Tender slow-cooked Beef Barbacoa made with chuck roast, dried chilies, warm spices, and citrus for rich, bold flavor perfect for tacos and bowls.
Ingredients
3 pounds beef chuck roast, cut into large chunks
4 dried guajillo chilies, stems and seeds removed
2 chipotle peppers in adobo sauce
1 small white onion, roughly chopped
4 garlic cloves
2 tablespoons apple cider vinegar
Juice of 1 lime
1 teaspoon ground cumin
1 teaspoon dried oregano
1/8 teaspoon ground cloves
2 bay leaves
1 cup beef broth, plus more if needed
1 tablespoon vegetable oil
Salt and black pepper to taste
Instructions
-
Soak guajillo chilies in hot water for 15 minutes until softened.
-
Season beef chunks with salt and pepper.
-
Blend softened chilies, chipotle peppers, onion, garlic, vinegar, lime juice, cumin, oregano, cloves, and beef broth until smooth.
-
Heat oil in a skillet and sear beef on all sides until browned.
-
Transfer beef to a slow cooker and pour sauce over it. Add bay leaves.
-
Cook on low for 8 hours or until beef shreds easily.
-
Remove bay leaves and shred beef in the sauce.
-
Simmer uncovered if needed to thicken the sauce before serving.
Find it online: https://bitetrovu.com/beef-barbacoa-8-hour-bold-comfort-classic/