Barbacoa de Res

Ingredients

• 900g beef cheek or chuck roast
• 4 dried guajillo chilies
• 2 dried ancho chilies
• 1 onion, quartered
• 5 cloves garlic
• 1 tbsp cumin
• 1 tsp Mexican oregano
• pinch of ground cloves
• 2 bay leaves
• 2 tbsp vinegar
• 1.5 cups beef broth
• salt
• corn tortillas, chopped onion and cilantro, to serve

Before you cook

• Remove the stems and seeds from the dried chilies.

Steps

1. Toast the dried chilies in a dry pan for 30 seconds per side until fragrant.
2. Soak the toasted chilies in a bowl of hot water for 10 minutes.
3. Blend the softened chilies with their soaking liquid, the onion, garlic, cumin, oregano, cloves and vinegar until smooth.
4. Heat oil in a large Dutch oven over high heat.
5. Sear the beef on all sides until well browned, about 8 minutes total.
6. Pour the chili sauce over the beef.
7. Add the broth and bay leaves.
8. Cover tightly with foil, then the lid.
9. Transfer to an oven preheated to 150°C (300°F).
10. Braise for 3.5 hours, until the meat shreds easily with a fork.
11. Remove the meat and shred it with two forks.
12. Skim excess fat from the braising liquid.
13. Return the shredded meat to the liquid and toss to coat.
14. Season with salt to taste.
15. Serve in warm corn tortillas with chopped onion and cilantro.