Can I Cook Barbacoa In The Oven From Frozen?

Can I cook barbacoa in the oven from frozen?

**Oven-Cooked Barbacoa: A Frosty Delight**

Barbacoa, a traditional Mexican dish originating from the central and southern regions of the country, is a hearty mess of slow-cooked meat, usually beef or goat, that is infused with spices, chilies, and a rich broth. The classic recipe typically involves braising the meat in a mixture of water, spices, and chilies, which results in tender, flavorful meat that is perfect for tacos, bowls, or even just devouring straight from the container.

In recent years, the popularity of barbacoa has led to an explosion of creative variations, with chefs experimenting with entirely new techniques and ingredients to preserve the dish. And now, **oven-cooking from frozen** is a viable option for those who want to try this classic Mexican dish without breaking the bank or sacrificing too much flavor.

**Can You Cook Barbacoa in the Oven from Frozen?**

Yes, you can cook barbacoa in the oven from frozen, but the success of the dish depends on several factors. Here are some key points to consider:

* **Thawing:** To cook frozen barbacoa, you’ll need to thaw it first. You can either thaw it overnight in the refrigerator or thaw it faster by submerging it in cold water. Make sure it’s thawed completely before cooking to avoid any food safety issues.
* **Cooking Method:** You can cook uncovered or covered with foil. Depending on the size of the dish, you may need to adjust the cooking time. A good rule of thumb is to add 30 minutes to an hour of cooking time per pound of cooked meat.
* **Liquid:** The amount of liquid in the dish will also impact cooking time. You can adjust the liquid by adding more beer, stock, or water to the dish.
* **Temperature:** The ideal temperature for cooking barbacoa is between 275°F (135°C) and 300°F (150°C). You can check the internal temperature of the meat to ensure it reaches a safe minimum internal temperature of 145°F (63°C).

**Tips for Oven-Cooked Barbacoa**

To achieve the best results, follow some additional tips:

* **Acidity:** Adding a splash of vinegar or lemon juice to the dish can help balance the flavors and add a tangy kick.
* **Spice level:** Adjust the spice level to your liking by adding more or less of your favorite seasonings.
* **Doneness:** Use a food thermometer to ensure the meat is cooked to a safe internal temperature.

Should I sear the meat before cooking it in the oven?

Searing the meat before cooking it in the oven is a common practice that can be beneficial, but it’s not always necessary. Searing the meat in a pan, also known as pan-searing, can add a rich, caramelized crust to the outside of the meat, which can enhance its flavor and texture. This technique can help prevent the meat from drying out, especially if it’s a delicate cut of meat or a fatty cut.

However, searing the meat in the oven can also be beneficial. The heat from the oven can help to:

* Reduce the sticking: Oils and fats can prevent the meat from sticking to the pan, making it easier to remove.
* Preserve moisture: The dry heat of the oven can help to seal in the juices of the meat, keeping it moist and tender.
* Add flavor: If the oven is preheated to a high temperature, it can help to distribute the flavors of the cooking oil and seasonings to the meat evenly.

To achieve a great result in either case, here are some tips:

* Preheat the oven to a high temperature (around 400°F or 200°C).
* Season the meat liberally with your favorite spices and herbs.
* Sear the meat in a hot pan (around 500°F or 260°C) for a few minutes on each side, or until it reaches the desired level of doneness.
* Transfer the pan to the oven to finish cooking the meat to the desired temperature.
* Check the meat frequently to prevent overcooking.

It’s worth noting that the key to achieving a great result in both cases is to use a combination of high heat, the right oil or fat, and proper meat handling.

Here’s an example of how pan-searing and oven-roasting might be used together for a classic dish:

**Pan-Seared Filet Mignon with Roasted Vegetables**

* Sear 1 lb (450g) filet mignon in a hot pan with a small amount of oil until it reaches the desired level of doneness.
* Transfer the pan to the oven and roast the vegetables, such as Brussels sprouts and sweet potatoes, until they are tender and caramelized.
* Season the filet with salt and pepper to taste, and serve with the roasted vegetables.

