Barbacoa De Veracruz Recipe

Name: Barbacoa De Veracruz
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs beef roast (cut in two inch chunks); 4 teaspoons salt (divided in half); 1 cup white vinegar; 1 small white onion (sliced); 6 garlic cloves; 4 bay leaves; 4 dried avocado leaves (hojas de aguacate found in latin supermarkets); 2 teaspoons Mexican oregano; 2 tablespoons oil; 8 ancho chilies (dried poblanos); 4 morita chilies (dried red jalapenos, if you cannot find them substitute with canned chipotle chiles in adobo); 1 beef bouillon cube

Servings: persons

2 lbs beef roast (cut in two inch chunks)
4 teaspoons salt (divided in half)
1 cup white vinegar
1 small white onion (sliced)
6 garlic cloves
4 bay leaves
4 dried avocado leaves (hojas de aguacate found in latin supermarkets)
2 teaspoons Mexican oregano
2 tablespoons oil
8 ancho chilies (dried poblanos)
4 morita chilies (dried red jalapenos, if you cannot find them substitute with canned chipotle chiles in adobo)
1 beef bouillon cube

1
Place the chunks of roast in a plastic bowl, sprinkle 2 tsp salt over beef, then pour the vinegar into the bowl. Stir the meat to get everything mixed together and cover. Chill in the refridgerator for no more than 2 hours but at least 20 minutes.
2
In a small sauce pan, add chiles, cover with water and boil for 15 minutes or until soft.
3
In a saute pan, heat the oil on medium high. Add the onions, garlic cloves, bay leaves, avocado leaves, and oregano. Sprinkle the remaining salt over the onions. Saute the onion and spice mixture for 5 minutes or until the onions are soft.
4
Once the chiles are soft, add them into a blender along with the onion and spice mixture and the beef bouillon cube. Add enough water to cover. Blend on high for 10 minutes.
5
Pour the blended chile into a large stock pot or crockpot (preferred). Take the beef out of the vinager and add the meat to the chile. Discard the vinegar. Stir the meat and chile together. Cook on the stove on medium low for 4 hours or in a crock pot all day on high.
6
Serve the barbacoa with fresh tortillas and white rice.

943

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 lbs beef roast (cut in two inch chunks), 4 teaspoons salt (divided in half), 1 cup white vinegar, 1 small white onion (sliced), and more.

Yes, Barbacoa De Veracruz falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Barbacoa De Veracruz

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