This week, we’re sharing a beef barbacoa recipe from El Tesoro.

Chef de cuisine Mayra Vazquez taught herself how to make this recipe out of necessity as a child when she had to care for her siblings and other family members.

Vazquez recommends sourcing the chiles, avocado leaves, and meat for this recipe at a farmers market near a Latino community. “Finding the avocado leaves is the hardest [ingredient to source], but they should definitely be found at a farmers market near a Latino community,” she said.

It’s important to ensure you’re using Mexican guajillo peppers. Vazquez said that other types of chile guajillo yield a different taste. You can also prepare this recipe in an oven, slow cooker, or even a steamer.

Provided by El Tesoro. Credit: Photo provided by El Tesoro

Ingredients

  • 10 dry Mexican guajillo chile peppers
  • 3 arbol chile peppers
  • 3 garlic cloves
  • 2 whole cloves
  • 1/2 Tbsp whole black pepper
  • 1/2 Tbsp thyme
  • 1 tsp cumin
  • 1/4 cup salt
  • 4 cups water
  • 3 avocado leaves
  • 3 bay leaves
  • 5 pounds stew beef cubes

Directions

  1. Toast chiles in a heavy skillet until aromatic.
  2. Combine all ingredients, except the bay and avocado leaves, in a blender. Add 2 cups water and blend until smooth, adding water as needed to get a smooth, thick sauce.
  3. Mix in the beef, then marinate in the sauce for at least four hours, or overnight.
  4. Place marinated beef, all sauce, and leaves in a heavy pot over medium-high heat. Bring to a simmer and cook for 2 hours, or until beef cubes can be easily split with a fork. 
  5. Transfer to a serving platter and partially break down cubes to use in tacos, mulitas, or burritos. 

Sarra Sedghi is an award-winning dining reporter for Rough Draft Atlanta where she also covers events and culture around the 2026 FIFA World Cup.