Barbacoa de res is a simple and delicious Mexican recipe. This recipe uses chuck roast.
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.
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.
Blend until the sauce is smooth. Then strain into a large bowl.
Cut the chuck roast into chunks. Season with salt.
Transfer the chunks of chuck roast to the bowl with the sauce. Make sure to cover all the meat in the sauce.
Cover and transfer to the refrigerator to marinate for a couple of hours.
Preheat the oven to 325.
Transfer the chuck roast and sauce to a baking dish along with 1/3 cup of water.
Cover the baking dish with aluminum foil and bake for 3 hours.
Shred the meat with 2 forks. Discard any pieces of fat.
Serve the barbacoa de res with warm corn tortillas and garnish with chopped cilantro, diced onion and fresh squeezed lime juice.