Jaime's Smoky Mezcal Beef Barbacoa

Name: Jaime's Smoky Mezcal Beef Barbacoa
Prep time: 20 min
Cook time: 5 h
Total time: 5 h 20 min
Cuisine: American, Mexican, Latin American
Ingredients: 1.5–2 kg chuck roast, cut into large chunks; 4 dried guajillo or ancho chiles (stems & seeds removed, soaked in hot water); 2 chipotle peppers in adobo (from a can); 5 cloves garlic; 1 large onion, chopped; 2½ tsp cumin powder; 2 tsp Mexican oregano (or regular oregano); 1–2 bay leaves; ½ tsp ground cloves (or pinch of allspice); 3 tbsp apple cider vinegar; Juice of 1–2 limes; 1 cup mezcal (½ cup in the sauce + ½ cup added halfway through cooking); ½–¾ cup beef stock (just enough for braising); 2 tbsp oil; Salt & black pepper to taste

5 steps

Prep:20minCook:5h

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.

Updated at: Fri, 03 Oct 2025 16:50:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories602.7 kcal (30%)

Total Fat38.9 g (56%)

Carbs5.3 g (2%)

Sugars1.2 g (1%)

Protein36.8 g (74%)

Sodium294.2 mg (15%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

7 servings

1.5kgchuck roast

cut into large chunks

4dried guajillo chiles

or ancho, stems & seeds removed, soaked in hot water

2chipotle peppers in adobo from a can

5cloves garlic

1onion

large, chopped

2 ½ tspcumin powder

2 tsporegano

Mexican, or regular oregano

1bay leaves

½ tspground cloves

or pinch of allspice

3 Tbspapple cider vinegar

1limes

juice of

1 cupmezcal

1/2 cup in the sauce + 1/2 cup added halfway through cooking

½ cupbeef stock

just enough for braising

2 Tbspoil

Instructions

Make the chile–mezcal sauce

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.

Brown the beef

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.

Slow cook with smoky infusion

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.

Shred & finish

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.