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ForensicBBQ

Barbacoa Burrito

Recipe credit to Meatwave (https://meatwave.com/recipes/smoked-and-braised-mexican-beef-barbacoa-recipe). I followed pretty close, with some minor changes - but all credit goes to Joshua.. well done sir!
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Ingredients Method

Ingredients
  

Meat
  • 1 Beef roast I used a 3lb arm roast
Sauce
  • 1 32oz Chicken broth
  • 1 Dried Ancho chile
  • 2 Dried Guajillo chile
  • 1 White Onion Sliced
  • 6 cloves Garlic, peeled/smashed Less for you garlic-less folk.
  • 1 Tsp Ground Cumin
  • 1 Tsp Dried Oregano
  • 1/4 Tsp Ground cloves
  • 1/4 Tsp Ground cinnamon
  • 1/3 Cup Apple Cider Vinegar
  • 4 Chipotle peppers in adobo sauce (diced)
Guacamole
  • 3 Avocados
  • 1 Lime Juiced
  • 1 Tsp Salt
  • 1/2 Cup Onion Diced
  • 3 Tbsp Chopped Cilantro
  • Diced Tomatoes to taste, really - I used about 5 cherry
  • 1 clove Garlic minced
  • 1 Tsp Cayenne Pepper
  • 1 Carolina Reaper pepper, sliced thin *Extremely optional*

Method
 

Smoke the Meat
  1. Fire up smoker at 250 and let it ride while you make your sauce. I cooked to color, but it was probably on for 2-2.5 hours
The Sauce
  1. Put dried guajillo/anchos in a pan and toast them up until your eyes are watering and you develop a slight cough (When the flavor opens up)
  2. Put in a small pot and cover with 2 Cups Chicken broth. Bring to a boil and simmer for about 20 minutes, until peppers are soft. Remove from heat.
  3. Dutch oven - saute your onion/garlic. Add oregano, cumin, ground clove and cinnamon, mix with your OG saute. Add in 2 cups of chicken broth, vinegar and chipotle peppers - boil. Reduce to simmer until reduced by half.
  4. Put contents of dutch oven (sauce) and pot (peppers/broth) into food processor and puree.
The Braise
  1. Put the meat into the dutch oven, cover with sauce. Add three bay leaves, cover and back into smoker at 250, turning meat every hour for about 3 hours
The Finish
  1. When your temp probe enters the meat like butter, remove from dutch oven. Place the dutch oven on the stove top at med-high and cook until further reduced by half.
  2. Shred the beef, re-introduce to sauce and add to burrito! (I took a slotted spoonful at a time, dipped in sauce, let the sauce drain and add to the tortilla)