By combining pan-searing and oven-roasting, you can achieve a tender, flavorful, and delicious dish that’s not too heavy or greasy.

Can I use a slow cooker instead of the oven?

Yes, you can use a slow cooker instead of the oven for baking. Slow cookers are ideal for low-temperature, long-baking processes that involve complex flavor combinations and tender textures. Here are some things to consider when using a slow cooker instead of the oven:

**Advantages:**

– **Convenience:** Slow cookers are easy to use and require minimal supervision, making them perfect for busy households or those with very little time.
– **Time-saving:** You can set the slow cooker to cook a meal while you’re busy with other activities, and it will release the food at a convenient temperature when you return.
– **Cost-effective:** Slow cookers are often more affordable than traditional ovens, especially for larger meals or batch cooking projects.
– **Efficient heat transfer:** Slow cookers allow for efficient heat transfer, which can lead to even cooking and reduced drying times for tender ingredients.

**Disadvantages:**

– **Temperature limitations:** High temperatures can be challenging to achieve in slow cookers, making it difficult to prepare certain types of dishes, such as delicate fish or even-hard-tobake foods.
– **Moisture management:** Slow cookers can affect the texture and moisture levels of ingredients, which may result in dry or overcooked meals.

**Tips for using a slow cooker instead of the oven:**

* Use a ceramic or glass slow cooker, as these are more even heat conductors than stainless steel.
* If cooking delicate ingredients, such as eggs or cream-based dishes, be cautious of overcooking.
* Prepare ingredients in advance to speed up cooking times.
* If following a recipe, always check the internal temperature to ensure food safety.

Here are some examples of slow cookers and their recommended uses:

– **Crock-Pot:** Ideal for stews, chili, soups, braises, and casseroles.
– **Instant Pot or pressure cooker:** Perfect for pressure-cooked meals, soups, and grains.
– **Thermomix:** A high-end slow cooker that can handle a wide range of cooking tasks.

Conclusion: Using a slow cooker instead of the oven requires a different approach, but with the right techniques and ingredients, it can result in delicious and satisfying meals. Just remember to consider temperature limitations and moisture management, and use caution when cooking delicate ingredients.

What type of meat should I use for barbacoa?

**Barbacoa Meat Selection: The Key to Authentic Flavor**

For a traditional barbacoa, the type of meat used is crucial in achieving authentic flavor and texture. The preferred meat for barbacoa in Mexico and many other Latin American countries is **Pork**, specifically short ribs or shanks.

**Why Pork?**

Pork is the original choice for barbacoa due to its rich, unctuous texture and rich flavor. The fatty tissues in pork make it ideal for slow-cooking, which allows the connective tissue to break down and the meat to absorb all the flavors. The combination of pork and spices is also a perfect example of the “three amigos” – carnitas (braised pork), carne asada (grilled pork), and los tres amigos (pork, steak, and carnitas).

**Types of Pork for Barbacoa**

When selecting pork for barbacoa, you have two main options: **Lechón (Whole Roaster)** or **Lechona (Pork with Meat Jowl)**. **Lechón**, which translates to “whole roasted pig,” is the most traditional choice for barbacoa and is often served with a delicious mole sauce.

**Lechona**

For a more traditional barbacoa, you can opt for **Lechona**, which is **Pork Shoulder** or **Pork Knee**. This choice is often reserved for special occasions or when you want to add a touch of authenticity to your dish.

**Tips for Achieving Perfect Barbacoa**

To ensure that your barbacoa turns out perfectly every time, keep the following essential tips in mind:

* Choose high-quality, fatty pork meat to achieve the perfect texture and flavor.
* Use a mixture of aromatic spices and chilies to create a bold, complex flavor profile.
* Cook the meat in a traditional Mexican or earthenware pot with a lid to enhance the flavors and get a crispy crust on the outside and a juicy interior.
* Avoid overcooking the meat, as it can result in a tough, unpleasant texture.
* Let the meat rest for at least 30 minutes before serving to allow the juices to redistribute.

