Beef Barbacoa Sliders

Beef Barbacoa Sliders
Print Recipe
24 sliders Bocados de Barbacoa
Ingredients
  • 10 guajillo chiles stemmed and seeded
  • 10 ancho chiles stemmed and seeded
  • 5 cups water
  • 1/3 cup apple cider vinegar
  • 1 medium Roma tomato quartered
  • 1/2 medium white onion coarsely chopped (about 1/2 cup)
  • 3 medium cloves garlic
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 5 whole cloves stems removed
  • 2 1/2 teaspoons kosher or coarse sea salt
  • 3 tablespoons safflower or vegetable oil
  • 4 pounds beef round roast or brisket cut into 4-inch chunks
  • 1 pound Banana leaves or aluminum foil
  • 12 ounces light beer (1 bottle)
  • 24 small slider buns brioche or challah buns are specially good with this!
  • pickled jalapeños optional
To Prepare
  • For the marinade: Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.
  • Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.
  • Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.
  • For the meat: Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales - making sure to add a generous amount of marinade in each packet.
  • Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.
  • Serve on slider buns with drunken salsa and/or pickled jalapeños.
Ingredients
  • 10 guajillo chiles stemmed and seeded
  • 10 ancho chiles stemmed and seeded
  • 5 cups water
  • 1/3 cup apple cider vinegar
  • 1 medium Roma tomato quartered
  • 1/2 medium white onion coarsely chopped (about 1/2 cup)
  • 3 medium cloves garlic
  • 1 tablespoon dried oregano
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground allspice
  • 1/2 teaspoon freshly ground black pepper
  • 5 whole cloves stems removed
  • 2 1/2 teaspoons kosher or coarse sea salt
  • 3 tablespoons safflower or vegetable oil
  • 4 pounds beef round roast or brisket cut into 4-inch chunks
  • 1 pound Banana leaves or aluminum foil
  • 12 ounces light beer (1 bottle)
  • 24 small slider buns brioche or challah buns are specially good with this!
  • pickled jalapeños optional
To Prepare
  • For the marinade: Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.
  • Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.
  • Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.
  • For the meat: Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales - making sure to add a generous amount of marinade in each packet.
  • Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.
  • Serve on slider buns with drunken salsa and/or pickled jalapeños.

28 comments on “Beef Barbacoa Sliders

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  1. Hi again Pati,
    I have a question about the peppers. When I make Chile Colorado, I use New Mexico and Guajillo chiles. To prepare them, I remove the stem and seeds, toast them in a hot skillet, put them in a pot with water, bring to a boil and then let them soak for 30 minutes. I process them and then I put them through a strainer to remove the bits of skin. If I don’t do this step, there will be flecks of skins in my Chile Colorado. I noticed when you make the Barbacoa, you simmer the Ancho and Guajillo chiles and put them through a processor, but don’t strain them to remove the skins. Won’t there be flecks of the skins in your Barbacoa?
    I want to make the Barbacoa and I’ve already purchased my 9.5 quart Le Cruset but I don’t want the pepper skins in there. Thank you for a great show! I never miss and always record them for reference. Gracias!

  2. I’ve now made beef barbacoa two weekends in a row! The first weekend I followed the recipe verbatim and it came out gorgeous. The second weekend I used a whole cut of brisket and applied the recipe to a slow cooker. I am seriously considering making this recipe again this Friday because it is so so good! Thanks for an amazing recipe!

  3. Pati, I love, love, love watching you cook and I can’t wait to make this. Can you please tell me the size of the large orange French oven you used to cook the beef wrapped in the banana skins? I want to be sure I have one large enough. Gracias!

  4. This recipe looks so yummy! I always loved making American BBQ pulled pork or beef. I had a question though. I know it says to serve it with salsa borracha. But can you also heat up any leftover barbacoa not used for cooking the meat as extra sauce?

    1. True! It is shredded red cabbage (2 cups) mixed with lime juice (3 tablespoons), olive oil (3 tablespoons), agave syrup (1 tablespoon) and salt to taste.

  5. Hola,
    If you don’t wrap the meat in packets, would you just mix in the beer with the marinade before roasting in the oven?
    Thanks

    1. What you would do is place the meat on a chicken or turkey holder, without cutting it in smaller pieces and pour the beer under it, the close the baking dish with aluminum foil or banana leaves.

  6. my wife and I would like to say we enjoyed your show we saw it for the first time today and will be trying some recipes soon thanks once again from Texas

  7. I’ve seen this recipe on PBS. The concept of slow cooking in banana leaves with guajillo sauce and light beer was very interesting. I tried using beef short ribs in place of lean meat in a slow cooker. The result was very good and the flavor was great. My husband and I loved it so much.

    Thanks for the recipe, Pati.

    1. Hola Barbara, For the Pasilla, Prune and Orange Salsa, you can just use an extra cup of boiling water to replace the beer.

  8. I made this last night and it’s already all gone! My mother (my pickiest eater) even had seconds. I knew it.was a winner when I blended it all together and it smelled like my suegras coveted birria. I actually didn’t cook the sauce beforehand. I simply forgot and by the time I remembered, itwas already in the baking dish. I also didn’t individually wrap the meat. I made it more like a cochinita pibil and it was still incredibly delicious and tender!