Barbacoa Recipe

(See note for Slow cooker and Instant Pot)

De-stem the dried chilies, break them in half, and discard the seeds ( you don’t need to remove every single one; a few strays are totally OK). Break the chilies apart into smaller pieces and add to the blender (dry) with the remaining marinade ingredients. Blend until smooth, for a full minute.

Generously season all sides of the meat with salt and pepper. Heat a skillet or dutch oven to medium-high heat and add some oil. Sear the meat, patiently browning each side to create a deep-colored crust. This is the secret to sealing in the juices and creating good, deep flavor.

Once all sides are seared, nestle the seared meat in the dutch oven over a layer of sliced onion and sliced oranges. Add bay leaves. Pour the marinade over top and give a stir to coat.

Cover tightly and bake in a 325F oven for 3½-4 ½ hours, or until meltingly tender. Bone-in roasts will take longer. See notes on timing.

Barbacoa is done when the meat pulls apart easily with two forks. Pull the meat off the bones and discard any fat. Shred into smaller pieces and place into an oven-proof serving dish.

Dress it. Strain 1-2 cups of the marinade and pour it over the meat, keeping it moist and juicy.

Taste the barbacoa and adjust salt and heat. If it tastes bland, add salt.

Keep warm in the oven until ready to serve. I like to leave this uncovered so the meat gets a little crispy on the top.