Tacos de barbacoa with slow-braised beef Recipe
Tacos de barbacoa are tender, juicy pieces of beef braised so long they practically fall apart on their own. In Mexico this kind of meat is often served on Sundays or for family gatherings, when a pot can quietly simmer for several hours. The flavour is reminiscent of Polish beef in gravy combined with the aroma of smoked paprika and fresh coriander, all wrapped in a warm tortilla.
Tacos de barbacoa are the essence of slow Mexican cooking – the beef braises for so long in an aromatic chili sauce that you can almost shred it just by looking at it. The flavour is deep and slightly smoky from the dried chilies, with noticeable cumin and the freshness of coriander, and the whole thing wrapped in a soft tortilla evokes both homely beef in gravy and Mexican street food. It’s a dish that impresses guests even though most of the work is done by a pot simmering on low heat.
Chef's tips
Patience is key: don’t cut the braising time short, because the meat needs to fall apart under the fork – if it still resists, give it another 20–30 minutes. Also make sure the sauce is just gently simmering rather than boiling vigorously, otherwise the beef will be tough. After shredding the meat, be sure to mix it with some of the sauce from the pot; dry pieces in a tortilla are the most common mistake with homemade barbacoa.
How to serve
Tacos are best served right after assembling, with a bowl of lime wedges, chopped onion and a big handful of fresh coriander in the middle of the table so everyone can season them to their liking. They go perfectly with a simple tomato salsa or a spicy salsa verde and a bowl of Mexican-style beans. For a home “taco night”, serve them with a light agua fresca or a lager-style beer that won’t overpower the flavour of the meat.
Ingredients
- beef - 1.2 kg
- onion - 2 piece
- garlic - 5 clove
- dried chili pepper - 3 piece
- bay leaf - 2 piece
- beef stock - 600 ml
- apple cider vinegar - 2 tablespoon
- ground cumin - 1.5 teaspoon
- oregano - 1 teaspoon
- salt - 1.5 teaspoon
- black pepper - 0.5 teaspoon
- corn tortilla - 16 piece
- coriander - 1 bunch
- lime - 2 piece
- onion - 1 piece
Preparation
- Cut the beef into large, fist-sized pieces, trimming off excess hard fat but leaving some so the meat doesn’t dry out.
- Slice one onion into thick rings and set the other aside for later. Peel the garlic and leave the cloves whole.
- Pour hot water over the dried chili peppers and leave for 15 minutes until they soften. If you’re using fresh chilies, remove the seeds if you want a milder version.
- Transfer the soaked chilies to a blender along with the garlic, cumin, oregano, vinegar, 1 teaspoon of salt and about 100 ml of stock. Blend to a smooth sauce, adding a little more stock if needed.
- Lay the onion slices and bay leaves on the bottom of a large pot, then place the beef pieces on top. Pour the chili sauce over the meat and add the remaining stock.
- Cover the pot with a lid, bring to a gentle boil, then reduce the heat to low and braise for 2.5–3 hours. The meat is ready when it falls apart easily when pressed with a fork.
- Remove the meat to a board and shred it into strands using two forks. Mix it with a few tablespoons of the cooking sauce so it stays juicy.
- Finely dice the remaining onion and chop the coriander. Cut the limes into quarters.
- Heat the tortillas in a dry pan for 20–30 seconds on each side until they are soft and pliable.
- Place a portion of meat on each tortilla, sprinkle with onion and coriander, drizzle with lime juice and serve immediately.
Storage
Store leftover meat in an airtight container in the fridge for up to 3 days or freeze for up to 3 months. Reheat gently in a pan with a splash of stock or water so it stays juicy.
