Name: Slow-Braised Barbacoa Beef Tacos
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8 tacos (serves 4)
Cuisine: Mexican
Ingredients: 3 dried guajillo chiles, stemmed and seeded; 2 dried ancho chiles, stemmed and seeded; 1 cup hot water; 4 garlic cloves, peeled; 1 small white onion, roughly chopped; 2 tbsp apple cider vinegar; 1 tbsp ground cumin; 1 tsp dried Mexican oregano; 3 lb beef chuck roast, cut into 3-inch chunks; 2 tbsp avocado oil; 1 tsp kosher salt, plus more to taste; 1 tsp freshly ground black pepper; 2 cups beef broth; 2 bay leaves; 16 small (4-inch) corn tortillas; 1 cup white onion, finely diced; 1 cup fresh cilantro, chopped; 2 limes, cut into wedges; 1 cup salsa verde, for serving

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Tender, fall-apart beef slow-braised in a smoky dried-chile sauce is the heart of traditional Mexican barbacoa. Served in warm corn tortillas with fresh onion, cilantro, and a squeeze of lime, these tacos are deeply savory with just a hint of earthiness from the chiles and warm spices. The long, gentle cooking transforms an affordable chuck roast into a celebration-worthy filling.

Prep Time30 mins

Cook Time240 mins

Total Time270 mins

Servings8

Yield8 tacos (serves 4)

Nutrition Facts

Per serving (estimated)

560 kcalCalories
24 gFat
8 gSaturated Fat
38 gCarbs
6 gFiber
3 gSugar
48 gProtein
780 mgSodium
920 mgPotassium
130 mgCalcium
6 mgIron
12 mgVitamin C
95 mcgVitamin A

Ingredients

For the chile sauce

3 dried guajillo chiles, stemmed and seeded
2 dried ancho chiles, stemmed and seeded
1 cup hot water
4 garlic cloves, peeled
1 small white onion, roughly chopped
2 tbsp apple cider vinegar
1 tbsp ground cumin
1 tsp dried Mexican oregano

For the beef and braise

3 lb beef chuck roast, cut into 3-inch chunks
2 tbsp avocado oil
1 tsp kosher salt, plus more to taste
1 tsp freshly ground black pepper
2 cups beef broth
2 bay leaves

For serving

16 small (4-inch) corn tortillas
1 cup white onion, finely diced
1 cup fresh cilantro, chopped
2 limes, cut into wedges
1 cup salsa verde, for serving

Directions

Toast the guajillo and ancho chiles in a dry skillet over medium heat for about 30 seconds per side until fragrant, then transfer to a bowl and cover with 1 cup hot water. Let them soak for 15 minutes until softened.
Drain the soaked chiles, reserving the liquid, and transfer them to a blender along with the garlic, onion, vinegar, cumin, oregano, and 1/2 cup of the soaking liquid. Blend until completely smooth, adding more soaking liquid as needed to reach a thick pourable sauce. Strain through a fine-mesh sieve for a silky texture.
Pat the beef chunks dry with paper towels and season all over with the salt and pepper. Heat the avocado oil in a large Dutch oven over medium-high heat and sear the beef in batches until deeply browned on all sides, about 2 to 3 minutes per batch. Transfer the seared beef to a plate.
Pour off all but 2 tablespoons of fat from the pot, then add the strained chile sauce and cook, stirring, for 2 minutes until darkened and fragrant. Return the beef to the pot along with the beef broth and bay leaves. The liquid should come about two-thirds of the way up the beef; add a little water if needed.
Bring the liquid to a gentle simmer, cover the pot, and transfer to a 325°F oven. Braise for 3 to 3 1/2 hours, or until the beef shreds easily when prodded with a fork. (Alternatively, cook on low in a slow cooker for 8 hours.)
Transfer the beef to a cutting board and use two forks to shred it into bite-sized pieces. Skim excess fat from the surface of the braising liquid, then return the shredded beef to the pot and stir to coat. Taste and adjust salt.
Warm the corn tortillas one at a time in a dry skillet over medium-high heat for about 20 seconds per side until pliable and lightly charred in spots. Keep them wrapped in a clean kitchen towel to stay warm.
To assemble, double up two tortillas for each taco and fill with a generous mound of the barbacoa beef. Top with diced onion, a sprinkle of cilantro, a squeeze of lime, and a drizzle of salsa verde. Serve immediately with extra lime wedges on the side.

Cook’s Notes

For the most authentic texture, substitute 1 lb of the chuck roast with beef cheek (cachete), which becomes especially luscious after a long braise.
Barbacoa tastes even better the next day, so make it a day ahead and reheat gently with a splash of broth before serving.
If the chile sauce is too thick after blending, thin it with extra soaking liquid; if too thin, simmer it in the pot for a few minutes before adding the beef back in.
Toast the dried chiles briefly and watch them closely; they go from fragrant to bitter in seconds.
To keep tortillas pliable and prevent tearing, steam them in a covered skillet with a splash of water for the last 30 seconds of warming.