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beef barbacoa recipe
- Total Time: 270 minutes
- Yield: 8 servings 1x
- Diet: General
Description
This beef barbacoa recipe features incredibly savory, shredded beef chuck with a vibrant, tangy hibiscus glaze to cut through the richness.
Ingredients
Scale
- 1.8 kg / 4 lb beef chuck roast, trimmed and cut into 2–3 large chunks
- 3 dried ancho chiles, stems and seeds removed
- 2 dried guajillo chiles, stems and seeds removed
- 1 medium white onion, roughly chopped
- 6 large garlic cloves
- 1 tbsp ground cumin
- 1 tbsp dried Mexican oregano
- 0.5 tsp ground cloves
- 0.5 tsp ground cinnamon
- 720 ml / 3 cups low-sodium beef stock
- 60 ml / 0.25 cup apple cider vinegar
- 2 bay leaves
- 30 g / 0.25 cup dried hibiscus flowers (flor de jamaica)
- 30 ml / 2 tbsp agave nectar
- 30 ml / 2 tbsp fresh lime juice
- 2 tsp sea salt, plus more to taste
- 0.5 tsp black pepper
- 30 ml / 2 tbsp vegetable oil
Instructions
- Prepare Chile Paste: Place chiles in a heatproof bowl, cover with boiling water, and soak for 20 minutes until soft. Drain, reserving 60 ml / 0.25 cup soaking liquid. Blend softened chiles, white onion, garlic, cumin, oregano, cloves, cinnamon, salt, pepper, apple cider vinegar, and 120 ml / 0.5 cup beef stock until smooth, adding reserved soaking liquid as needed.
- Sear the Beef: Pat beef chuck pieces dry and season generously with additional salt and pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Sear beef chunks on all sides until deeply browned (3-4 minutes per side), then remove and set aside.
- Braise the Beef: Reduce heat to medium and add chile paste to the Dutch oven; cook, stirring, for 5 minutes until fragrant. Return seared beef to the pot, pour in remaining 600 ml / 2.5 cups beef stock, and add bay leaves. Bring to a simmer, cover tightly, and transfer to a preheated oven at 160°C / 325°F for 3-4 hours, or until fork-tender.
- Prepare Hibiscus Glaze: While beef cooks, combine dried hibiscus flowers, 240 ml / 1 cup water, and 2 pieces of rehydrated guajillo chile in a small saucepan. Bring to a simmer, remove from heat, and steep for 15 minutes. Strain through a fine-mesh sieve, pressing solids, to yield approximately 180 ml / 0.75 cup liquid.
- Shred and Finish: Remove cooked beef from Dutch oven and discard bay leaves. Skim excess fat from cooking liquid and reserve 120 ml / 0.5 cup liquid. Add reserved cooking liquid, agave nectar, and lime juice to the hibiscus liquid in the saucepan. Bring to a simmer over medium-low heat and reduce for 10-15 minutes until slightly thickened and glossy. Shred the beef using two forks, transfer to a bowl, and toss with half of the prepared glaze.
- Serving Presentation: Pile shredded beef onto plates and generously drizzle with the remaining hibiscus glaze. Serve immediately on tortillas, over rice, or in lettuce cups.
Notes
To save time, use a potato masher in the pot to quickly shred the beef barbacoa before adding the glaze. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 240 minutes
- Category: Main Course
- Method: Braising
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (220 g)
- Calories: 500 calories
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 190 mg