Barbacoa Sauce

5 from 3 votes

The authentic Mexican Babacoa Sauce for the perfect tacos!

Prep Time12

Course: Dips, Aderezos, Salsas

Cuisine: Mexican

Servings: for 3 pounds of beef/meat

Calories: 234kcal

Start by passing some oil to the onion and garlic with a brush.
Place the garlic, onion, and chilies on a hot griddle or you can use the air fryer or the broiler to get them cooked. Just make sure to flip the so they cook evenly. It won't take longer than 5 minutes.
Let the guajillo and red hot pepper toast or two sends on each side and get them out! It is very important that the chilies do not burn. As soon as they start smelling they are ready.
In a container with hot water soak the chilies so they can rehydrate.
Keep the onion and garlic at medium heat on the griddle until they cook.
In the blender add 1 cup of water, the 3 bay leaves, 5 peppercorns, 1 ½ tablespoon salt, ½ teaspoon cumin, 1 tablespoon oregano, the garlic, onion, guajillo, and red hot pepper, and liquefy.
Pass the mix through a sieve and save the sauce.

This recipe makes enough Barbacoa Sauce for up to 3 pounds of your selection of beef, goat or sheep.