Chipotle Mexican Grill Barbacoa

Summary Not available

  • 4 Guijillo Chilies
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground cloves
  • 10 allspice berries
  • 1/3 cup Mexican oregano
  • 12 fresh thyme
  • 6 garlic cloves
  • 1 yellow onion
  • 1/3 cup cider vinegar
  • 8 roast
  • to taste
  • 2 leaves
  1. Toast chilies, cover with boiling water in a deep bowl and set aside for 20 minutes

  2. Grind cumin, cloves, allspice, and oregano in a coffee grinder

  3. Drain soaked chilies, puree Chillies in a blender, ground spices, thyme, garlic, onion, vinegar, and 1/2 cup of water

  4. Process mixture until it is smooth

  5. Push mixture through a sieve, and season beef with salt and pepper

  6. Rub paste all over the meat

  7. Arrange in a bowl and allow the meat to marinate for four hours, refrigerated

  8. Preheat the oven to 325 degrees

  9. In a deep roaster pan, scatter half of the avocado leaves on the bottom, place meat on top of the avocado leaves, and scatter the remaining leaves over the meat

  10. Cover the pan tightly with aluminum foil

  11. Cook the beef 6 to 7 hours until meat is falling off the bone

  12. If you are using lamb, shoulder, cook for 4 hours

No extra notes


Leave a Reply

Your email address will not be published. Required fields are marked *