Barbacoa Taco Recipe

Prepare chiles

Remove stems and seeds from guajillo and ancho chiles. Toast chiles briefly in a dry skillet over medium heat 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water; soak 15 minutes until softened. Reserve soaking liquid.

Make chile sauce

Drain chiles, reserving 1/2 cup of the soaking liquid. In a blender combine drained chiles, chipotle in adobo, quartered onion, garlic cloves, apple cider vinegar, lime juice, ground cumin, oregano, ground cloves, 1 teaspoon salt and 1/2 teaspoon black pepper. Add 1/4 to 1/2 cup of reserved soaking liquid to help blend. Puree until very smooth, adding more soaking liquid as needed to reach a thick sauce consistency (about 1/3 to 1/2 cup final). Taste and adjust salt.

Sear beef

Pat the chuck roast dry and cut into 3–4 large chunks (this helps browning). Season all over with remaining 1 teaspoon salt and 1/2 teaspoon black pepper. Heat 1 tablespoon vegetable oil in a heavy Dutch oven or large ovenproof pot over medium-high heat. Brown the beef in batches, 2–3 minutes per side, until a deep brown crust forms. Transfer browned pieces to a plate.

Combine & braise

Reduce heat to medium. Pour the chile sauce into the pot and cook 1–2 minutes, stirring, to wake the flavors. Add beef back to the pot along with beef broth and bay leaves. The liquid should come up about halfway on the meat — add extra broth or water if needed. Bring to a gentle simmer, cover, and transfer to a 300°F (150°C) oven OR keep on the stovetop at a very low simmer. Braise until meat is fall-apart tender, about 3 to 3.5 hours.

Shred and finish

Remove meat to a cutting board. Discard bay leaves. Use two forks to shred the beef into bite-sized pieces. Skim excess fat from the cooking liquid and spoon some sauce over the shredded meat to keep it moist (about 3/4 to 1 cup of sauce). Taste and adjust seasoning with a pinch of salt or squeeze of lime if needed. If sauce is thin, simmer uncovered on medium heat to reduce to a saucier consistency before tossing with meat.

Warm tortillas: Heat a dry cast-iron skillet or comal over medium-high heat. Warm tortillas 20–30 seconds per side until pliable and slightly charred spots appear. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place about 2–3 tablespoons of shredded barbacoa on each warmed tortilla. Top with a sprinkle of finely diced white onion and chopped cilantro. Add sliced radishes if using, and a spoonful of salsa verde.

Serve: Serve tacos immediately with lime wedges for squeezing over the top.