Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Beef Barbacoa

kept byDAPHNE
recipe bySerious Eats
Notes: 

Serves 6-10
Active Time: 45 mins
Total Time: 5 hours

This crazy-tender barbacoa made with oxtails and a blend of fruity chilies puts the fast food version to shame.

Note: Look for dried chilies in a large supermarket or Latin market. If you can't find these exact chilies, any combination of mild, fruity and bright-tasting chilies will do, such as guajillo or Colorado. Barbacoa can be stored in its liquid for up to five days in refrigerator. The flavor should improve with time. Reheat gently on the stovetop or the microwave. Serve with store-bought or homemade corn tortillas (recipe here), and make sure to reheat them right!

print
Ingredients: 

1 whole dried New Mexico, costeño, 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
Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving


 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 

Kept by

1st Keep
DAPHNE's picture
DAPHNE

Top Recipe Keepers





Share with Facebook