Barbacoa Tacos

Beef that shreds with a fork after slow cooking, infused with a warm spiced broth. Tacos are served steaming, with the kick of chili and the freshness of lime.

• Prep time: 30 min
• Cook time: 240 min
• Difficulty: Medium
• Calories: 1120
• Protein: 62 g
• Carbs: 98 g
• Fat: 62 g

Ingredients

• 1000 g Beef chuck ( large cubes )
• 1 piece Yellow onion ( roughly chopped )
• 4 piece Garlic ( germ removed )
• 50 ml Red wine vinegar
• 1 tsp Cumin seeds
• 2 piece Clove
• 1 piece Cinnamon stick
• 2 piece Bay leaf
• 2 piece Hot chili pepper ( seeded )
• 2 tbsp Sunflower oil
• 12 piece Soft tortilla (for filling), made from corn
• 1 piece Red onion ( finely minced )
• 1 piece Fresh cilantro ( leaves picked )
• 2 piece Lime juice
• 3 piece Guajillo Chili ( seeded and rehydrated )
• 2 piece Ancho Chili ( seeded and rehydrated )

Instructions

1. Sear the meat

   Cut the beef chuck into large cubes. In a Dutch oven with sunflower oil, brown the pieces on all sides until a dark crust forms. Set aside.

2. Prepare the aromatic base

   Rehydrate the guajillo and ancho chilies in hot water for 15 minutes, then seed them. Blend the yellow onion, garlic, red wine vinegar, rehydrated chilies, and fresh chilies. Add the cumin, cloves, and cinnamon. Pour this mixture into the pot to deglaze the meat juices.

3. Slow simmering

   Return the meat to the pot. Cover with water and add the bay leaves. Bake or simmer over very low heat for 4 hours. The meat is ready when it falls apart without resistance.

4. Shred and glaze

   Remove the meat and shred it with a fork. Reduce the cooking liquid by half until it is syrupy and coats the back of a spoon. Mix the meat with this concentrated juice.

5. Final assembly

   Heat the tortillas. Garnish generously with meat. Add the chopped red onion, fresh cilantro, and squeeze the lime at the last moment to brighten the richness of the meat.

Chef's tips

• Never discard the cooking fat, it holds all the aromas from the chilies.
• If you have time, let the meat rest in its juice overnight in the fridge before shredding.

Storage

The meat keeps for 4 days in the refrigerator in its juice. It freezes perfectly in an airtight bag.