Entree: United States – Texas – Barbacoa Tacos (Soft corn tortillas filled with slow-braised, shredded seasoned beef)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 lb (900 g) beef chuck roast, trimmed and cut into 2–3 large pieces
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 3 dried guajillo chiles, stems and seeds removed (about 0.35 oz (10 g))
- 2 dried ancho chiles, stems and seeds removed (about 0.28 oz (8 g))
- 1 cup (240 ml) hot beef broth
- 1/4 cup (60 ml) apple cider vinegar
- 4 cloves garlic, smashed (about 0.42 oz (12 g))
- 1 small white onion, quartered (about 4 1/4 oz (120 g))
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) ground cloves
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- 8 (6-inch (15.2 cm)) corn tortillas (approximately 7 7/8 oz (225 g) total)
- 1/2 cup (75 g) finely chopped white onion for topping
- 1/4 cup (15 g) chopped fresh cilantro for topping
- Lime wedges, for serving
- Salsa or pickled red onions, optional

Show original ingredient measurements

- 2 lb (900 g) beef chuck roast, trimmed and cut into 2–3 large pieces
- 2 tsp (10 g) kosher salt
- 1 tsp (2 g) freshly ground black pepper
- 3 dried guajillo chiles, stems and seeds removed (about 10 g)
- 2 dried ancho chiles, stems and seeds removed (about 8 g)
- 1 cup (240 ml) hot beef broth
- 1/4 cup (60 ml) apple cider vinegar
- 4 cloves garlic, smashed (about 12 g)
- 1 small white onion, quartered (about 120 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1/4 tsp (0.5 g) ground cloves
- 2 bay leaves
- 2 tbsp (30 ml) vegetable oil
- 8 (6-inch) corn tortillas (approximately 225 g total)
- 1/2 cup (75 g) finely chopped white onion for topping
- 1/4 cup (15 g) chopped fresh cilantro for topping
- Lime wedges, for serving
- Salsa or pickled red onions, optional

Instructions

1. Toast the dried chiles briefly in a dry skillet over medium heat until fragrant, about 30–45 seconds per side. Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened. Drain.
2. In a blender, combine soaked chiles, hot beef broth, apple cider vinegar, garlic, quartered onion, cumin, oregano, and ground cloves; blend to a smooth paste. Strain if desired.
3. Season the beef pieces with salt and pepper. Heat vegetable oil in a heavy Dutch oven or ovenproof pot over high heat and sear the beef on all sides until well browned, about 3–4 minutes per side.
4. Pour the chile-broth mixture over the seared beef, add bay leaves, bring to a simmer on the stovetop, then cover and transfer to a 300°F (150°C) oven. Braise 3 to 3 1/2 hours until beef is very tender and easily shredded.
5. Remove beef to a cutting board and shred with two forks, discarding excess fat and bay leaves. Skim fat from the braising liquid and reduce the liquid on the stovetop if you prefer a thicker sauce; stir some sauce back into the shredded beef to moisten.
6. Warm corn tortillas in a skillet or directly over a low flame until pliable. Assemble tacos with shredded barbacoa, chopped onion, cilantro, a squeeze of lime, and salsa or pickled onions if using. Serve immediately.