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.
Mexican
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
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.
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.
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.
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.
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.