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Patrick Selley 1

"A simple barbacoa, slow cooked and seasoned with chiles and spices. Serve on tortillas with salsa, rice, beans or other accoutrements."
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16 h 40 m servings 175 cals
Serving size has been adjusted!

Original recipe yields 24 servings



  • Calories:
  • 175 kcal
  • 9%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 1.2g
  • < 1%
  • Protein:
  • 13.5 g
  • 27%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 34 mg
  • 1%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Heat a heavy skillet over medium heat. Place the dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and the chiles have puffed, about 5 minutes. Set the chiles aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside. Remove and discard the stems, seeds, and veins of the chiles, and place into a small bowl. Pour the boiling water over top, and cover. Let the chiles soak for 1 hour.
  2. Grind the toasted cumin and cloves into a powder, and place into a blender. Add the ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove the chiles from the soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
  3. Place the beef roast into a mixing bowl, and pour the guajillo chile past over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
  4. Preheat an oven to 325 degrees F (165 degrees C).
  5. Transfer the roast and marinade to a roasting pan, and arrange the bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.


  • Cook's Note:
  • Don't buy guajillo paste, it's never very good. Just buy the dried chiles and rehydrate them with hot water.


  1. 12 Ratings

Most helpful positive review

Just wanted to let you know that barbacoa is not a chuck roast; it is beef cheek meat.

Most helpful critical review

Tasted good with corn tortillas but by its self it was a disappointment.

Just wanted to let you know that barbacoa is not a chuck roast; it is beef cheek meat.

Like the other person said, Barbacoa is beef cheek and is very good but has a very different flavor then a roast. Aside from that, this recipe looks really yummy

This recipe is pretty good. I gave it 4 stars instead of 5 because the meat needs to be browned before roasting, and because the final product didn't have that spiciness I like barbacoa to have....

My fiance is Mexican and he said it should be just a bit more spice..a bit more garlic and an extra guallijo chili. It turned out fine except for this. I actually used cow cheeks and there was a...

Very good recipe. I used the crock pot after a quick sear on the beef instead. Flavorful and tender.

Everything is ggreat except you use dry red ancho chiles, not powder....

Tasted good with corn tortillas but by its self it was a disappointment.

This was really good! Pleasantly surprised on how easy it was to make. this was my first time ever making barbacoa. My picky family enjoyed it.

I cut this recipe in half, and I used chipotle and ancho chiles because that is what I had on hand. Other than that, made as directed and it was a wonderful, filling Cindo de Mayo dinner.

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