Beef Barbacoa

Method

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1. Toast the guajillos and anchos in a dry pan over medium heat for 30 seconds a side, until they smell sweet and puff slightly. Do not let them blacken.

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2. Cover them with boiling water and leave 20 minutes to soften.

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3. Blend the softened chillies with the chipotles, onion, garlic, vinegar, oregano, cumin, salt and 200 ml of the stock until smooth.

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4. Season the beef generously and brown it hard in the lard, in batches, in a heavy casserole. Set aside.

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5. Pour the chilli purée into the pot and fry 5 minutes, stirring, until it darkens and thickens.

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6. Return the beef, add the remaining stock, cloves and bay. Bring to a bare simmer.

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7. Cover and cook at 150C fan for 3 to 3 1/2 hours, until a fork turns the meat without resistance.

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8. Lift the beef out, shred it, and return it to the pot. Simmer uncovered 10 minutes to tighten the sauce.

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9. Serve in warm corn tortillas with onion and coriander.

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Chef’s Tips

• Toast the chillies briefly — 30 seconds a side. Burnt chilli makes the whole pot bitter.
• Cheek is the better cut if your butcher has it: more collagen, more silk.
• Cook it the day before. Barbacoa is better on day two, every time.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

Pairing Suggestions

• Warm corn tortillas
• Pickled red onion
• A dark Mexican beer

Storage & Reheating

Refrigerate up to 4 days in its juices, freeze 3 months. Reheat in the sauce, not dry.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.