How to Make

I made this step by step for the crew and got a standing ovation. Your tips for the peppers and the sauce were just what I needed. I've made beef barbacoa before and it was okay, but not nearly as good as this version. It's a keeper for me. Thank you for sharing this. ~ Damien C.



– Remove the stems and seeds from the peppers. Place the dried chiles in a bowl and cover with very hot water. Soak to rehydrate and drain. Process in a food processor 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. Sear the beef chunks to get a nice coating. Transfer to a slow cooker or crock pot.


– Deglaze the pan and pour all of the brown bits into the crock pot. – Add the chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf and salt and pepper. Stir. – Cook until the beef is fork tender.  – Shred the beef and serve.




White Dotted Arrow

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