Barbacoa Beef

Ingredients:

For the Barbacoa Marinade:

  • 3 lbs (about 1.4 kg) beef cheek meat, cut into large chunks

  • 4 dried guajillo chilies, stemmed and seeded

  • 3 dried ancho chilies, stemmed and seeded

  • 4 cloves garlic, peeled

  • 1 small white onion, roughly chopped

  • 1/2 cup apple cider vinegar

  • 1/4 cup fresh lime juice

  • 1 tablespoon ground cumin

  • 1 tablespoon dried oregano

  • 1 teaspoon ground cinnamon

  • 1 teaspoon smoked paprika

  • Salt and black pepper, to taste

  • 2 tablespoons vegetable oil

For Slow Cooking:

  • Banana leaves or parchment paper

  • 1 cup beef broth

  • 2 bay leaves

  • 1 orange, sliced

For Serving:

  • Warm corn tortillas

  • Chopped fresh cilantro

  • Diced white onion

  • Lime wedges

Instructions:

Preparing the Barbacoa Marinade:

  1. Rehydrate Chilies:

    • Toast the dried guajillo and ancho chilies in a dry skillet until fragrant. Soak them in hot water for about 20 minutes to soften.

  1. Create the Marinade:

    • In a blender, combine the soaked chilies, garlic, onion, apple cider vinegar, lime juice, cumin, oregano, cinnamon, smoked paprika, salt, and black pepper. Blend until smooth.

  1. Marinate the Beef:

    • Place the beef chunks in a large bowl and coat them thoroughly with the marinade. Let it marinate in the refrigerator for at least 4 hours or overnight.

Slow Cooking the Barbacoa:

  1. Prepare for Slow Cooking:

    • Preheat your oven to 325°F (163°C).

    • Lay out banana leaves or parchment paper in a roasting pan, allowing them to hang over the edges.

  1. Assembly for Cooking:

    • Place the marinated beef on the banana leaves.

    • Pour beef broth over the beef, add bay leaves, and arrange orange slices on top.

  1. Wrap and Cook:

    • Wrap the beef securely in the banana leaves or parchment paper.

    • Cover the roasting pan tightly with aluminum foil.

    • Slow-cook in the preheated oven for about 3 to 4 hours, or until the beef is tender and easily shreds.

  1. Serve:

    • Shred the barbacoa beef using forks.

    • Serve the shredded beef in warm corn tortillas.

    • Garnish with chopped cilantro, diced white onion, and lime wedges.