Barbacoa Recipe

Prepare chiles

Heat a dry skillet over medium heat. Toast guajillo and ancho chiles 15–30 seconds per side until aromatic but not burned. Remove stems and seeds (if you want milder, remove all seeds). Place toasted chiles in a bowl and cover with very hot water; soak 15 minutes until softened. Reserve 1/4 cup soaking liquid.

Make chile-garlic puree

In a blender, combine soaked chiles (drained but include up to 1/4 cup soaking liquid), 4 garlic cloves, 1/2 of the white onion (roughly chopped), apple cider vinegar, cumin, oregano, whole cloves, black pepper and 1/2 teaspoon kosher salt. Blend until smooth, adding small amounts of broth if necessary to reach a saucy consistency (about 1/4 cup). Taste and adjust salt.

Sear the beef

Pat beef dry and cut into 3–4 large chunks. Heat 2 tbsp vegetable oil in a large heavy pot, Dutch oven, or ovenproof braising pan over medium-high heat. Brown beef pieces well on all sides, working in batches if needed (3–4 minutes per side). Transfer seared beef to a plate.

Braise

Lower heat to medium. Add remaining chopped onion and remaining garlic cloves to the pot and cook 2–3 minutes until fragrant. Return beef and any accumulated juices to pot. Pour the chile puree over the meat. Add bay leaves, broth, and the optional extra beef piece/fat if using. Bring to a simmer, cover and either: simmer gently on the stovetop for 3–3.5 hours, or transfer to a 300°F (150°C) oven for 2.5–3 hours, until meat is fall-apart tender. Check once or twice, turning meat and skimming excess fat if necessary.

Shred and finish

Remove beef to a cutting board and shred with two forks, removing any large pieces of fat. Skim and discard bay leaves and whole cloves from the sauce. If sauce is very thin, reduce on stove over medium-high uncovered 8–12 minutes until slightly thickened. Return shredded beef to the sauce and stir to coat. Stir in chopped cilantro and remaining 1 tsp kosher salt to taste. Keep warm until serving.

Roast tomatillos and peppers

Preheat broiler or a heavy skillet. Place tomatillos and jalapeño/serrano on a sheet pan and broil 6–10 minutes, turning occasionally, until charred and softened. Alternatively, roast in a skillet over medium-high heat until blistered. Let cool slightly.

Blend salsa

In a blender or food processor combine roasted tomatillos, roasted peppers (remove stems if desired for less heat), 1 garlic clove, 1/2 cup cilantro, epazote (if using), lime juice, olive oil, salt and pepper. Blend until mostly smooth but with a bit of texture. Taste and adjust salt, lime or cilantro. Chill or set aside at room temperature until serving.

Halve and pit avocados. Scoop avocado flesh into a bowl and mash to your preferred texture. Mix in chopped red onion, chopped cilantro, lime juice, salt and pepper. Taste and adjust seasoning. Cover with plastic touching surface or serve immediately to avoid browning.

Warm corn tortillas on a dry skillet or griddle until pliable and slightly charred. Build tacos with a generous portion of shredded barbacoa, a spoonful of Yucatán-style green salsa, a dollop of guacamole (optional), and finish with chopped onion, cilantro and a squeeze of lime. Serve extra salsa and lime wedges at the table.