Barbacoa Stackers Recipe

Sear beef

Preheat oven to 300°F (150°C). Pat beef dry and season with 1.5 tsp kosher salt and 1 tsp black pepper. Heat 2 tbs vegetable oil in a large Dutch oven or heavy oven-safe pot over medium-high heat. Sear beef pieces 3–4 minutes per side until well-browned. Transfer beef to a plate.

Prepare sauce

Reduce heat to medium. Add quartered onion and smashed garlic to the pot and sauté 2–3 minutes until softened. Stir in 2 tbs chipotle in adobo, 2 tsp ancho chili powder, 1 tsp ground cumin, 1 tsp dried oregano, 2 tbs lime juice and 1 tbs apple cider vinegar. Cook 1 minute to bloom spices. Pour in 2 cups beef broth and scrape up browned bits.

Braise

Return seared beef to the pot, nestling into the liquid. Bring to a simmer, then cover and transfer to the preheated oven. Slow-roast 2.5–3 hours until beef is fork-tender and shreds easily (time can vary by roast size). Alternatively, braise on low on stovetop.

Shred and reduce

Remove beef and shred with two forks. Return shredded meat to the pot and simmer uncovered over medium heat for 8–12 minutes to concentrate the sauce, stirring occasionally so it doesn’t stick. Adjust seasoning with salt to taste. Keep warm.

Heat 1 tbs olive oil in a skillet over medium heat. Add 1/2 cup finely chopped white onion and sauté 3–4 minutes until translucent. Add 1 tsp minced garlic and 1/2 tsp ground cumin; sauté 30 seconds until fragrant.

Add 2 cups drained black beans and 1/4 cup vegetable broth (or water). Mash beans with a potato masher or back of spoon to reach a coarse, refried consistency. Cook, stirring occasionally, 5–7 minutes to thicken. If too dry, add up to 2–3 tbs more broth. Season with 1/2 tsp salt to taste and keep warm.

In a bowl combine 2 cups shredded green cabbage, 1 cup shredded red cabbage, 1/2 cup grated carrot and 1/4 cup chopped cilantro.

Whisk together 2 tbs mayonnaise, 2 tbs lime juice, 1 tsp apple cider vinegar, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper. Pour dressing over cabbage mixture and toss to coat. Chill at least 15 minutes to let flavors meld.

Prepare tortillas/tostada rounds: If using small corn tortillas, lightly brush both sides with a little vegetable oil and crisp them on a hot skillet 45–60 seconds per side until just golden and pliable for stacking, or fry briefly for crisp tostada rounds. Keep warm in a low oven (200°F / 95°C).

Assemble stackers: On each tortilla (or tostada round), spread about 2 tbs refried black beans, then top with 2–3 tbs slow-roasted barbacoa, and sprinkle about 1–1.5 tbs shredded Jack cheese. Add a small mound (about 1 tbs) of JAK slaw, and finish with a pinch (about 1 tsp) of crumbled Cotija. Repeat layering if building multi-layer stacks (two layers recommended for starters).

Finish: Place assembled stackers briefly under a broiler or in a 375°F oven 2–3 minutes until Jack cheese melts and stack warms through. Remove, garnish with chopped cilantro and a lime wedge. Serve hot as starters.