Barbacoa

Introduction:

Barbacoa is a beloved Mexican dish traditionally made from beef, lamb, or goat, slow-cooked until tender and flavorful. The meat is typically marinated with a blend of spices, chili, and aromatics, then braised or slow-cooked to perfection. Originally cooked in underground pits, modern Barbacoa can be prepared in an oven, slow cooker, or pressure cooker, offering a rich, melt-in-your-mouth texture that’s perfect for tacos, burritos, or simply served with rice and beans.

Ingredients:

• 2.5 kg beef cheeks (or beef chuck roast)
• 3 dried guajillo chilies, seeded
• 2 dried ancho chilies, seeded
• 2 chipotle chilies in adobo sauce
• 1 large white onion, quartered
• 6 cloves garlic
• 1 tablespoon ground cumin
• 1 tablespoon ground oregano (Mexican oregano preferred)
• 1 teaspoon ground cloves
• 2 bay leaves
• ½ cup apple cider vinegar
• 2 cups beef broth
• 1 tablespoon salt
• 1 tablespoon black pepper
• 1 lime (juice only)
• Fresh cilantro for garnish (optional)
• Corn tortillas, rice, and beans (for serving)

Instructions:

1. Prepare the chilies: Toast the guajillo and ancho chilies in a dry pan over medium heat for about 1-2 minutes, until fragrant. Be careful not to burn them. Once toasted, soak them in hot water for 15 minutes until softened.
2. Blend the marinade: In a blender, combine the softened chilies, chipotle chilies, onion, garlic, cumin, oregano, cloves, apple cider vinegar, lime juice, and a cup of beef broth. Blend until smooth and thick.
3. Season the meat: Rub the beef cheeks (or chuck roast) with salt and pepper. Place the meat in a slow cooker or pressure cooker and pour the blended marinade over the top. Add bay leaves and the remaining beef broth.
4. Slow cooking method: Set the slow cooker to low and cook for 8-10 hours, until the meat is fall-apart tender. Pressure cooking method: For a faster method, set the pressure cooker on high and cook for 2 hours, allowing the pressure to release naturally.
5. Shred the meat: Once the cooking time is up, remove the meat from the pot and shred it using two forks. Return the shredded meat to the pot, mixing it with the juices for extra flavor.
6. Final touches: Adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro and lime juice.

Health Notes:

• Barbacoa is a rich, flavorful dish often made with fatty cuts of meat, making it higher in calories and fat. To lighten it, opt for leaner cuts of beef or trim excess fat before cooking. You can also serve with lighter sides, such as a fresh salad or grilled vegetables.

Serving Suggestions:

• Barbacoa is best served with warm corn tortillas, topped with fresh cilantro, diced onions, and a squeeze of lime. It also pairs beautifully with traditional sides like Mexican rice, refried beans, or as a filling for burritos or quesadillas.

Tips:

• For deeper flavor: Marinate the beef in the blended chili mixture overnight before cooking to enhance the flavor.
• Underground pit method: If you want to replicate the traditional method, you can cook the barbacoa in an underground pit or use a smoker to impart a smoky flavor.
• Adjust spice level: Control the heat by adjusting the number of chipotle chilies or adding extra chilies for a spicier dish.