By choosing the right type of pork and following traditional techniques, you’ll be able to create an authentic and unforgettable barbacoa experience.

How can I tell if the barbacoa is done cooking?

To determine if your barbacoa is fully cooked, follow these guidelines:

– **Internal Temperature**: Use a food thermometer to check the internal temperature of the barbacoa. The recommended internal temperature for barbacoa is at least 160°F (71°C). Make sure the meat cooks to this temperature to ensure food safety.

– **Moisture and Texture**: When the barbacoa is cooked properly, it should have a juicy and tender texture. The meat should be well-saturation and should not feel like it’s falling apart. It should also be slightly tender when you cut into it.

– **Color**: The color of the barbacoa can also indicate whether it’s cooked. Cooked barbacoa should have a nicely browned and caramelized exterior, which should be slightly crispy. Avoid cooking barbacoa to a bright pink color, as this can indicate that it’s not yet fully cooked.

– **Juices run clear**: When the barbacoa is cooked, the juices should run clear when you cut into it. If the juices still appear pink or cloudy, it may not be cooked enough to the desired temperature.

– **Shake the pan**: Another way to check if the barbacoa is fully cooked is to gently shake the pan. If the meat is cooked evenly and still shudders when you shake it, it’s likely done.

– **Taste and aroma**: Finally, check the flavor and aroma of the barbacoa. A fully cooked barbacoa should have a rich and deep flavor, and a noticeable aroma. If it still smells or tastes raw, it needs more cooking time.

By following these guidelines, you should be able to determine if your barbacoa is fully cooked and safe to eat.

Can I add liquid to the roasting pan when cooking barbacoa in the oven?

Adding liquid to the roasting pan when cooking barbacoa in the oven can be an excellent way to enhance the cooking process and bring out the flavors of this traditional Mexican dish. This technique is often referred to as “barbacoa reduction” or “rosquilla” (for the Mexican version).

Liquid can be added to the roasting pan in various ways to achieve the desired effect. Here are a few methods:

1. **Deglazing**: In this method, a liquid such as wine (red or white), beer, or broth is added to the pan to deglaze it, which means to loosen the browned bits from the bottom of the pan. This allows the flavors of the liquid to penetrate the meat, creating a richer and more complex taste experience.Deglaze the pan with a liquid, then cover it with the barbacoa mixture and continue roasting until the liquid is evaporated.
2. **Adding liquid to the sauce**: If you want to maintain a continuous sauce throughout the roasting process, you can add liquid to the pan as you cook the barbacoa mixture. This helps to keep the sauce moist and flavorful. You can also add aromatics like onions, garlic, or spices to the pan along with the liquid to enhance the flavors.
3. **Filling the pan with liquid**: Another method is to fill the roasting pan with liquid, then roast the barbacoa mixture in the oven. For example, you can fill the pan with a mixture of broth, wine, or beer, and then cover it with the barbacoa mixture. This allows the liquid to cook alongside the meat, creating a rich and flavorful sauce.

Some general tips to keep in mind when adding liquid to the roasting pan:

* Choose a liquid that complements the flavors of the barbacoa. For example, if you’re using beef or pork, you may want to choose a liquid with rich, bold flavors.
* Don’t be shy with the liquid – you want to add enough moisture to the pan to keep the meat tender and flavorful. Too little liquid, and the meat may become dry and overcooked.
* When adding liquid, make sure to cover the pan tightly to allow the flavors to penetrate the meat. You can also use a roasting pan with a lid to ensure even cooking and moisture retention.

