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Barbacoa Recipe

Name: Mariachis de Jaliscos Barbacoa Recipe
Cook time: 4 h 20 min
Total time: 4 h 20 min
Yield: 12 servings
Cuisine: Mexican
Ingredients: 2 lb chuck roast (or beef brisket), trimmed and cut into 3–4 large pieces; 3 pcs ancho chiles, stemmed, seeded; 2 pcs guajillo chiles, stemmed, seeded; 1 tbsp chipotle in adobo paste; 6 pcs garlic cloves; 1 tbs white or apple cider vinegar; 2 tbsp fresh lime juice; 2 cups beef or chicken broth; 1 cup fresh orange juice; 2 tsp dried oregano (preferably Mexican oregano); 1 tsp ground cumin; 0.25 tsp ground cloves; 0.25 tsp ground cinnamon; 2 pcs bay leaves; 2 tsp kosher salt; 1 tsp black pepper; 1 pc yellow onion, sliced into thick wedges; 1 pc bay leaf (additional, optional); 0.25 cups fresh cilantro, chopped (for garnish); 4 pcs lime wedges (for serving); 12 pcs corn tortillas, warmed (for serving); 0.5 cups diced white onion; 0.5 cups salsa verde or roja; 0.25 cups crumbled queso fresco

Inspired by Mariachis de Jalisco

Time4h 20m

Serves12

Make Barbacoa Recipe in just 4h 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Beef and Marinade

2 lb chuck roast (or beef brisket), trimmed and cut into 3–4 large pieces

3 pcs ancho chiles, stemmed, seeded

2 pcs guajillo chiles, stemmed, seeded

1 tbsp chipotle in adobo paste

6 pcs Garlic cloves

1 tbs white or apple cider vinegar

2 tbsp Fresh lime juice

2 cups beef or chicken broth

1 cup fresh orange juice

2 tsp dried oregano (preferably Mexican oregano)

1 tsp Ground cumin

1/4 tsp ground cloves

1/4 tsp Ground cinnamon

2 pcs bay leaves

2 tsp kosher salt

1 tsp black pepper

Aromatics and Finishing

1 pc yellow onion, sliced into thick wedges

1 pc bay leaf (additional, optional)

1/4 cups fresh cilantro, chopped (for garnish)

4 pcs Lime wedges (for serving)

12 pcs corn tortillas, warmed (for serving)

Optional Sides / Toppings

1/2 cups diced white onion

1/2 cups salsa verde or roja

1/4 cups crumbled queso fresco

Method

Prepare Chiles and Marinade

Toast and rehydrate chiles

Warm a dry skillet over medium heat. Toast the ancho and guajillo chiles 15–30 seconds per side until fragrant but not burned. Remove stems and seeds if not already done. Place toasted chiles in a bowl and cover with 1 cup of very hot (not boiling) water. Let soak 20 minutes until softened, then drain, reserving 1/2 cup of the soaking liquid.

Make the adobo marinade

In a blender, combine the soaked chiles, reserved soaking liquid (about 1/2 cup), chipotle in adobo, garlic cloves, white vinegar, lime juice, orange juice, oregano, cumin, cloves, cinnamon, 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Blend until very smooth, adding a splash of broth if needed to reach a pourable puree (about 1/4–1/2 cup). Taste and adjust salt or acidity: it should be bright, smoky and slightly tangy.

Sear and Assemble

Pat the beef pieces dry and season lightly with remaining 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1–2 tablespoons neutral oil in a heavy-bottomed pot, Dutch oven, or large skillet over medium-high heat. Sear the beef pieces 3–4 minutes per side until well browned (do in batches if needed). Transfer seared beef to the cooking vessel (Dutch oven or slow cooker).

Place sliced onion and the bay leaves around and on top of the beef. Pour the blended chile-orange marinade over the beef, then pour in the remaining beef broth to almost cover the meat (about 1.5–2 cups total liquid once combined). The meat should be mostly submerged but not swimming. Scrape browned bits from the skillet into the pot for extra flavor.

Braising / Slow Cooking

Oven braise

Preheat oven to 300°F (150°C). Cover the pot with a tight-fitting lid and braise in the oven for 3–3.5 hours, or until the meat is falling-apart tender and shreds easily with two forks. Check once halfway through and baste the meat with the cooking juices if the top is exposed.

Slow cooker

Alternatively, transfer everything to a slow cooker and cook on LOW for 7–8 hours or HIGH for 4–5 hours, until meat is very tender.

Stovetop

Or simmer on low on the stovetop with the lid slightly ajar for 3–4 hours, maintaining a gentle simmer, until the meat shreds easily.

Shred and Finish

When the beef is tender, remove meat to a cutting board. Strain or skim excess fat from the cooking liquid if desired. Reserve 1–1.5 cups of cooking liquid. Using two forks (or meat claws), shred the beef into bite-size pieces, discarding any large pieces of fat. Return shredded beef to the pot with the reserved cooking liquid and stir to combine. Simmer gently on the stovetop 5–10 minutes so the shredded meat absorbs the sauce.

Taste and adjust seasoning: add up to 1/2 teaspoon salt or a squeeze of lime if needed. If sauce is too thin, simmer uncovered 8–10 minutes to reduce and concentrate; if too thick, add a splash of broth.

Serve

Warm corn tortillas. Serve barbacoa hot with chopped cilantro, diced onion, lime wedges, crumbled queso fresco and salsa on the side. Use about 3–4 oz (85–115 g) cooked barbacoa per taco; this recipe yields about 12 taco servings.

Store leftovers in an airtight container in the refrigerator up to 4 days or freeze up to 3 months. Reheat gently in a saucepan with a splash of reserved cooking liquid or broth to keep moist.