{"id":26222,"date":"2026-08-12T15:52:01","date_gmt":"2026-08-12T15:52:01","guid":{"rendered":"https:\/\/laprensanewspaper.com\/?p=26222"},"modified":"2026-08-12T15:52:33","modified_gmt":"2026-08-12T15:52:33","slug":"traditional-mexican-barbacoa","status":"publish","type":"post","link":"https:\/\/laprensanewspaper.com\/index.php\/2026\/08\/12\/traditional-mexican-barbacoa\/","title":{"rendered":"TRADITIONAL MEXICAN BARBACOA"},"content":{"rendered":"

\"\"<\/a>SLOW-BRAISED BEEF IN CHILE SAUCE\u00a0\u00a0<\/em><\/strong><\/p>\n

INGREDIENTS<\/strong><\/p>\n

Meat<\/strong>
\n\u25cf 4\u20135 lbs beef cheeks (or beef chuck roast as substitute)<\/p>\n

Marinade & Braising Liquid<\/strong>
\n\u25cf 4\u20135 dried guajillo chiles, stemmed and seeded
\n\u25cf 2\u20133 dried ancho chiles, stemmed and seeded
\n\u25cf 4 chipotle peppers in adobo sauce (from a can)
\n\u25cf 6 garlic cloves, peeled
\n\u25cf 1 medium white onion, roughly chopped
\n\u25cf \u00bd cup apple cider vinegar
\n\u25cf 1 cup beef broth
\n\u25cf 2 tablespoons lime juice (fresh)
\n\u25cf 2 tablespoons tomato paste<\/p>\n

Spices & Seasonings<\/strong>
\n\u25cf 2 teaspoons ground cumin
\n\u25cf 1 teaspoon dried oregano (Mexican oregano preferred)
\n\u25cf 1 teaspoon ground black pepper
\n\u25cf \u00bd teaspoon ground cloves
\n\u25cf \u00bd teaspoon ground cinnamon
\n\u25cf 2 teaspoons kosher salt (plus more to taste)
\n\u25cf 3 bay leaved<\/p>\n

INSTRUCTIONS<\/strong>
\nAlternative \u2014 Pressure Cooker \/ Instant Pot
\nCook on HIGH pressure for 60\u201370 minutes, then natural release for 15 minutes.<\/p>\n

SERVING SUGGESTIONS
\n\u25cf Serve on warm corn tortillas for traditional tacos
\n\u25cf Top with diced white onion, fresh cilantro, and a squeeze of lime
\n\u25cf Add sliced avocado or guacamole on the side
\n\u25cf Pair with Mexican rice, refried beans, and pickled jalape\u00f1os
\n\u25cf Excellent for burritos, quesadillas, or as a rice bowl topping<\/p>\n

 <\/p>\n

NOTES & TIPS<\/strong><\/p>\n

\u2022 Beef cheeks yield the most authentic, rich, gelatinous result. Chuck roast is a widely available and excellent substitute.
\n\u2022 The barbacoa can be made 1\u20132 days ahead and reheated in its braising liquid \u2014 the flavor deepens overnight.
\n\u2022 Freeze leftovers in portions with some cooking liquid for up to 3 months.
\n\u2022 For extra smokiness, add 1 teaspoon of smoked paprika to the blend.
\n\u2022 Adjust chile quantity to your heat preference \u2014 remove chipotle peppers for a milder version.
\n\u2022 Always use fresh lime juice for the best flavor.<\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

SLOW-BRAISED BEEF IN CHILE SAUCE\u00a0\u00a0 INGREDIENTS Meat \u25cf 4\u20135 lbs beef cheeks (or beef chuck roast as substitute) Marinade & Braising Liquid \u25cf 4\u20135 dried guajillo chiles, stemmed and seeded \u25cf 2\u20133 dried ancho chiles, stemmed and seeded \u25cf 4 chipotle peppers in adobo sauce (from a can) \u25cf 6 garlic cloves, peeled \u25cf 1<\/p>\n","protected":false},"author":2,"featured_media":11023,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_rtcl_gb_attr":"","footnotes":""},"categories":[252],"tags":[],"wf_post_folders":[322],"class_list":["post-26222","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t