Tacos de Barbacoa
Ingredientsfor 2
470
Cal
44g
Protein
28g
Carbs
20g
Fat
- 14 lbs beef cheeks or chuck, cut into 3-inch chunks
- 24 dried ancho chiles, soaked
- 33 dried guajillo chiles, soaked
- 42 chipotle chiles in adobo
- 54 cloves garlic
- 61 white onion, quartered
- 72 tablespoons apple cider vinegar
- 81 tablespoon cumin
- 91 teaspoon dried Mexican oregano
- 101 teaspoon black pepper
- 11½ teaspoon allspice
- 12½ teaspoon cloves
- 13Salt to taste
- 14Banana leaves or foil for wrapping
- 15Corn tortillas, diced onion, cilantro, and lime wedges for serving
Instructions
- 1
Blend the soaked chiles with chipotle, garlic, onion, vinegar, cumin, oregano, pepper, allspice, cloves, and ½ cup soaking liquid until completely smooth. Season generously with salt.
- 2
Coat the beef pieces in the chile marinade. Line a Dutch oven or roasting pan with banana leaves. Place the marinated beef on the leaves, pour any remaining marinade over it, and fold the leaves to enclose.
- 3
Add 1 cup water to the bottom of the pan. Cover tightly with a lid or foil and cook in a 300°F oven for 3½–4 hours until the beef is completely falling apart and the fat has rendered.
- 4
Shred the meat with two forks, mixing with the rich, red cooking juices. The flavor should be deep, smoky, and complex with underlying warmth from the spices.
- 5
Serve in warm corn tortillas with diced white onion, fresh cilantro, and a squeeze of lime. Traditionally served for breakfast on weekends.