Barbacoa Recipe

Prep chiles and aromatics

Remove stems and seeds from the ancho and guajillo chiles. Toast the chiles in a dry skillet over medium heat for about 20–30 seconds per side until fragrant but not burnt. Place toasted chiles in a bowl and cover with 1 cup of hot water; let soak 15 minutes until pliable. Meanwhile, peel and quarter the onion and smash the garlic cloves.

Make chile-adobo sauce

Drain chiles, reserving soaking liquid. In a blender, combine the softened chiles, chipotle in adobo, tomato paste, cumin, oregano, apple cider vinegar, and 1/2 cup of the reserved soaking liquid (add more if needed for blending). Blend until smooth, adding up to 1/4 cup water or soaking liquid to reach a thick sauce consistency. Taste and season with 1/2 teaspoon salt and a pinch of pepper.

Brown the short ribs

Pat short ribs dry and season with 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper. Heat vegetable oil in a heavy Dutch oven or ovenproof pot over medium-high heat. Brown short ribs in batches, about 3–4 minutes per side, until deeply browned. Transfer browned ribs to a plate.

Sear aromatics

Reduce heat to medium, add the quartered onion to the pot and cook, stirring, until edges brown, about 5 minutes. Add the smashed garlic and cook 30–60 seconds until fragrant.

Deglaze and combine

Stir in the chile-adobo sauce and tomato paste, cook 1 minute. Pour in beef stock and scrape up browned bits from the bottom of the pot. Return short ribs to the pot so they are partially submerged. Add the bay leaf.

Braise

Bring to a gentle simmer on the stovetop, then cover and transfer to a preheated oven at 325°F (160°C). Braise until meat is very tender and falling from the bone, about 2.5–3 hours. Check once at 1.5 hours and add up to 1/2 cup additional stock or water if the liquid reduces too quickly.

Shred and finish

Remove short ribs to a cutting board; discard bay leaf. Using two forks, shred the meat, discarding excess fat and bone. Skim fat from the braising liquid, then return the shredded meat to the pot and toss with enough sauce to moisten (about 1–1.5 cups of braising liquid). Adjust seasoning with remaining salt and pepper to taste, and add 1 tablespoon apple cider vinegar if you want brighter acidity.

Combine the diced tomatoes, finely diced white onion, minced jalapeño, and chopped cilantro in a medium bowl. Add fresh lime juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper. Stir gently, then let sit at room temperature for 10–15 minutes to allow flavors to meld. Taste and adjust seasoning.

Warm corn tortillas in a dry skillet over medium heat for about 20–30 seconds per side or wrap in foil and warm in a 350°F (175°C) oven for 8–10 minutes. If using buns, toast briefly.

Place 2–3 ounces (about 1/4 cup) of shredded barbacoa on each warmed tortilla. Top with 1–2 tablespoons pico de gallo, a sprinkle of crumbled queso fresco, and a few cilantro leaves. Serve with lime wedges on the side for squeezing.

Store leftover barbacoa in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.