Smoked Beef Barbacoa
A double cooking method of smoking and then braising a chili-coated piece of beef chuck ensures this barbacoa comes out as tender and flavor packed as can be.
- Time: 900 min
- Servings: 12
Source: meatwave.com
Ingredients
- For the Rub
- tablespoon ancho chile powder
- tablespoon guajillo chile powder
- tablespoon dark brown sugar
- tablespoon kosher salt
- teaspoons Mexican oregano
- teaspoon cumin
- teaspoon garlic powder
- teaspoon onion powder
- teaspoon chipotle powder
- teaspoon ground cinnamon
- boneless chuck roast, 6-7 pounds
- chunks of a medium smoking wood, such as oak or hickory
- For the Sauce
- homemade or store-bought low sodium chicken stock, divided
- ancho chile, stemmed and seeded
- guajillo chiles, stemmed and seeded
- tablespoons vegetable oil, divided
- pound oxtails
- small white onion, finely sliced
- medium cloves garlic, smashed and peeled
- teaspoon dried oregano, preferably Mexican
- teaspoon ground cumin
- teaspoon ground cloves
- apple cider vinegar
- tablespoons finely chopped chipotles in adobo plus 1 tablespoon adobo sauce
- bay leaves
- freshly squeezed lime juice from 2 limes
- Corn or flour tortillas, onion, cilantro, tomatillo salsa, and limes, for servin