Sinaloa-Style Barbacoa 🧡

Name: Sinaloa-Style Barbacoa 🧡
Total time: 21600 s
Yield: Serves 10 servings
Ingredients: 2.2 lbs beef (brisket, boneless shank, or chuck) (about 1 kg); 1.1 lbs pork leg or loin (about 1/2 kg); 2.2 lbs potatoes (about 1 kg; I used 4.4 lbs/2 kg); 2 onions; 4 medium carrots; 6 tomatoes; 4 Anaheim peppers; Olives (optional); leaves Bay; Ground black pepper; Cumin; 6 pasilla chiles; 6 guajillo chiles; 1/2 onion; 6 garlic cloves; Chicken bouillon powder; Water

Lola Cocina @Lolavillrod

Hi friends! I'm sharing this delicious traditional recipe for celebrations in the state of Sinaloa. This is my best friend's recipe, and it's what we have for Christmas dinner at home!

Lola Cocina @Lolavillrod

Hi friends! I'm sharing this delicious traditional recipe for celebrations in the state of Sinaloa. This is my best friend's recipe, and it's what we have for Christmas dinner at home!

Saved

Ingredients

6 hours

Serves 10 servings

2.2 lbsbeef (brisket, boneless shank, or chuck) (about 1 kg)
1.1 lbspork leg or loin (about 1/2 kg)
2.2 lbspotatoes (about 1 kg; I used 4.4 lbs/2 kg)
2onions
4medium carrots
6tomatoes
4Anaheim peppers
Olives (optional)
leavesBay
Ground black pepper
Cumin
For the marinade
6pasilla chiles
6guajillo chiles
1/2onion
6garlic cloves
Chicken bouillon powder
Water

Saved

Steps

6 hours

1

Remove the stems and seeds from the dried chiles and boil them until softened. Set aside.
2

Clean and cut the beef into pieces about 1 1/4 inches (3 cm) wide.
3

Cut the potatoes into 8 pieces each (I left the skin on, but you can peel them if you prefer).
4

Cut the carrots into pieces about 3/4 inch (2 cm) long.
5

Slice the onions into thin strips.
6

Slice the Anaheim peppers into thin strips.
7

Slice the tomatoes into thin strips.
8

Blend the softened chiles with the onion, garlic, chicken bouillon powder, salt, and water. The sauce should not be too salty or too watery.
9

In a large pot, layer some of the meat, potatoes, carrots, tomatoes, peppers, and onions. Sprinkle generously with black pepper, cumin, and bay leaves, then pour some of the sauce over the top.
10

Add another layer of meat and vegetables, pouring sauce and seasoning as you go, until all ingredients are used. Pour any remaining marinade over the top. If it looks too dry, add about 4 cups (1 liter) of water.
11

Cover and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer until the meat is fully cooked.
12

Ready to enjoy! Serve with frijoles puercos (pork beans) and cold pasta salad.