Ancho Cinnamon Barbacoa Beef Marinade

Name: Ancho Cinnamon Barbacoa Beef Marinade
Prep time: 20 min
Cook time: 3 h 45 min
Total time: 4 h 5 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 4 chiles (35 g) ancho chiles, stems and seeds removed; 1 piece (1 inch) (3 g) cinnamon stick, broken into pieces; 1 tsp (3 g) cumin seeds, whole seeds; 6 cloves (18 g) garlic cloves, peeled; ¼ cup (60 ml) apple cider vinegar; 2 leaves (½ g) bay leaves (optional); 3 whole (½ g) whole cloves (optional); 1 tsp (1 g) dried oregano; 1 tsp (6 g) kosher salt; ½ tsp (1 g) freshly ground black pepper, freshly ground; 1 cup (240 ml) hot water, hot (about 160°F/70°C); 3½ lbs (1600 g) beef chuck roast, cut into 2-inch chunks, patted dry; 2 tbsp (30 ml) olive oil; 2 cups (480 ml) beef broth, low-sodium; 1 medium (150 g) onion, peeled, halved

From the MyKitchenBank Kitchen

A deeply flavored marinade for authentic Mexican barbacoa, featuring toasted ancho chiles, warm cinnamon, and cumin. The beef is marinated, then seared and braised low and slow until fork-tender, creating the tender, complex meat perfect for tacos, tortas, or rice bowls.

Prep: 20 min
Cook: 3 hr 45 min
Wait: 8 hr 20 min
Total: 12 hr 25 min
Makes: 8 servings (about 3.5 lbs beef, shredded)

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Ingredients

8 servings

For the Marinade
4 chiles (35 g) ancho chiles, stems and seeds removed
1 piece (1 inch) (3 g) cinnamon stick, broken into pieces
1 tsp (3 g) cumin seeds, whole seeds
6 cloves (18 g) garlic cloves, peeled
¼ cup (60 ml) apple cider vinegar
2 leaves (0.5 g) bay leaves (optional)
3 whole (0.5 g) whole cloves (optional)
1 tsp (1 g) dried oregano
1 tsp (6 g) kosher salt
½ tsp (1 g) freshly ground black pepper, freshly ground
1 cup (240 ml) hot water, hot (about 160°F/70°C)
For the Beef and Braising
3½ lbs (1600 g) beef chuck roast, cut into 2-inch chunks, patted dry
2 tbsp (30 ml) olive oil
2 cups (480 ml) beef broth, low-sodium
1 medium (150 g) onion, peeled, halved

Equipment (7)

5–6 quart Dutch oven or heavy braising pot with lid
Large skillet for searing beef
Spice grinder, mortar and pestle, or small blender
Food processor or blender
Sharp knife and cutting board
Measuring spoons and cups
Colander

Steps

Before you start

Plan ahead: the beef needs to marinate for at least 4 hours, preferably overnight (8–12 hours)
Preheat your oven to 300°F (150°C) about 30 minutes before you're ready to braise
Pat the beef dry before searing—moisture prevents proper browning
Use beef chuck roast or shoulder; these cuts have the fat and connective tissue that become tender during braising

