Entree: Mexico – Bajio Mexico – Tacos de Barbacoa

Serving Size: 6

Approximate Time

Prep 45 min

Cook 6 hrs

Total 6 hrs 45 min

Ingredients

- 4 lb (1.8 kg) beef chuck roast, trimmed (approx. usable weight)
- 2 tbsp (30 g) kosher salt
- 2 tsp (4 g) freshly ground black pepper
- 2 tbsp (30 ml) vegetable oil
- 6 dried guajillo chiles, stems and seeds removed (about 40 g)
- 1 cup (240 ml) hot water, plus more as needed for soaking
- 6 garlic cloves
- 1 large white onion, quartered (for cooking)
- 1 medium white onion, finely chopped (for topping) — about 1 cup (120 g)
- 1 medium red onion, thinly sliced (for quick pickled onions, optional)
- 1/2 cup (120 ml) apple cider vinegar (for pickling)
- 1 tbsp (12 g) granulated sugar (for pickling)
- 1 tsp (6 g) salt (for pickling)
- 1 tbsp (15 ml) apple cider vinegar (in sauce)
- 1 tsp (2 g) ground cumin
- 1 tbsp (1 g) dried Mexican oregano
- 5 whole cloves
- 3 bay leaves
- 2 cups (480 ml) low-sodium beef broth, plus extra if needed
- 2 large maguey leaves or banana leaves if available (optional), or extra heavy-duty aluminum foil
- Heavy-duty aluminum foil (to wrap)
- 24 small corn tortillas (about 4-inch), warmed
- 1 bunch fresh cilantro, chopped (about 1 cup / 30 g)
- 4 limes, cut into wedges
- Salt to taste
- Optional: salsa verde or roasted red salsa for serving

Instructions

Short Description:
Slow-cooked Aguascalientes-style beef barbacoa, traditionally made underground but here roasted low and long with local spices, served on warm corn tortillas with cilantro, onion, lime and a rich consomé for dipping.

Regional Notes:
This Aguascalientes version uses beef (res) and a spice profile typical of the Bajio, with guajillo chiles, cloves and oregano, and is traditionally finished in an underground pit wrapped in maguey leaves. The recipe mimics the pit method in a Dutch oven or slow cooker, preserving the distinctive smoky-spiced flavor and serving it with the typical consomé.

1. Preheat the oven to 300°F (150°C). If using a slow cooker, skip oven preheat and plan for 8–10 hours on low.
2. Remove stems and seeds from the guajillo chiles. In a dry skillet over medium heat, toast the chiles 30–60 seconds per side until fragrant but not burned. Place toasted chiles in a bowl, pour 1 cup (240 ml) hot water over them and let soak 20 minutes until softened.
3. Meanwhile season the beef all over with 2 tbsp (30 g) kosher salt and 2 tsp (4 g) black pepper. Heat 2 tbsp (30 ml) vegetable oil in a large Dutch oven over medium-high heat and brown the roast on all sides, about 4–6 minutes per side. Transfer the roast to a plate.
4. In a blender, combine the softened guajillo chiles (reserve soaking liquid), 6 garlic cloves, the quartered large onion, 5 whole cloves, 1 tsp (2 g) ground cumin, 1 tbsp (1 g) dried oregano, and 1 tbsp (15 ml) apple cider vinegar. Add about 1/2 cup (120 ml) of the chile soaking liquid and blend until very smooth. Strain the blended sauce through a fine mesh sieve into a bowl, pressing solids to extract flavor; discard solids.
5. Return the browned roast to the Dutch oven. Pour the strained chile sauce over the meat and add 2 cups (480 ml) beef broth and 3 bay leaves. Tuck maguey or banana leaves around the roast if using, then cover the pot tightly with its lid and seal with heavy-duty aluminum foil. If you have no leaves, wrap the meat tightly in foil before covering.
6. For oven method: place the covered Dutch oven in the preheated oven and cook 5–7 hours, until the meat is falling-apart tender and shreds easily. For slow cooker: transfer everything to a slow cooker and cook on low 8–10 hours. For pressure cooker: seal and cook on high pressure 60–75 minutes, then natural release.
7. While the meat cooks, make quick-pickled red onions (optional): combine 1/2 cup (120 ml) apple cider vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar and 1 tsp (6 g) salt in a small saucepan and bring to a simmer to dissolve the sugar. Place the sliced red onion in a jar and pour the hot brine over it; let sit at least 20 minutes at room temperature or refrigerate until ready to serve.
8. When the meat is done, carefully remove it from the pot and set on a cutting board. Strain the cooking liquid into a saucepan, discarding bay leaves and any leaf wrappings. Skim excess fat from the surface, then simmer the liquid 8–12 minutes to concentrate flavors for a warm consomé; season with salt to taste.
9. Shred the beef using two forks, removing any large pieces of fat. Mix some of the reduced consomé into the shredded meat to keep it moist and flavorful (start with 1/2 cup / 120 ml and add more as desired).
10. Warm the corn tortillas on a comal or skillet until pliable. To assemble each taco: place about 2–3 oz (55–85 g) shredded barbacoa on a warm tortilla, top with a pinch of finely chopped white onion, a little chopped cilantro, and a squeeze of lime. Add pickled red onion and salsa if using.
11. Serve the tacos with small bowls of hot consomé for dipping and extra lime wedges.