Ingredients:
4 pounds of chuck beef (diesmillo en troso)
2 pounds of beef neck bone (espinazo)
4 cups of water (see tip below)
2 Ancho chiles
4 Guajillo chiles
3 bay leaves
2 tomatoes
4 garlic cloves
1 onion
1/2 cup long grain rice (if using enriched rice use 3 Tbsp)
1 can of garbanzo beans
1 tsp freshly ground cumin
1 tsp thyme
1 tsp black pepper
1/2 tbsp coarse sea salt (adjust to your liking after everything is done cooking)
1 maguey leaf found at local Mexican markets (you can substitute with banana leaves or 3 oz of mezcal (feel free to skip and make it comfortable for your home)
Optional- Mesquite bits but highly recommended for authentic flavors and best compliments to our recipe
Instructions:
Clean and toast the Maguey leaf or banana leaf until soft and pliable.
Toast ancho chilies, guajillo chilies, and mesquite (optional) before adding them to the pot. -To make a mesquite pack, you want to start folding your mesquite wood chips a little square. Then, you toast it for about 30 seconds, making sure to keep moving it around to prevent it from catching fire. Be cautious it will be hot. After toasting, poke a few small holes in the pack before placing it on top of your dish, ensuring that the mesquite can infuse its smoky flavor into your food as it cooks.
Season beef with salt and pepper, then place in a pot.
Add water, roasted chilies, bay leaves, tomatoes, garlic, onion, rice, garbanzo beans, cumin, thyme, black pepper, and salt to the pot.
Place a piece of Maguey leaf at the bottom of the pot, then add beef pieces.
Add mesquite pack on top (optional), cover with Maguey leaf, and tightly seal with foil.
Bring the pot to a vigorous boil, then reduce heat and cook for 3 hours.
Unwrap the pot carefully to avoid steam burns. This recipe results in a flavorful and tender beef barbacoa that can be enjoyed with consommé and is perfect for special occasions like Christmas. Enjoy cooking and sharing this dish with your loved ones! Buen provecho!
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