Dried-Chile Barbacoa Sauce

A deeply flavored, Mexican-style dried-chile barbacoa sauce perfect for beef cheeks, chuck roast, short ribs, lamb, or goat.

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Ingredients

Dried Chiles

• 4 dried guajillo chiles
• 2 dried ancho chiles
• 2 dried pasilla chiles
• 1–2 chipotle chiles in adobo (optional but recommended)

Aromatics

• ½ white onion
• 4 garlic cloves
• 1 Roma tomato (or 2 tbsp tomato paste)
• 2 bay leaves

Seasoning

• 1 tbsp Mexican oregano
• 1 tsp cumin
• ½ tsp ground clove (or 1 whole clove)
• 1 tsp black pepper
• 1–2 tsp kosher salt
• Optional: ½ tsp cinnamon

Liquid

• Hot water for soaking the dried chiles, enough to cover
• 2 cups beef broth
• ¼ cup apple cider vinegar (or white vinegar)
• Juice of 1 lime
• 1 tbsp brown sugar or piloncillo

Fat

• 1–2 tbsp neutral oil or beef tallow

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Instructions

Step 1: Toast the Dried Chiles

Remove stems and seeds.

• Toast lightly in a dry skillet for 10–15 seconds per side until fragrant.
• Avoid burning — it makes the sauce bitter.

Step 2: Rehydrate

Place chiles in a bowl and cover with hot water.

• Soak 20 minutes until fully softened.

Step 3: Build the Flavor Base

Use part of the listed 1-2 tbsp oil or tallow to sauté onion and garlic until browned; reserve the rest for frying the sauce.

• Add tomato or tomato paste and cook until it darkens.
• Add cumin, oregano, pepper, clove, and the optional cinnamon; bloom for 30 seconds.

Step 4: Blend the Sauce

Add to a blender:

• Rehydrated chiles
• Sautéed aromatics
• Beef broth
• Vinegar
• Lime juice
• Brown sugar
• Chipotles in adobo (if using)

Blend until smooth and velvety.

Step 5: Strain

Push through a fine mesh strainer for a silky texture.

Step 6: Fry the Sauce

Heat the reserved oil or tallow in a pot.

• Pour in the sauce — it should sizzle.
• Simmer 10–15 minutes until thickened and deep red.

Step 7: Adjust to Taste

More vinegar → brightness

• Add the listed 1-2 tsp kosher salt to taste; more salt adds depth.
• More sugar → balance
• More broth → thinner consistency

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Using the Sauce for Barbacoa

Pour the sauce over 3–4 lbs of:

• Beef cheeks
• Chuck roast
• Short ribs
• Lamb shoulder
• Goat

Add:

• 2 bay leaves
• Extra broth if needed

Cooking Times

• Instant Pot: 60–75 minutes
• Slow Cooker: 6–8 hours
• Oven Braise: 3–4 hours at 300°F

Shred the meat, mix with the sauce, and rest 10 minutes before serving.

Serving and Heat

Heat: Medium-High.

Suggested pairings: Beef Cheeks, Chuck Roast, Short Ribs, Lamb Shoulder, Goat.

Meat-Cooking Notes

The 45-minute total is for the sauce only. The 2 bay leaves are for the meat braise, not the blender. Use the specified 3-4 lbs of meat; the listed appliance times are estimates, not complete appliance programs. For pressure cooking, follow the cooker instructions for minimum liquid, fill limits, pressure setting and safe release; pressurization and release add time. Keep braises covered and cook until the meat shreds easily.

Cooking Safety

Whole beef, lamb or goat cuts need at least 145°F plus a 3-minute rest; barbacoa generally needs longer cooking to become shreddable. Keep raw meat and its utensils separate from ready-to-eat foods; wash hands and clean work surfaces after handling raw meat.

Safe cooking temperatures.

Dietary Notes

Check broth and canned chipotles; beef broth or tallow means this sauce is not vegetarian. Check ingredient labels and cross-contact information for allergies.

Safe Handling

Refrigerate promptly in shallow containers at 40°F or below, within 2 hours of preparation (1 hour above 90°F). Use within 3-4 days. Reheat leftovers to 165°F; bring soups and sauces to a rolling boil when reheating. Thaw frozen portions in the refrigerator, not on the counter.

USDA leftover handling guidance.

Blending Caution

For a countertop blender, let hot sauce cool to the temperature allowed by the manufacturer; never seal hot liquid in a personal blender. Blend in small batches with the lid vented as directed. An immersion blender can avoid transferring the hot sauce; keep its blade submerged.