Barbacoa Chihuahua Style

Here is one of my most delivious recipes from all times. Barbacoa Chihuahua Style.

Since I was little every sunday my dad would wake up early and prepare this barbacoa recipe for breakfast, I can remember hearing the chop chop at 6:30am but I didn’t mind because I know I was going to eat the most scrumptious sunday breakfast.

When I moved to US I could just go to the butcher and but me some barbacoa like my dad used to, so I decided to learn and master the art of making my own barbacoa at home, and I don’t mean to brag but my recipe is pretty darn pure gold. ( Honestly)

I will share it with you under one condition, make it on a sunday morning and trust me it will be your Sunday’s breakfast to go recipe from now on, but its ok if you make it on a weekday night or even for lunch this recipe is super versatile and you just need to pour all the ingredients in your crock pot and forget about it for 8 hours.

sliced lime in white ceramic bowl

Warm some corn tortillas, cut some limes, chop some cilantro and onion and you are ready to go… no wait I just thought of this and you will need my secret weapon… My Chile de arbol Salsa.

Now you are ready to enjoy the most delicious barbacoa of your life. Let’s go straight up to the recipe my friends:

  • Chuck Roast: This is the best type of beef for barbacoa because of the fat marbling, its super tender.
  • Olive oil: You will need this to brown the roast
  • Beef broth: This will keep the beef most and it will give it lots of flavor.
  • Bay leaves: These add a deeper flavor to the beef.
  • Salt, Pepper and Oregano: These are all the seasoning you will need.

-First you will need to cut the roast in about 5 or 6 portions while removing all large pieces of fat.

-Then you will need to sear the seasoned beef in a skillet with a tablespoon of olive oil.

-Add the beef to the crockpot and add the beef broth and bay leaves, you can add some guajillo chilis for flavor.

-Cook in the crockpot in losetting for 8 hours, then shred the beef in the crockpot and add some lime juice into it. Cook for another 20-30 minutes more.

-Chop some cilantro and onion and lime wedges and warm up some corn tortillas.

Now the bonus in this recipe its my Chile de Arbol Salsa. This is what you’ll need:

  • 4 Tomatillos
  • 2 Chilis Guajillo
  • 8 Chilis de arbol
  • 1 Garlic clove
  • 1/4 Cup of water
  • Salt and pepper

-Fill a small sauce pan with water and put it on medium heat in the stove, you will put the chilis de arbol in there to rehydrate.

-After that you will remove the steams from the guajillo chilis and you will place the chilis on a warm griddle to lightly toast them you know when they are ready because they will become fragrant.

-Roast the tomatillos and garlic at the same time of the chilis.

-Only when the chilis are rehydrated remove them from the sauce pan with a pair of tongs and place them in the blender with the garlic, tomatillos as well.

-Add some cooking liquid as necessary, add some salt and pepper as need.

This barbacoa beef its so good your family will love it!

Share with me when you make this recipe in my Instagram @livingmybestlifeblog

Love, your girl

Mary

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