Beef Barbacoa

Ingredients

Scaled for your household (6 portions) · original serves 6

• Whole Dried Guajillo Peppers2
  stemmed, and seeded)
• Whole Dried Ancho Peppers2
  stemmed, and seeded)
• To 5 Pounds Beef Chuck Roast3 lb
• Black Pepper1 tsp
• Salt3 tsp
• Olive oil4 tbsp
• Whole Chipotle Pepper In Adobo Sauce1
• Garlic cloves3
• Apple cider vinegar1 tbsp
• Brown sugar1 tbsp
• Dried Oregano1 tsp
• Ground cinnamon½ tsp
• Water¼ cup

Method

1. 1

   Place 2 whole dried guajillo peppers; then 2 whole dried ancho peppers in a bowl or jar. put the lid on completely with water and soak for 1–4 hours, until softened. Drain and reserve.

2. 2

   Set the oven to 300°F (149°C).

3. 3

   Season 3 to 5 pounds beef chuck roast with 1 teaspoon black pepper; then 2 teaspoons salt.

4. 4

   Heat 2 tablespoons olive oil in a roomy cast-iron pot or Dutch oven over high heat. Sear the beef on all sides until deeply browned. Remove the pot from heat; then reserve.

5. 5

   In a blender, mix together the softened guajillo; then ancho peppers, 1 whole chipotle pepper in adobo sauce, 3 cloves minced garlic, 1 tablespoon apple cider vinegar, 1 tablespoon brown sugar, remaining 1 teaspoon salt, 1 teaspoon dried oregano, 1/2 teaspoon ground cinnamon, remaining 2 tablespoons olive oil, and 1/4 cup water. Blend until smooth, adding additional water as needed to create a pourable sauce.

6. 6

   Pour the chile sauce over the beef in the pot. put the lid on tightly with a lid; then place in the oven.

7. 7

   At this stage, braise for at least 3 hours, or until the beef is fork-tender and easily shreds.

8. 8

   Remove from the oven; then shred the beef using two forks. mix the meat into the sauce and serve warm.