Our Cookbook

Mexican

Beef Barbacoa

  • Yield4 people
  • Prep30m
  • Cook6h
  • Effortproject

Barbacoa marinade

  • 2 tbsp apple cider vinegar
  • 2 clove garlic, finely chopped
  • 2 tsp ground cumin
  • 1 tsp dried oregano
  • A pinch ground cloves
  • 1 tsp tomato puree
  • 3 tbsp Wahaca Chipotle Chilli sauce
  • Juice of ½ lime

To slow cook

  • 1 tbsp vegetable oil
  • 175ml chicken stock
  • 2 bay leaves
  • 500g stewing beef, cut into chunks
  • 1 large red onion, finely sliced

To serve

  • Tortillas
  • Guacamole
  • Sour cream
  • Salsa

Method

  1. Mix the marinade ingredients in a bowl.
  2. Coat the beef in the marinade.
  3. Leave overnight in the fridge.
  4. Sweat the onions until translucent in a small amount of oil.
  5. Add the beef to the pan and brown on all sides.
  6. Add the chicken stock and bay leaves and bring to the boil.
  7. Transfer into an oven safe casserole dish with a lid and put into a pre-heated oven at 180°C for around 1 hour 30 minutes or until the beef is tender.
  8. Shred the beef.
  9. Serve with warm tortillas, sour cream and tomato salsa.