Sonoran Estilo Barbacoa
Mexican Slow Cooked Shredded Beef Sonoran Style
Submitted By: Taz

Ingredients:

2 lbs Beef Chuck Roast (Asado de Ternera) - trimmed and cut into 2-3 inch ‘cubes’
6 cloves Fresh Garlic (Ajo)
1 Small White Onion (Cebolla Blanca) - cut into eighths
½ tsp Cumin Seed (Semilla de Comino)
½ tsp Coriander Seed (Semilla de Cilantro)
6 Black Peppercorns (Granos de Pimienta Negra)
2 Dried Arbol Chiles (Chile de Arbol) - stems and seeds removed
2 Dried Guajillo Chiles (Chile Guajillo) - stems and seeds removed
1 Tbs Kosher Salt (Sal)
1 tsp Dried Mexican Oregano (Orégano)
3 Bay Leaves (Hoja de Laurel)
Preparation:
  1. Place your trimmed and ‘cubed’ beef to a large zip-top bag
  2. Toast the garlic and onion in a small skillet over high heat until charred around the edges (apx 2-3 minutes) - Transfer to the work bowl of a small food processor or blender - Allow skillet to cool for a few minutes before continuing
  3. Reduce heat to medium and in the same skillet, add the cumin seed, coriander seed, and peppercorns - Allow to toast for 30 seconds
  4. Add the arbol and guajillo chiles to the skillet and continue to toast until the chiles darken (NOT BLACKEN) and everything is extremely fragrant - Transfer to the work bowl containing the garlic and onion - Add the salt, oregano, and bay leaves along with 1 cup of water
  5. Purée until smooth - Pour over the beef and gently massage until everything is well coated – Get out as mush air as possible form the bag and seal it up - Transfer to the refrigerator and allow to marinate for a minimum 4 hours (overnight for better results)
  6. Once the beef has marinated for the desired time, transfer everything to a Dutch oven, a slow cooker, or a multicooker (i.e., Instant Pot®)
  7. Dutch oven: Cover tightly with aluminum foil and the lid - Place over high heat and bring to a boil - Reduce to a low simmer and allow to cook until the meat pulls apart easily with a couple of forks to shred (apx 4 hours)
  8. Slow Cooker: Cover and allow to cook on low for 6-8 hours (on high 3-4 hours) until the meat pulls    apart easily with a couple of forks
  9. Multicooker (i.e., Instant Pot®): Cook on ‘high pressure’ for 75 minutes - After 75 minutes, release the pressure manually and shred the beef with a couple of forks - Transfer to a serving dish or storage  container using a slotted spoon saving the juice for other applications
  10. Use to fill tacos, burritos, lettuce wraps, quesadillas, or flautas. Use to make ‘burrito/taco bowls’ or to top a salad, nachos, or eggs - Just use your imagination!
  11. For Authentic Sonoran Style Street Tacos: Heat 1 Tbs of oil n a large skillet over medium-high heat until just smoking - Once the oil is hot, fry a large serving spoons worth of the shredded meat (should make 3 street size tacos) until you have some nice crispy edges (apx 2-3 minutes) - Serve with warm tortillas, diced white onion, fresh cilantro, lime wedges, and salsas of choice