Labadie Recipe Database
Name Beef Barbacoa Tacos
Number of People 6
List of Ingredients 8 dried guajillo chiles, stemmed and seeded
4 plum tomatoes, quartered
1 large white onion, quartered
8 cloves garlic, unpeeled
2 lbs beef chuck, cut into 1-2 inch pieces
1/2 tsp cumin
1/2 tsp cinnamon
1/4 tsp cayenne
1 cup roughly chopped fresh cilantro (stem & leaves)
1/4 tsp thyme
2 bay leaves
Salt and Pepper

Toppings:
Chopped Jalapenos
Chopped Radishes
Chopped Green Onions
Chopped Cilantro
Chopped Cabbage (cole slaw mix works well)
Monterey Jack Cheese
Limes
Description Heat a large cast iron skillet or Dutch oven over medium-high heat. Add chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add tomatoes, onion and garlic to skillet and cook, stirring once or twice, until vegetables are charred in spots, about 10 minutes.

Peel garlic and transfer to a blender with the tomatoes and onion (reserve skillet). Tear chiles into pieces and add to blender along with 1/2 cup water and 1 tsp salt; pulse until smooth. Strain the mixture through a fin-mesh sieve into skillet, pressing it through with the back of a spoon.

Add beef to skillet and turn to coat in chile sauce using tongs. cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in cumin, cinnamon and cayenne and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, cilantro and thyme in a blender; add to skillet along with the bay leaves.

Reduce heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if sauce gets too thick. Remove bay leaves and season with salt and pepper. Serve in tortillas with assorted toppings.
Time 3 hours minimum
Difficulty (1-5) 3
Notes
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