Entree: Mexico – Jalisco – Tacos de Barbacoa (Slow-braised spiced beef barbacoa served shredded in warm corn tortillas with onion, cilantro, and lime)

Serving Size: 6

Approximate Time

Prep 25 min

Cook 4 hrs

Total 4 hrs

Ingredients

- 3 lb (1.36 kg) beef chuck roast, trimmed and cut into 3–4 large pieces
- 1 oz (28 g) dried guajillo chiles, stems and seeds removed (about 4–5 chiles)
- 1 oz (28 g) dried ancho chiles, stems and seeds removed (about 2 chiles)
- 1 cup (240 ml) hot water for soaking chiles
- 4 cups (960 ml) beef broth
- 1/2 cup (120 ml) white vinegar or apple cider vinegar
- 1 large onion, quartered (approx. 200 g)
- 6 cloves garlic (approx. 18 g)
- 2 tsp (4 g) dried Mexican oregano
- 1 tsp (2 g) ground cumin
- 1/2 tsp (1 g) ground cinnamon or 2 whole cinnamon sticks (optional)
- 3 whole cloves (optional)
- 2 bay leaves
- 1 tbsp (15 ml) lard or vegetable oil
- 2 tsp (12 g) kosher salt, adjust to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 16 (6-inch) corn tortillas (for serving)
- 1 cup (100 g) chopped white onion (for serving)
- 1 cup (25 g) chopped fresh cilantro (for serving)
- Lime wedges for serving
- Optional: salsa roja or salsa verde (for serving)

Instructions

1. Toast the dried guajillo and ancho chiles briefly in a dry skillet over medium heat until fragrant, about 20–30 seconds per side; do not burn. Transfer to a bowl, cover with 1 cup (240 ml) hot water and let soak 15 minutes until softened. Drain, then puree the soaked chiles with the vinegar, half the quartered onion, the garlic, oregano, cumin, cinnamon or cloves if using, and a splash of beef broth to make a smooth sauce.
2. Season the beef pieces with salt and pepper. Heat the lard or oil in a heavy Dutch oven over medium-high heat and brown the beef on all sides, working in batches to avoid crowding, 6–8 minutes per batch.
3. Return all beef to the pot, pour in the chile sauce, add the remaining beef broth, the remaining quartered onion, and the bay leaves. The liquid should come at least halfway up the meat; add a little more broth or water if necessary.
4. Bring to a gentle simmer, cover, and cook low-and-slow for 3–4 hours on the stovetop or in a 300°F (150°C) oven, until the meat is very tender and shreds easily. Alternatively, cook in a pressure cooker for about 60–75 minutes at high pressure.
5. Remove the meat to a cutting board and shred with two forks. Skim excess fat from the cooking liquid and return the shredded meat to the pot; simmer a few minutes so the meat absorbs the juices and seasoning. Adjust salt.
6. Warm the corn tortillas on a comal or skillet. Serve the shredded barbacoa on tortillas topped with chopped white onion, cilantro and lime wedges; offer salsa at the table.