Beef Barbacoa

Name: Beef Barbacoa
Prep time: 15 min
Cook time: 4 h
Yield: 8
Cuisine: Mexican,
Ingredients: 5 Premium Guajillo Chili Pods stemmed and seeded; 3 Whole Premium Pasilla Ancho Chili Pods stemmed and seeded; 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 tsps kosher salt; 2 tsps Whole Oregano; 1 tsp El Guapo® Ground Cumin; 1/2 tsp Ground Black Pepper; 1/4 tsp AllSpice; 2 1/2 pounds beef cheek; 2 cups original beef stock; 2 Bay Leaves

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 (Chile Guajillo Entero), stemmed and seeded Substitutions available
- el guapo guajillo whole chili pods
3 El Guapo® Whole Premium Pasilla Ancho Chili Pods (Chile Pasilla Ancho Entero), stemmed and seeded Substitutions available
- el guapo 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 El Guapo® Whole Oregano (Oregano Entero) Substitutions available
- oregano mexican
1 teaspoon El Guapo® Ground Cumin Substitutions available
- cumin ground
1/2 teaspoon El Guapo® Ground Black Pepper (Pimienta Negra Molida) Substitutions available
- black pepper ground
1/4 teaspoon El Guapo® Whole Allspice (Pimienta Dulce Entera) Substitutions available
- allspice ground
Beef
2 1/2 pounds beef cheek Substitutions available
- boneless chuck roast
2 cups original beef stock
2 El Guapo® Mexican Bay Leaves (Laurel) Substitutions available
- bay leaves

KEY PRODUCTS

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.