1
Toast the spices
- Place a small skillet over medium heat.
- Add the cumin seeds, cinnamon stick pieces, and cloves.
- Toast for 2–3 minutes, stirring frequently, until fragrant.
- The spices should darken slightly and release their oils.
- Watch carefully so they don't burn.
- Transfer to a plate and let cool for 1 minute.
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Ready when: Spices are fragrant and darkened slightly, but not burned
Tip: Toasting blooms the spices and deepens their flavor; don't skip this step or the marinade will taste flat
2
Soak the ancho chilesOven 160°F / 70°C
- While the spices cool, remove the stems and seeds from the ancho chiles (if not already done).
- Place the cleaned chiles in a heatproof bowl and pour 1 cup of hot water (about 160°F/70°C) over them.
- Let them soak for 5 minutes until softened and pliable.
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Ready when: Chiles are soft and fully hydrated
Tip: Don't use boiling water—it can make the chiles taste bitter. Use water around 160°F (70°C)
3
Blend the marinade
- Transfer the softened ancho chiles to a blender or food processor, along with the toasted spices (cumin seeds, cinnamon stick, and cloves), peeled garlic cloves, apple cider vinegar, bay leaves if using, dried oregano, salt, and black pepper.
- Blend on high for 1–2 minutes until completely smooth.
- If the mixture is too thick, add 2–3 tablespoons of the chile soaking water.
- The marinade should be a thick, pourable paste.
- Taste and adjust seasoning as needed.
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Ready when: Marinade is completely smooth with no chile or spice flecks visible
Tip: A smooth marinade clings to the beef better and ensures more even, deep flavor absorption
4
Coat the beef with marinade
- Pat the beef chunks dry with paper towels.
- Place them in a large zip-top bag or shallow dish.
- Pour the ancho marinade over the beef, using your hands to rub it all over each piece, making sure the meat is evenly coated.
- Press out any excess air from the zip-top bag, or cover the dish tightly with plastic wrap.
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Ready when: All beef pieces are evenly coated with the ancho marinade
Tip: Pat the beef dry first—any surface moisture will dilute the marinade and prevent proper absorption
5
Marinate in refrigerator
- Refrigerate the beef for at least 4 hours, but preferably 8–12 hours or overnight.
- The longer the meat marinates, the deeper the flavor and the more tenderized it becomes.
- If marinating longer than 4 hours, gently turn the beef and reshuffle the pieces at the midpoint to ensure even coating.
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Tip: Overnight marinating yields the best flavor complexity and tenderness, though 4 hours is the acceptable minimum
6
Preheat the ovenOven 300°F / 150°C
- About 30 minutes before you're ready to braise, preheat your oven to 300°F (150°C).
- This low temperature ensures the meat braises gently and evenly.
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Tip: You can do this step while preparing the beef for searing, or even earlier during marinating
7
Sear the beef
- Remove the beef from the refrigerator.
- Strain the beef through a colander, reserving the marinade in a bowl.
- Let excess marinade drip off the beef pieces.
- Pat the beef dry with paper towels—this is crucial for browning.
- Heat 2 tbsp of olive oil in a large skillet over medium-high heat until the oil shimmers and just begins to smoke.
- Working in two batches to avoid crowding the pan, sear the beef for 2–3 minutes per side until deeply browned (not cooked through—you're only browning the surface).
- Transfer the seared beef to the 5–6 quart Dutch oven.
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Ready when: Beef is deeply browned on all exposed sides (mahogany brown, not charred or burned)
Tip: Pat the beef very dry—moisture on the surface prevents browning. Don't crowd the pan; give each piece space for contact with the hot skillet
8
Build the braise liquid
- Pour the reserved ancho marinade into the Dutch oven with the seared beef.
- Add 2 cups of beef broth and place the halved onion in the pot (it will flavor the braising liquid).
- The liquid should come about two-thirds up the sides of the beef.
- If needed, add more broth to reach the correct level.
- Bring to a gentle simmer on the stovetop over medium heat, stirring gently.
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Ready when: Liquid is just starting to bubble and release steam
Tip: The liquid should come up about two-thirds the height of the meat, not cover it entirely—the top surfaces will stay exposed to dry heat, creating tender exterior edges
9
Braise in the ovenOven 300°F / 150°C
- Cover the Dutch oven with its lid (or aluminum foil if you don't have a fitted lid).
- Transfer to the preheated 300°F (150°C) oven.
- Braise for 3 to 3.5 hours, until the beef is fall-apart tender and shreds easily with a fork.
- Check at the 2-hour mark and gently stir the beef; if it's drying out on top, add another ½ cup of broth.
- The meat should be so tender it breaks apart when you press it with minimal pressure.
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Ready when: Beef shreds easily with a fork; no resistance when you pull apart a piece; internal texture is very soft and moist
Tip: Low and slow is the key—never rush the braise at higher heat, or the meat will toughen and dry out
10
Rest and shred
- Remove the pot from the oven and let the beef rest in the braising liquid for 15 minutes.
- This resting period allows residual heat to distribute evenly and helps the meat retain its juices.
- Using two forks, shred the beef directly in the pot, or transfer the meat to a cutting board and shred, then return it to the pot.
- Discard the onion halves.
- Skim excess fat from the surface of the braising liquid if desired.
- Season with additional kosher salt and freshly ground black pepper to taste.
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Ready when: Beef shreds easily into fine strands; braising liquid is rich and flavorful
Tip: Shred while the meat is still warm in the liquid—this keeps the final barbacoa moist and full of flavor

Good to know

Tips

Make extra: Barbacoa is freezer-friendly and is even better the next day as flavors deepen. Consider doubling the recipe.
Serve options: Use the shredded beef for tacos with fresh onion and cilantro, in tortas with avocado and chipotle mayo, in quesadillas, or over rice with black beans.
Ancho chiles vary in heat level: if you're sensitive to spice, use 3 chiles instead of 4. For a milder marinade, you can replace the chile soaking water with fresh water before blending.
Toast your own spices if possible: Pre-ground spices lose potency over time. Toasting whole cumin seeds and cinnamon releases their essential oils and makes a dramatic difference in the depth and complexity of the final flavor.

Make ahead

The beef can be marinated up to 24 hours in advance. The complete braised barbacoa keeps in the refrigerator for up to 5 days and freezes beautifully for up to 3 months. Make extra—barbacoa is even better the next day as flavors meld.

Storage & reheating

Room temperature: Do not leave the barbacoa at room temperature for more than 2 hours. Refrigerator: Store in an airtight container for up to 5 days. The meat will continue to absorb flavor from the braising liquid. Freezer: Transfer to a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. To reheat: On the stovetop over medium-low heat, gently warm until heated through (about 8–10 minutes), stirring occasionally and adding a splash of broth if needed. Or microwave in a covered dish in 2-minute intervals, stirring between intervals, until hot.

Substitutions

cumin seeds → 1.5 tsp ground cumin. Ground cumin can be used, but whole seeds offer a fresher, more aromatic toasted flavor. If using ground, skip the toasting step and add it directly to the blender.
ancho chiles → 3 guajillo chiles, or a mix of 2 ancho and 1 pasilla chile. Guajillo chiles are slightly less spicy and fruity; pasilla adds earthiness and depth. Adjust quantities based on the heat level of your chiles.
apple cider vinegar → white vinegar or fresh lime juice. White vinegar is more neutral; lime juice adds brightness and acidity. Apple cider vinegar's subtle sweetness is traditional and preferred for barbacoa.
beef chuck roast → beef brisket or beef shoulder (3–4 lbs). These cuts have similar fat distribution and will braise beautifully. Brisket may need slightly less time (2.5–3 hours). Avoid lean cuts like sirloin.