Classic Mexican Beef Barbacoa Tacos

This is a legendary recipe with roots going back to colonial Mexico, heavily influenced by the regional cuisine of the Caribbean and West Indies indigenous Taíno (Arawak) islanders who traditionally cooked cuts of meat over hot coals in a pit covered with maguey leaves. This method of cooking is also very similar to the preparation of the classic Cochinita Pibil from Yucatan Mexico. It is more ethnically-influenced by the islander culture than anything from post-Columbian Spain. The word Barbacoa has morphed into the term and cooking method Barbeque (BBQ) in the United States. In this recipe, we will braise the meat until it is super-tender. I have made only a few adjustments using the spice profiles in my signature Southwest dishes (the use of ground coriander, toasted garlic, shallot and fired diced Poblano chilies.) The Mexican distinction of Barbacoa versus other beef taco recipes is the use of apple cider vinegar and whole cloves, which in my opinion gives it a subtle, unique flavor profile that is unmatched. The cider vinegar will break down the grain and fat content in the chuck roast, lending an unbeatable, succulent texture. An authentic, historical dish. Enjoy! INGREDIENTS: 2.5 – 3 lbs. beef chuck roast, well marbled, cut evenly into six pieces 4 tbs. XV olive oil (reserve 1 tbs. for sautéing the shallot) 1 shallot, peeled and sliced 4 bay leaves For the Sauce: 1/2 small can (7.5 oz.) San Marcos® chipotle chilies en adobo, to taste 6 cloves garlic, toasted and peeled 4-6 whole dried cloves 1.5 cups beef broth 4 tbs. cider vinegar 1 large poblano chili, fired, skinned and seeded – chopped 1 tsp. kosher salt, to taste 2 tbs. cumin seed, toasted and ground in a mortar 1 tsp. ground Mexican oregano 1 tsp. ground coriander 1 tsp. fresh-ground black pepper Garnish With: • Diced red or white onion • Chopped cilantro • Sliced cherry tomatoes • Sliced radish • Lime wedges • Mexican Chipotle-Lime Crema • Mike’s Famous Guacamole, or sliced avocado • Mexican Cotija cheese • Your choice of Salsa; this recipe pairs particularly well with salsa verde • Street-sized or 6″ tortilla shells (if you have the time, by all means make your own using fresh corn masa and a tortilla press.)

DIRECTIONS:Set oven to 275° F. Cut the chuck roast evenly into six pieces. Set aside. Measure out your sauce ingredients and set aside so they are ready and at hand. In a 5 quart cast-iron Dutch oven or chicken fryer, heat 3 tbs. of olive oil over medium heat. Working in two batches, brown three of the chuck roast portions until evenly caramelized on all sides. Finish the remaining 3 portions and set aside. (Use a splatter screen so you don’t make a mess.) Reduce the heat on the pot to low and allow it to decrease in temperature. Add the remaining 1 tbs. olive oil and the sliced shallot. Sauté until softened and slightly caramelized, working up the fond from the bottom of the pot. Return the roast pieces to the pot with the four bay leaves, shut off the heat and cover tightly with the cast-iron pot lid.

Prepare the garlic by separating the six cloves from the bulb (leave the skins on) and placing them in a small skillet over medium-low heat. Toast until the skins just start to blacken. Peel and set aside. Next toast the cumin seed in the same skillet over medium-low heat, shaking often so it doesn’t burn. Toast until it turns a mahogany color and starts to smoke slightly. Remove and grind in a mortar. Next, place all of the sauce contents including the beef stock and 1/2 can of chipotle chilies with sauce in a blender. Pulse until smooth. Pour the sauce into the Dutch oven so the roast pieces are evenly covered. Seal tightly with the cover and place in your oven. Braise for 3.5 – 4 hours until the meat easily pulls apart. Turn the pieces once during this time. During the last hour, fire and peel the poblano chili, dice and add to the pot. Keep in mind that it will add a bit more heat to the finished dish, so I’d advise that you taste the beef and sauce before adding it. (You can always slice them and use as a garnish for those who want more heat, as shown in the photo above.) Remove the pot from the oven and shred the meat with two forks, discarding the fat. The sauce at this point should be reduced by 2/3. You can simmer the beef on the stove top, uncovered, to further reduce the sauce if desired. Using tongs or a slotted ladle, place the shredded beef on tortillas and garnish with the ingredients shown. Serves 4. Leftovers freeze well, (I highly recommend using a Food Saver® Vac-Seal bagger to prevent freezer burn) and can be used for my classic beef burritos.

Mike’s Notes: The rendered sauce is very fatty (and salty). Drain the shredded beef well before placing on the tortillas. Several internet recipes for this dish call for up to TWO teaspoons of salt for three pounds of beef. This is way too much! Remember, the chipotles en adobo are also loaded with salt (200mg per serving.) Practice reservation — you can always correct it at the table with a little kosher salt sprinkled directly on the tacos. I was concerned that the apple cider vinegar would damage the inside of my cast-iron pot. It did not and the remaining sauce residue wiped clean with a little cooking oil after using hot water and a plastic scrub brush. If you have a well-seasoned pot you should have no issues.

The braised chuck roast after one hour at 275° F.

Use the inverted cast-iron pot cover to hold the finished beef chuck pieces while searing the rest. Why dirty up another dish?

YIKES!! The price of beef has skyrocketed over the past eight months.