Barbacoa

Ingredients

• •4 lbs beef chuck roast
• •6 dried guajillo chilies
• •4 dried ancho chilies
• •4 cloves garlic
• •1 tablespoon cumin
• •1 tablespoon dried oregano
• •2 bay leaves
• •1/2 teaspoon black pepper
• •2 teaspoons salt
• •3 cups beef broth (gluten-free)
• •2 tablespoons apple cider vinegar
• •2 jalapeños, sliced

Directions

1. 1Remove stems and seeds from dried chilies, then toast them in a dry skillet for 2 minutes until fragrant.
2. 2Soak toasted chilies in hot water for 10 minutes, then blend with garlic, cumin, oregano, salt, and pepper into a smooth paste.
3. 3Rub the chili paste all over the beef chuck roast, coating thoroughly.
4. 4Place coated beef in a large pot or Dutch oven, add bay leaves, jalapeños, beef broth, and vinegar.
5. 5Bring to a boil, then reduce heat to low, cover, and simmer for 2.5 to 3 hours until beef is very tender and shreds easily.
6. 6Remove beef from pot and shred using two forks, discarding any fat.
7. 7Strain cooking liquid and return 1 cup of it to the pot with shredded beef, heating through for 5 minutes before serving.

💡 Barbacoa is ready when chuck shreds with almost no resistance; the sauce may look finished well before the connective tissue in the beef has fully softened. Slow cooker: cook LOW 8–10 hours, or HIGH 4–5 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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