By incorporating liquid into the roasting pan when cooking barbacoa in the oven, you can create a more complex and flavorful dish that showcases the rich, vibrant flavors of this traditional Mexican dish.

What are some serving suggestions for barbacoa?

**Serving Suggestions for Barbacoa**

Barbacoa is a delicious and nutritious slow-cooked dish originating from Mexico, typically made from pork, goat, or beef. When it comes to serving, there are endless possibilities to enjoy this tasty meal. Here are some serving suggestions to elevate your barbacoa experience:

### **Appetizers**

Start with a few crispy, crunchy appetizers that pair perfectly with the rich flavors of barbacoa. Suggested options include:

– **Spicy Roasted Pepitas**: Roasted pumpkin seeds seasoned with chili powder, lime juice, and salt.
– **Crudités with Spicy Guacamole**: Fresh vegetables (carrots, celery, cucumber, and cherry tomatoes) with a side of spicy guacamole.
– **Mexican Street Corn Elote**: Grilled corn on the cob with a dollop of creamy cotija cheese, chili powder, and lime juice.

### **Soups and Salads**

Barbacoa’s bold flavors and hearty ingredients make it an ideal base for soups and salads. Suggested options include:

– **Creamy Barbacoa Mac ‘n Cheese**: A macaroni pasta dish infused with the rich flavors of barbacoa, topped with crispy breadcrumbs and cheddar cheese.
– **Mexican Street Corn Salad**: Mixed greens with grilled corn, diced tomatoes, red onion, cilantro, crumbled queso fresco, and a sprinkle of chili powder.

### **Main Courses**

For a full-scale meal, consider serving barbacoa with some flavorful sides. Here are a few ideas:

– **Crusty Mexican Bread**: Warm, crusty bread perfect for dipping into the rich, flavorful broth of the barbacoa.
– **Sautéed Beans with Garlic and Onion**: Mild, slow-cooked beans flavored with garlic, onion, and herbs like cumin and oregano.
– **Grilled Vegetables with Chimichurri Sauce**: Fresh vegetables grilled to perfection and served with a tangy, herby chimichurri sauce.

### **Desserts and Drinks**

Finish off your meal with a sweet treat that complements the savory flavors of the barbacoa. Suggested options include:

– **Tres Leches Cake**: A moist sponge cake soaked in a mixture of three types of milk (evaporated milk, condensed milk, and heavy cream).
– **Fresh Fruit with Lime**: A colorful arrangement of fresh fruit (such as mango, pineapple, and kiwi) served with a squeeze of lime juice.

### **Beverages**

Barbacoa’s bold flavors in every bite can be matched by a variety of drinks. Consider serving:

– **Fresh Lime Margaritas**: A classic margarita made with tequila, lime juice, and agave nectar.
– **Iced Horchata**: A creamy, milky drink known as “thin,” made with rice, cinnamon, and coconut milk.
– **Cerveza Tacos**: Simple tacos filled with cold beer, perfect for beating the heat.

These serving suggestions offer a starting point for creating a delicious and satisfying meal that celebrates the rich flavors of barbacoa. Bon appétit!

Can I use my own blend of spices for seasoning the barbacoa?

**Using Your Own Blend of Spices for Barbacoa**

While traditional barbacoa recipes often feature specific spice blends from the various regions of Mexico, such as Oaxacan or Yucatecan, you can definitely create your own blend of spices to suit your taste preferences. In fact, many home cooks and chefs have been making their own spice blends for years to add a personal touch to this traditional Mexican dish.

**Deciding on the Balance**

Before you start selecting your spices, it’s essential to consider the balance of flavors you want to achieve. Traditionally, barbacoa is seasoned with a complex blend of spices that includes ingredients like chilies, garlic, oregano, epazote, and citrus zest. You can experiment with different ratios of these ingredients to create your own unique blend.

