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Beef Barbacoa

kept bymlehet
recipe bySerious Eats

1 whole dried New Mexico, costeƱo, or choricero chili, seeds and stem removed (see notes above)
1 whole chile ancho or pasilla, seeds and stem removed (see notes above)
1 whole chile negro, seeds and stem removed (see notes above)
1 quart low sodium store-bought or homemade chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 pound oxtails
1 small onion, finely sliced
6 medium cloves garlic, smashed
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
Kosher salt and freshly ground black pepper
2 whole bay leaves
Kosher salt



mlehet's picture

I was so afraid that it was going to be super spicy with all the chilies, but it wasn't. Made this in my pressure cooker instead of the oven, 90 minutes at high pressure. I then reduced the sauce and put the shredded meat under the broiler for a few minutes to give it char - delicious! Enough to make and freeze.


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