Mexican cuisine · Meat & Kebab

Barbacoa de Res

Beef braised for hours with chilies and spices – meltingly tender and perfect for tacos.

Ingredients · for 6 servings

• 1.5 kg beef shoulder
• 3 dried guajillo chilies (or substitute 2 tbsp mild chili powder)
• 2 chipotles in adobo
• 1 onion
• 5 garlic cloves
• 2 tbsp apple cider vinegar
• 1 tsp cumin
• 1 tsp oregano
• 2 bay leaves
• 3 cloves
• 400 ml beef stock
• Salt
• Corn tortillas to serve

Instructions

1. Deseed the dried chilies, toast briefly in a dry pan and soak in hot water for 15 min.
2. Purée the chilies with the chipotles, onion, garlic, vinegar, cumin, oregano and a little stock until smooth.
3. Cut the beef into large pieces, season generously with salt and sear all over on high heat.
4. Put the meat with the chili paste, stock, bay leaves and cloves into a braising pot.
5. Braise covered in the oven at 150 °C for 3.5–4 hours, until the meat falls apart on its own.
6. Shred the meat with two forks and mix with the reduced braising liquid.
7. Serve in warm tortillas with diced onion, cilantro and lime.