Beef Barbacoa
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.
- 2Toast 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.
- 3Toast 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.
- 4Transfer the toasted spices to a dry blender cup.
- 5Transfer the toasted spices to a dry blender cup.
- 6Transfer the toasted spices to a dry blender cup.
- 7Add a little oil to the same pan and fry the New Mexico Chile pods for a couple of seconds per side.
- 8Add a little oil to the same pan and fry the New Mexico Chile pods for a couple of seconds per side.
- 9Add a little oil to the same pan and fry the New Mexico Chile pods for a couple of seconds per side.
- 10Transfer the fried New Mexico Chile pods to boiling hot water.
- 11Transfer the fried New Mexico Chile pods to boiling hot water.
- 12Transfer the fried New Mexico Chile pods to boiling hot water.
- 13Fry two Chile anchos in the same pan for a couple of seconds per side until softened.
- 14Fry two Chile anchos in the same pan for a couple of seconds per side until softened.
- 15Fry two Chile anchos in the same pan for a couple of seconds per side until softened.
- 16Fry three Chile moritas in the same pan for a couple of seconds per side until softened.
- 17Fry three Chile moritas in the same pan for a couple of seconds per side until softened.
- 18Fry three Chile moritas in the same pan for a couple of seconds per side until softened.
- 19Add a little more oil and fry the garlic cloves until nice and toasted.
- 20Add a little more oil and fry the garlic cloves until nice and toasted.
- 21Add a little more oil and fry the garlic cloves until nice and toasted.
- 22Transfer the toasted garlic cloves with the chiles to the pot.
- 23Transfer the toasted garlic cloves with the chiles to the pot.
- 24Transfer the toasted garlic cloves with the chiles to the pot.
- 25Fry the onion, broken apart, until softened.
- 26Fry the onion, broken apart, until softened.
- 27Fry the onion, broken apart, until softened.
- 28Transfer the softened onion with the chiles to the pot.
- 29Transfer the softened onion with the chiles to the pot.
- 30Transfer the softened onion with the chiles to the pot.
- 31Fry the Roma tomatoes cut in half, face down, until softened.
- 32Fry the Roma tomatoes cut in half, face down, until softened.
- 33Fry the Roma tomatoes cut in half, face down, until softened.
- 34Transfer the softened tomatoes to the pot as well.
- 35Transfer the softened tomatoes to the pot as well.
- 36Transfer the softened tomatoes to the pot as well.
- 37Pulverize all the toasted spices in the blender.
- 38Pulverize all the toasted spices in the blender.
- 39Pulverize all the toasted spices in the blender.
- 40Add all the fried ingredients from the pot to the blender with the pulverized spices.
- 41Add all the fried ingredients from the pot to the blender with the pulverized spices.
- 42Add all the fried ingredients from the pot to the blender with the pulverized spices.
- 43Add 6 cups of water, 2 tablespoons of salt, and 1/4 cup of apple cider vinegar to the blender.
- 44Add 6 cups of water, 2 tablespoons of salt, and 1/4 cup of apple cider vinegar to the blender.
- 45Add 6 cups of water, 2 tablespoons of salt, and 1/4 cup of apple cider vinegar to the blender.
- 46Blend until smooth.
- 47Blend until smooth.
- 48Blend until smooth.
- 49Allow the adobe sauce to come to room temperature.
- 50Allow the adobe sauce to come to room temperature.
- 51Allow the adobe sauce to come to room temperature.
- 52Place a mix of short ribs, beef shank, and chuck roast in a pot.
- 53Place a mix of short ribs, beef shank, and chuck roast in a pot.
- 54Place a mix of short ribs, beef shank, and chuck roast in a pot.
- 55Pour the adobe sauce over the meat, ensuring it covers the meat completely.
- 56Pour the adobe sauce over the meat, ensuring it covers the meat completely.
- 57Pour the adobe sauce over the meat, ensuring it covers the meat completely.
- 58Cover the pot and place it in the refrigerator to marinate overnight or for at least 4 hours.
