Barbacoa Tacos
Ingredients
- 1,000 gBeef chuck (large cubes)
- 1 pcYellow onion (roughly chopped)
- 4 pcGarlic (germ removed)
- 50 mlRed wine vinegar
- 1 tspCumin seeds
- 2 pcClove
- 1 pcCinnamon stick
- 2 pcBay leaf
- 2 pcHot chili pepper (seeded)
- 2 tbspSunflower oil
- 12 pcSoft tortilla (for filling), made from corn
- 1 pcRed onion (finely minced)
- 1 pcFresh cilantro (leaves picked)
- 2 pcLime juice
- 3 pcGuajillo Chili (seeded and rehydrated)
- 2 pcAncho Chili (seeded and rehydrated)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
The meat keeps for 4 days in the refrigerator in its juice. It freezes perfectly in an airtight bag.
