Entree: United States – Southwest – Barbacoa Tacos (Slow-braised shredded beef seasoned with chiles and citrus, served in warm corn tortillas)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 4 hrs

Total 4 hrs 20 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed and cut into 2–3 large pieces
- 3 dried guajillo chiles, about 0.8 oz (25 g), stemmed and seeded
- 2 dried ancho chiles, about 0.5 oz (15 g), stemmed and seeded
- 1 cup (240 ml) strong beef broth
- 1/4 cup (60 ml) fresh orange juice (about 1 orange)
- 2 tbsp (30 ml) fresh lime juice (from about 1 lime)
- 1/4 cup (60 ml) apple cider vinegar
- 1 medium onion, roughly chopped, about 8 oz (225 g)
- 4 cloves garlic, minced, about 0.4 oz (12 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- Salt and freshly ground black pepper to taste
- 12 small corn tortillas
- 1/2 cup (60 g) finely chopped white onion, for garnish
- 1/2 cup (15 g) chopped fresh cilantro, for garnish
- Lime wedges, for serving

Instructions

1. Toast the guajillo and ancho chiles in a dry skillet over medium heat for 20–30 seconds per side until fragrant but not burned; transfer to a bowl and cover with hot water to soak 15–20 minutes until softened.
2. Drain the chiles and place in a blender with the beef broth, orange juice, lime juice, apple cider vinegar, chopped onion, garlic, cumin, oregano, and a pinch of salt. Blend to a smooth sauce; pass through a fine sieve if desired.
3. Season the beef pieces generously with salt and pepper. Heat the vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat and brown the beef on all sides, working in batches if necessary.
4. Pour the chile-citrus sauce over the browned beef, add the bay leaves, bring to a simmer, then cover and transfer to a 300°F (150°C) oven. Braise 3–4 hours until the meat is fork-tender and shreds easily. Alternatively, cook on low in a slow cooker for 6–8 hours.
5. Remove the beef, shred with two forks, and return the shredded meat to the pot with the braising liquid. Simmer on the stovetop for 10–15 minutes to let the meat absorb the sauce; adjust seasoning with salt and pepper.
6. Warm the corn tortillas on a dry skillet or comal. Serve the shredded barbacoa on warm tortillas topped with chopped white onion, cilantro, and lime wedges.