Dave's Recipes

Better Than Chipotle Beef Barbacoa

A flavorful, slow-cooked beef barbacoa recipe that rivals any restaurant version.

Prep: 5 min Cook: 4 hr 40 min

Scale: x0.25 | x0.5 | x1 | x1.5 | x2 | x3 | x4

This Beef Barbacoa is marinated in a broth of various hydrating chiles, chipotle peppers and traditional spices in a dutch oven. Cooked and slow-simmered for several hours, the meat becomes tender and succulent, richly infused with seasoning. The flavors deepen further when let to sit in the fridge, making it an excellent choice for any make-ahead meals. This dish is best served with store-bought or homemade corn tortillas warmed right up, but can also be paired with rice, noodles, or cornbread.

  • 1 whole dried chile pepper, New Mexico, costeño, or choricero, seeds and stem removed
  • 1 whole dried chile pepper, ancho or pasilla, seeds and stem removed
  • 1 whole chile negro, seeds and stem removed
  • 4 cups chicken stock (low-sodium)
  • 1 whole dried chile pepper, New Mexico, costeño, or choricero, seeds and stem removed
  • 1 whole dried chile pepper, ancho or pasilla, seeds and stem removed
  • 1 whole chile negro, seeds and stem removed
  • 4 cups chicken stock (low-sodium)

Adjust oven rack to lower-middle position and preheat oven. Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add chicken broth, cover with plastic wrap, and microwave on high power until gently simmering. Remove from microwave and set aside.

  • 3 Tbsp (39 g) vegetable oil
  • 1 lb (454 g) oxtails
  • Kosher salt and freshly ground black pepper
  • 3 Tbsp (39 g) vegetable oil
  • 1 lb (454 g) oxtails
  • Kosher salt and freshly ground black pepper

Meanwhile, heat oil in now-empty Dutch oven over high heat until shimmering. Season oxtails all over with salt and pepper, and cook, turning occasionally, until well-browned on all sides. Remove oxtails and set aside.

  • 1 small onion, finely sliced
  • 6 (24 g) cloves garlic, smashed
  • 1 small onion, finely sliced
  • 6 (24 g) cloves garlic, smashed

Reduce heat to medium. Add remaining oil and heat until shimmering. Add onion and garlic and cook, stirring frequently, until deep brown and onion is just starting to char on the edges.

  • 2 tsp ground cumin
  • 1⁄2 tsp ground cloves
  • 2 tsp oregano
  • 4 chipotle chiles packed in adobo
  • 1⁄4 cup (60 g) apple cider vinegar
  • 2 tsp ground cumin
  • 1⁄2 tsp ground cloves
  • 2 tsp oregano
  • 4 chipotle chiles packed in adobo
  • 1⁄4 cup (60 g) apple cider vinegar

Add cumin, cloves, and oregano and cook, stirring constantly, until fragrant. Add chipotle chiles, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.

  • 2 tsp fish sauce
  • 2 tsp fish sauce

Add soaked chiles and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Purée until smooth. Set aside.

  • 4 lbs (1.814 kg) chuck-eye roast
  • 2 bay leaves
  • 4 lbs (1.814 kg) chuck-eye roast
  • 2 bay leaves

Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender and a skewer inserted into meat shows little to no resistance. Discard bay leaves and oxtails

  • Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments
  • Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments

Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced. Beef can be cut and served immediately, reheat until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired.

Sources:

  • Serious Eats

Category:

Meat

Notes

Look for dried chiles in a large supermarket or Latin market. If you can't find these exact chiles, any combination of mild, fruity and bright-tasting chiles will do, such as guajillo or Colorado.

Barbacoa can be stored in its liquid for up to 5 days in the refrigerator. The flavor should improve with time. Reheat gently on the stovetop or the microwave. Serve with store-bought or homemade corn tortillas, and make sure to reheat them right!

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