🥩 Ingredients:

• 2.5 kg (about 5.5 lbs) beef shank (chamberete de res), bone-in for more flavor

• 5 dried ancho chilies, seeded

• 3 dried guajillo chilies, seeded

• 1 dried pasilla chili, seeded

• 5 garlic cloves

• 1 tbsp cumin

• 1 small bunch of thyme

• 1 tbsp Mexican black oregano

• 2 tbsp chicken bouillon powder (e.g., Nork Suiza)

• Splash of white vinegar (about 2 tbsp)

• 8 whole cloves

• 3 ripe tomatoes

• ½ small white onion

• 3–4 avocado leaves (if available)

• 2–3 bay leaves

• Toasted banana leaves (to line the pot)

• Aluminum foil (to seal in the steam)

• Salt to taste

• Lard (1–2 tbsp, optional, for extra richness)

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🥣 Step-by-Step Instructions:

🔥 1. Prepare the Chili Marinade

• Toast the ancho, guajillo, and pasilla chilies lightly in a dry pan (do not burn).

• Soak them in hot water for 10–15 minutes until soft.

• In a blender, add the softened chilies, garlic, tomatoes, onion, cumin, cloves, thyme, oregano, chicken bouillon, vinegar, and a bit of the soaking liquid.

• Blend into a smooth marinade. Taste and adjust salt if needed.

🥘 2. Marinate the Meat

• Cut large chunks of the beef shank if necessary.

• Rub the meat with the chili marinade, making sure it's well coated.

• Let it marinate at least 2 hours, ideally overnight in the fridge.

🍃 3. Prepare the Cooking Base

• In a large Dutch oven, steamer pot, or oven-safe pot:

  • Line the bottom with toasted banana leaves.

  • Add a few avocado leaves and bay leaves.

  • (Optional) Add a spoonful of lard for flavor.

🔥 4. Cook the Barbacoa

• Place the marinated meat on top of the banana leaves.

• Pour any leftover marinade over it.

• Cover with more banana leaves, then tightly seal the pot with aluminum foil or a tight-fitting lid.

• Oven method: Bake at 160°C (325°F) for 4–5 hours until meat is tender and falling apart.

• Stovetop method: Cook on low heat for 4–5 hours, checking water level occasionally.

• Instant Pot: Cook on high pressure for about 60–75 minutes, natural release.

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🌮 To Serve:

• Shred the meat with forks and remove bones.

• Serve hot with:

  • Warm corn tortillas

  • Salsa (verde or roja)

  • Chopped onion and cilantro

  • Lime wedges

  • Optional: Refried beans or rice on the side

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✅ Tips:

• Banana leaves give authentic flavor but can be replaced with parchment if unavailable.

• You can mix in a bit of the cooking liquid (consomé) when serving to keep the meat juicy.

Enjoy your homemade Barbacoa de Res — tender, spicy, and full of traditional Mexican soul! 🇲🇽🔥