Barbacoa

Ingredients

• 4 pounds (1.8 kg) beef cheeks or chuck roast, cut into 3-inch pieces
• 4 dried guajillo chiles, stemmed and seeded
• 3 dried ancho chiles, stemmed and seeded
• 2 dried chipotle chiles in adobo sauce
• 1 white onion (400 g), halved
• 8 garlic cloves, peeled
• 1/4 cup (60 ml) apple cider vinegar or white vinegar
• 2 tablespoons (30 ml) fresh lime juice
• 1 tablespoon (15 g) ground cumin
• 1 tablespoon (15 g) dried oregano, preferably Mexican
• 1 teaspoon (5 g) ground cinnamon
• 1/2 teaspoon (3 g) ground cloves
• 4 cups (960 ml) beef broth
• 2 bay leaves
• 2 tablespoons (30 ml) olive oil
• Salt and black pepper to taste

Instructions

1. Place the guajillo and ancho chiles in a bowl, cover with boiling water, and let soak for 10 minutes until softened, then drain.
2. In a blender, combine the soaked chiles, chipotle chiles in adobo, half the onion, garlic, vinegar, lime juice, cumin, oregano, cinnamon, and cloves with 1 cup of beef broth until completely smooth.
3. Strain the chile mixture through a fine-mesh sieve into a bowl, pressing to extract all liquid and solids, then discard what remains in the sieve.
4. Heat olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering, then season the beef pieces generously with salt and pepper on all sides.
5. Working in batches to avoid crowding, sear the beef for 3-4 minutes per side until deeply browned, transferring to a plate once done.
6. Pour the chile mixture into the pot, scraping up any browned bits from the bottom, then add the remaining beef broth, bay leaves, and the reserved onion half.
7. Return all the beef to the pot, ensuring it is mostly submerged in the braising liquid, then bring to a simmer.
8. Cover with a lid and transfer to a 300°F (150°C) oven, or maintain a gentle simmer on the stovetop for 4-5 hours, stirring occasionally, until the meat shreds easily with a fork.
9. Remove from heat and let rest for 10 minutes, then shred the meat directly in the pot using two forks, discarding any large fat pieces.
10. Skim excess fat from the surface, season with additional salt and pepper to taste, and serve warm with the cooking liquid for spooning over tacos.