I Love Barbacoa
In my opinion, Barbacoa is especially delicious and this recipe is no exception. I’ve studied and sampled various recipes over the years and I believe what I’m offering you today is, as always, geared towards the best of the best. It’s meaty with a medium to a hot kick you can control, with plenty of seasoning and spice. And this particular dish will turn your entire home into what smells like an authentic professional restaurant.
How to make Barbacoa the Best
You’re going to find that the bulk of this Barbacoa recipe is cooked with a 4 lbs Beef Chuck, just to keep it simple. But you can take this a step further by adding Oxtails, Cheek Meat or pork spare and baby back ribs to up the gaminess; which I highly recommend but it’s not required. You’ll still turn out some amazing Barbacoa following this easy recipe. You’re also going to need my Homemade Enchilada Sauce to complete this recipe but I’ve added the ingredients to the list below as well as the link to the originally post if you need it.
4 lbs Beef Chuck, Salt and Peppered|
You can also add Oxtails, Cheek Meat or Spareribs meat for a more Gamy taste.
Combine in Blender
1 small onion
6 Garlic Cloves, peeled
2 Chipotle Chilis in Adobo Sauce
2 tbsp Adobo Sauce
1 1/2 tbsp Cumin
1 tbsp Turmeric
1/2 tsp Ground Cloves
1 tbsp Oregano, dried
1/4 cup apple cider vinegar
1 tbsp fish sauce
1 cup Red Enchilada Sauce, PMGK Recipe Only
1 Lime, squeezed
Kosher Salt and Pepper to taste
Chop Fresh Cilantro and Onion for topping
Red Enchilada Sauce Ingredients(Click Here for original Post with Video Recipe)
12 Large Dehydrated Chili’s, seeded
1 qt Chicken Broth, approximately
1/2 tsp Cumin
1/2 tsp Onion Powder
1/4 tsp Salt, adjust to taste
2 garlic Cloves
Bake Barbacoa for 4 hours at 275 degrees Fahrenheit and serve in Tacos, Burritos, Tortas or on a plate with rice.