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Barbacoa

cook:

3 h 0 min

Perfect for tacos, tortas, sopes, gorditas, you name it!

10 servings

US

original

metric

Picture for Barbacoa

10 servings

US

original

metric

Ingredients

Directions

Ingredients

6 lb chuck roast or beef cheek

2 tbsp oil

6 bay leaves

5 cloves garlic

½ onion

1 tsp oregano

1 tsp cumin

½ tsp ground cloves

3 ancho chiles

5 guajillo chiles

2 cups beef broth

2 cups water

salt and pepper to taste

Get ingredients with

Directions

Directions

Ingredients

6 lb chuck roast or beef cheek

2 tbsp oil

6 bay leaves

5 cloves garlic

½ onion

1 tsp oregano

1 tsp cumin

½ tsp ground cloves

3 ancho chiles

5 guajillo chiles

2 cups beef broth

2 cups water

salt and pepper to taste

Get ingredients with

Step 1

Cut up the beef into smaller chunks. Season all over with salt and pepper.

6 lb chuck roast or beef cheek

salt and pepper to taste

Step 2

Set your dutch oven to medium high heat, add the oil, once hot, sear the beef in batches, until you have a golden sear all over, about 4-5 minutes per side.

2 tbsp oil

Step 3

Once all the beef is seared, add it all back to the dutch oven, along with the bay leaves, garlic, onion, oregano, cumin, cloves, dried chiles(making sure the stems and seeds are removed) and the beef broth and water. Mix to combine. Bring to a boil.

6 bay leaves

5 cloves garlic

½ onion

1 tsp oregano

1 tsp cumin

½ tsp ground cloves

3 ancho chiles

5 guajillo chiles

2 cups beef broth

2 cups water

Step 4

Once boiling, reduce to the heat to medium low, cover with a lid and cook for 2-3 hours or until the beef is easily shreddable.

Step 5

If you want to finish this off in the oven, once the pot has come to a boil, cover with a lid, place in a 350 degree oven and cook for 2-3 hours or until the beef is easily shreddable.

Step 6

Once the beef is tender, remove the large onion pieces, the peppers and the bay leaves. Shred the meat and add it back to the dutch oven and mix with all the juices.

Step 7

Serve with tortillas and salsas for tacos.

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