Beef barbacoa made easy! This recipe features tender beef and a spicy sauce made with three different hot peppers, served shredded. It will melt in your mouth in the best way possible!
Place the dried guajillo peppers and ancho peppers in a bowl or jar. Fill the container with water until the peppers are covered. Soak 1 to 4 hours or until softened.
Preheat the oven to 300 degrees Fahrenheit.
Season the beef with black pepper and 2 teaspoons salt. Heat 2 tablespoons olive oil in a large cast iron pot over high heat. Sear the meat on all sides. Once the meat is seared, remove the pot from the heat and set aside.
Combine the guajillo peppers, ancho peppers, chipotle pepper, garlic, apple cider vinegar, brown sugar, remaining 1 teaspoon salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water in a blender. Blend until smooth, adding more water if necessary to thin the sauce out enough to blend.
Pour the sauce over the meat in the pot. Cover and place in the oven. Braise for a minimum of 3 hours, until the meat is tender and easily shreds with a fork.
Use two forks to shred the beef. Serve warm.
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Notes
*Braising can take between 3-8 hours, depending on the size and cut of beef. Aim for an internal temperature of 203 degrees Fahrenheit to easily shred the meat.
SLOW COOKER INSTRUCTIONS:
Place seasoned chuck roast in a slow cooker. Make sauce according to directions and pour over meat. Cook on high 6 hours, or low 8 to 10 hours.
INSTANT POT INSTRUCTIONS:
Use the sear setting to sear seasoned roast. Make sauce and pour over meat. Cook on the beef/stew setting for about 70 minutes.