Better Than Chipotle Beef Barbacoa (x2 scale)
Recipe by user david
Deeply savory, chile-forward beef barbacoa braised until fall-apart tender, then reduced and rewarmed in its own intensely flavored sauce.
This barbacoa builds restaurant-level depth by toasting and soaking dried chiles, browning oxtails for extra body, and blending everything into a smooth, smoky adobo-spiked sauce before a long, gentle braise. It’s ideal for taco nights, parties, or make-ahead meal prep because the flavor improves after a rest in the fridge. For best results, don’t let the dried chiles smoke while toasting, brown the oxtails well for maximum richness, and reduce the braising liquid at the end so the shredded beef gets fully coated. Serve piled into warm corn tortillas with fresh toppings, or use it as a hearty main over rice or grits.
- 2 2 whole dried negro chiles, seeds and stem removed
- 4 cups 4 cups (960 g) chicken stock (low-sodium)
- 2 2 whole dried ancho chiles or whole dried pasilla chiles, seeds and stem removed
- 2 2 whole dried New Mexico chiles or whole dried costeño chiles or whole dried choricero chiles, seeds and stem removed
Adjust oven rack to lower-middle position and preheat oven to 275°F (135°C). Add dried chiles to large heavy-bottomed Dutch oven or stock pot and cook over medium-high heat, stirring frequently, until slightly darkened with an intense, roasted aroma, 2 to 5 minutes. Do not allow to smoke. Remove chiles to small bowl and set aside. Alternatively, place dried chiles on a microwave-safe plate and microwave on high power in 15-second increments until pliable and toasted-smelling, about 30 seconds total. Transfer to a 2-quart microwave-safe liquid measuring cup or bowl. Add chicken broth, cover with plastic wrap, and microwave on high power until gently simmering, about 5 minutes. Remove from microwave and set aside.
- 2 Tbsp 2 Tbsp (26 g) vegetable oil
- 2 lbs 2 lbs (910 g) beef oxtails
- kosher salt, to taste
- black pepper, freshly ground, to taste
Meanwhile, heat oil in now-empty Dutch oven over high heat until shimmering. Season oxtails all over with salt and pepper, and cook, turning occasionally, until well-browned on all sides, about 8 minutes total. Remove oxtails and set aside. Reduce heat to medium.
- 1⁄4 cup 1⁄4 cup (52 g) vegetable oil
- 2 2 onions, finely sliced
- 12 cloves 12 cloves garlic, smashed
- 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (8 g) ground cumin
- 1 tsp 1 tsp (2 g) ground cloves
- 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (4 g) dried oregano
- 8 8 chipotle chiles packed in adobo, roughly chopped
- 1⁄2 cup 1⁄2 cup (120 g) apple cider vinegar
- 4 cups 4 cups (960 g) chicken stock (low-sodium)
- 1⁄4 cup 1⁄4 cup (61 g) adobo sauce
Add remaining oil and heat until shimmering. Add onion and garlic and cook, stirring frequently, until deep brown and onion is just starting to char on the edges, about 10 minutes. Add cumin, cloves, and oregano and cook, stirring constantly, until fragrant, about 30 seconds. Add chipotle chiles, vinegar, and remaining chicken broth. Scrape up browned bits from bottom of pan, simmer until reduced by about half, then transfer entire contents to the jar of a blender.
- 1 Tbsp, 1 tsp 1 Tbsp, 1 tsp (22 g) fish sauce
Add soaked chiles and their liquid to the blender along with fish sauce. Start blender on low and slowly increase speed to high. Purée until smooth, about 1 minute. Set aside.
- 4 4 bay leaves
- 8 lbs 8 lbs (3.6 kg) whole chuck-eye roast or boneless shortribs
Place beef chuck in Dutch oven. Add oxtails, bay leaves, and sauce. Bring to a boil over high heat. Place lid on pot slightly cracked, then transfer to oven. Cook, turning beef occasionally, until completely tender and a cake tester or metal skewer inserted into meat shows little to no resistance, about 4 hours. Discard bay leaves and oxtails (meat from oxtails can be eaten if desired). Transfer chuck to a large plate. Return Dutch oven to stovetop and cook, stirring frequently, over medium-high heat until liquid is reduced to about 1 1/2 cups, about 5 minutes.
- corn tortillas, warm, for serving
- onions, for serving
- cilantro, for serving
- salsa, for serving
- limes, for serving
Beef can be cut and served immediately, but for best flavor, transfer beef to a sealed container along with liquid and refrigerate up to 5 days. When ready to serve, slice beef against the grain into 1 1/2- to 2-inch slices, then shred into large chunks with fingers or two forks. Return beef to a pot along with the sauce. Bring to a simmer and cook, gently stirring and folding until beef is hot, tender, and coated in sauce. Season to taste with salt. Serve immediately, piling the beef into warm corn tortillas with onions, cilantro, salsa, limes, or other condiments as desired. Alternatively, serve as-is with rice, noodles, grits, or cornbread.
Notes
Look for dried chiles in a large supermarket or Latin market. If you can't find these exact chiles, any combination of mild, fruity and bright-tasting chiles will do, such as guajillo or Colorado.
Barbacoa can be stored in its liquid for up to 5 days in the refrigerator. The flavor should improve with time. Reheat gently on the stovetop or the microwave. Serve with store-bought or homemade corn tortillas, and make sure to reheat them right!
Nutrition Information
| Nutrient | Total |
|---|---|
| Calories | 2331 |
| Protein | 235.0g |
| Fat | 149.7g |
| Saturated Fat | 61.1g |
| Carbohydrates | 0.0g |
| Fiber | 0.0g |
| Sugar | 0.0g |
| Sodium | 3239mg |
| Cholesterol | 780mg |
Values shown are totals for the entire recipe. Add serving information to see per-serving nutrition.
Thanks for visiting my site. | master-85ac015 (docker)