Mexican Barbacoa

This Red Beef Barbacoa is inspired by a dish favorite in the State of Veracruz and its neighboring States. There are many other recipes all over Mexico that is prepared very similar to this Red Beef Barbacoa, but every region creates their unique dish.

– Remove the meat from the package and rinse it, then dry it using paper towels. Cut it into two or three pieces, depending on the size of the cooking pot you're using; the parts should be more or less the same size so they can cook evenly.



Place the meat pieces, bones, onion, garlic, bay leaf, and avocado leaves (if using) in a large cooking pot. Cover with water and cook until the meat is very tender and you can easily shred it



– While the meat is cooking, lightly toast the peppers for a few seconds on the griddle, then place them in a saucepan with hot water and let them soak for 20-30 minutes until they're very soft.



– Drain the peppers and place them in your blender with the two garlic cloves, oregano, and 1 cup of the cooking broth (or clean water). Process until you have a smooth sauce.



– Remove the cooked meat from the pot. Discard any fat and shred the meat.



– Serve with warm corn or flour tortillas, chopped onion and cilantro, and green salsa. You can serve it with raw or cooked green salsa.



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