Known in Latin countries as "Barbacoa", this beef chuck roast is smothered in chillies and seasonings then slow cooked in the oven, pulled apart and served with tortillas.
4 dried chillies
2 teaspoons cumin seeds
1/8 teaspoon whole cloves
1 cup boiling water
1/2 teaspoon ground chilli powder
1 large onion, quartered
6 cloves garlic
2 teaspoons dried oregano
1 teaspoon ground thyme
1/3 cup apple cider vinegar
2 teaspoons lime juice
1 (3kg) boneless beef chuck roast
2 bay leaves
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Directions Preparation:30min › Cook:6hours › Extra time:10hours Other › Ready in:16hours30min
Heat a heavy frying pan over medium heat. Place the dried chillies into the frying pan and cook, turning occasionally, until the colour changes and the chillies have puffed, about 5 minutes. Set the chillies aside to cool for a moment. Meanwhile, toast the cumin and cloves in the hot frying pan until the cumin seeds begin to pop; remove from the frying pan and set aside. Remove and discard the stems, seeds and veins of the chillies and place into a small bowl. Pour the boiling water over top and cover. Let the chillies soak for 1 hour.
Grind the toasted cumin and cloves into a powder and place into a blender. Add the chilli powder, onion, garlic, oregano, thyme, vinegar and lime juice. Remove the chillies from the soaking water then place into the blender along with 1/3 cup of the soaking liquid. Cover and blend until a smooth paste forms.
Place the beef roast into a mixing bowl and pour the chilli past over top. Coat the roast on all sides with the paste then cover the bowl with glad wrap. Marinate in the refrigerator overnight.
Preheat an oven to 170 degrees C.
Transfer the roast and marinade to a roasting pan and arrange the bay leaves over top. Cover tightly with aluminium foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 6 hours. Let stand, covered and at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.