Some common spice blends for barbacoa include:

* **Classic Style**: a mix of dried ancho, guajillo, and mulato chilies, along with oregano, garlic, and lime zest
* **Spicy**: a blend of hot chilies like serrano and jalapeño, along with cumin, oregano, and smoked paprika
* **Herby**: a combination of fresh herbs like cilantro, epazote, and oregano, with a focus on bright, citrusy flavors

**Customizing Your Blend**

To create your own blend, simply combine your favorite spices and adjust the quantities to taste. Here are some tips to keep in mind:

* **Start with a base of dried chilies**: dried chilies like ancho, guajillo, and mulato add depth and warmth to barbacoa.
* **Add fresh herbs and citrus zest**: these bright, citrusy flavors help balance out the richness of the meat.
* **Experiment with different spice levels**: you can always add more heat or more brightness to your blend, but it’s harder to tone down the flavors once they’re incorporated.

**Remember, Flavor is Limon**

The key to creating a great barbacoa is to use high-quality ingredients and adjust the seasoning to taste. Don’t be afraid to experiment and adjust the blend to suit your personal preferences. With a little creativity, you can create a unique and delicious blend that sets your barbacoa apart from the traditional recipe. ¡Buen provecho!

Should I let the barbacoa rest after cooking?

**Understanding the Art of Barbacoa Resting: A Cut Above the Rest**

When it comes to cooking margs and other traditional Mexican dishes like barbacoa, the finishing touches can make all the difference. One of the most debated topics among food enthusiasts is whether or not to let the barbacoa rest after cooking. In this article, we’ll delve into the history and presentation of guisados de res, including the decision to rest and why doing so enhances the overall dining experience.

**The Origin of the Decision**

A Barbacoa Restin is a thoughtful tradition passed down through generations of chefs and cooks who have utilized the time to allow for the following.

* The Barbacoa, a traditional Mexican dish made with a large piece of meat (typically beef, pork, or goat) long, slow-cooked in a spicy broth called a chili. We have to give thanks for the hearty and meaty taste of the BBQ meats.
* The flavor gets better when you have time to let it rest, which allows the flavors to meld together and develop their full, rich, slow-cooked flavor.

**By Rest, the Flavor is Enhanced**

For flavors that will taste in the next minute, it’s better to let everything rest for at least 10 to 20 minutes. After 20 minutes, it will already start to melt together, 10 minutes more, and it will be a perfectly slow-cooked mixture.

Resting the meat transforms the way it tastes and the texture when it’s carved. The meat seems more tender, and it’s crumbly and soft, making it the perfect “meat” to serve with all sorts of accompaniments: from lettuce, or vegetables to rolls and a wide variety of other toppings.

**Apprentice Chef, Please. As I get no personal opinions or whatever this article is even about.**

Once you have your meat ready to carve, do it with a few pieces of it, then go to the sauce and let it sit for a few minutes more.

Can I freeze leftover barbacoa?

Freezing leftover barbacoa is a great way to preserve this delicious Mexican dish, thanks to its high fat and moisture content. Here’s a step-by-step guide on how to freeze and reheat barbacoa:

**Freezing Methods:**

There are two common methods to freeze barbacoa: shallow freezing and pressure cooking. Both methods yield good results, but the chosen method will depend on your available freezer space and personal preference.

**Shallow Freezing:**

This method is ideal for smaller quantities. Simply place the barbacoa in a shallow metal pan or a 9×13 inch baking dish, making sure it’s flat and not stacked. Mark the edges with a knife or a marker to ensure the meat doesn’t spill over during thawing. Cover the pan with aluminum foil to prevent drying out.

**Refrigeration:**

* Cool the barbacoa to room temperature
* Cover it with plastic wrap or aluminum foil
* Store in the refrigerator for up to 3-4 months

**Pressure Cooking:**

This method is ideal for larger quantities and is recommended if you’re using beef chuck or brisket barbacoa.

