Traditionally seasoned with dried chilies and spices, Beef Barbacoa, or Mexican Pulled Beef, is slowly cooked until perfectly tender. Braise in the oven or cook in your slow cooker, then add the flavorful meat to tacos, burritos, salads and more!
15m
PREP TIME
4hr
COOK TIME
309
CALORIES
15
INGREDIENTS
Servings: 8
Ingredients
- Marinade
-
5
El Guapo® Whole Premium Guajillo Chili Pods, stemmed and seeded
![substitution]( "substitution")
Substitutions available
/ El Guapo® Whole Guajillo Chili Pods
-
3
El Guapo® Whole Premium Pasilla Ancho Chili Pods (Chile Pasilla Ancho Entero), stemmed and seeded
![substitution]( "substitution")
Substitutions available
/ El Guapo® Whole Pasilla Ancho Chili Pods
- 2 cups boiling water
- 2 cups original beef stock
- 1/4 cup cider vinegar
- 2 medium plum tomatoes, cored and roughly chopped
- 4 medium cloves garlic, peeled
- 2 teaspoons kosher salt
- 2 teaspoons whole oregano
- 1 teaspoon McCormick® Ground Cumin
-
1/2
teaspoon
El Guapo® Ground Black Pepper (Pimienta Negra Molida)
![substitution]( "substitution")
Substitutions available
/ McCormick® Pure Ground Black Pepper
-
1/4
teaspoon
El Guapo® Whole Allspice
![substitution]( "substitution")
Substitutions available
/ McCormick® Ground Allspice
- Beef
-
2 1/2
pounds
beef cheek
![substitution]( "substitution")
Substitutions available
/ boneless chuck roast
- 2 cups original beef stock
-
2
El Guapo® Mexican Bay Leaves
![substitution]( "substitution")
Substitutions available
/ McCormick® Bay Leaves
INSTRUCTIONS
- 1 Place chilies in large heat-safe bowl. Add boiling water; cover and let stand 15 minutes until softened. Remove chilies with tongs and place in blender container. (Discard soaking liquid.) Add remaining marinade ingredients, cover. Blend until smooth.
- 2 Place beef in large resealable bag or glass bowl. Add marinade; turn to coat well. Refrigerate at least 2 hours or overnight.
- 3 Preheat oven to 350°F. Place beef and marinade, beef stock and bay leaves in large oven-proof saucepan or Dutch oven. Cover pan tightly with foil, then cover with lid. Transfer to oven.
- 4 Braise 4 hours or until meat is fork tender. Remove meat with a slotted spoon into a large bowl, reserving braising liquid. Shred meat with two forks. Stir in 1 cup of the reserved braising liquid. Place remaining braising liquid in a serving bowl for dipping.
- 5 Serve meat with warm tortillas, chopped cilantro and white onion, and crumbled Cotija cheese, if desired, along with braising liquid for dipping.
- 6 To prepare in a Slow Cooker, follow instructions through Step 2. Place beef and marinade and bay leaves in large slow cooker. Cover. Cook 6 hours on HIGH or 10 hours on LOW. Shred meat and serve as directed.
