Barbacoa
Barbacoa is one of the most famous dishes in Mexican cuisine, combining the art of slow cooking with rich, spicy flavors. The dish's origin dates back to ancient communities when meat was slowly cooked in pits dug into the ground. Today, Barbacoa is an essential part of family gatherings and celebrations in Mexico, usually eaten in tortillas with lime and fresh cilantro.
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Ingredients for this recipe
Servings: 6
1.5
kg
Beef (such as brisket or chuck roast)
2
Chipotle Peppers in Adobo Sauce (canned)
1
db
Onion (chopped)
3
cloves
Garlic (minced)
1
tsp
Ground Cumin
1
tsp
Dried Oregano
1
db
Cinnamon Stick
2
tbsp
Vinegar (apple cider vinegar or white wine vinegar)
100
ml
Freshly Squeezed Orange Juice
500
ml
Beef Broth
2
db
Bay Leaves
1
tsp
Salt
0.5
tsp
Ground Black Pepper
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Preparation Steps
1
Heat a large skillet over medium-high heat. Season the beef generously with salt on both sides, then sear until golden brown. Set aside.
2
In a slow cooker or large pot, combine the onion, garlic, chipotle peppers, cumin, oregano, cinnamon stick, vinegar, and orange juice. Stir well to combine.
3
Add the seared beef and beef broth to the pot. Add the bay leaves, then cover.
4
Cook on low for 6-8 hours, or until the beef is very tender and easily shredded with a fork.
5
Once cooked, remove the cinnamon stick and bay leaves. Shred the beef with two forks and mix with the sauce.
6
Serve hot in tortillas, with rice, or in a salad. Serve with lime wedges, fresh cilantro, and your favorite hot sauces.
