Beef Barbacoa

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Beef Barbacoa

Yield 5-6 portions

Enjoy taqueria-style barbacoa at home with this scrumptious recipe courtesy of the Lakewinds deli team! It takes a little time to prepare, but most of it is hands-off, making this a perfect option for Saturday or Sunday dinner. 

Ingredients

  • 3 chipotle peppers in adobe sauce, pureed
  • 1 ½ Tablespoons ground cumin
  • ½ teaspoon ground cloves
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • 4 Tablespoons apple cider vinegar
  • ½ Tablespoon lime juice
  • ½ cup white wine
  • 2 ½ pounds beef chuck roast
  • 2 bay leaves
  • 3 cups chicken broth
  • 1/3 cup olive oil
  • 4 Roma tomatoes, diced
  • ½ cup water
  • Optional for serving: sliced avocado, quinoa, sliced radish, black beans, queso fresco, and more.

Instructions

Preheat oven to 350°. Make a paste by combining cumin, cloves, chili powder, oregano, thyme, salt, pepper, vinegar, lime juice, and chipotle peppers. Rub roast with oil and paste mixture and place into a roasting pan. Add the remaining ingredients to the pan. Cover and roast the beef for 2 to 2 ½ hours.

Discard the bay leaves, remove the beef from the rest of the pan, and let both cool slightly. Shred the beef and skim fat off the top of the juices. Place the juice in a blender and blend until smooth. Return beef and juices to the roasting pan and let both warm again, then serve.