Barbacoa Recipe

Trim and cut beef

Trim excess fat from the chuck roast and cut into 3–4 large chunks (about 3–4 inches) so it fits in your pot or slow cooker and exposes surface area for flavor absorption.

Season meat

Pat the beef dry with paper towels and rub 1 teaspoon of salt and 1/2 teaspoon of black pepper over all pieces.

Remove stems and seeds from guajillo, ancho, and optional chipotle chiles. Wipe briefly with a dry towel to remove dust.

Place the chiles in a heatproof bowl and pour 3 cups of just-boiled water over them. Weigh them down with a small plate if they float. Let soak 15–20 minutes until softened and pliable.

Reserve 1/2 cup of the soaking liquid, then drain the chiles, discarding any large seeds that may remain.

While chiles soak, coarse chop the onion (reserve 1/4 for finishing if desired) and smash the garlic cloves.

In a skillet over medium heat add 1 tablespoon oil. Sear the onion (cut side down if halved) and garlic for 3–4 minutes until lightly browned—this deepens flavor. If using whole spices instead of ground, toast briefly until aromatic.

Transfer the rehydrated chiles, seared onion and garlic, orange juice, apple cider vinegar, cumin, oregano, ground cloves, ground cinnamon, chipotle in adobo (if using), reserved 1/2 cup chile soaking liquid, and remaining 1 teaspoon salt and 1/2 teaspoon black pepper to a blender. Blend until very smooth, adding up to 1/2 cup additional soaking liquid or beef broth to achieve a thick pourable sauce (about the consistency of heavy cream). Taste and adjust salt, spice level, or acidity.

Preheat a large heavy-bottomed Dutch oven over medium-high heat and add 1 tablespoon oil. Sear the seasoned beef pieces on all sides until nicely browned, about 3–4 minutes per side. This step adds flavor but can be skipped for a faster method.

Pour the blended chile sauce over the seared beef in the pot. Add the beef broth and tuck in 2 bay leaves. Bring the liquid to a simmer.

Cover the pot, reduce heat to low, and simmer gently for 3 to 3 1/2 hours, turning the beef once halfway through, until meat is extremely tender and falls apart with a fork. (Alternatively: transfer everything to a slow cooker and cook on low for 8 hours, or in a pressure cooker at high for 60–75 minutes followed by natural release.)

About 15 minutes before the end of cooking, taste the braising liquid and adjust seasoning with additional salt, pepper, or a squeeze of lime if desired.

Remove the beef pieces from the cooking liquid to a cutting board or bowl. Discard bay leaves. Using two forks, shred the beef into bite-sized pieces, mixing in any rendered fat and juices.

Optional — if you prefer a thicker sauce: skim off excess fat from the cooking liquid, bring the liquid to a simmer in a separate saucepan, and reduce until slightly thickened (5–10 minutes). Spoon the reduced sauce over the shredded beef and toss to coat. Alternatively, use some of the hot liquid to moisten the shredded meat to your preferred consistency.

Warm tortillas in a dry skillet or wrapped in foil in a low oven. Serve the barbacoa piled into tortillas, garnish with chopped fresh cilantro, diced reserved raw onion if kept, and lime wedges. Offer extra sauce on the side.

Leftovers: refrigerate in an airtight container for up to 4 days or freeze for up to 3 months.