Ingredients
Equipment
Method
Prep
- Toast the guajillo and ancho chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable.
- Transfer to a bowl, cover with 2 cups hot water, and soak for 20 minutes until soft.
- Transfer the rehydrated chiles and about 1 cup of the soaking liquid to a blender.
- Add garlic, apple cider vinegar, cumin, Mexican oregano, and black pepper.
- Blend until completely smooth.
- Preheat oven to 300°F.
- Season the chuck roast chunks generously on all sides with kosher salt.
Sear
- Heat avocado oil in a Dutch oven over medium-high heat.
- Sear the chuck on all sides until a deep brown crust forms, about 3-4 minutes per side.
- Remove meat and set aside.
Build Braising Liquid
- Add the blended chile sauce to the same pot.
- Cook for 2-3 minutes, stirring constantly.
- Add beef broth to the pot and stir to combine with the chile sauce.
- Add the quartered onion, whole cloves, and bay leaves.
- Return the seared chuck to the pot.
Braise
- Cover the Dutch oven with a tight-fitting lid.
- Place in the oven and braise for 3 ½ to 4 hours until the meat falls apart with gentle pressure from a fork.
Finish
- Remove from oven.
- Pull the meat out of the braising liquid and set on a cutting board.
- Remove and discard the bay leaves, whole cloves, and onion quarters from the sauce.
- Shred the beef with two forks.
- Return the shredded beef to the pot and stir into the braising sauce.
- Taste and adjust salt.
- Squeeze lime juice over the barbacoa at serving.
Disclosure: Nutrition is estimated and provided for general guidance.
Notes
The key to clean-eating barbacoa is trimming the chuck roast to visible fat seams—save those trimmings for rendering later. Portioning the cooked beef with blended braising liquid in vacuum-sealed bags creates ready-to-reheat portions that maintain moisture and flavor for up to three months frozen. Cut your beef cubes between 1-2 inches; any smaller and you'll end up with shredded texture that limits your assembly options. The guajillo chiles and cumin build authentic depth without requiring fresh peppers or complex technique. Thaw overnight in the refrigerator or reheat frozen bags directly in simmering water for last-minute meals. This batch component becomes the foundation for multiple weeknight dinners without repeating the same presentation.
