Barbacoa
Updated May 17, 2024
- Total Time
- 4 hours 25 minutes
- Prep Time
- 10 minutes
- Cook Time
- 4 hours 15 minutes
- Rating
- Comments
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Ingredients
- 2tablespoons lard or vegetable oil
- ½large white onion, chopped
- 8garlic cloves, peeled and crushed
- 2large guajillo or dried New Mexican or Californian chiles (about 25 grams), stemmed, seeded and torn into 1-inch pieces
- 1 to 2morita chiles (5 to 10 grams), stemmed, or chopped chipotles en adobo, to taste
- 3bay leaves
- 1teaspoon dried thyme, or 2 teaspoons fresh
- 1teaspoon dried oregano, preferably Mexican, or dried marjoram
- 1teaspoon whole black peppercorns
- ½teaspoon cumin seed
- 4teaspoons kosher salt (such as Diamond Crystal)
- 4½pounds chuck roast, trimmed of excess fat
- Warm corn tortillas, chopped onion, chopped cilantro, lime wedges and salsa, for serving (optional)
Nutritional analysis per serving (8 servings)
389 calories; 17 grams fat; 6 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 2 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 55 grams protein; 649 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 275 degrees. Heat lard in a large, heavy-bottom pot or Dutch oven over medium and add onion and garlic, stirring occasionally, until just tender and beginning to brown, 5 to 7 minutes. Add guajillo and morita chiles, stirring occasionally, until beginning to darken and moritas are slightly puffed, about 90 seconds. Add bay leaves, thyme, oregano, peppercorns and cumin seeds and cook, stirring frequently, until fragrant, 60 to 90 seconds.
- Step 2
Stir ¾ cup water and salt into the pot, then arrange beef on top. Bring to a boil, cover and transfer to the oven. Roast until beef is very tender and it shreds easily, 3½ to 4 hours. Let cool for 15 minutes, then transfer beef to a large bowl and, using a potato masher or 2 large forks, smash or pull beef until completely shredded.
- Step 3
Skim fat from the chile liquid in the pot. Transfer chile mixture and the liquid to a blender and process until smooth, adding a few splashes of water if mixture is very thick and difficult to blend. Transfer blended mixture to the bowl of shredded beef (or return everything to the pot) and stir until completely coated. Taste and season with salt, if necessary.
- Step 4
Serve barbacoa with warm tortillas, onion, cilantro, lime wedges and salsa, if desired.
- Barbacoa can be made 3 days ahead. Store refrigerated in an airtight container.
Private Notes
Comments
Instead of 4 hours in the oven, cook it in a pressure-cooker for 1 hour 15 min.
Here in Oaxaca, the "secret" for an outstanding barbacoa is avocado leaves.
Spicesinc.com has all the dried chilis you could hope for at very reasonable prices, especially if you buy in bulk and get whole chiles, not pre-ground. Stored carefully, they will last forever! A great site for spices of all kinds, and prompt service. (I’m not on their payroll, just love the site.
I made this for New Years, and everyone went crazy! It was so good, so tender!
Used locally grown grass fed and finished beef. Reduced to 2.5 pounds. Increased chilies: Used 3 moritas. 3 NM chilis. And used full amount of spices (did not reduce spices though I reduced amount of meat). Added 4 cups of water so meat was nearly submerged and it made the perfect amount of gravy. (3/4 c of water is not enough.) Popped the reserved liquid after cooking into the fridge so the excess fat could congeal and be removed. Used my immersion blender to blend. Delicious taste! Thinking if using it in tamales soon.
Can this be done with Lamb? If so, any ingredient changes?