Directions
- 1Toast coriander seeds, peppercorn, cumin seeds, allspice berries, whole cloves, cracked bay leaves, cinnamon stick, thyme, and oregano on a pan over medium-high heat for about a minute until fragrant.
- 2Transfer the toasted spices to a dry blender cup.
- 3Add a little oil to the same pan and fry the New Mexico Chile pods for a couple of seconds per side.
- 4Transfer the fried New Mexico Chile pods to boiling hot water.
- 5Fry two Chile anchos in the same pan for a couple of seconds per side until softened.
- 6Fry three Chile moritas in the same pan for a couple of seconds per side until softened.
- 7Add a little more oil and fry the garlic cloves until nice and toasted.
- 8Transfer the toasted garlic cloves with the chiles to the pot.
- 9Fry the onion, broken apart, until softened.
- 10Transfer the softened onion with the chiles to the pot.
- 11Fry the Roma tomatoes cut in half, face down, until softened.
- 12Transfer the softened tomatoes to the pot as well.
- 13Pulverize all the toasted spices in the blender.
- 14Add all the fried ingredients from the pot to the blender with the pulverized spices.
- 15Add 6 cups of water, 2 tablespoons of salt, and 1/4 cup of apple cider vinegar to the blender.
- 16Blend until smooth.
- 17Allow the adobe sauce to come to room temperature.
- 18Place a mix of short ribs, beef shank, and chuck roast in a pot.
- 19Pour the adobe sauce over the meat, ensuring it covers the meat completely.
- 20Cover the pot and place it in the refrigerator to marinate overnight or for at least 4 hours.
- 21Place the marinated meat in a roasting pan lined with banana leaves.
- 22Pour all of the remaining adobe sauce over the meat.
- 23Add one sliced onion and avocado leaves on top of the meat.
- 24Cover the meat with banana leaves.
- 25Securely cover the roasting pan with foil, ensuring no steam can escape.
- 26Place the roasting pan in the oven and allow it to roast for 3 hours and 30 minutes at 325°F.
- 27Remove the barbacoa from the oven and check to make sure the meat is tender.
- 28Allow the meat to rest for 20 minutes before shredding it up and serving.
Ingredients
- 4 lbs Chuck roast
- 4 lbs beef shank
- 2 lbs beef country style ribs
- 5 all spice berries
- 2 tsp peppercorn
- 2 tsp cumin seeds
- 8 whole cloves
- 1 tbsp coriander seeds
- 1 tbsp oregano
- 2 tsp thyme
- 5 bay leaves
- 1 inch cinnamon stick
- 0.25 cup apple cider vinegar
- 8 New Mexico Chile pods
- 2 Chile anchos
- 3 Chile moritas
- 0.5 onion
- 8 garlic cloves
- 2 tomatoes
- 6 cups water
- 1 whole onion
- 8 avocado leaves
- Banana leaves
Equipment
PanBlenderPotTongsRoasting panFoil
Tips
- Marinade overnight for full flavor
- Strain sauce if needed
- Do not allow the steam to escape when roasting
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