Barbacoa de Res tastes out of this world. With strong, bold flavors and meat that has been cooking for hours. Serve with tortillas, onions, avocado, and lime. Enjoy! By Mama Maggie’s Kitchen
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Barbacoa de Res

Barbacoa de Res is a Mexican food favorite made on holidays and special occasions. The meat is cooked for hours in a savory, red chile sauce. Serve with tortillas and lime.
Prep Time8 mins
Cook Time2 hrs 10 mins
Total Time2 hrs 18 mins
Cuisine: Mexican
Servings: 8
Author: Maggie Unzueta

Ingredients

  • ¼ cup oil
  • 3-4 lbs chuck roast beef
  • Salt
  • 4 tablespoons ground cumin
  • 2 cups water - divided
  • 6 dried guajillo chiles
  • 4 garlic cloves
  • 1 cup vinegar
  • 3 bay leaves
  • Toppings:
  • Cilantro chopped (optional)
  • Raw onions optional
  • Lime optional

Instructions

  • In a large stock pot, heat the oil.
  • Add salt and 2 tablespoons of ground cumin to one side of the beef.
  • Place the beef in the stock pot with the seasoned side down.
  • While the bottom is browning, add salt and 2 tablespoons ground cumin to the unseasoned top of the beef.
  • Once the beef is brown on the bottom, turn the beef and brown the top.
  • (Roughly 4-5 minutes on each side).
  • Brown the sides as best you can.
  • Add 1 cup of water to the pot.
  • Turn the flame to low.
  • Cover and cook for 1 hour.
  • Meanwhile, toast the dried guajillo chile and garlic. About 2 minutes.
  • Turn often, or they will burn.
  • Add the guajillo, garlic, ½ water, 1 cup vinegar, and salt to a blender.
  • Blend until smooth.
  • Add the guajillo sauce and bay leaves to the pot.
  • Add ½ cup of water to the blender.
  • Cover with the lid and gently shake to get the last of the sauce.
  • Add the blender remains to the pot.
  • With a cooking spoon, coat the meat with the sauce.
  • Cover and cook for 1 more hour.
  • Top with raw onions and cilantro.
  • Serve with tortillas and lime.
  • Enjoy!

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