BARBACOA DE RES RÁPIDO Y FÁCIL

beef chuck

🥗Healthier: pork shoulder

💰Cheaper: brisket

Pork shoulder is often less expensive and still flavorful.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor.

beef broth

🥗Healthier: vegetable broth

💰Cheaper: water with bouillon

Vegetable broth is lower in calories and can be homemade.

banana leaves

🥗Healthier: parchment paper

💰Cheaper: aluminum foil

Parchment paper works well for wrapping and cooking.

Prepare the beef chuck by trimming excess fat and cutting into large chunks.

Season the beef with salt, black pepper, cumin, and oregano.

Heat a large skillet over medium-high heat and sear the beef until browned on all sides, about 5-7 minutes.

Remove the beef and set aside. In the same skillet, sauté chopped onion and garlic until fragrant, about 2-3 minutes.

Add the chipotle peppers and lime juice to the skillet, stirring to combine.

Return the beef to the skillet, add beef broth and bay leaves, and bring to a simmer.

Cover the skillet and reduce the heat to low, cooking for 4-6 hours until the beef is tender and easily shredded.

If using banana leaves, line a baking dish with them, placing the cooked beef inside and covering with more leaves.

Alternatively, place the beef in a slow cooker and cook on low for 8-10 hours.

Once cooked, shred the beef using two forks and mix with the juices.

Serve the barbacoa with warm tortillas, cilantro, avocado, and additional lime juice.

Cooking Techniques

Spice Level: