Beef Barbacoa Taco Recipe

season and sear

Pat beef pieces dry and season all over with 2 tsp kosher salt and 1 tsp black pepper. Heat a large oven-proof Dutch oven or heavy pot over medium-high heat and add 2 tbsp vegetable oil. When shimmering, sear beef pieces in batches, 3–4 minutes per side, until deeply browned. Transfer seared beef to a plate.

sauté aromatics

Reduce heat to medium and add the quartered onion and smashed garlic to the pot. Cook, stirring occasionally, until softened and fragrant, about 4 minutes. Add 2 tbsp chopped chipotle peppers, 2 tsp ancho chile powder, 1 tsp cumin, and 1 tsp oregano; cook 30–60 seconds to toast the spices.

braise

Return beef to the pot. Pour in 2 cups beef broth and 2 tbsp apple cider vinegar, scraping up browned bits from the bottom. Add 2 bay leaves. Bring to a gentle simmer, then cover and transfer to a 300°F (150°C) oven for 3 to 3½ hours, or cook on low in a slow cooker for 6–8 hours, until beef is fork-tender.

shred and finish

Remove bay leaves. Transfer beef to a board and shred with two forks. Skim fat from cooking liquid and reserve about 1 cup of the braising liquid. Return shredded beef to the pot with reserved braising liquid and 1 cup chopped cilantro; stir to combine and adjust salt to taste (add up to 1 tsp more kosher salt if needed). Keep warm until assembly.

Combine 1 cup sour cream, 2 tsp mayonnaise, 1 tsp minced chipotle in adobo, 1 tbsp fresh lime juice, 1 tsp honey, and 1 tsp salt in a small bowl. Whisk until smooth and taste; add more chipotle for heat or more lime for brightness. Refrigerate until ready to use (can be made up to 24 hours ahead).

In a large skillet over medium-high heat, melt 1 tbsp butter. Add 2 cups corn kernels and cook, stirring occasionally, until kernels are lightly charred and golden in spots, 6–8 minutes. Remove from heat and transfer to a bowl to cool 2–3 minutes.

While slightly warm, stir in 2 tbsp mayonnaise, 1 tbsp lime juice, 1 tsp chili powder, 1 cup crumbled cotija, 2 tbsp chopped cilantro, and 1/2 tsp salt. Taste and adjust seasoning. Keep at room temperature until assembly (can be made ahead and refrigerated up to 24 hours; bring to room temp before serving).

Warm tortillas: Heat a dry skillet over medium-high and warm tortillas 20–30 seconds per side until pliable, or wrap stacked tortillas in foil and warm in a 300°F oven 10 minutes.

Assemble tacos: Divide the shredded barbacoa among 12 warmed tortillas (about 3–4 oz beef per taco). Top each with a small handful of shredded lettuce, a spoonful (about 1–2 tbsp) of com salsa, a sprinkle of smoked cheddar (about 1 tbsp), and a drizzle of chipotle crema (about 1 tsp).

Finish and serve: Garnish with cilantro leaves and serve with lime wedges for squeezing. Serve immediately while warm.