BEEF BARBACOA A MEXICAN CLASSIC

Beef barbacoa is shredded beef that has been seasoned with ancho peppers and guajillo peppers along with chipotles in adobo sauce and other seasonings. The beef is cooked low and slow for hours in a slow cooker until it becomes so juicy and tender it melts in your mouth.

Barbacoa is a technique of cooking that originated in the Caribbean where meat is steam cooked low and slow in an underground oven until it becomes very tender.

You’ll need the following ingredients:

  • 1.5Kg braising beef (or use beef brisket, sliced into  chunks)

  • 2 guajillo peppers

  • 2 ancho peppers

  • 2 tablespoons olive oil

  • 2 tablespoons of the Hornet Chilli coffee sauce

  • 7 ounce can chipotles in adobo (optional, for extra saucy and tangy-smoky flavour, my advice stick it in)

  • 350ml beef stock

  • 100ml Beer, no not Corona

  • 1/4 cup apple cider vinegar

  • Juice from 1 large lime (about 1/4 cup)

  • 1 large onion, chopped

  • 4 cloves garlic, chopped

  • 1 tablespoon Mexican oregano (or use oregano)

  • 2 teaspoons cumin

  • 1 bay leaf

  • Salt and ground black pepper to taste

Cut the stems and deseed the dried guajillo & ancho peppers, then soak for 15mins in hot water from the kettle.

Once soft add with garlic and a pinch of salt to blender to make a smooth paste, add a teaspoon of oil if needed.

Add the beef chunks to a bowl and then mix in the ancho paste you've made. If possible cover and allow to marinate for a few hours even better overnight.

Once ready heat a large cast-iron pan to medium-high heat. Brown the beef chunks a few minutes per side to get a nice coating. Transfer to a slow cooker. Add all the other ingredients and cook for at least 4 hours. You are aiming for the beef just to fallout and easily shredded.

Enjoy in Tacos or Burritos.

Hornet Chilli

7 Bramley Green Road, Bramley,

Hampshire RG26 5UE.

© 2020 Hornet Chilli