Beef Barbacoa

1. 1
   prep · ~15 min

   Season and sear the beef.

   1.Pat beef chunks completely dry with paper towels.

   2.Season all sides with salt and black pepper.

   3.Heat oil in a Dutch oven over medium-high heat until shimmering.

   4.Sear beef in batches until deeply browned on all sides, about 3-4 minutes per side.

   5.Transfer seared beef to a plate and set aside.

   TIPDon't crowd the pot — sear in batches to get a deep brown crust, which builds the foundation of the flavor.
2. 2
   saute · ~7 min

   Build the aromatic base.

   1.Reduce heat to medium and add chopped onion to the same pot.

   2.Cook, stirring, until softened and translucent, about 4-5 minutes.

   3.Add minced garlic and cook until fragrant, about 30 seconds.

   4.Stir in chopped chipotle peppers, adobo sauce, ground cumin, and dried oregano.

   5.Cook for 1 minute until spices are toasted and aromatic.

   TIPScrape up the browned bits from the bottom of the pot as the onions cook — those bits are packed with flavor.
3. 3
   simmer · ~210 min

   Braise the beef until fork-tender.

   1.Return seared beef and any collected juices to the pot.

   2.Add bay leaves, apple cider vinegar, and enough water to come halfway up the meat.

   3.Bring to a gentle boil, then reduce heat to low.

   4.Cover with a tight-fitting lid and simmer for 3 to 3.5 hours, stirring occasionally.

   5.Cook until beef shreds easily with two forks.

   TIPKeep the lid tight and resist peeking too often — consistent low heat is the secret to fall-apart tender meat.
4. 4
   other · ~5 min

   Shred the beef.

   1.Remove bay leaves and discard.

   2.Transfer beef to a cutting board using a slotted spoon.

   3.Use two forks to shred the meat into bite-sized pieces.

   4.Skim excess fat from the surface of the cooking liquid if desired.

   5.Return shredded beef to the pot and toss with the reduced cooking liquid.
5. 5
   mix · ~1 min

   Finish with fresh lime and serve.

   1.Stir in fresh lime juice for brightness.

   2.Taste and adjust salt if needed.

   3.Garnish with chopped cilantro and serve hot with warm tortillas.

   TIPThe lime at the end wakes everything up — don't skip it.

Cuisines we love