Meat Barbacoa Parrillada Recipe

I absolutely love this beef barbacoa recipe because it transforms simple ingredients into a mouthwatering, melt-in-your-mouth experience that’s perfect for any taco night. The blend of spices and chiles gives it an authentic kick that makes me feel like a culinary genius every time I whip it up!

Introducing my take on Meat Barbacoa Parrillada, a flavorful masterpiece that marries tender beef chuck roast with the rich, smoky depths of guajillo and ancho chiles. The marriage of garlic, cumin, and oregano with beef heightens the meatiness of the dish, while a judicious squeeze of lime juice adds a hint of brightness in the flavor profile.

Ingredients

Beef Chuck Roast:
Offers a nourishing protein base and a rich source of iron, ensuring a tender and delightful dish.

Guajillo Chiles:
Provides a mild heat with fruit undertones, offering depth to the dish along with a boost of vitamin C and antioxidants.

Ancho Chiles:
These are dried poblano peppers that add complexity—and vitamin A.

Known for their smoky sweetness, they bring a certain depth to dishes.

Garlic:
Enhances the immune system with antibacterial qualities, providing a rich flavor with a hint of sharpness.

Apple Cider Vinegar:
Balances flavors with their tanginess while aiding digestion and acting as a preservative.

Lime Juice:
The dish benefits from a wonderful complement of fresh citrus.

The added brightness takes it to another level.

While I didn’t quite measure out the amount, I would say at least 1/4 cup of juice and the finely grated zest from 1 large orange are needed to achieve the desired result.

Ingredient Quantities

• 3 lbs beef chuck roast, cut into 3-inch chunks
• 3 dried guajillo chiles, stems and seeds removed
• 2 dried ancho chiles, stems and seeds removed
• 4 garlic cloves
• 1 medium onion, quartered
• 2 cups beef broth
• 1/4 cup apple cider vinegar
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 teaspoon ground black pepper
• 1/2 teaspoon ground cloves
• 2 bay leaves
• Salt, to taste
• 1 lime, juiced
• Fresh cilantro, chopped (for garnish)
• Corn or flour tortillas (for serving)

Instructions

1. In a skillet heated to medium, toast the guajillo and ancho chiles in about 1-2 minutes until they emit a fragrant odor. Don’t let them burn.

2. Move the toasted chiles to a bowl and immerse them in hot water. Allow them to steep for about 15 minutes until they are supple.

3. Remove liquid from the chiles, then put them in a blender. Add the following ingredients to the blender: 2 large cloves of garlic; 1 cup chopped onion; 1 cup apple cider vinegar; 1 teaspoon ground cumin; 1 teaspoon dried oregano; ½ teaspoon black pepper; ¼ teaspoon ground cloves; and 1 cup beef broth. Blend together until you have a smooth sauce.

4. Chunk beef, season. Oil in a large skillet, medium-high heat, add beef. Brown all sides in batches. Beef to slow cooker.

5. Chili sauce should be poured over the beef in the slow cooker. Add the rest of the beef broth, 1 cup, and the bay leaves.

6. Put the cover on and cook for 8 hours on low or 4-5 hours on high, until the beef is tender enough to shred with two forks.

7. When the cooking time is up, take the bay leaves out and shred the beef right in the slow cooker with two forks. Mix the meat and the sauce so that everything is well coated.

8. Incorporate the lime juice and, if needed, make the dish more savory with additional salt.

9. Warm corn or flour tortillas make the perfect serving vessel for the barbacoa. Top with chopped cilantro.

10. Savor your Meat Barbacoa Parrillada with the toppings of your choice: diced onions, cheese, or even extra lime wedges.

Equipment Needed

1. Skillet
2. Bowl
3. Blender
4. Large skillet
5. Slow cooker
6. Cutting board
7. Knife
8. Measuring spoons
9. Measuring cups
10. Forks
11. Tongs (optional)
12. Ladle (optional for serving)

FAQ

• Q: Can I make this recipe in a slow cooker?You can indeed prepare the barbacoa in a slow cooker, by following the same steps, and cooking it on low for 8-10 hours or on high for 4-6 hours.
• Q: What is the best way to serve Meat Barbacoa Parrillada?A: Serve this delectable meat with warm corn or flour tortillas, garnished with fresh cilantro, diced onions, and a burst of lime.
• Q: Can I substitute any of the chiles?A: If you cannot find guajillo or ancho chiles, you can use chipotle or pasilla chiles, but they will slightly alter the flavor.
• Q: How spicy is this barbacoa?A: Barbacoa can have any amount of heat you please. For more heat, add more chiles; for less heat, add fewer chiles. But don’t be surprised if you find this barbacoa to have a mellow to medium spice level.
• Q: How long will leftovers last in the refrigerator?A: You can keep leftovers in an airtight container in the fridge for up to 4 days.
• Q: Can I freeze the prepared barbacoa?Yes, the cooked barbacoa can be frozen for up to 3 months. It should be thawed overnight in the refrigerator and then reheated before eating.
• Q: What if I don’t have apple cider vinegar?You can use white vinegar or red wine vinegar instead, but it might change the flavor a little.

Substitutions and Variations

For a chuck roast: Substitute boneless beef short ribs or pork shoulder for a different flavor profile.
To prepare dried guajillo chiles: Use dried pasilla chiles in place of the guajillo for a flavor that inherits the same smokiness.
To substitute for dried ancho chiles: Use dried mulato chiles for a deeper flavor.
To use in place of apple cider vinegar: Red wine vinegar, for sherry vinegar.
To replace fresh cilantro: Use fresh parsley for a milder flavor.

Pro Tips

1. Chili Preparation After toasting the chiles in the skillet, you can enhance the flavor by briefly dry-roasting the garlic cloves in the same skillet until their skins start to darken. This adds a subtle smoky depth to the chili sauce.

2. Browning the Beef Ensure the oil in the skillet is hot before adding the beef. You want a nice, even sear to lock in flavor. Work in batches to avoid overcrowding the skillet, which can lead to steaming instead of browning.

3. Blender Tip For an extra smooth sauce, strain the blended chili mixture through a fine-mesh sieve before pouring it over the beef. This removes any remaining bits of chili skin or seeds and creates a velvety sauce.

4. Flavor Enhancement Consider adding a dash of smoked paprika or a chipotle pepper to the chili sauce for a smoky kick, which complements the beef’s richness beautifully.

5. Tortilla Perfecting For added flavor and texture, lightly toast your tortillas on a dry skillet or over an open flame before serving. This will bring out a toasty aroma and improve their durability for holding the delicious barbacoa.