Barbacoa al Horno
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Adapted from “Truly Texas Mexican” by Adán Medrano
Even without a steer head and a pit, this recipe comes close to traditional barbacoa.
Easy
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PrintIngredients
For 8 Person(s)
Recipe
- 2 pounds boneless beef chuck
- 3 garlic cloves, peeled and crushed
- 1/2 white onion, rough-chopped
- 1/2 teaspoons crushed black peppercorns
- 1/2 teaspoons salt
- 2 2-inch sprigs fresh Mexican oregano
Barbacoa al Horno Directions
- Preheat oven to 200°.
- Place the beef in a Dutch oven and fill it halfway with water.
- Add the crushed garlic, onion, black peppercorns, salt and oregano, and bring to a boil on the stovetop. Once boiling, turn off the heat. Cover tightly, place in the oven and cook for 6 to 8 hours—turning the meat over once during cooking.
- When the beef is finished, place it on a cutting board or in a large bowl and, using forks or wooden spoons, pull the meat apart.
- Adjust the salt to taste.
- Keep the meat warm for making individual tacos. Serve with hot corn tortillas, an array of salsas, coarsely chopped cilantro and Mexican lime wedges.
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