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Barbacoa Con Guayaba Recipe

Name: Ola Latin Kitchens Barbacoa Con Guayaba Recipe
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 lbs Chuck roast; 6 cloves Garlic cloves, minced; 4 pieces Dried guajillo peppers; 2 tsp Cumin powder; 1 tsp Oregano; 2 pieces Bay leaves; 2 cups Beef broth; 1 tsp Salt; 1 tsp Black pepper; 2 tbs Lime juice; 3 pieces Bell peppers (red, yellow, green); 2 tbs Olive oil; 1 tsp Salt; 1 tsp Black pepper; 1 cup Fresh cilantro, chopped; 1 cup Scallions, sliced; 1 tbs Olive oil; 0.5 tsp Salt; 0.5 tsp Black pepper; 2 lbs Yuca (cassava), peeled and cut into fries; 4 cups Vegetable oil (for frying); 1 tsp Salt

Inspired by Ola Latin Kitchen

Time2h 30m

Serves6

Fire Roasted Peppers, Cilantro & Scallion Hash, Yucaa Fries

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Frequently paired with

The best thing to pair and share with Barbacoa con Guayaba

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Tequila

A popular Mexican spirit made from the blue agave plant.

earthy · herbal · bright acidity

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Ingredients

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Barbacoa

3 lbs Chuck roast

6 cloves Garlic cloves, minced

4 pieces Dried guajillo peppers

2 tsp Cumin powder

1 tsp Oregano

2 pieces Bay leaves

2 cups Beef broth

1 tsp Celtic sea salt

1 tsp black pepper

2 tbs ReaLime juice

Fire Roasted Peppers

3 pieces Bell peppers (red, yellow, green)

2 tbs olive oil

1 tsp Celtic sea salt

1 tsp black pepper

Cilantro & Scallion Hash

1 cup Fresh cilantro, chopped

1 cup Scallions, sliced

1 tbs olive oil

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Yuca Fries

2 lbs Yuca (cassava), peeled and cut into fries

4 cups Vegetable oil (for frying)

1 tsp Celtic sea salt

Method

Barbacoa Preparation

Prepare the meat

In a large pot, season the chuck roast with salt and black pepper. Sear it on all sides over medium-high heat until browned, about 5-7 minutes.

Blend the sauce

Soak the dried guajillo peppers in hot water for 15 minutes, then blend them with garlic, cumin, oregano, lime juice, and beef broth until smooth.

Cook the barbacoa

Pour the blended sauce over the seared meat, adding bay leaves. Cover and simmer on low heat for about 4-5 hours until the meat is tender and shreds easily.

Shred the meat

Remove the meat from the pot and shred it with two forks. Return the shredded meat to the pot and stir to combine with the sauce.

Fire Roasted Peppers Preparation

Roast the peppers

Preheat the grill or oven to high heat. Toss the bell peppers in olive oil, salt, and black pepper. Grill or roast until charred and tender, about 10-15 minutes. Let them cool and then slice into strips.

Cilantro & Scallion Hash Preparation

Sauté the hash

In a skillet, heat olive oil over medium heat. Add scallions and cook for 2-3 minutes until softened. Add chopped cilantro, salt, and black pepper, cooking for another 2 minutes. Remove from heat.

Yuca Fries Preparation

Cook the yuca

In a large pot, bring water to a boil. Add yuca and cook until tender, about 20-25 minutes. Drain and let cool.

Fry the yuca

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Cut the cooled yuca into fry shapes and fry until golden and crispy, about 4-5 minutes. Drain on paper towels and sprinkle with salt.