How to Make Barbacoa Meat Like A Professional

Updated
2 min read

Barbacoa meat –Welcome, fellow food enthusiasts! Today, we’re about to embark on a culinary adventure that will make your taste buds do the cha-cha. So, grab your aprons, and let’s dive into the world of Barbacoa—a dish that takes “meat the pressure” to a whole new level!

Barbacoa

This succulent Mexican delight is tender, juicy, and oh-so-flavorful. Perfect for tacos, burritos, or just devouring with reckless abandon straight from the pot! Are you ready to impress your friends and family? Let’s go!

Barbacoa - A juicy beef masterpiece

Ingredients

To whip up this glorious Barbacoa, you’ll need:

  • 3-4 lbs of beef chuck roast, cut into big ol’ hunks
  • 1 tablespoon vegetable oil
  • 1 onion, roughly chopped
  • 4 cloves of garlic, minced (don’t worry, your breath can handle it)
  • 2 tablespoons ground cumin
  • 2 tablespoons chili powder
  • 1 tablespoon dried oregano
  • 2 bay leaves (the fancy kind)
  • 1 cup beef broth (or water, if you’re feeling adventurous)
  • 1/4 cup apple cider vinegar (for a zing)
  • 1-2 chipotle peppers in adobo sauce (if you like it spicy, and I mean SPICY!)
  • Salt and pepper to taste (because life’s too short for blandness)

Instructions

Now that we’ve gathered our ingredients, let’s get cooking in style!

  1. First things first, heat that vegetable oil in a large pot over medium-high heat. Sear the beef until it’s brown and beautiful on all sides. This helps build flavor, and let’s be honest, who doesn’t love a good sear?
  2. Remove the beef from the pot and set it aside like an acquaintance you’d rather not deal with. In the same pot, sauté the onions until they’re soft and translucent—about 5 minutes. Add in the garlic and give it a minute until it “smells like heaven.”
  3. Now, it’s time for the comeback of the beef! Reduce the heat to low, return the beef to the pot, and sprinkle in cumin, chili powder, oregano, and bay leaves. Pour in the beef broth and apple cider vinegar, and don’t forget those chipotle peppers!
  4. Cover the pot and let it simmer for 3-4 hours, or until the beef is fork-tender. Yes, it’s a long wait, but good things come to those who chill while their food cooks!
  5. Once ready, shred the beef with two forks—every shred is a victory! Toss it back into the pot with the juices, mix it up, and add salt and pepper to taste.

And there you have it! Barbacoa that’s ready to make its way to your table (or directly into your face). Serve it up with tortillas, salsa, and perhaps a margarita to truly live your best life. Enjoy!