I've mentioned before how much my husband and I love your recipes. I made this recipe exactly as you presented it and WOW! What an incredible blend of flavours and so moorish. I nearly slurped all of the sauce before serving it was just that great LOL. Thanks again for another winning recipe, ~ Maddie
– Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them until they become very soft and rehydrate. Drain and discard the water. Add them to a food processor with the chipotles in adobo sauce, and a bit of salt. Process until smooth.
– Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to even coat. – Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to get a nice coating. Transfer to a slow cooker or crock pot.
– Deglaze the pan with a bit of beef stock, water or wine and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot. – Add the beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf and salt and pepper to taste. Stir.
– Cook until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker. – Shred the beef with 2 forks and serve as desired.
– Try serving this Barbacoa in Tacos. So good!