Smoked and Braised Mexican Beef Barbacoa Recipe :: The Meatwave

Name: Smoked and Braised Mexican Beef Barbacoa Recipe :: The Meatwave
Total time: 900 min
Ingredients: For the Rub; 1 tablespoon ancho chile powder; 1 tablespoon guajillo chile powder; 1 tablespoon dark brown sugar; 1 tablespoon kosher salt; 2 teaspoons Mexican oregano; 1 teaspoon cumin; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon chipotle powder; 1/4 teaspoon ground cinnamon; 1 boneless chuck roast, 6-7 pounds; 3-4 chunks of a medium smoking wood, such as oak or hickory; For the Sauce; 4 cups homemade or store-bought low sodium chicken stock, divided; 1 ancho chile, stemmed and seeded; 2 guajillo chiles, stemmed and seeded; 3 tablespoons vegetable oil, divided; 1 pound oxtails; 1 small white onion, finely sliced; 4 medium cloves garlic, smashed and peeled; 1 teaspoon dried oregano, preferably Mexican; 1 teaspoon ground cumin; 1/4 teaspoon ground cloves; 1/3 cup apple cider vinegar; 3 tablespoons finely chopped chipotles in adobo plus 1 tablespoon adobo sauce; 2 bay leaves; 1/4 cup freshly squeezed lime juice from 2 limes; Corn or flour tortillas, onion, cilantro, tomatillo salsa, and limes, for serving

meatwave.com

A double cooking method of smoking and then braising a chili-coated piece of beef chuck ensures this barbacoa comes out as tender and flavor packed as can be.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at meatwave.com.

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Ingredients

For the Rub
1 tablespoon ancho chile powder
1 tablespoon guajillo chile powder
1 tablespoon dark brown sugar
1 tablespoon kosher salt
2 teaspoons Mexican oregano
1 teaspoon cumin
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon chipotle powder
1/4 teaspoon ground cinnamon
1 boneless chuck roast, 6-7 pounds
3-4 chunks of a medium smoking wood, such as oak or hickory
For the Sauce
4 cups homemade or store-bought low sodium chicken stock, divided
1 ancho chile, stemmed and seeded
2 guajillo chiles, stemmed and seeded
3 tablespoons vegetable oil, divided
1 pound oxtails
1 small white onion, finely sliced
4 medium cloves garlic, smashed and peeled
1 teaspoon dried oregano, preferably Mexican
1 teaspoon ground cumin
1/4 teaspoon ground cloves
1/3 cup apple cider vinegar
3 tablespoons finely chopped chipotles in adobo plus 1 tablespoon adobo sauce
2 bay leaves
1/4 cup freshly squeezed lime juice from 2 limes
Corn or flour tortillas, onion, cilantro, tomatillo salsa, and limes, for serving