Entree: Mexico – Tlaxcala, Central Mexico – Barbacoa de Res (Beef Barbacoa)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 45 min

Cook 8 hrs

Total 8 hrs 45 min

Ingredients

4 lb (1.8 kg) bone-in beef chuck roast, cut into 3–4 large pieces (estimated edible portion: 1224 g)
6 large maguey (agave) leaves, cleaned and trimmed (for wrapping and cooking; not eaten)
4 dried guajillo chiles, stems and seeds removed
2 dried ancho chiles, stems and seeds removed
1 large white onion, halved (about 10 oz / 280 g)
6 garlic cloves
1 tsp (5 g) whole black peppercorns
4 whole cloves
2 tsp (4 g) dried Mexican oregano
2 tsp (4 g) ground cumin
2 bay leaves
1 cup (240 ml) beef broth
1/2 cup (120 ml) fresh orange juice
1/4 cup (60 ml) apple cider vinegar
2 tbsp (30 ml) lard or vegetable oil; use either listed option
1 tbsp (15 g) kosher salt, plus more to taste
2 tsp (8 g) granulated sugar (optional, to balance chile acidity)
2 cups (60 g) dry hardwood smoking chips (mesquite or oak), for pit smoking (optional but recommended)
24 corn tortillas
1 medium white onion, finely chopped for garnish (about 8 oz / 225 g)
1 bunch fresh cilantro, chopped (about 1 cup / 30 g)
4 limes, quartered
2 cups (480 g) warmed refried beans (homemade or store-bought)
1/2 tsp (2.5 ml) liquid smoke or 1 tsp (2 g) smoked paprika (only if using oven alternative; optional); select either listed option

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 10–20 seconds per side, until fragrant. Transfer them to hot water and soak for 15 minutes, then drain.
2. Blend the soaked chiles with the halved onion, garlic, peppercorns, cloves, oregano, cumin, orange juice, vinegar, broth, salt, and optional sugar until smooth. Strain if desired.
3. Pat the beef dry and season lightly with additional salt. Heat the lard or vegetable oil in a heavy skillet or Dutch oven over medium-high heat. Brown the beef on all sides, about 6–8 minutes total. Transfer to a bowl, coat with about 1 cup (240 ml) of the chile marinade, and reserve the remaining sauce.
4. For the pit method, dig a pit about 2–3 ft (60–90 cm) wide and 18–24 in (45–60 cm) deep in well-draining soil. Build a hardwood fire and let it burn down to glowing coals for 2–3 hours, reserving hot coals as needed. Line the pit bottom with hot coals and some maguey leaves, with the tougher cut sides facing down. If using them, scatter the smoking chips over the coals. Set the browned beef on the leaves, pour the reserved chile sauce over it, add the bay leaves, and cover the meat completely with the remaining maguey leaves.
5. Cover the wrapped meat with wet burlap or cloth, then cover the pit with soil to seal it. Cook undisturbed for 6–8 hours, until the beef is falling-apart tender.
6. If a pit is not available, heat the oven to 300°F (150°C). Line a large Dutch oven with maguey leaves, or banana leaves if maguey leaves are unavailable. Add the optional liquid smoke or smoked paprika, arrange the browned beef in the pot, pour the remaining chile sauce over it, add the bay leaves, and cover fully with additional leaves. Cover tightly with the lid and bake for 4–5 hours, until the beef shreds easily. Do not use smoking chips in the oven method.
7. Carefully remove the meat and unwrap the leaves, which may be scorched. Strain and reserve the cooking liquid. Shred the beef with forks, discarding bones and large pieces of fat. Return the shredded beef to a pot with 1–2 cups (240–480 ml) of cooking liquid and simmer gently for 10 minutes. Taste and adjust the salt.
8. Warm the tortillas on a comal or skillet until pliable. Reheat the refried beans until hot.
9. Serve the barbacoa in warm tortillas, topped with chopped onion and cilantro and finished with lime juice. Serve the beans on the side, with extra cooking liquid for dipping or drizzling.
10. Cool leftovers promptly and refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months. Reheat gently with reserved cooking liquid to retain moisture.