The Best Beef Barbacoa

Beef barbacoa made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers, served shredded. It will melt in your mouth in the best way possible!
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PRINTABLE RECIPE: https://thestayathomechef.com/mexican-beef-barbacoa/



Ingredients

2 dried guajillo peppers soaked, stemmed, and seeded
2 dried ancho peppers soaked, stemmed, and seeded
1 (3-5 pound) beef chuck roast
1 teaspoon black pepper
3 teaspoons salt divided
4 tablespoons olive oil divided
1 chipotle pepper in adobo sauce (pepper only)
3 garlic cloves minced
1 tablespoon apple cider vinegar
1 tablespoon light brown sugar
1 teaspoon dried oregano
1/2 teaspoon ground cinnamon
1/4 cup water

Instructions

1 Place the dried guajillo peppers and ancho peppers in a bowl or jar. Fill the container with water until the peppers are covered. Soak 1 to 4 hours or until softened.

2 Preheat the oven to 300 degrees Fahrenheit.

3 Season the beef with black pepper and 2 teaspoons salt. Heat 2 tablespoons olive oil in a large cast iron pot over high heat. Sear the meat on all sides. Once the meat is seared, remove the pot from the heat and set aside.

4 Combine the guajillo peppers, ancho peppers, chipotle pepper, garlic, apple cider vinegar, brown sugar, remaining 1 teaspoon salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water in a blender. Blend until smooth, adding more water if necessary to thin the sauce out enough to blend.

5 Pour the sauce over the meat in the pot. Cover and place in the oven. Braise for 3 hours or until the meat is tender and easily shreds with a fork.

6 Use two forks to shred the beef. Serve warm.


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