* Cut the barbacoa into smaller portions (e.g., 2-3 ounces each)
* Place them in a pressure cooker or a large stockpot
* Cook the barbacoa at 10-15 pounds of water for 10-15 minutes, or until it reaches an internal temperature of 160°F
* Let the pressure cooker release the pressure, then let the meat rest for 5-10 minutes

**Reheating Frozen Barbacoa:**

Heat the frozen barbacoa to the desired temperature using one of the following methods:

* Microwave: Cover the barbacoa with a microwave-safe lid or plastic wrap. Heat in 30-second increments, stirring between each interval, until the barbacoa reaches an internal temperature of 165°F
* Stovetop: Reheat the barbacoa in a saucepan over low heat, covered with a lid, until it reaches an internal temperature of 165°F

**Tips and Variations:**

* When reheating frozen barbacoa, it’s essential to use a food thermometer to ensure the meat reaches a safe internal temperature.
* For added moisture, you can reheat the barbacoa with some aromatics like onions, garlic, and bay leaves.
* Experiment with different seasonings and spices to give the barbacoa a unique flavor.

In summary, freezing leftover barbacoa is a great way to preserve this delicious Mexican dish. By following the instructions above, you can create a flavorful and tender barbacoa that’s perfect for stews, tacos, or as a topping for nachos. Happy cooking!

What are some side dishes that pair well with barbacoa?

**Barbacoa and Its Paired Side Dishes: A Spanish-Mexican Fusion**

Barbacoa, a traditional Mexican dish, is typically made with slow-cooked meat (usually beef or pork), marinated in citrus juices, spices, and chilies, and served in a warm tortilla. For a more authentic experience, pairing its rich flavors with complementary side dishes can elevate the overall dining experience. Here are some popular side dishes that pair well with barbacoa:

**1. Grilled Corn with Cotija Cheese and Chili Powder**

Grilled corn is a classic Mexican side dish that complements the bold flavors of barbacoa. The sweetness of the corn pairs perfectly with the tanginess of the sour cream and the crunch of the Cotija cheese, while the chili powder adds a subtle smokiness to the dish.

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Corn on the Cob with Cotija Cheese and Chili Powder
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* 4 ears of corn, husked and silked
* 2 tbsp butter, melted
* 1/2 cup crumbled Cotija cheese
* 1 tsp chili powder
* Salt and pepper, to taste

Grill the corn until lightly charred, brush with melted butter, and top with Cotija cheese and chili powder. Serve hot.

“`

**2. Spanish-Style Coleslaw**

A refreshing coleslaw made with shredded cabbage, mayonnaise, and grated carrot adds a nice cooling contrast to the spicy barbacoa. The sweetness of the slaw complements the smokiness of the chili powder and the richness of the meat.

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Spanish-Style Coleslaw
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* 1 cup shredded cabbage
* 1/2 cup mayonnaise
* 1/4 cup grated carrot
* 1 tsp prepared horseradish
* Salt and pepper, to taste

In a large bowl, combine the shredded cabbage, mayonnaise, carrot, and horseradish. Mix well and refrigerate for at least 30 minutes before serving.

“`

**3. Roasted Sweet Potatoes**

Roasted sweet potatoes, seasoned with lime juice, cumin, and chili powder, add a delightful crunch and sweetness to the meal. The sweetness of the sweet potatoes balances the smokiness of the barbacoa, creating a harmonious flavor profile.

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Roasted Sweet Potatoes
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* 2 large sweet potatoes, peeled and cubed
* 2 tbsp olive oil
* 1 tsp ground cumin
* 1 tsp lime juice
* 1/2 tsp chili powder
* Salt and pepper, to taste

Preheat the oven to 425°F (220°C). Toss the sweet potatoes with olive oil, cumin, lime juice, and chili powder. Roast for 20-25 minutes or until tender and lightly browned.

“`

**4. Black Beans with Onion and Garlic**

Black beans are a staple in Mexican cuisine, and adding sautéed onions and garlic enhances their flavor. The earthiness of the beans pairs well with the bold flavors of the barbacoa, creating a rich and satisfying meal.

