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Best Easy Barbacoa de Res Recipe

Name: Best Easy Barbacoa de Res Recipe
Total time: 360 min
Yield: 180 g
Ingredients: beef brisket 3 lbs; maguey leaves 4 pieces; white onion 1 pieces; bay leaves 2 pieces; garlic cloves 6 cloves; chipotle in adobo 2 tbsp; apple cider vinegar 2 tbsp; dried oregano 2 tsp; cumin 1 tsp; kosher salt 2 tsp; black pepper 1 tsp

Slow-cooked beef barbacoa wrapped in maguey leaves, yielding incredibly tender, richly seasoned meat. This high protein weekend tradition is perfect for family feasts and makes excellent freezer-ready leftovers.

Cook 360 min Difficulty NORMAL 320 kcal

#high protein #family feast #freezer friendly

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Ingredients

Main ingredients

beef brisket 3 lbs
maguey leaves 4 pieces
white onion 1 pieces
bay leaves 2 pieces
garlic cloves 6 cloves

Seasonings/Sauce

chipotle in adobo 2 tbsp
apple cider vinegar 2 tbsp
dried oregano 2 tsp
cumin 1 tsp
kosher salt 2 tsp
black pepper 1 tsp

Nutrition summary

Carbohydrates 4 g 5%

Protein 28 g 35%

Fat 20 g 60%

Serving size 180g

Cooking steps

1

Preheat the oven to 300°F. Trim excess fat from the beef brisket and cut into large chunks for even cooking.
2

Blend chipotle in adobo, apple cider vinegar, oregano, cumin, 4 garlic cloves, salt, and pepper into a smooth paste.
3

Rub the seasoning paste thoroughly into all sides of the beef, ensuring the pieces are well coated.
4

Line a large Dutch oven or roasting pan with rinsed maguey leaves, then add sliced onion, remaining whole garlic cloves, and bay leaves at the bottom.
5

Arrange the seasoned beef over the aromatics, cover with more maguey leaves, seal tightly with lid or foil, and slow-cook for 5–6 hours until fork-tender.
6

Let rest for 20 minutes after removing from the oven, then shred the beef with forks. Serve wrapped in warm maguey leaves or with tortillas, spooning pan juices over.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The defining ingredient is beef brisket, which provides the rich, hearty flavor and tender texture essential to classic Barbacoa de Res. The use of maguey leaves is also crucial, lending the dish its authentic aroma and moisture.

Q. Why is low and slow cooking important for Barbacoa de Res?

Slow-cooking at 300°F for several hours allows the brisket's connective tissue to break down gradually, yielding incredibly tender, juicy meat that absorbs all the seasoning flavors perfectly.

Q. How do I prevent the beef from becoming dry or overcooked?

To prevent dryness, wrap the brisket fully in moistened maguey leaves and cover the pan tightly. This traps steam and keeps the beef moist during the long, gentle roast.

Q. How many calories and what is the protein-to-carb ratio per serving?

Each 180g serving provides approximately 320 kcal, with 28g protein (35% of calories), only 4g carbs (5%), and 20g fat (60%), making it a high-protein, low-carb option.

Q. Which seasoning gives Barbacoa de Res its signature depth?

The chipotle in adobo and dried Mexican oregano deliver smoky and herbal depth, while vinegar and cumin round out the complexity—these seasonings are essential for authentic barbacoa flavor.

Best Easy Barbacoa de Res Recipe

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