Jul 13 2026
Restaurants›Quiubo›Beef Recipe

Beef Recipe

Inspired by Quiubo
Time3h
Serves6

barbacoa, esquites, poblano rice, pinto beans, pico de gallo, serrano salsa, avocado, serrano aioli

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Ingredients

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Barbacoa

Esquites

Poblano Rice

Pinto Beans

Pico de Gallo

Serrano Salsa

Avocado

Serrano Aioli

Method

Barbacoa

  1. 1

    Prepare the Beef

    Trim excess fat from the chuck roast and cut it into large chunks.

  2. 2

    Blend Ingredients

    In a blender, combine onion, garlic, chipotle peppers, lime juice, cumin, oregano, salt, and black pepper. Blend until smooth.

  3. 3

    Cook the Beef

    Place the beef chunks in a slow cooker and pour the blended mixture over the top. Add beef broth. Cook on low for 8 hours or until tender.

  4. 4

    Shred the Beef

    Once cooked, remove the beef and shred it with two forks. Return it to the slow cooker and mix with the juices.

Esquites

  1. 5

    Cook the Corn

    In a large skillet, heat the corn kernels over medium heat until they are slightly charred, about 8-10 minutes.

  2. 6

    Mix Ingredients

    In a large bowl, combine charred corn, mayonnaise, Cotija cheese, chili powder, lime juice (from 2 limes), and chopped cilantro. Mix well.

  3. 7

    Serve

    Serve warm or at room temperature in cups or bowls.

Poblano Rice

  1. 8

    Prepare the Poblano

    Remove seeds and chop the poblano pepper and garlic.

  2. 9

    Sauté

    In a saucepan, heat olive oil over medium heat. Sauté poblano and garlic until softened, about 5 minutes.

  3. 10

    Cook the Rice

    Add rice to the saucepan and toast for 2-3 minutes. Pour in chicken broth, salt, and black pepper. Bring to a boil.

  4. 11

    Simmer

    Cover and reduce heat to low, simmer for 18-20 minutes or until rice is cooked and liquid is absorbed.

Pinto Beans

  1. 12

    Soak Beans

    Soak pinto beans in water overnight or for at least 6 hours.

  2. 13

    Cook Beans

    In a large pot, combine soaked beans, diced onion, minced garlic, cumin, salt, and black pepper. Add 6 cups of water.

  3. 14

    Simmer

    Bring to a boil, then reduce heat to low and simmer for about 1.5 to 2 hours until beans are tender.

Pico de Gallo

  1. 15

    Chop Ingredients

    Dice tomatoes, onion, and chop cilantro.

  2. 16

    Mix Together

    In a bowl, combine diced tomatoes, onion, cilantro, lime juice, and salt. Mix well.

  3. 17

    Serve

    Let it sit for 10 minutes before serving to allow flavors to meld.

Serrano Salsa

  1. 18

    Prepare Ingredients

    Husk and rinse tomatillos, and chop the serrano peppers.

  2. 19

    Blend Salsa

    In a blender, add tomatillos, serrano peppers, lime juice, chopped cilantro, and salt. Blend until smooth.

  3. 20

    Serve

    Transfer to a bowl and serve with tortilla chips or as a topping.

Avocado

  1. 21

    Prepare Avocados

    Slice avocados in half and remove the pit. Scoop out the flesh and slice or mash as desired for serving.

Serrano Aioli

  1. 22

    Blend Aioli Ingredients

    In a blender, combine mayonnaise, chopped serrano peppers, minced garlic, and lime juice. Blend until smooth.

  2. 23

    Serve

    Transfer to a serving dish and enjoy as a dip or sauce.

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