Mexican Beef Barbacoa
- 3 to 5 lb beef roast
- Salt and Pepper to taste
- 4Tbs olive oil, divided
- 2 dried guajillo peppers soaked stemmed and seeded
- 2 dried ancho peppers soaked stemmed and seeded
- 1 chipotle in adobo
- 3 garlic cloves, minced
- 1Tbs cider vinegar
- 1Tbs brown sugar
- 1tsp salt
- 1 tsp Mexican oregano
- ½ tspground cinnamon
- ¼ cup water
Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.
Season chuck roast with salt and pepper. Heat a Dutch oven over high heat. Add in 2 Tbs olive oil. Sear roast on all sides. Once seared, remove pot from heat and set aside.
In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 Tbs olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.
Pour sauce over roast in the Dutch oven. Place the lid on and braise in a 300 degree oven for 3 hours, until meat is tender and easily shreds with a fork. Shred and serve. You can serve the beef barbacoa for dinner with rice and beans, make tacos and burritos, or better yet, make Eggs Barbacoa for breakfast or brunch (see recipe below)
- 1 cup Ranch beans
- 4 (8-inch) corn or flour tortillas
- 4 large eggs
- kosher salt and freshly ground black pepper to taste
- ½ cup salsa
- 2 Tbs butter
- 1 cup warm Beef Barbacoa
- ½ cup queso fresco, crumbled
- 1 bunch scallions, thinly sliced on the bias
- ¼ cup fresh cilantro, chopped
- 1 lime, quartered
Simmer the Ranch beans in a small saucepan over low heat, stirring occasionally.
Melt ½ Tbs butter in a large nonstick skillet over medium heat. Place 1 tortilla in pan, and cook for 30 seconds on each side or until toasted. Repeat procedure with ½ Tbs butter and each tortilla.
In the same non-stick skillet, cook the eggs to your preference; sunny side up, over easy, basted, scrambled, etc. Add salt and pepper to taste.
Place a tortilla on each of 4 plates. Divide the Ranch beans evenly amongst the tortillas on each plate. Add one egg and ¼ cup of the Beef Barbacoa on top of the beans. Top each serving with salsa and queso fresco. Garnish each serving with scallions and fresh cilantro. Serve with a lime wedge.