SLOW-BRAISED BEEF IN CHILE SAUCE
INGREDIENTS
Meat
● 4–5 lbs beef cheeks (or beef chuck roast as substitute)
Marinade & Braising Liquid
● 4–5 dried guajillo chiles, stemmed and seeded
● 2–3 dried ancho chiles, stemmed and seeded
● 4 chipotle peppers in adobo sauce (from a can)
● 6 garlic cloves, peeled
● 1 medium white onion, roughly chopped
● ½ cup apple cider vinegar
● 1 cup beef broth
● 2 tablespoons lime juice (fresh)
● 2 tablespoons tomato paste
Spices & Seasonings
● 2 teaspoons ground cumin
● 1 teaspoon dried oregano (Mexican oregano preferred)
● 1 teaspoon ground black pepper
● ½ teaspoon ground cloves
● ½ teaspoon ground cinnamon
● 2 teaspoons kosher salt (plus more to taste)
● 3 bay leaved
INSTRUCTIONS
Alternative — Pressure Cooker / Instant Pot
Cook on HIGH pressure for 60–70 minutes, then natural release for 15 minutes.
SERVING SUGGESTIONS
● Serve on warm corn tortillas for traditional tacos
● Top with diced white onion, fresh cilantro, and a squeeze of lime
● Add sliced avocado or guacamole on the side
● Pair with Mexican rice, refried beans, and pickled jalapeños
● Excellent for burritos, quesadillas, or as a rice bowl topping
NOTES & TIPS
• Beef cheeks yield the most authentic, rich, gelatinous result. Chuck roast is a widely available and excellent substitute.
• The barbacoa can be made 1–2 days ahead and reheated in its braising liquid — the flavor deepens overnight.
• Freeze leftovers in portions with some cooking liquid for up to 3 months.
• For extra smokiness, add 1 teaspoon of smoked paprika to the blend.
• Adjust chile quantity to your heat preference — remove chipotle peppers for a milder version.
• Always use fresh lime juice for the best flavor.