Description
This Authentic Mexican Barbacoa recipe yields tender, flavorful meat that’s perfect for tacos or hearty meals, infused with the smoky essence of roasted chiles.
Ingredients
Scale
- 2–3 pounds of beef chuck or brisket
- 2–3 dried guajillo chiles
- 2–3 dried ancho chiles
- 1 onion, quartered
- 4 cloves of garlic
- 1/4 cup of apple cider vinegar
- 1 tablespoon of ground cumin
- 1 tablespoon of dried oregano
- Salt and pepper to taste
- 3–4 bay leaves
- Water as needed
Instructions
- Toast the dried chiles in a dry skillet until fragrant.
- Soak the toasted chiles in hot water until soft.
- Blend the softened chiles, garlic, onion, apple cider vinegar, cumin, oregano, salt, and pepper until smooth.
- Place the beef in a slow cooker and pour the blended sauce over it.
- Add bay leaves and enough water to cover the meat.
- Cover and cook on low for 480-600 minutes, or until the beef is tender and shreds easily.
- Shred the beef with two forks and mix it with the cooking juices.
- Taste and adjust salt and pepper before serving with warm tortillas.
Notes
For a lighter option, trim more fat from the beef or use leaner cuts. You can also substitute some cooking water with low sodium broth for added flavor.
- Prep Time: 30 minutes
- Cook Time: 600 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 120mg
Keywords: barbacoa, Mexican barbecue, slow cooker recipes, beef recipes, traditional Mexican food