A Mexican beef dish built on whole ingredients.

Servings: 4
Active time: 30 min
Total time: 8 h 30 min

Organic sourcing

Onions and garlic are common on the Dirty Dozen list — worth sourcing organic. Beef benefits from organic sourcing for animal welfare and reduced antibiotic use.

Ingredients

• 1.5 kg beef chuck roast
• 2 tbsp apple cider vinegar
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 4 cloves garlic
• 1 large onion
• 2 bay leaves
• 1 tsp ground cumin
• 1 tsp dried oregano
• 1/2 tsp ground cloves
• 1/2 tsp ground cinnamon
• 2 cups beef stock (ideally homemade)
• to taste sea salt
• to taste black pepper
• 2 tbsp extra-virgin olive oil

Method

1. Remove stems and seeds from the guajillo and ancho chilies. Briefly toast them in a dry skillet until fragrant.
2. Soak the toasted chilies in hot water for 15 minutes until softened, then drain.
3. In a blender, combine the softened chilies, garlic, onion, apple cider vinegar, cumin, oregano, cloves, and cinnamon. Blend into a smooth paste.
4. Season the beef chuck roast with salt and pepper. Heat the olive oil in a large skillet, then sear the beef on all sides until browned.
5. Place the seared beef into a slow cooker. Add the chili paste, bay leaves, and beef stock. Stir to combine.
6. Cover and cook on low for 8 hours or until the beef is tender and easily shredded.
7. Remove the beef, shred it with forks, then return it to the slow cooker. Mix well with the sauce.
8. Taste and adjust seasoning if necessary. Serve the beef barbacoa with its rich sauce.

Notes

• Serve with fresh cilantro and lime wedges for added freshness.
• For spicier barbacoa, add a fresh jalapeño to the chili paste.
• Leftovers can be stored in the fridge for up to 3 days.

Source

Paraphrased from the culinary canon by Organic.is editors, 2026. Classic Mexican recipe. If you'd like a specific source for further reading, ask Tinni (bottom-right) for a book recommendation.