Scrambled Eggs, Cheese, and Avocado Tortilla Bowl Recipe
September 16, 2025
Barbacoa Recipe
Barbacoa showcases simple preparation that's perfectly seasoned with chiles and spices, then slow cooked until incredibly tender for authentic Mexican satisfaction. This traditional recipe creates fork-tender meat through patient cooking and proper seasoning that develops complex flavors. Serve on warm tortillas with fresh salsa and rice for complete meals that honor Mexican barbacoa traditions while delivering incredible taste and satisfaction.
A simple barbacoa, perfectly seasoned with chiles and spices and slow cooked until tender. Serve on tortillas with salsa, rice, beans or other accoutrements.
Prep Time:
30 mins
Cook Time:
6 hrs 10 mins
Additional Time:
10 hrs
Total Time:
16 hrs 40 mins
Servings:
24
Yield:
12 cups
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Ingredients
4 dried guajillo chilies
2 teaspoons cumin seeds
¼ teaspoon whole cloves
1 cup boiling water
½ teaspoon ground ancho chile powder
1 large onion, quartered
6 cloves garlic
2 teaspoons dried oregano
1 teaspoon ground thyme
⅓ cup apple cider vinegar
2 teaspoons lime juice
1 (6 pound) boneless beef chuck roast
2 bay leaves
Directions
Heat a heavy skillet over medium heat. Place dried guajillo chiles into the skillet and cook, turning occasionally, until the color changes and chiles have puffed, about 5 minutes. Set chiles aside to cool for a moment. Meanwhile, toast cumin and cloves in the hot skillet until cumin seeds begin to pop; remove from the pan and set aside. Remove and discard stems, seeds, and veins of chiles, and place into a small bowl. Pour boiling water over top, and cover. Let chiles soak for 1 hour.
Grind toasted cumin and cloves into a powder, and place into a blender. Add ancho chile powder, onion, garlic, oregano, thyme, vinegar, and lime juice. Remove chiles from soaking water, and place into the blender along with 1/3 cup of the soaking liquid. Cover, and blend until a smooth paste forms.
Place beef roast into a mixing bowl, and pour the guajillo chile paste over top. Coat beef on all sides with paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
Preheat the oven to 325 degrees F (165 degrees C).
Transfer beef and marinade to a roasting pan, and arrange bay leaves over top. Cover tightly with aluminum foil. Bake in the preheated oven until beef is very tender and easily pulled apart with a fork, about 6 hours. Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.
Cook’s Note
Don’t buy guajillo paste, it’s usually not very good. Just buy the dried chiles and rehydrate them with hot water.
Nutrition Facts (per serving)
| 175 | Calories |
| 13g | Fat |
| 1g | Carbs |
| 14g | Protein |
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| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 175 | |
| % Daily Value * | |
| Total Fat 13g | 16% |
| Saturated Fat 5g | 25% |
| Cholesterol 52mg | 17% |
| Sodium 34mg | 1% |
| Total Carbohydrate 1g | 0% |
| Dietary Fiber 0g | 1% |
| Total Sugars 0g | |
| Protein 14g | 27% |
| Vitamin C 1mg | 1% |
| Calcium 15mg | 1% |
| Iron 2mg | 10% |
| Potassium 138mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
