Beef Barbacoa Tacos Recipe

Toast chiles

Heat a dry skillet over medium heat. Working quickly, toast the ancho and guajillo chiles 20–30 seconds per side until fragrant but not burned. Transfer to a bowl and cover with hot water to soften for 10 minutes, then drain and roughly chop.

Brown the beef

Season beef pieces with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy ovenproof pot or Dutch oven over medium-high heat. Brown beef on all sides in batches (2–3 minutes per side) until deeply caramelized. Transfer browned beef to a plate and set aside.

Make chile paste

In a blender, combine toasted chiles, chopped onion (use half of the quartered onion), garlic cloves, diced tomatoes, chipotle in adobo, cumin, oregano, 2 tbsp apple cider vinegar and 1/2 cup of the broth. Blend until very smooth, adding more broth if needed to reach a pourable consistency.

Braise

Return beef to the pot. Pour the chile-tomato purée over the beef. Add remaining broth, bay leaf, remaining 1/2 tsp salt and 1/4 tsp black pepper. Bring to a gentle simmer, cover, and transfer to a 300°F (150°C) oven and braise until fork-tender, 2.5–3 hours. Alternatively, simmer covered on low on the stovetop for the same time.

Shred and finish

Remove beef and shred with two forks, discarding large pieces of fat and the bay leaf. Skim or spoon off excess fat from the cooking liquid if desired, then return shredded beef to the pot and simmer uncovered 10–15 minutes to thicken and allow flavors to concentrate. Adjust seasoning with remaining salt to taste (about 1/2 tsp more if needed) and 1 tbsp apple cider vinegar for brightness.

While the beef cooks (or at least 30 minutes before serving), place sliced red onion in a heatproof jar or bowl. In a small saucepan, combine 1 cup apple cider vinegar, 1 cup water, 1 tbsp sugar and 1 tsp kosher salt. Bring to a simmer to dissolve sugar and salt, then pour hot brine over onions. Let cool to room temperature, then cover and refrigerate at least 30 minutes (best 1–2 hours).

In a small bowl, whisk together sour cream, mayonnaise, minced chipotle, lime juice and 1/4 tsp salt until smooth. Taste and adjust heat or acidity by adding a pinch more chipotle or a few more drops of lime. Refrigerate until ready to serve.

Warm tortillas: stack tortillas and wrap in a clean kitchen towel, then microwave 30–45 seconds or warm on a hot dry skillet 20–30 seconds per side until pliable.

Build tacos: place 2–3 tablespoons of shredded barbacoa on each warm tortilla. Top with a few pickled red onion slices, a few thin radish slices, a drizzle of chipotle crema, a sprinkle of cilantro and crumbled queso. Serve with lime wedges alongside.

Make-ahead and storage: refrigerate leftover barbacoa in its sauce up to 4 days or freeze up to 3 months. Reheat gently in a covered pot over low heat with a splash of broth.