headers not set

Goldkeys Recipes	Barbacoa	Share
Description:	This was a very interesting meal to make. While the original recipe called for a 6-pound chuck, the largest I could find was 3 pounds which was plenty. The results were full of flavor but dry. I didn’t check frequently enough, and the liquids evaporated.

Cook: Steven Goldsmith Servings:   12    Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate : Calories: 3,450 Per Serving: 288   Source:   Allrecipes.com

Initial Prep:   1:40 Rest Period:   20:00 Cook Time:   7:00 Total Time:   1 day, 4:40

Edit Recipe Images Meat shredded and ready for tacos, burritos, etc.

---

Ingredients

	Ingredient, Type	Amt	Unit	Calories Total Fat Sat. Fat Trans Fat Poly Fat Mono Fat. Cholesterol Sodium Total Carbs Diet. Fiber Sugars Add Sugars Protein Vitamin A Vitamin B6 Vitamin B12 Vitamin C Vitamin D Vitamin E Vitamin K Calcium Iron Potassium Thiamin Riboflavin Niacin Phosphorus Magnesium Zinc Folate	Calories	Grams	Note
1	Chuck Roast, Beef	3.0		lb	3,210	1,360
2	Chili, Guajillo, Dried	4.0		item	72	180
3	Cumin, Seeds	2.0		tsp	16	4
4	Clove, Whole	1/4		tsp	3.0	1
5	Water	1.0		cup		224
6	Vinegar, Apple Cider	1/3		cup		80
7	Ancho Chile, Powder	1/2		tsp	3.8	1
8	Onion, Yellow, Large	1.0		item	110	250
9	Garlic	6.0		clove	27	18
10	Oregano, Dried	2.0		tsp	5.3	2
11	Thyme, Dried	1.0		tsp	3.9	1
12	Lime Juice	2.0		tsp		10
13	Bay Leaf	2.0		item	0.1	0
Recipe Total:				3,450	2,132

---

Directions

			Directions:
	1	Trim excess fat from Chuck Roast.
	2	Heat a heavy skillet over medium heat. Place the Guajillo Chili into the skillet and cook, turning occasionally, until the color changes and the chilies have puffed, about 5 minutes. Set the chiles aside to cool for a moment.
	3	Meanwhile, toast the Cumin Seeds and Whole Clove in the hot skillet until the cumin seeds begin to pop; remove from the pan and set aside.
	4	Boil Water.
	5	Remove and discard the stems, seeds, and veins of the Guajillo Chili, and place into a small bowl. Pour boiling Water, over top, and cover. Let the chilies soak for 1 hour. I suggest that you wear a face mask during this step. After cooking, the pepper generates a lot of potent dust.  I had a terrible bout of coughing and sneezing.
	6	Grind the toasted Cumin Seeds,Whole Clove.
	7	Add a blender: Cumin Seeds,Whole Clove,Apple Cider Vinegar,Ancho Chile,Onion,Garlic,Dried Oregano,Dried Thyme,Lime Juice. Remove the Guajillo Chili from the soaking water, and place into the blender along with 1/3 cup of the soaking water. Cover, and blend until a smooth paste forms.
	8	Place the Chuck Roast into a large ceramic bowl, and pour the chili paste over top. Coat the roast on all sides with the paste, then cover the bowl with plastic wrap. Marinate in the refrigerator overnight.
	9	Preheat an oven to 325°.
	10	Transfer the roast and marinade to a roasting pan, and arrange the Bay Leaf over top. Cover tightly with aluminum foil. Bake in the preheated oven until the meat is very tender and is easily pulled apart with a fork, about 4 hours. Be careful to add water if too much evaporates.
	11	Let stand, covered, at room temperature for 1 hour before discarding the bay leaves and shredding with two forks.

---