloves and apple cider vinegar. Rub or spoon the mixture over the beef pieces so the garlic and spices cling to the surface. Set aside.

Prep Chiles

Use scissors to cut open the dried guajillo and ancho chiles, shake out seeds and discard stems. Wipe any dust from the inside with a dry towel if needed.

Toast Chiles

Heat a large dry skillet over medium heat. Toast the chiles for 15–30 seconds per side, just until they become fragrant and slightly darker — do not burn. Remove and transfer to a bowl.

Soak Chiles

Pour 2 cups of very hot (just off boil) water or 1 cup hot water plus 1 cup beef broth over the toasted chiles. Let soak 15 minutes until softened.

Blend Sauce

Drain chiles, reserving 1/2 cup of the soaking liquid. In a blender add the softened chiles, reserved soaking liquid, chipotle in adobo, tomato paste, lime juice, brown sugar and 1/2 cup beef broth. Blend on high until very smooth, 1–2 minutes. If too thick, add up to 1/4 cup additional water or broth to reach a pourable sauce consistency.

Strain Sauce (optional)

For a smoother barbacoa, press the blended sauce through a fine-mesh sieve into a bowl, discarding any remaining solids.

Brown Beef

Heat 2 teaspoons vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Working in batches so you don't crowd the pan, sear the beef pieces on all sides until browned, about 3–4 minutes per side. Transfer seared beef to a plate.

Sauté Onion

Reduce heat to medium. Add the quartered onion to the pot and sauté for 3–4 minutes until edges soften and lightly browned, scraping up any browned bits from the bottom.

Combine & Braise

Return the beef to the pot. Pour the blended chili sauce over the meat and add remaining beef broth (approx 1.5 cups, adjusting so the meat is mostly submerged but not fully covered). Add bay leaves and cilantro stems. Bring to a gentle simmer, then cover with a tight-fitting lid and reduce heat to low.

Cook Until Tender

Simmer gently on the stovetop for 2.5–3 hours, or transfer to a 300°F (150°C) oven and braise for 3 hours, until the meat is fork-tender and easily shreds. Check once midway and turn meat; add up to 1/2 cup water or broth if the pot becomes too dry.

Shred & Finish

Remove the beef to a cutting board and discard bay leaves and cilantro stems. Using two forks, shred the meat into bite-sized pieces. Return shredded beef to the pot with the sauce. Stir in lime juice if additional brightness is desired and simmer uncovered 10–15 minutes so the meat absorbs the sauce. Taste and adjust salt and pepper.

Garnish & Serve

Serve barbacoa hot with chopped cilantro leaves, warm corn tortillas, diced onion, lime wedges, or rice and beans as desired.