Barbacoa
Serves 615 mins prep120 mins cook
A versatile and delicious barbacoa recipe that can be used in bowls, tacos, or salads. This dish features shredded beef that is cooked with garlic, onions, and a blend of peppers for a rich flavor. Serve it up as a burrito bowl, or however you like!
0 servings
What you need
Instructions
1: In a large Dutch oven or stock pot, add short ribs, onions, and 6 whole garlic cloves. Fill pot until almost completely submerged (about 8 cups of water). Cook on medium for 1.5 hours. 2: While that is cooking, in another large pot, add guajillo peppers, ancho peppers, and Roma tomatoes. Fill pot until almost completely submerged (about 8 cups of water). Cook until softened, about 25-30 minutes. 3: Once done, add all peppers and tomatoes to a blender along with 1 cup of the water it cooked in, 4 whole garlic cloves, 1tbsp cumin, and 1tbsp salt. Blend until smooth. 4: Once blended, add to cooking short rib mixture. Add chicken bouillon and cook on medium-low until meat is fork tender, another 1-1.5 hours. 5: Once fork tender, shred meat and serve as desired.View original recipe