Hey there, Amigos!

Fabiola here, from MexicanThings.ie, your favourite spot for genuine Mexican ingredients in Ireland! I’m so excited to share one of Mexico’s most iconic and mouthwatering dishes with you: Beef Barbacoa.

Barbacoa isn’t just a meal; it’s a culinary journey through Mexican history and tradition. The word “barbacoa” itself is believed to have originated from the Taíno people in the Caribbean, and the technique of slow-cooking meat over an open fire or in an underground pit has been a staple in Mexican cuisine for centuries.

Traditionally, barbacoa involves slow-cooking meat, often lamb or goat, until it becomes incredibly tender and flavourful. The process often involves wrapping the meat in maguey leaves and cooking it in an underground pit. This method imparts a unique smoky flavour and results in meat that practically melts in your mouth. Over time, regional variations have emerged, with different meats, spices, and cooking methods being used. Beef barbacoa, like the recipe I’m about to share, is a popular and delicious adaptation.

Barbacoa is more than just a delicious dish; it’s often a centrepiece of celebrations and gatherings. Its rich, complex flavours and tender texture make it a true delicacy. Whether enjoyed in tacos, burritos, or on its own, barbacoa is a testament to the incredible depth and diversity of Mexican cuisine.

If you want to see another take on Barbacoa, check out this video from Villa Cocina.

Now, are you ready to try making your own barbacoa? Here’s a fantastic recipe that brings the authentic taste of Mexico right to your kitchen. Don’t worry if you don’t have a pit – this oven-baked version is just as delicious!

Beef Barbacoa Recipe

• Oven temperature: 180°C (350º F)
• Cooking time: 4 hours or until fork tender

Ingredients:

• 1.5kg (3.5 lbs) boneless chuck roast, generously seasoned with salt & crushed black pepper
• 1kg (2 lbs) chuck short ribs, generously seasoned with salt & crushed black pepper
• 3 TBSP olive oil
• 6 Guajillo chilis (available on MexicanThings.ie)
• 1 Ancho chilli (large) or 2 (medium-small) (available on MexicanThings.ie)
• 1 Pasilla chilli (available on MexicanThings.ie)
• 4 Chile de Árbol (available on MexicanThings.ie)
• 1/2 medium yellow onion
• 5 garlic cloves
• 2 bay leaves
• 4 whole cloves
• 1/2 tsp black pepper (whole)
• 1 tsp dried oregano (available on MexicanThings.ie)
• 1/2 tsp cumin seeds (whole)
• 2 TBSP white vinegar (available on MexicanThings.ie)
• 1 1/2 cups chilli broth
• Salt to taste (if needed) (available on MexicanThings.ie)
• Small bunch of banana leaves
• Fresh thyme
• Two handfuls of dry avocado leaves (about 24 leaves)
• 1 cinnamon stick (available on MexicanThings.ie)
• 6 cups of water
• Corn Tortillas (available on MexicanThings.ie)

Toppings:

• Diced onion
• Chopped coriander
• Limes
• Salsa

Instructions:

1. Preheat your oven to 180°C (350ºF).
2. Heat the olive oil in a large pot or Dutch oven over medium-high heat. Sear the seasoned chuck roast and short ribs on all sides until browned. Remove the meat and set aside.
3. In the same pot, toast the Guajillo, Ancho, Pasilla, and Chile de Árbol chilis until fragrant, being careful not to burn them. Remove the chilis and set aside.
4. In the same pot, sauté the onion until softened, then add the garlic and cook for another minute until fragrant.
5. In a blender, combine the toasted chilis, onion, garlic, bay leaves, cloves, black pepper, oregano, cumin seeds, vinegar, chili broth, and water. Blend until smooth.
6. Pour the chili sauce into the pot with the browned meat. Add the banana leaves, thyme, avocado leaves, and cinnamon stick. Bring to a simmer.
7. Cover the pot tightly and transfer it to the preheated oven. Cook for 4 hours, or until the meat is fork-tender.
8. Once the meat is cooked, remove it from the pot and shred it using two forks.
9. Skim off any excess fat from the sauce in the pot. Taste the sauce and adjust seasoning with salt if needed.
10. Return the shredded meat to the sauce and mix well.
11. Serve the barbacoa in warm corn tortillas with your favourite toppings: diced onion, chopped coriander, lime wedges, and salsa.

¡Buen provecho! I hope you enjoy this taste of Mexico. Remember, you can find all the authentic Mexican ingredients you need for this recipe and more at MexicanThings.ie.