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Black Beans with Onion and Garlic
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* 1 cup dried black beans
* 1 large onion, chopped
* 3 cloves garlic, minced
* 1 tsp cumin
* Salt and pepper, to taste

Cook the black beans according to package instructions. Sauté the chopped onion and minced garlic until softened, then add the cumin and stir to combine.

“`

Now that you have these delicious side dishes, you can enjoy a well-rounded meal that showcases the rich flavors of barbacoa. Whether you’re craving the bold spices of Mexican cuisine or the hearty flavors of traditional Spanish cooking, these side dishes will elevate your experience and prevent you from going hungry when your taste buds start singing their own special song.

Can I use chicken to make barbacoa in the oven?

** Oven-Baked Barbacoa: A Saucy Twist on a Mexican Classic**

Barbacoa is a rich and flavorful Mexican dish that originated from the indigenousueblo people of central Mexico. Traditionally, barbacoa is made by slow-cooking beef in a pit oven or a clay tub, where the meat is slowly cooked in a spicy broth labeled as “chimichoma” or “shouk con carne.” However, you can also make a delicious oven-baked version of barbacoa using chicken, which will give you a similar flavor profile without the added carbonization from a traditional oven.

**Why Oven-Baking Works**

The oven-baking method works for barbacoa because it doesn’t require a pit oven or a clay pit to cook the meat. Instead, you’ll need to slow-cook the chicken in a stovetop or oven with a lid, which will help to retain the juicy and tender texture of the meat. The resulting dish will have a slightly different flavor profile than the traditional barbacoa, but it will still be rich and full of flavor with a nice balance of spices and chilies.

**Chicken Barbacoa in an Oven**

To make oven-baked chicken barbacoa, you’ll need:

– 2 lbs boneless, skinless chicken thighs
– 1/4 cup lard or vegetable oil
– 2 dried ancho chilies, stemmed and seeded
– 2 dried guajillo chilies, stemmed and seeded
– 2 cloves garlic, peeled and minced
– 1 small onion, diced
– 1 tsp dried oregano
– 1 tsp ground cumin
– 1/2 tsp ground coriander
– 1/4 tsp cayenne pepper
– 1 can (14.5 oz) diced tomatoes
– 1 cup chicken broth

Combine the lard or oil, ancho chilies, guajillo chilies, garlic, onion, oregano, cumin, coriander, and cayenne pepper in a blender or food processor. Blend until the mixture is smooth. Transfer the mixture to a Dutch oven or a large oven-safe pot. Add the diced tomatoes and chicken broth, followed by the chicken thighs. Cover the pot and transfer it to the oven at 300°F (150°C).

Cover the pot with a lid and bake for about 3-1/2 to 4 hours, or until the chicken is tender and falls apart easily. You can check the tender points by inserting a fork or knife into the thickest part of the bird; the meat should be easily shreddable.

Once the chicken is cooked, remove it from the pot and shred the meat using two forks or two pastry forks. Strain the skillet juices over the shredded meat, discarding the solids. Serve the shredded chicken barbacoa with warm tortillas, onions, salsa, and all the fixings.

**Tips and Variations**

Here are a few tips to keep in mind when making oven-baked chicken barbacoa:

– Use chicken thighs to get the best flavor and texture.
– You can also add diced bell peppers, carrots, and green chilies to the pot if you like.
– If you prefer a thicker gravy, you can reduce the chicken broth and add some cornstarch or flour to thicken it.
– Experiment with different types of chilies, such as jalapeños or poblanos, for added heat and flavor.
– Serve the chicken barbacoa with your favorite toppings, such as sour cream, shredded cheese, and diced radishes.

By following these steps, you can create a delicious and authentic oven-baked chicken barbacoa that will transport you to the streets of Mexico, where this dish originated.