Barbacoa Recipe - Allrecipes.com
Barbacoa Recipe
  • READY IN 16+ hrs

Barbacoa

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 12 cups Change Servings
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  • PREP

    30 mins
  • COOK

    6 hrs 10 mins
  • READY IN

    16 hrs 40 mins

Directions

  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.
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Footnotes

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

Most Helpful Positive Review
Jun 20, 2011

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

 
Most Helpful Critical Review
Jun 17, 2013

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

 

11 Ratings

Jun 27, 2011

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

 
Jul 17, 2011

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. Next time I'll add more chilies.

 
Apr 26, 2012

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 alot of meat on it. Depending on your area you might have to order the cow cheeks ahead of time. I am going to try it again but upping the spices a bit. Overall it was pretty darn good..for your info too, barbacoa was actually made with lamb or goat meat in the past..

 
Feb 11, 2012

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

 
Nov 16, 2011

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

 
Jan 18, 2012

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.

 

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Nutrition

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

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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