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Beef Barbacoa

Ingredients

Chilli Marinade & sauce

  • 3 Guajillo Chillies 0.0902oz or 26 gms
  • 3 Ancho Chilles 1.4 oz or 38 gms
  • 20 Peppercorns
  • 20 All spice berries
  • 2 1/2 tsps kosher or coarse Sea salt
  • 5 cloves Garlic
  • 1/3 cup Oil
  • 1/2 cup Onion
  • 1/2 cup Tomato
  • 1/2 tsp Clove powder
  • 1 tbsp dried Oregano
  • 1/3 cup Apple Cider Vinegar
  • 1/2 tsp Cinnamon
  • 2 cups Water use the chilli water after boiling

Beef

  • 3 lbs Beef cheek Brisket or Sirloin
  • Salt to taste
  • Banana leaves
  • Foil
  • 1 bottle Beer - 200 ml

Instructions

  • Lightly toast the chillies, then boil for 30 mins
  • Remove the chillies and allow to cool
  • Add all the sauce ingredients to a food processor except the last 1/3 cup of Oil and remove all the stems and seeds from the chillies before adding in
  • Blend to a smooth paste
  • In a saucepan, add the oil and all the sauce, cover and cook for 10 minutes, stirring at intervals
  • Allow the sauce to cool
  • Cut the Beef into smaller chunks so they have more surface area and they are easier to wrap
  • Marinate with some of the chilli paste and wrap each one in banana leaf
  • If your banana leaf is too small, rewrap in foil for a tight seal
  • Add these to a dutch oven or a heavy pot with a tight lid
  • Pour in the beer cover, and allow to cook for 4 hours in a 350 degree oven
  • After the cook time, the beef should just fall apart
  • Add dollops of the prepared chilli sauce and serve