Barbacoa Recipe

This Barbacoa Recipe delivers tender, juicy, slow-cooked beef infused with dried chiles, garlic, and warm spices. Inspired by traditional Mexican barbacoa, this version uses beef chuck roast braised low and slow until it’s fall-apart tender and packed with bold flavor. It’s perfect for tacos, burritos, rice bowls, nachos, or fresh salads.

Ingredients

• 4 dried guajillo chiles
• 2 teaspoons cumin seeds
• 1/4 teaspoon whole cloves
• 1 cup boiling water
• 1/2 teaspoon ground ancho chile powder
• 1 large onion, quartered
• 6 cloves garlic
• 2 teaspoons dried oregano
• 1 teaspoon ground thyme
• 1/3 cup apple cider vinegar
• 2 teaspoons lime juice
• 1 (6-pound) boneless beef chuck roast
• 2 bay leaves

Directions

1. Heat a heavy skillet over medium heat. Toast the guajillo chiles for about 5 minutes until fragrant and slightly puffed. Remove and set aside.
2. In the same skillet, toast cumin seeds and cloves until aromatic. Grind into a fine powder.
3. Remove stems and seeds from the chiles. Place them in a bowl and cover with boiling water. Let soak for 1 hour.
4. In a blender, combine the ground spices, ancho chile powder, onion, garlic, oregano, thyme, vinegar, lime juice, soaked chiles, and 1/3 cup of the chile soaking liquid. Blend until smooth.
5. Coat the beef roast thoroughly with the chile paste. Cover and marinate overnight in the refrigerator.
6. Preheat oven to 325°F (165°C).
7. Transfer the beef and marinade to a roasting pan. Add bay leaves and cover tightly with foil.
8. Bake for about 6 hours, until the beef is very tender and easily shreds with a fork.
9. Let rest for 1 hour. Remove bay leaves and shred the beef before serving.

Preparation Details

Prep Time: 30 minutes
Cook Time: 6 hours 10 minutes
Marinate Time: 10 hours
Total Time: 16 hours 40 minutes
Servings: 24
Yield: About 12 cups