- Jun 6, 2018
- 182
- 114
I've been trying to find a good way to cook barbacoa and think I finally found one. It took trips to a few different stores (the chiles weren't easy to find) but it was worth it. I got the recipe from https://meatwave.com/blog/smoked-and-braised-mexican-beef-barbacoa-recipe.
This calls for 7 pounds of chuck roast as well as a pound of oxtail. The basic approach is you smoke the chuck roasts then braise them for the finished product
Started off with two 3 pound chuck roasts. I used the rub they suggested in the recipe.
Into the smoker around 10.
I was only supposed to leave them in the smoker for 3 hours but that ended up as 4 hours.
Meanwhile we start the sauce for braising. It has ancho chilies and guajillo chiles. I had a hard time finding these in grocery stores but ended up finding them in ample supply in a Latin grocery. I had to buy a "family pack" of each so I'll be making guajillo salsa in the near future.
Searing the oxtails to add some nice flavor for the onions and garlic.
Next up....onions and garlic.
The rest of the ingredients for the braising sauce.
Then into the blender with the soaked chiles.
Finally the chuck roasts and the oxtails go into the dutch oven with sauce to braise for 3 hours.
I made flour tortillas to go with it. They're surprisingly simple and MUCH better than the store bought. It's a little labor intensive but this is a good way to cook up a good batch of barbacoa. With football ready to start this one will be a staple.
This calls for 7 pounds of chuck roast as well as a pound of oxtail. The basic approach is you smoke the chuck roasts then braise them for the finished product
Into the smoker around 10.
I was only supposed to leave them in the smoker for 3 hours but that ended up as 4 hours.
Meanwhile we start the sauce for braising. It has ancho chilies and guajillo chiles. I had a hard time finding these in grocery stores but ended up finding them in ample supply in a Latin grocery. I had to buy a "family pack" of each so I'll be making guajillo salsa in the near future.
Searing the oxtails to add some nice flavor for the onions and garlic.
Next up....onions and garlic.
The rest of the ingredients for the braising sauce.
Then into the blender with the soaked chiles.
Finally the chuck roasts and the oxtails go into the dutch oven with sauce to braise for 3 hours.
I made flour tortillas to go with it. They're surprisingly simple and MUCH better than the store bought. It's a little labor intensive but this is a good way to cook up a good batch of barbacoa. With football ready to start this one will be a staple.
