Authentic Mexican Barbacoa

Follow our step-by-step guide on how to make Authentic Mexican Barbacoa.

1. Step 1

   Start by heating a heavy skillet over medium heat.

2. Step 2

   Toss in the dried guajillo chilies and toast them, turning occasionally, until they change color and puff up, which should take about five minutes.

3. Step 3

   Once they’re beautifully toasted, remove them from the heat and let them cool down.

4. Step 4

   In the same skillet, add cumin seeds and whole cloves, toasting them until the cumin seeds start to pop.

5. Step 5

   When they’re fragrant and ready, take them off the heat and set them aside.

6. Step 6

   After the guajillo chilies have cooled, carefully remove and discard their stems, seeds, and veins.

7. Step 7

   Place the cleaned chiles in a small bowl and pour boiling water over them.

8. Step 8

   Cover the bowl and let the chiles soak for an hour, allowing their flavors to deepen.

9. Step 9

   While the chiles are soaking, grind the toasted cumin and cloves into a fine powder using a spice grinder or a mortar and pestle.

10. Step 10

    In a blender, combine the ground spices with ancho chile powder, onion, garlic, oregano, thyme, apple cider vinegar, and lime juice.

11. Step 11

    Add the soaked chiles along with about a third of a cup of the soaking liquid.

12. Step 12

    Blend everything together until you achieve a smooth, rich paste.

13. Step 13

    Now, take your beef chuck roast and place it in a mixing bowl.

14. Step 14

    Pour the guajillo chile paste over the roast, making sure to coat it thoroughly on all sides.

15. Step 15

    Cover the bowl with plastic wrap and let it marinate in the refrigerator overnight, allowing those flavors to meld beautifully.

16. Step 16

    When you’re ready to cook, preheat your oven to 325°F (165°C).

17. Step 17

    Transfer the marinated roast to a roasting pan and arrange bay leaves on top for an extra layer of flavor.

18. Step 18

    Cover the pan tightly with aluminum foil and bake it in the preheated oven for about six hours, or until the meat is incredibly tender and easily pulls apart with a fork.

19. Step 19

    Once it’s done, let the roast rest, covered, at room temperature for an hour.

20. Step 20

    After it has rested, discard the bay leaves and use two forks to shred the meat into delicious, tender pieces.

21. Step 21

    Enjoy the fruits of your labor, and savor the rich, smoky flavors of your homemade guajillo beef!.