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Barbacoa de Res
Created by: Howcan Team
Ingredients
- 3 lbs beef chuck roast, cut into large chunks
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 small onion, chopped
- 2 tsp ground cumin
- 2 tsp dried oregano
- 1 tsp ground cloves
- 1/2 tsp ground cinnamon
- 1/2 cup beef broth
- Salt and pepper to taste
Instructions
- In a large bowl, combine the apple cider vinegar, lime juice, minced garlic, chopped chipotle peppers, chopped onion, ground cumin, dried oregano, ground cloves, ground cinnamon, and beef broth.
- Season the beef chunks with salt and pepper, then add them to the bowl with the marinade. Toss to coat the beef evenly, then cover and refrigerate for at least 2 hours, or overnight for best results.
- Preheat the oven to 325°F (165°C).
- Transfer the marinated beef and all the marinade into a large Dutch oven or roasting pan. Cover with a lid or aluminum foil.
- Bake in the preheated oven for 4 hours, or until the beef is tender and easily shreds with a fork.
- Once the beef is cooked, remove it from the oven and shred it using two forks. Mix the shredded beef with the cooking juices and serve hot.
Barbacoa de res is a traditional Mexican dish with a rich history dating back to the indigenous cultures of Mesoamerica. The dish consists of beef, slow-cooked with aromatic spices and seasonings, resulting in tender, flavorful meat. This method of cooking was originally done by digging a hole in the ground, lining it with hot coals, and covering the meat with maguey leaves. Today, it is often prepared in large pots or slow cookers. Chefs and home cooks alike take pride in perfecting the balance of flavors, with regions like Hidalgo and Oaxaca known for their exceptional barbacoa. The best versions of this dish can be found in authentic Mexican restaurants that honor traditional recipes and cooking methods. The key to a delicious barbacoa de res lies in the quality of the beef and the careful selection of spices, such as cumin, cloves, and dried chilies, which infuse the meat with a depth of flavor. While the traditional method involves cooking the meat underground, modern adaptations use ovens or slow cookers to achieve similarly succulent results. Whether enjoyed in tacos, burritos, or on its own, barbacoa de res continues to be a beloved dish, celebrated for its cultural significance and mouthwatering taste.
260 min
6-8 servings
350 per serving calories
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