The word barbacoa originally referred to the preparations of meat slow-cooked over an open fire, or in a buried oven, made by the Taíno people. The Taíno are indigenous to the Caribbean and were among the first native peoples to encounter European colonists of the New World. The word “barbecue” derives from this traditional food. Often made in modern-day Mexico and the Yucatan, barbacoa has also made its way north into Tex-Mex cuisine. The cuts of meat vary, often including inexpensive cuts and organ meats such as the brain. Beef is usually used in the United States, while Mexican barbacoa often uses goat, lamb, or pork.
Recipe Servings: 10
Prep Time
15 minutes
Cook Time
4 hours
Total Time
4 hours 15 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 4 lb beef chuck roast
- 4 dried New Mexico or Anaheim chili peppers
- 3–5 chipotle chili peppers, canned in adobo sauce
- 1 sweet onion, peeled and quartered
- 7 garlic cloves, peeled
- 5 Tbsp apple cider vinegar
- 3 Tbsp brown sugar
- 3 bay leaves
- 1 Tbsp ground cumin
- 1 Tbsp salt
- 4 tsp dried oregano
- 2 tsp ground allspice, or cloves
- ½ tsp ground cinnamon
- Corn tortillas, as needed for serving
- Lime wedges, as needed for garnish
- Chopped cilantro, as needed for garnish
- Diced red onion, for needed for garnish
Directions
- Soak the dried chilies in 2 cups boiling water for 10 minutes, covered, until they have become tender. Reserve the soaking water and remove the stems and seeds from the chilies.
- Combine the softened chilies, chipotle chilies, onion, garlic, vinegar, and brown sugar in a blender.
- Add the chili water to the blender and puree until smooth.
- In a large slow cooker, place the chuck roast and add the bay leaves, cumin, salt, oregano, pepper, allspice, and cinnamon, pouring the chile puree over all.
- Cook on high for 4–6 hours, or on low for 8–12 hours. When the roast is fork-tender, shred it into the chili sauce.
- Serve warm layered between two corn tortillas topped with diced onions and cilantro, accompanied by a lime wedge.
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