Tender, juicy, deeply seasoned beef slow-cooked in a rich red chile sauce, wrapped in banana leaves and served with warm corn tortillas and pickled red onions.
🛒 Ingredients
For the Beef
- 4 lb (1.8 kg) beef chuck roast, cut into large chunks
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 2 tablespoons vegetable oil
- 2–3 banana leaves, softened over heat
- 1 cup beef broth
For the Red Chile Sauce
- 5 dried guajillo chiles, stems and seeds removed
- 3 dried ancho chiles, stems and seeds removed
- 2 dried chipotle chiles, optional
- 6 garlic cloves
- 1/2 medium white onion
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1 cup beef broth
- 2 tablespoons apple cider vinegar
- 2 teaspoons ground cumin
- 2 teaspoons dried Mexican oregano
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 2 bay leaves
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon brown sugar, optional
For the Pickled Red Onions
- 1 large red onion, thinly sliced
- 1/2 cup apple cider vinegar
- 1/2 cup water
- 1 tablespoon sugar
- 1 teaspoon salt
- Juice of 1/2 lime
For Serving
- Warm corn tortillas
- Fresh cilantro
- Lime wedges
- Pickled red onions
- Extra cooking juices from the beef
- Optional: sliced jalapeños or fresh chile peppers
👨🍳 Instructions
1. Prepare the Chiles
Remove the stems and seeds from the dried guajillo and ancho chiles.
Place the chiles in a dry skillet over medium heat for about 20–30 seconds per side. Don’t burn them—they should become fragrant and slightly toasted.
Transfer them to a bowl and cover with hot water.
Let them soak for approximately 15–20 minutes, until completely softened.
2. Make the Red Chile Sauce
Drain the softened chiles and place them in a blender.
Add:
- Garlic
- Onion
- Orange juice
- Lime juice
- Beef broth
- Apple cider vinegar
- Cumin
- Mexican oregano
- Smoked paprika
- Cinnamon
- Salt
- Black pepper
- Brown sugar, if using
Blend until completely smooth.
For an extra-smooth sauce, strain it through a fine-mesh sieve.
The finished sauce should be thick, deep red, fragrant, and slightly smoky.
3. Season the Beef
Pat the beef chuck dry with paper towels.
Season generously with kosher salt and black pepper.
Heat the vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat.
Working in batches, sear the beef for about 2–4 minutes per side, until deeply browned.
Don’t overcrowd the pan.
Transfer the browned beef to a plate.
4. Combine the Beef and Sauce
Reduce the heat to medium.
Pour some of the chile sauce into the bottom of the Dutch oven.
Return the browned beef to the pot.
Pour the remaining sauce over the meat.
Add 1 cup of beef broth and the bay leaves.
Turn the beef several times so every piece is completely coated in the sauce.
5. Wrap Everything in Banana Leaves
Quickly pass the banana leaves over a gas flame or hot skillet until they become soft and flexible.
Line the Dutch oven or roasting pan with the banana leaves, allowing the leaves to hang over the sides.
Place the sauced beef in the center.
Pour any remaining sauce over the top.
Fold the banana leaves tightly over the beef.
Cover the pot with a tight-fitting lid.
The banana leaves help trap moisture and add a subtle earthy aroma while the beef slowly cooks.
6. Slow-Cook the Barbacoa
Preheat your oven to 325°F (165°C).
Place the covered pot in the oven.
Cook for approximately 3½–4½ hours, depending on the size of the beef pieces.
The beef is ready when it is extremely tender and can be pulled apart easily with a fork.
For the best texture, don’t rush this step. The meat should become almost shreddable without resistance.
🧅 7. Make the Pickled Red Onions
While the beef cooks, thinly slice the red onion.
Place the onion in a heatproof jar or bowl.
In a small saucepan, combine:
- Apple cider vinegar
- Water
- Sugar
- Salt
Bring the mixture just to a simmer.
Pour it over the sliced onions.
Add the lime juice.
Let the onions sit for at least 30 minutes.
They should become bright pink, slightly sweet, tangy, and crisp.
🔥 8. Open the Beef
Remove the cooked beef from the oven and let it rest for about 15 minutes.
Carefully open the banana leaves—the steam will be very hot.
Remove the bay leaves.
You should have incredibly tender beef sitting in a rich pool of red cooking juices.
Save some of those juices because they’re packed with flavor.
🍖 9. Shred the Beef
Use two forks to pull the beef apart.
The meat should separate into long, juicy strands very easily.
Toss the shredded beef back into some of the cooking juices.
Spoon more of the red sauce over the top.
For an even richer finish, place some of the shredded beef in a hot skillet for a couple of minutes to develop slightly crispy edges.
🌮 10. Serve
Warm your corn tortillas in a dry skillet until soft and lightly toasted.
Pile the shredded barbacoa onto each tortilla.
Top with plenty of bright pink pickled red onions.
Finish with fresh cilantro and a squeeze of lime.
Serve immediately with extra cooking juices on the side.
🔥 Best way to eat it:
Warm tortilla + juicy barbacoa + pickled onions + fresh lime + a little of that rich chile sauce.
The result should be deeply savory, smoky, slightly tangy, incredibly tender, and juicy enough that the beef practically falls apart with a fork.