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Barbacoa
Barbacoa
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Prep Time:
30 minutes
Cook Time:
370 minutes
Total Time:
1000 minutes
Spiced guajillo chile beef on tortillas with salsa, rice, and beans.
Ingredients:
  • 4 dried guajillo chilies
  • 2 teaspoons cumin seeds
  • 0.125 whole cloves
  • 1 cup boiling water
  • 0.5 teaspoon ground ancho chile powder
  • 1 large onion, quartered
  • 6 cloves garlic
  • 2 teaspoons dried oregano
  • 1 teaspoon ground thyme
  • 0.33333334326744 cup apple cider vinegar
  • 2 teaspoons lime juice
  • 1 (6 pound) boneless beef chuck roast
Instructions:
  • Preheat a heavy skillet over medium heat. Add the dried guajillo chiles and cook, turning occasionally, until they puff up and change color, about 5 minutes. Set aside to cool. Toast the cumin and cloves in the skillet until fragrant, then remove and set aside. Remove stems, seeds, and veins from chiles, place in a small bowl, and cover with boiling water. Let soak for 1 hour.
  • Turn the toasted cumin and cloves into a fine powder before transferring them to a blender. Combine them with ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice in the same blender. Take the chiles out of the soaking water, add them to the blender along with 1/3 cup of the soaking liquid. Blend until a smooth paste is achieved.
  • In a mixing bowl, generously coat the beef roast with the flavorful guajillo chile paste, ensuring it is thoroughly covered on all sides. Seal the bowl with plastic wrap and refrigerate for an overnight marination.
  • Preheat your oven to 325°F (165°C).
  • Place the marinated roast in a roasting pan and place bay leaves on top. Cover the pan tightly with aluminum foil and bake in the preheated oven for about 6 hours until the meat is tender and easy to shred with a fork. Let it rest for 1 hour at room temperature, then discard the bay leaves and shred the meat using two forks.

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