Beef Barbacoa (Slow-Braised, 3-Hour)
Silky, fork-tender shredded beef finished with a glossy, slightly smoky sauce that balances warm spices, tangy vinegar, and a bright squeeze of citrus. The braise melts connective tissue into a rich mouthfeel while the shredded meat soaks up chile-forward flavors for bold, layered bites.
Swap dried chilies or canned chipotles based on heat preference, and use short ribs or brisket if you prefer fattier cuts; a pressure cooker or slow cooker can shorten active time or yield even more fall-apart texture. Toasting and briefly rehydrating the dried chiles before blending makes a deeper, more complex base—stir in a square of dark chocolate or a dash of cinnamon for a subtle rounded finish.
Serve piled on warm tortillas with diced onion, cilantro, and lime wedges for tacos, spooned over rice or roasted vegetables for bowls, or stuffed into sandwiches with pickled red onions for game-day fare. This make-ahead-friendly braise improves after a day in the refrigerator and reheats gently on the stove or in a low oven.
How to Make It
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1
Trim excess large fat from the beef chuck and cut into 3–4 large chunks for even browning.
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2
Heat a large Dutch oven over medium-high heat, add olive oil, and brown the beef chunks on all sides in batches until deeply caramelized—about 3–4 minutes per side. Transfer browned beef to a plate.
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3
Reduce heat to medium. Add the halved onion and whole garlic cloves to the pot and cook, stirring, until softened and lightly browned, about 5 minutes.
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4
Toast the dried guajillo and ancho chilies in a dry skillet over medium heat for 30–60 seconds per side until fragrant but not burned; transfer to a bowl and cover with hot water to rehydrate for 10 minutes.
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5
In a blender, combine the rehydrated chilies (remove stems and seeds for less heat), chipotle chilies in adobo, softened onion, garlic, white vinegar, lime juice, ground cumin, dried oregano, ground cloves, and 1 cup of the beef broth. Blend until very smooth, adding more broth by tablespoon if needed to reach a thick sauce consistency.
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6
Pour the chile sauce into the Dutch oven, scraping up any browned bits from the bottom of the pot. Add the remaining beef broth, bay leaves, salt, and black pepper and bring to a gentle simmer.
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7
Return the browned beef to the pot, nestling the pieces into the braising liquid. Cover partially with a lid and transfer to an oven preheated to 150°C (300°F). Braise until the beef is fork-tender and shreds easily, about 2.5–3 hours.
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8
Remove the pot from the oven and transfer the beef to a cutting board. Skim excess fat from the surface of the braising liquid, discard bay leaves, and stir in the optional dark chocolate until melted for a rounder sauce.
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9
Shred the beef with two forks, return shredded meat to the pot, and toss with the sauce to coat. Taste and adjust seasoning with additional salt, pepper, or a squeeze of lime if needed.
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10
Serve hot in warm tortillas with diced onion, cilantro, and lime wedges, or use for bowls, sandwiches, or nachos. Refrigerate leftovers up to 4 days or freeze for up to 3 months.