Barbacoa de Res is always a hit at every gathering. Whether it’s a holiday celebration or a casual weekend get-together, everyone looks forward to this authentic Mexican dish.
The Origins of Barbacoa de Res
Did you know it’s been nearly 500 years since barbacoa de res was created?
Traditionally, it’s made from tougher cuts like brisket, beef cheeks, or chuck roast. It’s then wrapped in agave leaves and buried underground to cook for hours.
This method seals in the moisture while imparting a rich, smoky flavor. As a result, the beef becomes incredibly flavorful, tender, and succulent.
Barbacoa de Res Seasoning
The cooking method isn’t the only thing that sets this recipe apart; the seasoning also plays a major role in making this dish stand out among other Mexican delicacies.
While every chef has their secret ingredients for making their barbacoa extra special, one common factor remains: the seasonings and spices they choose often evoke bold and strong flavors.
Think of dried guajillo and ancho chilies, Mexican oregano, garlic, cumin, and onions. Some cooks even incorporate sweet spices like allspice and cinnamon to enhance the beef’s overall flavor profile.
What To Serve With Your Barbacoa?
Barbacoa de Res is usually served with corn tortillas, cilantro, and chopped onions to make tacos.
Besides that, you can use barbacoa to make Mexican-style sandwiches, enchiladas, burritos, salads, and quesadillas.
Then, if you want to get even more creative, you can use the beef as a filling for empanadas, a topping for pasta, or an ingredient in casseroles.
Honestly, the sky is your limit when you have Barbacoa de Res in your kitchen.
Authentic Barbacoa de Res With Adobo Marinade
Make a showstopping, authentic Barbacoa de Res with adobo marinade at home. It’s packed with flavor and can be enjoyed right away or stored for future gatherings!
Ingredients
To make the Adobo Marinade:
- 8 dried ancho chilies
- 2 dried pasilla chilies
- 4 dried guajillo chilies
- 2 cups of beef stock (unsalted)
- 14 peeled garlic cloves
- 2 plum tomatoes (medium-sized)
- 1 white onion (quartered)
- 12 whole allspice berries
- 8 cloves (whole)
- 1 Ceylon cinnamon stick (around 2 inches)
- 2 teaspoons EACH of black peppercorns and dried Mexican oregano
- ½ teaspoon EACH of cumin seeds and anise seeds
- ¼ cup EACH of apple cider vinegar and white vinegar
- 2 tablespoons EACH of lard and kosher salt
For the barbacoa:
- 3 pounds of beef cheeks (cut into 2 to 3-inch chunks)
- 2 pounds of chuck roast (cut into 2 to 3-inch chunks)
- ¼ cup of canola oil
- 6 cups of beef stock (unsalted)
- 1 white onion (about 1½ cups worth)
- 1 large carrot (peeled and chopped)
- 5 smashed garlic cloves
- 7 fresh thyme sprigs
- 5 marjoram sprigs (or oregano sprigs)
- 3 dried bay leaves
- 10 banana leaves (or agave leaves)
- A healthy sprinkle of kosher salt (to taste)
Instructions
Making the adobo marinade:
- Warm up your cast-iron skillet before cooking your chilies until they’re charred and a little tender. This should take about 4 minutes.
- Then, transfer your chilies to a wide saucepan and add your beef stock. Let the mixture boil over high heat before lowering the temperature.
- Cover the pan and cook the chili mixture undisturbed for 10 minutes. Take the pan off the heat, leave it covered, and let it steep for another 10 minutes.
- Grab your skillet again and warm it up over medium-high heat. Add your garlic, tomatoes, and onion to cook, turning every now and then.
- Separate your onion and tomatoes from your garlic. Transfer your onion and tomatoes to a blender while you transfer your garlic to a small bowl. Leave them to cool for 10 minutes.
- Meanwhile, add your cloves, cinnamon, allspice, oregano, peppercorns, cumin, and anise to the same skillet and toast until they become fragrant (around 2 to 3 minutes).
- To the blender, add your chili mixture, toasted spices, white vinegar, and apple cider vinegar.
- When your garlic is cool enough, squeeze out the meat into the blender and discard the skin. Pulse the blender until the mixture is smooth (about 1 to 2 minutes).
- Run the blended marinade through a strainer over a large bowl. Use a silicon spatula to push through as much of the mixture as possible.
- Get a medium saucepan to melt your lard. Once it turns to liquid, pour your sifted mixture inside and stir until it becomes bubbly, fragrant, and thick.
- After 5 minutes, sprinkle your salt and stir again.
- Transfer your adobo marinade to a bowl and leave it to cool completely. This should take about 1 hour to an hour and a half.
Cooking the barbacoa:
- Gently toss your beef cheeks and chuck roast in your adobo marinade to coat fully. Cover the bowl and let it marinate in the fridge for about 8 hours.
- 8 hours later, remove your beef from the marinade. Don’t throw the liquid yet. Save about 1 to 1⅓ cups for later.
- Pat your beef chunks dry using a paper towel before laying them down on a baking sheet that’s lined with a paper towel. Leave it at room temperature for an hour.
- Working in batches, transfer the first round of beef chunks onto a roasting pan and sear both sides for 5 to 8 minutes in the oven. Do the same for all batches.
- After searing, let the beef rest. Get a separate pan, add your stock, and deglaze. Scrape the bottom of the pan using a wooden spoon to incorporate as much flavor into the dish.
- Add your onion, carrot, garlic, marjoram, bay leaves, and thyme in the pan before taking it off the heat. Place a roasting rack inside the pan and set it aside.
- Toast your banana leaves over a low flame until they become pliable and fragrant. Layer your toasted leaves on your rack before placing your beef and cooked veggies.
- Spoon your reserved marinade on top, then fold the leaves to seal the contents inside. Cover with an aluminum foil and cook in your preheated oven for about 4 to 5 hours.
- Take your barbacoa out of the heat and let it rest for 30 minutes. Unwrap the leaves and transfer your beef onto a cutting board.
- Shred it using 2 forks and pour any leftover marinade on top. Now, you’re ready to eat it as is or save it for another day!
Notes
If you don’t plan on eating your barbacoa straight away, you can keep it in the fridge for 3 to 5 days!
Image credit to @chicharronregio.
Featured image credit to @barb_and_family.
