Barbacoa Recipe

Prep and toast chiles

Remove stems and seeds from guajillo (and ancho if using). Heat a dry skillet over medium heat. Toast chile pods for 15–30 seconds per side until fragrant but not burnt. Transfer toasted chiles to a bowl and cover with hot (not boiling) water. Soak 15–20 minutes until pliable. Reserve soaking liquid.

Sear the beef

Pat the chuck roast dry and season all over with 1 1/2 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp vegetable oil in a Dutch oven or heavy ovenproof pot over medium-high heat. Sear roast 4–5 minutes per side until deeply browned. Transfer roast to a plate.

Make braising sauce

Drain most of the chile soaking liquid into a measuring cup, leaving any grit behind; reserve up to 1/2 cup of the soaking liquid. In a blender, combine soaked chiles, garlic (6 cloves), half the chopped onion, apple cider vinegar, cumin, oregano, ground cloves, remaining 1/2 tsp black pepper, and 1/2 cup beef broth (plus reserved chile soaking liquid as needed). Blend until very smooth, adding small amounts of the reserved soaking liquid to reach a saucy, pourable consistency (about 1/3–1/2 cup additional liquid).

Braise

Return the seared roast to the Dutch oven. Pour the blended chile sauce over the meat. Add remaining beef broth and the two bay leaves. Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 300°F (150°C). Braise until the meat is fork-tender and pulls apart easily, about 3 to 3 1/2 hours. Check at 2 hours — if liquid is evaporating too quickly, add up to 1/2 cup hot water or broth.

Shred and finish

Remove the pot from the oven and transfer the roast to a cutting board. Shred the beef with two forks into bite-sized shreds. Skim excess fat from the cooking liquid and discard bay leaves. Return shredded beef to the pot and stir to coat in the sauce. Taste and adjust seasoning with remaining 1/2 tsp kosher salt (or more to taste). If sauce is too thin, reduce on the stovetop over medium heat until desired coating consistency is reached, about 5–10 minutes.

Toast and rehydrate chiles

Toast guajillo chiles in a dry skillet 10–20 seconds per side until aromatic. Soak in hot water for 10–15 minutes until softened. Reserve 1/4 cup of the soaking liquid.

Char tomato and garlic

In the same skillet, briefly char quartered tomato and unpeeled garlic cloves over medium-high heat until the tomato skin blacks in spots and garlic softens, about 4–6 minutes. Peel garlic after charring if desired.

Blend salsa

In a blender combine soaked guajillos, charred tomato, peeled garlic, 1/4 cup sliced onion, lime juice, 1 tsp oil, and 1/4 cup reserved soaking liquid (add more water if needed up to 1/2 cup total) plus 1 tsp salt. Blend until smooth. Taste and adjust salt and acidity. If too smoky or bitter, add a teaspoon of honey or a pinch of sugar to balance.

Strain and finish (optional)

For a silky salsa, pass through a fine mesh sieve, pressing with a spoon. Transfer to a serving bowl and keep at room temperature for up to 3 hours or refrigerate up to 3 days. Bring to room temp before serving.

Warm tortillas

Warm corn tortillas on a hot skillet or comal 20–30 seconds per side until pliable and lightly blistered. Keep wrapped in a clean towel.

Assemble tacos

Place about 2–3 ounces (roughly 1/4 to 1/3 cup) of shredded barbacoa on each warm tortilla. Spoon 1–2 teaspoons guajillo salsa over the meat (more to taste). Top with a sprinkle of diced white onion, chopped cilantro, and optional pickled red onions. Serve with lime wedges on the side for squeezing.

Storage and reheating

Store leftover barbacoa in an airtight container with some sauce to keep moist for up to 4 days in the refrigerator or up to 3 months frozen. Reheat gently in a covered pan with a splash of beef broth over low heat or in a 300°F oven until warmed through.