Mustard Free Easy Barbacoa

Total time5 hr 20 min

Prep time20 min

Cook time30 min

4.8

(21)

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Ingredients

6 servings

3 lb beef chuck roast, cut into 3-inch chunks
1 tsp kosher salt
½ tsp black pepper
2 tbsp neutral oil (such as canola or avocado oil)
Chef's tip
Avocado oil is neutral and handles high heat, making it a good all-purpose swap.

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
½ 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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