You’ll Never Buy Barbacoa Again | Beef Barbacoa

Alright family, let's tackle one of my all time favorite dishes, Barbacoa. Here's what you need, Adobo 3 each Ancho Chilies (60 grams) 2 each Morita Chiles (15 grams) 4 each Guajillo Chiles (50 grams) 1 md White Onion (200 grams) 1 head of Garlic (45 grams) 4 Tbsp Beef Base (100 grams) I used Minors Beef Base (better than bouillon is also good) 1/4 cup Apple Cider Vinegar (55 grams) 1.5 tsp Cumin (5 grams) 1 tsp Cloves (3 grams) 2 tsp Allspice (5 grams) 2 tsp Coriander (4 grams) 1 tsp Black Peppercorn ( 5 grams) 1/3 of a stick of Mexican Cinnamon (3 grams) 2 tsp Mexican Oregano (2 grams) 3 tsp Marjoram (3 grams) 2 tsp Thyme (2 grams) 3 each Bayleaf's (around 1 gram) Salt to taste I use 1 tsp (this is dependent on how salty your beef base is always taste before adding) I added 6 total cups of water during the cook. Including the one used for cleaning out the blender (some of it will evaporate) Protein 2 lbs Beef Chuck Roast 3 lbs Beef Shanks Tips: Please don't burn your chilies they will ruin the adobo as they get very bitter. If you have the foresight to marinate the meat overnight even better. Go Low and Slow this takes 4 hours plus. Using a Slow-cooker on the lowest setting should take around 8 hours. For the 5 lbs of beef only use half of the Adobo. Freeze the rest for a later use (lasts up to 6 months). Serve as Tacos with only cilantro, onion and salsa. If you have super foresight once cooked rest overnight in all its juices for an even better product. Thank you for watching, God Bless You. Video Chapters: 00:00 Intro 00:12 Ingredients 00:43 Chili Prep 02:50 Pan Frying Chiles 04:37 Toasting Spices 05:00 Meat Prep 06:41 Searing Meat 07:31 Making the Adobo Marinade 11:29 Marinating the Beef 13:15 cooking the Barbacoa 14:33 Plating and Tasting 16:30 Closing Thoughts