- 59Cover the pot and place it in the refrigerator to marinate overnight or for at least 4 hours.
- 60Cover the pot and place it in the refrigerator to marinate overnight or for at least 4 hours.
- 61Place the marinated meat in a roasting pan lined with banana leaves.
- 62Place the marinated meat in a roasting pan lined with banana leaves.
- 63Place the marinated meat in a roasting pan lined with banana leaves.
- 64Pour all of the remaining adobe sauce over the meat.
- 65Pour all of the remaining adobe sauce over the meat.
- 66Pour all of the remaining adobe sauce over the meat.
- 67Add one sliced onion and avocado leaves on top of the meat.
- 68Add one sliced onion and avocado leaves on top of the meat.
- 69Add one sliced onion and avocado leaves on top of the meat.
- 70Cover the meat with banana leaves.
- 71Cover the meat with banana leaves.
- 72Cover the meat with banana leaves.
- 73Securely cover the roasting pan with foil, ensuring no steam can escape.
- 74Securely cover the roasting pan with foil, ensuring no steam can escape.
- 75Securely cover the roasting pan with foil, ensuring no steam can escape.
- 76Place the roasting pan in the oven and allow it to roast for 3 hours and 30 minutes at 325°F.
- 77Place the roasting pan in the oven and allow it to roast for 3 hours and 30 minutes at 325°F.
- 78Place the roasting pan in the oven and allow it to roast for 3 hours and 30 minutes at 325°F.
- 79Remove the barbacoa from the oven and check to make sure the meat is tender.
- 80Remove the barbacoa from the oven and check to make sure the meat is tender.
- 81Remove the barbacoa from the oven and check to make sure the meat is tender.
- 82Allow the meat to rest for 20 minutes before shredding it up and serving.
- 83Allow the meat to rest for 20 minutes before shredding it up and serving.
- 84Allow the meat to rest for 20 minutes before shredding it up and serving.
Ingredients
- 4 lbs Chuck roast
- 4 lbs Chuck roast
- 4 lbs Chuck roast
- 4 lbs beef shank
- 4 lbs beef shank
- 4 lbs beef shank
- 2 lbs beef country style ribs
- 2 lbs beef country style ribs
- 2 lbs beef country style ribs
- 5 all spice berries
- 5 all spice berries
- 5 all spice berries
- 2 tsp peppercorn
- 2 tsp peppercorn
- 2 tsp peppercorn
- 2 tsp cumin seeds
- 2 tsp cumin seeds
- 2 tsp cumin seeds
- 8 whole cloves
- 8 whole cloves
- 8 whole cloves
- 1 tbsp coriander seeds
- 1 tbsp coriander seeds
- 1 tbsp coriander seeds
- 1 tbsp oregano
- 1 tbsp oregano
- 1 tbsp oregano
- 2 tsp thyme
- 2 tsp thyme
- 2 tsp thyme
- 5 bay leaves
- 5 bay leaves
- 5 bay leaves
- 1 inch cinnamon stick
- 1 inch cinnamon stick
- 1 inch cinnamon stick
- 0.25 cup apple cider vinegar
- 0.25 cup apple cider vinegar
- 0.25 cup apple cider vinegar
- 8 New Mexico Chile pods
- 8 New Mexico Chile pods
- 8 New Mexico Chile pods
- 2 Chile anchos
- 2 Chile anchos
- 2 Chile anchos
- 3 Chile moritas
- 3 Chile moritas
- 3 Chile moritas
- 0.5 onion
- 0.5 onion
- 0.5 onion
- 8 garlic cloves
- 8 garlic cloves
- 8 garlic cloves
- 2 tomatoes
- 2 tomatoes
- 2 tomatoes
- 6 cups water
- 6 cups water
- 6 cups water
- 1 whole onion
- 1 whole onion
- 1 whole onion
- 8 avocado leaves
- 8 avocado leaves
- 8 avocado leaves
- Banana leaves
- Banana 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