Eosinophilic Esophagitis Friendly Easy Barbacoa
Total time5 hr 20 min
Prep time20 min
Cook time30 min
4.8(21)
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Learn more āIngredients
6 servings
- 3 lb beef chuck roast, cut into 3-inch chunks
- 1 tsp kosher salt
- Ā½ tsp black pepper
- 2 tbsp neutral oil (such as canola or avocado oil)
For the braising sauce
- 3 dried guajillo chiles, stems and seeds removed
- 2 dried ancho chiles, stems and seeds removed
- 1 can (7 oz) chipotle peppers in adobo sauce
- 1 cup low-sodium beef broth
- 3 tbsp apple cider vinegar
- 4 garlic cloves, peeled
- 2 tsp ground cumin
- 1 tsp dried oregano
- Ā½ tsp ground cloves
- 2 bay leaves
For serving
- warm tortillas, for serving (optional)
- fresh cilantro, chopped, for serving (optional)
- lime wedges, for serving (optional)
- diced white onion, for serving (optional)
Instructions
- 1
Place the dried guajillo and ancho chiles in a medium bowl and cover with boiling water. Let soak for 10 minutes, until softened and pliable, then drain.
- 2
Transfer the soaked chiles to a blender along with the chipotle peppers in adobo sauce, beef broth, apple cider vinegar, garlic, cumin, oregano, and ground cloves. Blend on high until completely smooth, about 1 minute.
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