Barbacoa Recipe

Barbacoa was brought from the Caribbean to Mexico 500 years ago (via Bon Appétit). The traditional method for cooking barbacoa involves wrapping the meat in leaves of some sort and then burying it in a preheated stone pit and covering it up with dirt and rocks or bricks. 

But don't worry, Stephanie Rapone's recipe for barbacoa is designed for the modern kitchen (no ditch-digging is required) and is much easier to cook. Her blog, Pantry to Plate, helps busy families share meals that are delicious and hassle-free, and this recipe spotlights her culinary vision.

Rapone developed this recipe for the oven, but you can also cook barbacoa in an Instant Pot (or other electric pressure cooker) or a slow cooker as well. This is an incredibly easy recipe. Basically, you layer the ingredients in a Dutch oven and pop it in the oven to braise a few hours. Once it's done, you shred the beef, set it on a platter, and let everyone build their own tacos. So, not only is Rapone's recipe perfect for a weekend family meal, it's also great party fare for celebrating Cinco de Mayo.

First, preheat your oven to 350 degrees Fahrenheit. As it's heating, trim the excess fat from the chuck roast, then pat the beef dry with paper towels. Cut the beef chuck into six to eight large chunks. Keep the short ribs whole — the meat will separate from the bone during braising. Generously season the beef on all sides with two teaspoons of kosher salt.

Next, smash the whole garlic cloves with a chef's knife on a cutting board, and peel off its skin. You don't need to chop the garlic, since you'll mash the softened garlic into the sauce later. Spread the cup of frozen chopped onion in the bottom of a Dutch oven. (If you're using an Instant Pot or slow cooker, the preparation is exactly the same.) Lay the beef on top of the chopped onion, and add the remaining ingredients in even layers in this order: crushed garlic, chipotles in adobe sauce (you can keep them whole), green chiles, juice from the limes and oranges, apple cider vinegar, bay leaves, ground cumin, Mexican oregano (if you can't find it in a store, use regular oregano instead), freshly ground black pepper, ground cloves, and finally, the chicken stock.

When the beef for your barbacoa is done, take the pot out of the oven, and using tongs, transfer the beef to a large casserole dish. Pick out the bay leaves, and remove and discard the short rib bones with your tongs. Let the beef rest 15 to 20 minutes while you turn your attention to the sauce.

Ladle the cooking liquid into a fat separator, large bowl, or glass measuring cup. Be sure to leave as much of the solids as you can in the pot because you'll need them to finish the sauce. After the beef has rested, it will be easy to shred by using two forks or your fingers (if the beef isn't still too hot). As you pull the beef apart into long shreds, remove any large globs of fat or connective tissue, and toss these bits into the trash. 

Rapone told us that, traditionally, barbacoa is served as tacos, and she recommends using corn tortillas, chopped cilantro, sliced or pickled onion (white or red), radish slices, sliced avocado, lime wedges, and any type of salsa. "Actually," she said, "do what you love!" You could also skip the tortillas altogether and serve the barbacoa as a rice or cauliflower rice bowl.

Rapone's barbacoa recipe gives you the freedom to create a meal you like that also has the bold flavors you'd expect from a Mexican dish. Rapone told us, "Leftovers are so delicious and versatile. I will freeze half of it and make it into enchiladas or nachos, which makes it an awesome weeknight meal." Whichever cooking vessel you choose for making this luscious barbacoa, it will do most of the work for you. With minimal effort, Rapone's recipe for barbacoa will be the best you'll ever make!