Barbacoa Beef Tacos with Two Sauces

Barbacoa translates to 'barbecue,' and while the beef ribs are braised, they do get a nice kiss on the grill for flavor. Delicious tacos with a chile sauce and salsa verde.

Photo by Andrei F.
Adapted from foodandwine.com

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

6

servings

PREP TIME

30

minutes

TOTAL TIME

240

minutes

SERVINGS

6

servings

Adapted from foodandwine.com

Ingredients

  • 4

    large ancho chiles, stemmed and seeded

  • 4

    dried chipotle chiles, stemmed

  • 3

    celery ribs, chopped

  • 2

    medium carrots, chopped

  • 1

    large onion, halved and thinly sliced

  • 15

    garlic cloves, crushed and peeled

  • 8

    bay leaves

  • 6

    (1-pound) beef short ribs, English-cut and bone-in

  • 2

    tablespoons dried oregano

  • 1/2

    teaspoon ground cumin

  • Kosher salt

  • Pepper

  • Warm corn tortillas

  • Cilantro sprigs

  • White onion, finely chopped

  • Lime wedges

  • Fresh salsa verde

Directions

BRAISE THE MEAT: Preheat the oven to 325°F. In a medium skillet, toast the ancho chiles over moderate heat, turning, until pliable and charred in spots, about 2 minutes; let cool slightly, then tear into pieces. In a large roasting pan, toss the ancho and chipotle chiles with the celery, carrots, onion, garlic and bay leaves. In a large bowl, toss the short ribs with the oregano, cumin and 2 tablespoons of salt. Arrange the ribs over the vegetables in the roasting pan. Add 2 cups of water to the pan, cover tightly with foil and braise in the oven for about 3 1/2 hours, until the meat is very tender. CHILE SAUCE: Transfer the ribs to a baking sheet. Strain the braising liquid through a colander set over a heatproof bowl; skim off any fat. Discard the bay leaves and return the vegetables and chiles to the braising liquid. Working in batches, purée the vegetables and liquid in a blender until smooth. Season the sauce with salt and pepper. GRILL: Light a grill or preheat a grill pan. Working in batches if necessary, grill the ribs over high heat, turning occasionally, until charred and crisp, about 5 minutes total. Transfer to a platter and, using two forks, shred the meat; discard the bones. Serve the barbacoa in warm corn tortillas with the sauce, cilantro, chopped onion, lime wedges and fresh salsa verde.

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