Jaime's Smoky Mezcal Beef Barbacoa

Tender chuck roast slow-cooked in a bold, smoky chile and mezcal sauce until fork-tender. Shredded and packed with flavor, perfect for tacos, bowls, or rice.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Blend softened dried chiles, chipotles, garlic, onion, cumin, oregano, cloves, vinegar, lime juice, and ½ cup mezcal with about ½ cup stock until smooth.

Step 2

Season chuck roast chunks generously with salt and pepper.

Step 3

Sear in hot oil until well-browned on all sides. Transfer to slow cooker or Dutch oven.

Step 4

Pour the blended sauce over the beef. Add bay leaves and remaining stock (go light so it doesn’t wash out flavor). Slow cooker: Cook on Low for 8–9 hours or High for 4–5 hours. Dutch oven / oven: Cook covered at 150°C (300°F) for 4–5 hours. Halfway through cooking, splash in the remaining ½ cup mezcal. This keeps the aroma bright and stops it from cooking off completely.

Step 5

Remove bay leaves. Shred beef with two forks directly in the pot. Stir well so it soaks up the smoky, tangy sauce. Taste — adjust with more lime juice or a little salt if needed.