Homemade Barbacoa Recipe

Name: Homemade Barbacoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 -4 lbs chuck roast; 3 ancho pasilla chili peppers (dried); 3 california chili peppers (dried); 3 guajillo chilies (dried); 2 cups water or 2 cups beef broth; 3 garlic cloves; 1/2 teaspoon oregano; 4 tablespoons red wine vinegar; 1 teaspoon cumin; 2 bay leaves; salt; pepper

Servings: persons

3 -4 lbs chuck roast
3 ancho pasilla chili peppers (dried)
3 california chili peppers (dried)
3 guajillo chilies (dried)
2 cups water or 2 cups beef broth
3 garlic cloves
1/2 teaspoon oregano
4 tablespoons red wine vinegar
1 teaspoon cumin
2 bay leaves
salt
pepper

1
Cut up chuck roast in chunks, if it has alot of fat cut it off.
2
Place meat in baking pan.
3
Boil water/broth and add chillis in to rehydrate. Turn off and let sit.
4
Once softened put in blender with everything but bay leaves and blend until smooth.
5
Pour sauce over meat and add bay leaves.
6
Bake at 350 until meat shreds with fork. 3-4 hours.
7
Watch pan and add more water or broth if it gets dry.
8
Final product should be very moist with sauce.
9
Serve in warm torillas and salsa.

174

kcal

Calories

Carbs

Protein

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: 3 -4 lbs chuck roast, 3 ancho pasilla chili peppers (dried), 3 california chili peppers (dried), 3 guajillo chilies (dried), and more.

Yes, Homemade Barbacoa falls under the Soups & Stews 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.

Homemade Barbacoa

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