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Ingredients
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Beef
Marinade / Sauce
Finishing & Serving
Method
Beef
Trim and season
Trim excess fat from the brisket if desired, leaving a thin layer for flavor. Pat the meat dry with paper towels. Rub both sides with kosher salt and black pepper.
Sear the brisket
Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the vegetable oil. When shimmering, sear the brisket 3–4 minutes per side until a deep brown crust forms. Work in batches if needed. Remove the brisket and set aside.
Marinade / Sauce
Prepare chiles
Place the stemmed and seeded guajillo and ancho chiles in a bowl and cover with very hot water. Soak for 15 minutes until softened. Drain, reserving a little soaking liquid.
Blend sauce
In a blender combine the soaked chiles, chipotle in adobo, tomato paste, beef broth (start with 1 cup), apple cider vinegar, lime juice, minced garlic, ground cumin, dried oregano, ground coriander, brown sugar and one bay leaf. Blend until very smooth, adding up to 1/2 cup of the reserved chile soaking liquid or extra beef broth to achieve a pourable sauce (consistency like thin tomato sauce). Taste and adjust salt — add 1/2–1 tsp more salt if needed.
Combine and deglaze
Return the Dutch oven to medium heat. If there are browned bits from searing, add a splash (about 2 tbsp) of beef broth and scrape the bottom to deglaze. Pour the blended chile sauce into the pot. Add the remaining beef broth to ensure there is enough liquid to come about halfway up the brisket when returned to the pot.
Braise
Nestle the seared brisket into the sauce, add the second bay leaf, bring to a gentle simmer, then cover with a tight-fitting lid. Transfer to a preheated 300°F (150°C) oven and braise for 3 to 3 1/2 hours, or until the brisket is fork-tender and shreds easily. Alternatively, simmer gently on the stovetop over low heat for the same time, or cook in a slow cooker on low for 8 hours.
Finishing & Serving
Shred and reduce sauce
Remove the brisket and place on a cutting board. Using two forks, shred the meat into bite-sized pieces, discarding any large pockets of fat. Meanwhile, skim fat from the surface of the braising liquid with a spoon. If you prefer a thicker sauce, place the pot over medium-high heat and reduce the sauce for 6–10 minutes until slightly thickened. Taste and adjust seasoning with salt, lime juice or a pinch of brown sugar if needed.
Combine
Return the shredded brisket to the pot and stir to coat with the sauce. Warm through on low for 5 minutes so the meat soaks up the flavors.
Serve
Serve the barbacoa hot with warm tortillas. Offer chopped cilantro, chopped onion and lime wedges for topping. Leftovers keep well in the refrigerator for up to 4 days or freeze for up to 3 months.