Recipe by Patrick Selley
"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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dried guajillo chilies
ground ancho chile powder
apple cider vinegar
1 (6 pound)
boneless beef chuck roast
Just wanted to let you know that barbacoa is not a chuck roast; it is beef cheek meat.
Tasted good with corn tortillas but by its self it was a disappointment.
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. Next time I'll add more chilies.
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..
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....
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 113
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