Entree: Mexico – Chihuahua & Northern Mexico – Tacos de Barbacoa (Slow-braised shredded beef barbacoa served in warm corn tortillas with onion and cilantro)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 3 hrs 50 min

Total 3 hrs 55 min

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed and cut into large chunks
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, quartered, about 10 oz (285 g)
- 4 cloves garlic, smashed, about 12 g total
- 4 dried guajillo chiles, stemmed and seeded
- 2 dried ancho chiles, stemmed and seeded
- 2 cups (480 ml) beef broth
- 1/2 cup (120 ml) white vinegar or apple cider vinegar
- 2 bay leaves
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried Mexican oregano
- 1/2 tsp (2.5 g) ground cloves or 2 whole cloves
- Salt to taste
- Freshly ground black pepper to taste
- 12 (6-inch) corn tortillas
- 1 cup (160 g) chopped white onion
- 1 cup (30 g) chopped fresh cilantro
- Lime wedges for serving
- Salsa of choice for serving

Instructions

1. Toast the dried chiles briefly in a hot, dry skillet 10–15 seconds per side until fragrant (do not burn). Transfer to a bowl and cover with hot water; soak 20 minutes until softened. Drain and place in a blender with vinegar and 1/2 cup (120 ml) beef broth; blend to a smooth purée.
2. Season the beef chunks with salt and pepper. Heat the vegetable oil in a large Dutch oven over medium-high heat and brown the beef on all sides in batches, about 3–4 minutes per side. Remove and set aside.
3. Reduce heat to medium, add the quartered onion and smashed garlic to the pot and sauté briefly, about 3 minutes. Return the beef to the pot, add the chile purée, remaining beef broth, bay leaves, cumin, oregano, and cloves. Bring to a simmer.
4. Cover and transfer to a 300°F (150°C) oven and braise for 3–4 hours, or until the beef is fork-tender and easily shreds. Alternatively, keep at low heat on the stovetop or use a slow cooker on low for 6–8 hours.
5. Remove the beef to a cutting board and shred with two forks; discard any large pieces of fat and the bay leaves. Skim excess fat from the braising liquid, then return shredded beef to the pot and simmer briefly to absorb the sauce; adjust salt to taste.
6. Warm the corn tortillas on a dry skillet or comal until pliable. Build tacos with a portion of shredded barbacoa, top with chopped onion, cilantro, a squeeze of lime, and salsa.
7. Serve immediately with extra lime wedges and warm tortillas alongside.