Barbacoa de res
Barbacoa de res is a simple and delicious Mexican recipe. This recipe uses chuck roast.
Ingredients
- 2 lbs chuck roast
- 3 guajillo chilies
- 2 chipotle peppers in adobo plus 1 tbs of the sauce
- 3 whole cloves
- 3/4 tsp ground cumin
- 1/2 tsp ground black pepper
- 1 tsp salt
- 1 tsp oregano crushed
- 3 garlic cloves peeled
- 1/4 piece of white onion
- corn tortillas
- chopped cilantro
- diced onion
- limes
Instructions
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Take the stems off the guajillo chilies and clean them with a damp paper towel. Put the chilies in a pot and cover with water. Bring to a boil and let boil for a few minutes. Then remove from heat and let soak for about 5 minutes.
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Transfer the guajillo chilies to a blender along with 1/2 cup of the soaking water, the chipotle peppers plus 1 tbs of the sauce, whole cloves, cumin, black pepper, salt, oregano, garlic cloves, and white onion.
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Blend until the sauce is smooth. Then strain into a large bowl.
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Cut the chuck roast into chunks. Season with salt.
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Transfer the chunks of chuck roast to the bowl with the sauce. Make sure to cover all the meat in the sauce.
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Cover and transfer to the refrigerator to marinate for a couple of hours.
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Preheat the oven to 325.
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Transfer the chuck roast and sauce to a baking dish along with 1/3 cup of water.
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Cover the baking dish with aluminum foil and bake for 3 hours.
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Shred the meat with 2 forks. Discard any pieces of fat.
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Serve the barbacoa de res with warm corn tortillas and garnish with chopped cilantro, diced onion and fresh squeezed lime juice.