Ingredients:

  • 3 lbs (1.36 kg) Beef Cheek or Chuck Roast
  • 2 tbsp Olive Oil
  • 1 large Onion, chopped
  • 4 cloves Garlic, minced
  • 2-3 Dried Guajillo Chillies, stemmed and seeded
  • 1-2 Dried Ancho Chillies, stemmed and seeded
  • 1 tbsp Apple Cider Vinegar
  • 1 tbsp Lime Juice, freshly squeezed
  • 1 tsp Ground Cumin
  • 1 tsp Dried Oregano (Mexican oregano preferred)
  • 1/2 tsp Smoked Paprika
  • 1/2 tsp Ground Cloves
  • 1/4 tsp Ground Cinnamon
  • 2 Bay Leaves
  • 1 cup Beef Broth
  • Salt and Black Pepper to taste
  • Fresh Cilantro, chopped (optional)
  • Lime wedges (optional)
  • Diced White Onion (optional)

Instructions:

  1. Rehydrate the dried chillies by soaking them in hot water for 15-20 minutes until softened.
  2. Sear the beef on all sides in the Dutch oven with olive oil over medium-high heat until browned. Remove the beef and set aside.
  3. Sauté the chopped onion in the same pot until softened. Add the minced garlic and cook until fragrant.
  4. Drain the softened chillies (reserving some of the soaking liquid). Combine the chillies, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, cloves, and cinnamon in a blender. Add a little of the chilli soaking liquid if needed to help blend into a smooth paste.
  5. Pour the barbacoa sauce over the sautéed onions and garlic. Return the seared beef to the pot. Add the bay leaves and beef broth. Season generously with salt and pepper.
  6. Cover the pot and transfer it to a preheated oven at 300°F (150°C). Cook for 6-8 hours, or until the beef is incredibly tender and easily shreds with a fork. Check periodically and add more beef broth if needed to keep the meat moist.
  7. Remove the beef from the pot and shred it using two forks. Return the shredded beef to the sauce in the pot to soak up the flavours.
  8. Serve hot, garnished with fresh cilantro, diced white onion, and lime wedges. Perfect for tacos, burritos, or bowls!