Better Than Chipotle's Beef Barbacoa

This crazy tender barbacoa with oxtails and a blend of fruity chilies puts the fast food version to shame.

6 Servings - 5 hr - seriouseats.com

Servings:6 | Calories:216 | Total Fat:12g | Chol:7mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 12g

18 %

Sat Fat 2g

10 %

Total Carb 24g

8 %

Fiber 5g

20 %

Sugars 3g

---

Cholesterol 7mg

2 %

Sodium 1050mg

44 %

Protein 8g

16 %

Calories:

29% Others combined

29% Canola oil

22% Chili

18% Chipotle

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see notes above)
1 whole chile ancho or pasilla, seeds and stem removed (see notes above)
1 whole chile negro, seeds and stem removed (see notes above)
1 quart low sodium store-bought or homemade chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 pound oxtails
1 small onion, finely sliced
6 medium cloves garlic, smashed
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
Kosher salt and freshly ground black pepper
2 whole bay leaves
Kosher salt
Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving

Directions : View recipe directions on seriouseats.com

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