Beef, Dinner, Mexican, Recipes

Beef Barbacoa

December 16, 2015

Beef Barbacoa TacosWe can never seem to get enough Mexican cuisine, with its amazing diversity and dynamic flavors.  Braised beef, pork and chicken dishes are some of our favorite meals.  So with that thought in mind, a Mexican-style braise was a natural choice.  One thing leads to another.  We had tacos the first night and quesadillas the following night.  This tasty beef barbacoa would be fantastic in tamales or enchiladas too. I love the idea that so many meals can be made from one recipe.  Plus, you can freeze the beef barbacoa and whip up a quick meal whenever you’re short on time.

Onion, Lime, Garlic, Oregano, Chipotle Peppers in AdoboThe chipotle chiles in adobo add a bit of smokiness and subtle heat to the beef.  It wouldn’t be the same without them.

Beef Barbacoa

Beef Barbacoa

Beef Barbacoa Tacos

Beef Barbacoa

Beef Barbacoa
 
Updated 2/01/16
Author:
Serves: 6 - 8
Ingredients
  • 3½ pounds trimmed chuck steak, cut into 2 inch chunks
  • kosher salt
  • freshly ground black pepper
  • 1 tablespoon canola oil
  • 1 medium onion, thinly sliced
  • 5 garlic cloves, smashed
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 2 teaspoons mild chile powder
  • 2½ cups chicken broth
  • 4 chipotle chiles in adobo sauce, seeded and minced + 2 teaspoons adobo sauce
  • 2 tablespoons lime juice
  • 2 tablespoons apple cider vinegar
  • 1 4 ounce can diced green chiles
  • ½ teaspoon kosher salt
  • 1 bay leaf
Preparation
  1. Preheat oven to 300 degrees
  2. Heat a few teaspoons of oil in a large Dutch oven or similar oven-proof pot with a cover over medium-high heat. Lightly season beef with kosher salt and a few grinds of pepper. Brown beef in two batches, adding more oil to the pan if needed. Beef should be nicely browned on two sides (let brown on one side for a few minutes without moving the beef). Adjust heat if too high. Remove beef to a platter and set aside.
  3. Using the same pot, lower heat to medium and sauté onions for a minute or two. Add a little oil if pan is too dry. Add garlic, cumin, oregano and chile powder. Stir constantly for a few seconds. Stir in 1 cup of chicken broth, scraping up any browned bits on the bottom of the pot. Add meat back to the pot. Pour remaining 1½ cups broth to pot, along with the chipotle chiles, 2 teaspoons adobo sauce, lime juice, apple cider vinegar, diced green chiles, ½ teaspoon kosher salt and bay leaf. Stir gently and bring to a boil over medium high heat. Cover and transfer to the oven.
  4. Let beef cook for 3 hours, stirring once during the cooking time. Remove from the oven. The meat should be fall apart tender. Remove bay leaf. Taste and add more salt if needed. Shred meat to desired consistency. Serve with corn tortillas that are gently heating on a comal or fried if you prefer.

 

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  • Shanna Koenigsdorf Ward December 30, 2015 at 7:15 am

    We have done similar but never thought to serve them in tortillas. Can’t wait to try!

    • Kiyo January 1, 2016 at 7:26 pm

      Hi Shanna! The beef barbacoa is delicious shredded and served in a warm tortilla. Mahalo!

  • Glori January 1, 2016 at 4:44 pm

    Aloha Kiyo! We tried your recipe for beef barbacoa a few days ago and it was a hit with the family and friends ! Much better than one recipe I had used before from a magazine!Thanks for sharing 🙂
    Happy New Year!

    • Kiyo January 1, 2016 at 7:31 pm

      Glori – Hau’olli Makahiki Hou! Thanks for trying the recipe, I’m glad you and your family enjoyed it. I make a big batch and freeze some of the barbacoa for those nights that you just want to put together a quick dinner. With a side of beans you’re all set!

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