📝 About This Recipe
Transport your kitchen to the heart of Hidalgo with this authentic, melt-in-your-mouth beef barbacoa. Traditionally cooked in underground pits wrapped in agave leaves, this version uses a rich adobo of toasted dried chilies and warm spices to achieve that signature smoky, tender finish. Each taco is a masterclass in texture, served with a side of the savory cooking liquid (consomé) for the ultimate dipping experience.
🥗 Ingredients
The Meat
- 4 pounds Beef Chuck Roast (cut into large 4-inch chunks)
- 1 pound Beef Oxtail or Bone-in Short Rib (adds essential collagen and richness to the broth)
The Adobo Marinade
- 5 pieces Guajillo Chilies (stemmed and seeded)
- 3 pieces Ancho Chilies (stemmed and seeded)
- 2-4 pieces Chiles de Árbol (optional, for extra heat)
- 1/2 White Onion (roughly chopped)
- 6 pieces Garlic Cloves (peeled)
- 1/4 cup Apple Cider Vinegar
- 1 tablespoon Dried Mexican Oregano
- 1 teaspoon Ground Cumin
- 1/4 teaspoon Ground Cloves
- 2 cups Beef Broth (low sodium)
The Aromatics
- 3 pieces Bay Leaves
- 1 piece Cinnamon Stick (preferably Mexican Ceylon cinnamon)
- 3-4 pieces Avocado Leaves (optional, provides a subtle anise flavor)
For Serving
- 24 pieces Corn Tortillas (warmed)
- 1 bunch Fresh Cilantro (finely chopped)
- 1 White Onion (finely diced)
- 4 pieces Limes (cut into wedges)
- 5 pieces Radishes (thinly sliced)
👨🍳 Instructions
-
1
Preheat your oven to 300°F (150°C). Generously season the beef chuck and oxtail with kosher salt and black pepper on all sides.
-
2
In a dry skillet over medium heat, toast the dried guajillo, ancho, and árbol chilies for 1-2 minutes until fragrant but not burnt.
-
3
Place the toasted chilies in a bowl of hot water and let them soak for 15 minutes until soft.
-
4
In a blender, combine the soaked chilies, 1/2 cup of the soaking liquid, onion, garlic, vinegar, oregano, cumin, cloves, and a pinch of salt. Blend until completely smooth.
-
5
Heat a large Dutch oven over medium-high heat with a tablespoon of oil. Sear the beef chunks in batches until browned on all sides. Remove meat and set aside.
-
6
Pour the blended adobo sauce into the Dutch oven (careful of the steam). Cook the sauce for 2-3 minutes, stirring constantly to deepen the flavor.
-
7
Return the beef and oxtail to the pot. Add the beef broth, bay leaves, cinnamon stick, and avocado leaves. The liquid should roughly cover 3/4 of the meat.
-
8
Cover the pot with a tight-fitting lid (or a layer of foil then the lid) and transfer to the oven. Braise for 4 to 5 hours, or until the beef shreds easily with a fork.
-
9
Once tender, remove the meat from the pot. Discard the bones, bay leaves, cinnamon stick, and avocado leaves.
-
10
Shred the beef using two forks. Taste the remaining liquid (consomé) in the pot; if it’s too thin, simmer it on the stovetop for 10 minutes to concentrate the flavor.
-
11
Skim the excess fat from the top of the broth and set it aside in a small bowl.
-
12
To assemble, dip a tortilla lightly into the reserved fat, then warm it on a hot griddle. Pile high with shredded beef.
-
13
Serve the tacos topped with onion, cilantro, and a squeeze of lime, with a small cup of the hot consomé on the side for dipping.
💡 Chef's Tips
Don't skip the oxtail or bones; the marrow and collagen are what give the consomé its silky, rich mouthfeel. If you can't find avocado leaves, you can substitute with a pinch of ground anise seed for a similar aromatic profile. For the best texture, always sear the meat before braising to develop a deep crust (the Maillard reaction). If the sauce is too spicy, add a teaspoon of brown sugar to balance the heat of the chilies. Make it ahead of time! Barbacoa tastes even better the next day after the flavors have fully melded in the fridge.
🍽️ Serving Suggestions
Serve with a side of Mexican street corn (esquites) for a creamy contrast. Pair with a cold Michelada or a crisp Hibiscus (Jamaica) iced tea. Include a spicy Salsa Verde or a smoky Salsa Borracha on the table for guests to customize their heat. Offer pickled red onions as a bright, acidic topping to cut through the richness of the beef.