Tacos de Barbacoa

Beef cheeks slow-braised with dried chillies and spices until meltingly tender, then shredded into warm tortillas.

TIME BREAKDOWN
Prep: 25 min
Cook: 3h 30m
Total: 3 hours 55 minutes
Vegetarian
❌
Nuts
❌
Serves
6 people
Difficulty
Medium

Ingredients

  • 1.2kg beef cheeks, trimmed and cut into large chunks
  • 3 dried guajillo chillies, stalks and seeds removed
  • 2 dried ancho chillies, stalks and seeds removed
  • 4 cloves garlic, peeled
  • 3 tbsp apple cider vinegar
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 1/4 tsp ground cloves
  • 2 bay leaves
  • 500ml beef stock
  • 1 tsp fine salt
  • 18 small corn tortillas
  • 1 small white onion, finely chopped
  • Small bunch fresh coriander, chopped
  • Salsa verde, to serve
  • 2 limes, cut into wedges

Method

  1. Preheat the oven to 160°C (140°C fan). Toast the dried chillies in a dry pan for 30 seconds per side, then soak in hot water for 15 minutes and drain.

  2. Blend the chillies with the garlic, vinegar, cumin, oregano, cloves, salt and 150ml of the stock until smooth.

  3. Place the beef cheeks in a large casserole with the bay leaves. Pour over the chilli paste and the remaining stock.

  4. Cover tightly with foil and a lid and cook in the oven for 3 hours 30 minutes until the beef shreds easily.

  5. Shred the beef in the pot and stir it through the cooking liquid. Season to taste.

  6. Warm the tortillas and fill with the beef. Top with onion, coriander and salsa verde and serve with lime wedges.