Whole30 Beef Barbacoa (Edit recipe)

This Whole30 Beef Barbacoa is flavoured with the deep and sophisticated tastes of Mexican cuisine but is simple enough for even a rookie home cook to master

10 minutes

8 hours

Difficulty:

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Show nutritional information

This is our estimate based on online research.
Calories:	454
Fat:	28 g
Carbohydrates:	14 g
Protein:	48 g
Cholesterol:	160 g
Sodium:	201 mg
Fiber:	2 g
Sugars:	8 g
Calculated per serving.

by Primal Gourmet

View original recipe

Serves: 6

Ingredients

2 cups Beef stock, or chicken stock
1 whole Dried Ancho Chilies
1 whole Dried Guajillo Chile
1 whole Chipotle Chili Pepper, dried
1 whole Cascabel Chili Pepper, dried
4-5 cloves Garlic, peeled
2 Tbsp Apple Cider Vinegar
2 Tbsp Agave Nectar (Syrup), optional, omit for Whole30
1 Tbsp Thyme, loosely-packed fresh thyme leaves or 1 teaspoon dried thyme or 1 teaspoon dried oregano
1 tsp Ground Cinnamon
1 tsp ground Coriander
1 tsp Smoked Paprika
3 lb Beef Chuck Shoulder Roast, or stewing meat
1 Yellow Onion, mediumthinly, sliced
3 Tbsp Avocado Oil
Salt and Pepper, to taste

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Add stock to a sauce pan and bring to a rapid simmer over high heat. Add the ancho, guajillo, chipotle and cascabel chilies, cover with a lid, remove from heat and let the chilies steep until completely soft and pliable, around 20 minutes.
Reserving the stock, carefully remove and discard the seeds and stems from chilies. Add the flesh and skins of chilis to a high-speed blender along with the garlic, vinegar, agave syrup (if using), thyme or oregano, cinnamon, coriander, and smoked paprika. Pour in the reserved stock through a sieve to catch any seeds and blend on high speed until completely smooth. Set mixture aside.
Preheat a Dutch oven over medium heat for 5 minutes. Pat the beef very dry with paper towel.
Raise the heat to medium-high heat, add avocado oil and heat the until shimmering. Carefully add the beef and cook, undisturbed, until browned, around 6 minutes. Flip and brown the other side, around 6 minutes. Transfer beef to a bowl and set aside.
Add the onions and season with a pinch of salt. Cook, stirring and lifting any brown bits on the bottom of the pot, until softened, around 4 minutes. Pour in the chili mixture and stir to coat. Return the browned beef to the pot and stir to coat. Bring to a simmer, cover with a lid, reduce the heat to medium-low and cook until the beef is fork-tender, around 2 hours.
Using two forks, shred the beef and stir to coat in the sauce. Taste for seasoning and adjust with salt and pepper as desired. If necessary, you can reduce the sauce further by simmering it over med-low heat, uncovered, until the desired consistency is reached.
Serve the Beef Barbacoa over a bowl of cauliflower rice and garnishes of choice.