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Restaurants›Mariachis de Jalisco›Barbacoa Plate Recipe

Barbacoa Plate Recipe

Name: Mariachis de Jaliscos BARBACOA PLATE Recipe
Cook time: 4 h
Total time: 4 h
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 pieces beef chuck roast (boneless), cut into 3–4 lb piece; 2 cups beef broth; 2 tbs apple cider vinegar; 2 tbs chipotle peppers in adobo, chopped; 2 tbs dried ancho chile powder; 1 tbs ground cumin; 1 tsp dried oregano (prefer Mexican oregano); 1 tsp ground cloves; 6 pieces garlic cloves, minced; 2 pieces bay leaves; 2 tsp salt; 1 tsp black pepper; 2 tbs vegetable oil; 2 cups canned pinto beans, drained and rinsed; 1 pieces onion, finely chopped; 1 tsp garlic, minced; 2 tbs lard or vegetable oil; 1 tsp salt; 1 cups water or bean liquid; 0.5 cups white onion, finely chopped; 0.5 cups fresh cilantro, chopped; 4 pieces fresh lime wedges; 8 pieces corn tortillas; 0 to taste salt (for seasoning); 0 to taste hot sauce (optional)

Inspired by Mariachis de Jalisco

Time4h

Serves4

Served with refried beans, onions & cilantro.

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Ingredients

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Barbacoa (beef)

1 pieces beef chuck roast (boneless), cut into 3–4 lb piece

2 cups beef broth

2 tbs Apple cider vinegar

2 tbs chipotle peppers in adobo, chopped

2 tbs dried ancho chile powder

1 tbs Ground cumin

1 tsp dried oregano (prefer Mexican oregano)

1 tsp ground cloves

6 pieces Garlic cloves, minced

2 pieces bay leaves

2 tsp Celtic sea salt

1 tsp black pepper

2 tbs Tuscany sunflower oil

Refried beans

2 cups canned pinto beans, drained and rinsed

1 pieces Onion, finely chopped

1 tsp Garlic, minced

2 tbs lard or vegetable oil

1 tsp Celtic sea salt

1 cups water or bean liquid

Garnishes & sides

1/2 cups white onion, finely chopped

1/2 cups Fresh cilantro, chopped

4 pieces fresh lime wedges

8 pieces corn tortillas

0 to taste salt (for seasoning)

0 to taste hot sauce (optional)

Method

Barbacoa (beef)

Prepare the spice sauce

In a blender or food processor, combine chipotle peppers, ancho chile powder, cumin, oregano, ground cloves, minced garlic, apple cider vinegar and 1/2 cup of beef broth. Blend until a smooth paste forms. Scrape down sides as needed.

Sear the beef

Season the chuck roast evenly with 1 1/2 tsp salt and 1 tsp black pepper. Heat vegetable oil in a heavy Dutch oven over medium-high heat. When oil is shimmering, brown the roast on all sides, about 3–4 minutes per side, until a deep brown crust forms. Transfer roast to a plate.

Braise

Reduce heat to medium. Add the blended spice paste to the Dutch oven and cook 1–2 minutes to bloom the spices, scraping up browned bits. Return the roast to the pot. Add remaining 1 1/2 cups beef broth (to total 2 cups), bay leaves and any accumulated juices. The liquid should come about 1/2 to 2/3 up the meat; add a bit more water if needed.

Cook slowly

Bring to a gentle simmer, then cover with a tight-fitting lid and transfer to a 300°F (150°C) oven for 3 to 3 1/2 hours, or until the meat is fork-tender and shreds easily. Alternatively, simmer gently on the stovetop over low heat for the same time, or cook in a slow cooker on low for 8 hours.

Shred and finish

Remove roast from the pot and place on a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any excess fat. Skim any excess fat from the cooking liquid, then return shredded meat to the Dutch oven. Simmer over low heat 8–10 minutes to let meat absorb sauce; taste and adjust seasoning with additional salt if needed.

Refried beans

Heat lard or vegetable oil in a medium skillet over medium heat. Add the finely chopped onion and cook, stirring, until translucent and lightly golden, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.

Add the drained pinto beans and 1 cup water or reserved bean liquid. Bring to a simmer and cook 3–4 minutes to heat through.

Use a potato masher or the back of a spoon to mash the beans to your desired texture. For smoother beans, mash thoroughly or transfer half to a blender and pulse, then return. Simmer another 2–3 minutes to thicken. Stir in 1 tsp salt, taste and adjust seasoning. Keep warm until serving.

Garnish & assemble

Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side or wrap in foil and warm in a 350°F oven for 10 minutes.

To plate: spoon a generous portion (about 1 to 1 1/2 cups) of shredded barbacoa onto a plate. Add about 1/2 to 3/4 cup refried beans alongside. Sprinkle chopped white onion and chopped cilantro over the barbacoa. Serve with lime wedges and warm corn tortillas. Offer hot sauce on the side as desired.

Optional finishing: squeeze lime over meat just before eating to brighten flavors.