How to Make Barbacoa

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Traditional Mexican barbacoa cooking -- slow-cooking beef offal, such as tongue, cheeks and eyes, by burying the head in hot coals -- isn't feasible and far from appetizing. Americanized barbacoa, on the other hand -- like the type popularized by Chipotle Mexican Grill -- is nothing short of a marvel you can recreate in your kitchen. Although the barbacoa cooking technique changed with the times, its ingredients -- slow-cooked rump roast, a few well-chosen spices and the all-important chipotle peppers in adobo sauce -- epitomize the less-is-more approach to cooking, just like the original.

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Heat the oven to 275 degrees Fahrenheit. Toast 1 tablespoon of cumin seeds in a dry saute pan for every batch of barbacoa.

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Saute 1 or 2 cups of chopped onions and a clove of garlic in vegetable oil in an oven-safe pan until dark golden brown, about 10 minutes.

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Add a few tablespoon of Mexican oregano and a couple cloves to the pan and saute them for a couple minutes.

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Deglaze the pan with 3 or 4 cups of beef broth for every 3 or 4 pounds of beef. Add 4 or 5 chopped chipotle chilis along with a tablespoon of sauce for every 3 or 4 pounds of beef.

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Add the beef to the pan; the stock should almost cover the beef. Add a couple of bay leaves and a couple pinches of kosher salt, and cover the pan with a tight-fitting lid. Place the pan in the oven.

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Braise the beef until tender, about 4 or 5 hours. Take the pan out of the oven and return it to the stove, uncovered.

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Transfer the beef to a plate. Take the bay leaves out of the sauce and bring it to a simmer. Simmer the liquid until it develops a rich saucy consistency, about 2 minutes.

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Shred the beef using 2 forks as the sauce simmers. When the sauce reduces to about 1 to 1 1/2 cups, add the beef and toss it to coat.

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