Authentic Mexican BEEF BARBACOA Recipe on the stove | Tacos de Barbacoa y consommé

By Views on the Road · 180 min

Ingredients

Instructions

1. Clean the maguey leaf, warm it until pliable, and place it in the steamer basket.
2. Lightly toast the guajillo and ancho chiles (and the mesquite bits, if using).
3. Season the beef with 1 tsp salt and pepper.
4. Put the water, chiles, bay leaves, tomatoes, garlic, onion, rice, garbanzo beans, cumin, thyme, black pepper and salt into the pot and mix well.
5. Place the steamer basket in the pot, add the beef pieces and cover them with the maguey leaf.
6. Cover the pot tightly with foil.
7. Bring to a vigorous boil, then reduce to medium-low heat and cook for 3 hours. Do not exceed 4 hours or the beef will dry out.
8. Remove the foil and maguey leaf, lift out the steamer basket and transfer the beef to a cutting board.
9. Shred the beef with a fork until it reaches the texture you like.

Summarized from Views on the Road's video. Watch it for the details.

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