Mexican · Dinner
Slow-Braised Beef Tacos
Tacos de Barbacoa de Res
Hidalgo-style tacos of beef chuck slow-braised with chiles, garlic, and aromatics until shreddable and silky, served on warm corn tortillas with chopped onion, cilantro, and salsa de molcajete.
$
12 minsPrep
48 minsCook
60 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
22gFat
35gCarbs
4gSugar
4gFiber
680mgSodium
105mgChol
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Instructions
1
Prep
Toast guajillo and ancho chiles in a dry pan over medium heat 30 seconds per side until pliable, then soak in hot water 8 minutes until softened. Season beef chuck with salt and pepper. Roughly chop onion for braise. Char tomatoes, serrano chiles, and 2 garlic cloves for salsa in a dry skillet over medium-high heat 5-6 minutes, turning often, until blackened. Mash in molcajete with a pinch of salt until chunky. Finely dice onion and chop cilantro for topping. Cut lime into wedges.
2
Sear
Heat oil in a heavy lidded pan over medium-high heat 1 minute. Working in two batches if needed, sear beef pieces 3-4 minutes per side until deeply browned, then transfer to a plate. Heat should remain medium-high.
3
Build
Drain softened chiles and blend with rough-chopped onion, 4 remaining garlic cloves, oregano, cumin, cloves, salt, and 240ml soaking liquid until smooth. Return all beef to pan with chile sauce, bay leaves, and stock. Bring to a simmer.
4
Braise
Reduce heat to medium-low, cover, and braise 40-45 minutes until beef is fork-tender and sauce thickens. Stir occasionally to ensure even cooking and glossy coating.
5
Finish
Shred beef in the pan with two forks, mixing back into braising sauce until evenly coated and glossy. Char corn tortillas directly over gas flame or in a dry skillet over medium-high heat 20 seconds per side until dark spots appear and they become pliable.
6
Plate
Divide shredded beef between warm tortillas and top with diced onion, cilantro, and a generous spoonful of salsa de molcajete. Serve with lime wedges on the side.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef chuck roast
- 1 tsp fine salt
- 0.5 tsp ground black pepper
- 2 tbsp neutral oil
- 4 guajillo chiles, dried
- 2 ancho chiles, dried
- 1 white onion
- 6 garlic cloves
- 4 bay leaves
- 1 tsp dried oregano
- 0.5 tsp ground cumin
- 0.5 tsp ground cloves
- 600ml (2 1/2 cup) beef stock
- 2 medium tomatoes
- 2 serrano chiles
- 4 small corn tortillas
- 60g (2 oz) white onion
- 4 tbsp fresh cilantro
- 1 lime