A simple barbacoa perfectly seasoned with chiles and spices and slow cooked until tender Serve on tortillas with salsa rice beans or other accoutrements
Prep Time
10 hrs
Dificult
Medium
Servings
16 hrs 40 mins
Ingredients
Instructions
Heat a heavy skillet over medium heat. Place dried guajillo chiles into the skillet and cook
turning occasionally
until the color changes and chiles have puffed
about 5 minutes. Set chiles aside to cool for a moment. Meanwhile
toast cumin and cloves in the hot skillet until cumin seeds begin to pop; remove from the pan and set aside. Remove and discard stems
seeds
and veins of chiles
and place into a small bowl. Pour boiling water over top
and cover. Let chiles soak for 1 hour.
Grind toasted cumin and cloves into a powder
and place into a blender. Add ancho chile powder
onion
garlic
oregano
thyme
vinegar
and lime juice. Remove chiles from soaking water
and place into the blender along with 1/3 cup of the soaking liquid. Cover
and blend until a smooth paste forms.
Place beef roast into a mixing bowl
and pour the guajillo chile paste over top. Coat beef on all sides with paste
then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Transfer beef and marinade to a roasting pan
and arrange bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until beef is very tender and easily pulled apart with a fork
about 6 hours. Let stand
covered
at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Cook’s Note
Don't buy guajillo paste
it's usually not very good. Just buy the dried chiles and rehydrate them with hot water.
