Mexican Barbacoa

5 from 8 votes

This easy and really delicious Mexican shredded beef dish is the perfect slow cooked meal and makes a great addition to tacos, burritos, or rice.

Prep Time20

Cook Time3

Total Time3 20

Servings: servings

Author: Melissa Oleary

Equipment

1 dutch oven with lid or heavy bottom oven safe pot with lid

Ingredients

2 lb Chuck roast
4 Guajillo chile peppers (seeds removed) (or see substitutions list in post)
3 Cloves garlic
2 cups Hot water
1 teaspoon Kosher salt plus more to taste
½ teaspoon Freshly ground black pepper
1 teaspoon olive oil
8 corn tortillas optional
1 chopped white onion optional

Instructions

Pe-heat your oven to 325 degrees.
Cut stems off the top of the Guajillo peppers.
With a thin sharp knife, scrape out seeds from peppers.
Place Guajillo chile peppers and garlic into a bowl and add hot water.
4 Guajillo chile peppers (seeds removed), 3 Cloves garlic, 2 cups Hot water
Let steep for 10 minutes to soften chile peppers
After 10 minutes, add the peppers, garlic and the water they steeped in to a blender.
Blend until smooth.
Pour pureed pepper mixture into a small sauce pan and lightly simmer over medium heat for 5 minutes.
Set aside.
Pat the chuck roast dry with paper towels.
2 lb Chuck roast
Add salt and pepper to both sides of roast.
1 teaspoon Kosher salt, ½ teaspoon Freshly ground black pepper
Pre-heat a large oven safe pot over medium heat.
Add olive oil.
1 teaspoon olive oil
Add chuck roast and sear both sides.
Once the chuck roast has been seared on both sides, pour chile pepper puree over the top.
Place the lid on top and place in the oven for 2-3 hours.
Once the meat is fully cooked and is tender, take two forks and shred it in the pot with the pureed chile peppers.
Mix the shredded meat into the sauce in the pot so all of the meat is coated evenly.
Serve with fresh corn tortillas and chopped white onion or alongside Spanish rice.
8 corn tortillas, 1 chopped white onion

Notes

Slow cooker method:

To use the slow cooker, follow the recipe all the way through searing the meat.

Then place the seared chuck roast and pureed chile peppers in the slow cooker and cook on low for 5-6 hours or until tender.

To re-heat:

Place shredded beef in a large saute pan over medium low heat. Add a little beef broth or water (about ⅛ cup) and mix well. Heat gently until meat is warmed all the way through.

Nutrition

Nutrition Values are estimates only.

See full nutrition disclaimer here

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Course :entertaining, holidays, Main Course