Meat LOVERS, Fall off the bone tender BARBACOA | Beef barbacoa recipe | Villa Cocina

beef chuck

🥗Healthier: leaner cuts of beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and can provide a similar texture.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika adds a smoky flavor without the heat, while canned jalapeños are usually cheaper.

Rinse and dry 5 medium pieces of banana leaves with a kitchen towel.

Pass the banana leaves over medium heat to make them flexible and release aromas, avoiding burning them.

Remove seeds, veins, and stems from 6 guajillo chiles and 1 ancho chile, then wipe them down with a damp paper towel.

Cut the chiles into small pieces.

Roughly dice half of a white onion.

Smash and peel 6-8 garlic cloves.

Prepare 3 lbs of short ribs and 2 lbs of shank, asking the butcher to cut them in half, then pat them dry.

Generously season both sides of the meat with salt and black pepper.

Heat a couple of tablespoons of avocado oil in a large pan over medium-high heat and brown the meat in batches to avoid overcrowding.

Once browned, lower the heat to medium-low and add more oil, then sauté the onion and garlic until softened.

Add 5 whole cloves, 1.5 teaspoons of Mexican dry oregano, 1 teaspoon of dry marjoram, 0.5 teaspoon of whole cumin, and 0.5 teaspoon of all spice to the pan and toast for 1-2 minutes until fragrant.

Toast the dried chiles for a couple of minutes until fragrant, being careful not to burn them.

Pour in 3 cups of water to deglaze the pan, stirring to combine, and allow it to reach a gentle simmer.

Turn off the heat and cover to hydrate the chiles for 5-10 minutes until softened.

Transfer the mixture to a bowl with 2 tablespoons of white distilled vinegar and 1 teaspoon of kosher salt, then blend until smooth, adding more salt if needed.

Prepare a steamer pot by removing the rack and adding half an onion, a small head of garlic, 5 sprigs of fresh thyme, and 3 bay leaves.

Add 10 cups of water to the pot until it reaches just below the rack.

Line the bottom of the pot with 2 banana leaves, leaving gaps for the chili sauce to drip.

Layer half of the dry avocado leaves at the bottom of the pot, then dip the meat into the sauce and layer it over the leaves.

Cover the meat with the remaining avocado leaves and pour the rest of the sauce over the top.

Cover with banana leaves and bring the pot to a boil over medium-high heat, then lower to medium-low and let simmer for 3 hours until the meat is tender.

Remove the aromatics from the pot and place the meat back in the broth to keep it moist and hot.

Taste and add more salt if needed, then serve as an entree with Mexican rice or make tacos with shredded meat, chopped onion, cilantro, lime juice, and salsa.

Cooking Techniques

Equipment Needed

Spice Level: