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Mexican Beef Barbacoa

Rachel Farnsworth
  • 190 minutes
  • Serves 6

INGREDIENTS

1

(3 to 5 lb) beef chuck, roast

2

Ancho peppers, dried

3

Garlic cloves

2

Guajillo peppers, dried

1 tsp

Oregano, dried

1

Chipotle in adobo

1 tbsp

Brown sugar

1/2 tsp

Cinnamon, ground

1 tsp

Salt

1

Salt and pepper

1 tbsp

Cider vinegar

4 tbsp

Olive oil

1/4 cup

Water