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Pati's Mexican Table : TV Recipes

Pati Jinich Beef Barbacoa Sliders

Beef Barbacoa Sliders
Bocados de Barbacoa

Serves: makes 24 sliders

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Bocados de Barbacoa" />


For the marinade:

10 guajillo chiles, stemmed and seeded

10 ancho chiles, stemmed and seeded

5 cups water

1/3 cup apple cider vinegar

1 medium Roma tomato, quartered

1/2 medium white onion, coarsely chopped (about 1/2 cup)

3 medium garlic cloves

1 tablespoon dried oregano

1/2 teaspoon ground cinnamon

1/2 teaspoon ground allspice

1/2 teaspoon freshly ground black pepper

5 whole cloves, stems removed

2 1/2 teaspoons kosher or coarse sea salt

3 tablespoons safflower or vegetable oil

For the meat:

4 pounds beef round roast or brisket, cut into 4-inch chunks

1 pound banana leaves, or aluminum foil

12 ounces (1 bottle) light beer

To assemble:

24 small slider buns (brioche or challah buns are specially good with this!)

Drunken pasilla, prune and orange salsa (optional)

Pickled jalapeños (optional)

To Prepare

For the marinade: Heat a large skillet or comal over medium heat. Add the dried guajillo and ancho chiles and toast them for no more than 20 seconds per side, taking care not to burn them. Transfer the toasted chiles to a medium saucepan and add the water, place over medium heat and cook for 12 to 15 minutes, until the chiles have softened and rehydrated.

Transfer the chiles to a blender, and add 2 cups of their cooking liquid (discard the remaining liquid), the vinegar, tomato, onion, garlic, oregano, cinnamon, allspice, black pepper, cloves and salt. Puree until smooth.

Wipe out the medium saucepan and add the oil. Place over medium heat for 1 to 2 minutes, then add the pureed chile mixture, being careful to avoid any splatters. Partially cover and cook for 10 to 12 minutes, stirring once or twice, until the color darkens and the mixture thickens to a paste-like consistency.

For the meat: Place the beef in a large bowl and cover it with the marinade. If you will not cook it that day, cover and place in the refrigerator for up to 48 hours. Wrap the individual meat chunks in pieces of banana leaf or aluminum foil as you would wrap burritos or tamales - making sure to add a generous amount of marinade in each packet.

Preheat the oven to 350°F. Place the meat packets inside a large, heavy ovenproof French oven or casserole, pour in the beer and cover with a tight-fitting lid. Roast for about 3 hours, until the meat is succulent and comes apart when pulled with a fork. Transfer to the stovetop (off of the heat), and let everything rest for 10 to 15 minutes before opening the meat packets.

Serve on slider buns with drunken salsa and/or pickled jalapeños.



I made this last night and it’s already all gone! My mother (my pickiest eater) even had seconds. I knew it.was a winner when I blended it all together and it smelled like my suegras coveted birria. I actually didn’t cook the sauce beforehand. I simply forgot and by the time I remembered, itwas already in the baking dish. I also didn’t individually wrap the meat. I made it more like a cochinita pibil and it was still incredibly delicious and tender!

YUM! So happy to hear you made it your very own, sounds delicious.

What could I substitute the beer with?

Hola Barbara, For the Pasilla, Prune and Orange Salsa, you can just use an extra cup of boiling water to replace the beer.

Thank you!

I’ve seen this recipe on PBS. The concept of slow cooking in banana leaves with guajillo sauce and light beer was very interesting. I tried using beef short ribs in place of lean meat in a slow cooker. The result was very good and the flavor was great. My husband and I loved it so much.

Thanks for the recipe, Pati.

Your variation sounds awesome, Connie!

my wife and I would like to say we enjoyed your show we saw it for the first time today and will be trying some recipes soon thanks once again from Texas

Hi Javier, So happy you guys found my show! You will have to let me know what you try!!

If you don’t wrap the meat in packets, would you just mix in the beer with the marinade before roasting in the oven?

What you would do is place the meat on a chicken or turkey holder, without cutting it in smaller pieces and pour the beer under it, the close the baking dish with aluminum foil or banana leaves.

The picture shows red cabbage slaw. I tried to find a recipe on your site, but no luck.

True! It is shredded red cabbage (2 cups) mixed with lime juice (3 tablespoons), olive oil (3 tablespoons), agave syrup (1 tablespoon) and salt to taste.

Thank you so much. Mucho gracias!
My family loved the sliders and the crab jicama salad!

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