• Heat a large dry skillet over medium. Toast chiles, turning often, about 3 minutes, until colored and fragrant. Transfer to a medium saucepan, cover with water and bring to a simmer over medium. Simmer 15 minutes, until softened and rehydrated.

  • Transfer chiles and 1/4 cup of the cooking liquid to a blender. Add vinegar and next 9 ingredients; puree until completely smooth. Rinse and dry saucepan and add oil. Heat over medium for 1 to 2 minutes, until hot but not smoking. Carefully add mixture to pan; it will sizzle and splatter at first. Stir once, cover partially and cook 6 to 8 minutes, stirring occasionally, until it darkens and mixture thickens to a paste-like consistency.


  • Place beef in a large bowl and combine with adobo. (If not cooking that day, cover and place in fridge for up to 48 hours.) Transfer meat and adobo to a large slow cooker. Cover and cook on HIGH for 4 1/2 hours or LOW for 8 hours, until meat is juicy and comes apart when pulled with a fork.

  • Rest 10 to 15 minutes before removing to a cutting board and pulling apart with forks.

  • Serve barbacoa on buns with, if desired, Onion and Cabbage Slaw and/or pickled jalapeños.

Onion and Cabbage Slaw

  • Soak 1 halved and thinly sliced red onion in cold water for 10 to 15 minutes. Drain well. In a large bowl, toss onion, 4 cups finely shredded green cabbage, 1/3 cup each fresh orange juice and fresh lime juice, 1/4 cup unseasoned rice vinegar, 2 tbsp olive oil, 1 1/4 tsp kosher salt and 1/4 tsp freshly ground black pepper. Mix well and let stand at room temperature for 20 minutes to an hour. Cover and refrigerate.


Recipe from Mexican Today: New and Rediscovered Recipes for Contemporary Kitchens by Pati Jinich, host of PBS's Pati's Mexican Table.

Nutrition Facts

276 calories; 9 g total fat; 480 mg sodium. 27 g carbohydrates; 21 g protein;