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Barbacoa

Chef Jon Zaragoza @F&W May 2023
Classic Cooking cutomarily involves pit cooking in agave leaves
Print Recipe
Prep Time 7 d
Cook Time 15 hrs
tomato salsa + Adobo Marinade 0 mins
Course Main Course
Cuisine Mexican
Servings 10 people

Equipment

  • agave leaves
  • blender
  • Strainer

Ingredients
  

Adobo marinade

  • 3 ounces Ancho Chiles seedless (about 8)
  • 1/2 ounce dried pasilla Chiles, seeded (about 2)
  • 2/3 ounce dried guajillo chiles seeded (about 4)
  • 2 cups beef stock unsalted
  • 14 toes garlic peeled
  • 2 plum tomatoes medium
  • 1 onion small, quartered
  • 12 allspice berries whole
  • 8 cloves whole
  • 1 cinnamon stick
  • 2 teaspoon peppercorn black
  • 2 teaspoon oregano dry
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon anise seed
  • 1/4 cup apple cider vinegar
  • 1/4 cup white vinegar
  • 2 tablespoons lard bacon fat
  • 2 tablespoons salt

Barbacoa (Beef)

  • 3 pounds Beef chunked Cheeks
  • 2 pounds chuck roast Chunked Cubes
  • 1/4 cup Canola Oil
  • 6 cups Beef Stock
  • 1 small Onion chopped
  • 1 large Carrot
  • 5 toes garlic smashed
  • 7 trees thyme fresh sprigs
  • 5 trees majoram fresh sprigs
  • 3 bay leaves
  • 10 banana leaves 12"x14"
  • salt

Instructions
 

  • heat up the chiles. add the rest. cook about 20 minutes. Puree. strain.
  • should be slightly thick - so reduce a bit. cool.
  • make 2 days ahead of time. takes about 1 hour.
  • about 4 cups.

marinate the beef

  • marinate the beef. Covered. 12 hours.
  • pat dry the beef.
  • sear the beef
  • toast the banana leaves
  • burrito wrap the beef with the leaves. Cover with marinade. Cover the pan with foil paper. Bake for 4 hours @ 350F
  • let rest for 30 minutes.
  • discard the banana leaves
  • shred with 2 forks.
  • serve with tomato salsa, corn tortillas, diced onion, cilantro and lime.

Notes

the day of== sear / wrap/ roast / shred / garnish / eat..