Beef Barbacoa

We 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.

The 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

 

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Updated 2/01/16

Author: Kiyo Miller

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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