Barbacoa De Res Plate Recipe

Prepare chiles

Place guajillo and ancho chiles in a bowl and cover with hot water. Let soak 15–20 minutes until softened. Drain, reserving a little soaking liquid.

Make chile sauce

In a blender combine rehydrated chiles, chipotle in adobo, quartered onion, garlic cloves, apple cider vinegar, ground cumin, oregano, 1 tsp salt and 1/2 tsp black pepper. Add 1/4 cup of the chile soaking liquid or broth to help blend. Puree until very smooth. Taste and adjust salt as needed.

Sear the beef

Pat beef pieces dry and season with remaining 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a large Dutch oven or heavy pot over medium-high heat. Brown beef on all sides, 3–4 minutes per side, working in batches if necessary. Remove beef and set aside.

Braise

Reduce heat to medium. Pour a little oil out, add the blended chile sauce to the pot and cook 2–3 minutes to remove raw flavor. Return the beef to the pot, add beef broth and bay leaves. Bring to a simmer, cover, and transfer to a 300°F (150°C) oven or reduce heat to low on stove. Cook until beef is fork-tender, 3–3.5 hours (or 6–8 hours on low in a slow cooker).

Shred and finish

Remove beef from braising liquid, shred with two forks, discard bay leaves. If sauce is too thin, simmer uncovered on medium heat until reduced to a thick, spoonable consistency. Return shredded beef to sauce and stir to coat. Keep warm until plating. Stir in chopped cilantro just before serving if desired and squeeze lime wedges over meat when plating.

If using dried beans without pre-soak: rinse beans, place in a pot with 6 cups water, bring to a boil, then simmer 1–1.5 hours until tender. If pre-soaked or using canned, adjust cooking time accordingly. Drain and reserve cooking liquid if desired.

In a medium pot or skillet over medium heat, cook diced bacon until crisp, 5–7 minutes. Remove some fat if the pan is very greasy, leaving about 1 tbsp.

Add diced onion and cook until translucent, 4–5 minutes. Add minced garlic and jalapeño and cook 30–45 seconds until fragrant.

Add diced tomato, cooked/drained pinto beans, 4 cups broth, 1 tsp cumin and 1 tsp salt. Bring to a simmer and cook 15–20 minutes to allow flavors to meld. If mixture seems too thick, add reserved bean cooking liquid or more broth to reach a saucy consistency.

Stir in chopped cilantro off heat. Keep warm and taste for seasoning before serving.

Rinse rice in a fine mesh sieve under cold water until water runs clear. Drain well.

In a medium saucepan, heat 2 tbsp oil over medium heat. Add rice and cook, stirring frequently, until rice begins to turn golden, 4–6 minutes.

Add chopped onion and cook 2–3 minutes until softened. Add minced garlic and cook 30 seconds.

Stir in tomato sauce, chicken broth and 1 tsp salt. Bring to a simmer, reduce heat to low, cover and cook 15–18 minutes without stirring until liquid is absorbed and rice is tender.

Remove from heat, let stand covered 5 minutes, then fluff with a fork and stir in frozen peas and carrots to warm through.

In a small saucepan combine 1/2 cup white vinegar, 1/2 cup water, 1 tbsp sugar and 1/2 tsp salt. Bring to a gentle simmer to dissolve sugar and salt, then remove from heat and let cool slightly.

Place sliced red onion and julienned radish in a jar or bowl. Pour warm pickling liquid over vegetables so they are fully submerged. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best after 1 hour) before serving. Will keep up to 2 weeks refrigerated.

Warm tortillas in a dry skillet over medium heat 20–30 seconds per side or wrap in foil and heat in a 300°F oven for 10 minutes.

To assemble plate: Spoon a portion of Mexican rice onto each plate, add a scoop of charro beans alongside. Place 4–6 oz (about 1/2–3/4 cup) of shredded barbacoa beside rice and beans. Top the beef with a few tablespoons of pickled red onions and a handful of julienned radish. Garnish with chopped cilantro and a lime wedge. Serve tortillas and hot sauce on the side so diners can add to taste.

Suggested portioning: this recipe yields about 6 main-plate servings. Adjust portions of rice, beans and beef per plate as desired.