Barbacoa Mexicana Recipe

Gather ’round fellow food adventurers, because today we’re diving into a culinary journey that takes us straight to the heart of Mexico with a Barbacoa Mexicana that promises to dance on your taste buds and transport you to a world of flavor with every bite.

I love merging rich, authentic flavors in my kitchen, and Barbacoa Mexicana is a perfect example. With tender beef chuck roast infused with the deep essence of dried guajillo and ancho chilies, combined with aromatic spices like cumin and cloves, this dish offers both a nutritional punch and a taste of tradition.

Barbacoa Mexicana Recipe Ingredients

• Beef Chuck Roast: Rich in protein and iron; adds hearty, savory flavor.
• Guajillo Chilies: Mildly spicy; contributes earthy, smoky notes.
• Ancho Chilies: Mild, fruity warmth; provides depth and sweetness.
• White Onion: Adds a sweet and sharp base; enhances aroma.
• Garlic: Boosts immune health; adds pungent depth and warmth.
• Bay Leaves: Subtle floral aroma; enriches flavor complexity.
• Cumin: Warm, earthy spice; enhances smokiness and depth.
• Oregano: Herbaceous, slightly bitter; complements meatiness.
• Apple Cider Vinegar: Adds tangy brightness; balances rich flavors.

Barbacoa Mexicana Recipe Ingredient Quantities

• 3 lbs beef chuck roast, cut into large chunks
• 3 dried guajillo chilies, stemmed and seeded
• 3 dried ancho chilies, stemmed and seeded
• 1 large white onion, quartered
• 6 cloves garlic
• 2 bay leaves
• 1 tablespoon ground cumin
• 2 teaspoons dried oregano
• 1 tablespoon apple cider vinegar
• 1 tablespoon freshly ground black pepper
• 1 tablespoon salt, or to taste
• 1 teaspoon ground cloves
• 1/2 cup beef broth
• Juice of 2 limes
• 2 tablespoons vegetable oil

How to Make this Barbacoa Mexicana Recipe

1. Start by placing the dried guajillo and ancho chilies in a skillet with no oil and heat on medium for about 1-2 minutes per side, until they are very aromatic and slightly darker in color. Take off the heat and set aside.

2. Put the toasted chiles in a bowl and cover them with hot water. Let them sit for about 15 minutes until they are softened.

3. Add the softened chiles, onion, garlic, cumin, oregano, apple cider vinegar, salt, pepper, cloves, and half a cup of the soaking liquid from the chiles to a blender. Blend until smooth.

4. In a sizable pot or Dutch oven, warm the vegetable oil over a medium flame. Sear the beef chunks in batches, cooking them until they are brown all over. Remove the beef and set it aside.

5. Empty the blended sauce into the pot and cook for about 5 minutes, stirring occasionally, until it thickens slightly. It should be thicker than water but not quite as thick as sour cream.

6. Put the beef back into the pot, adding the bay leaves and the beef broth. Stir until the sauce coats the meat.

7. Let the mixture simmer, then reduce the heat to low, cover, and cook it for about 3-4 hours, or until the beef is tender and easily shredded.

8. Once the beef has become tender, take it out of the pot and shred it using two forks.

9. Put back the shredded beef in the pot, combine it with sauce, and add the lime juice.

10. If more salty flavor is needed, add salt to taste, and then let the sauce simmer another 15 minutes before serving. Barbacoa Mexicana is delicious served with tortillas, rice, or in whatever way you wish.

Barbacoa Mexicana Recipe Equipment Needed

1. Skillet
2. Mixing bowl
3. Blender
4. Large pot or Dutch oven
5. Wooden spoon or spatula
6. Tongs
7. Forks (for shredding beef)
8. Measuring spoons
9. Measuring cups

FAQ

• What cut of meat is best for Barbacoa Mexicana?Barbacoa, because of the its rich marbling, which guarantees that the meat becomes tender and tasty when cooked. And there’s another reason why I like using this cut: It Bleeds. Beef is a very bloody meat (which is a good thing for flavor and tenderness), but this cut seems to bleed even more than usual. And it’s the same with Barbacoa: The more cut-up, bloody meat you have, the better the Barbacoa. This seems unappetizing, but it is not; it’s just very good cooking. And the more, the merry.
• Can I use different chilies?– While guajillo and ancho chilies provide an authentic flavor, you can try other chilies such as pasilla or chipotle, which lend a different taste profile altogether.
• Is it possible to make this recipe less spicy?To make a milder version, simply reduce the number of chiles used or omit the seeds.
• Can I cook Barbacoa in a slow cooker?– Certainly, once you have browned the meat and prepared the sauce, then move all of it to a slow cooker and let it cook on low for 6-8 hours.
• What is the purpose of apple cider vinegar?– It adds acidity that helps in tenderizing the meat and balancing the rich flavors.
• How can I store leftovers?– Keep in an air-tight container in the fridge for no more than 3 days or stash in the freezer for up to 2 months.

Barbacoa Mexicana Recipe Substitutions and Variations

• Instead of beef chuck roast, you can use beef brisket or short ribs for a similar texture.
• If guajillo chilies are unavailable, substitute them with New Mexico chilies.
• For ancho chilies, you can use pasilla chilies as an alternative.
• If you don’t have apple cider vinegar, white vinegar or red wine vinegar can be used.
• Lemon juice can serve as a substitute for lime juice if needed.

Pro Tips

1. Toasting Chilies: Ensure you don’t over-toast the chilies. A quick toast is enough to enhance their flavor, but be careful as they can become bitter if burnt.