Barbacoa Beef: A Tasty Adventure! Recipe

Toast the dried guajillo and ancho chiles in a dry skillet over medium heat 20 to 30 seconds each side until fragrant, then soak them in hot water for 15 minutes to soften; drain but save some soaking liquid.

Season the beef chunks all over with the 2 tbsp kosher salt and 2 tsp black pepper. Heat 2 tbsp neutral oil in a heavy skillet and brown the beef in batches, 3 to 4 minutes per side, until a good crust forms. Transfer browned beef to a smoker safe braising pan.

In the same skillet char the quartered large onion and smashed garlic cloves briefly, just enough to get some color. Put the softened chiles, charred onion, garlic, 1/2 cup orange juice, 1/4 cup apple cider vinegar, 1/4 cup fresh lime juice, 1 cup beef broth, 1 chipotle pepper or 1 tsp adobo if using, 2 tsp ground cumin, 2 tsp dried oregano, 1/2 tsp ground cloves and 1/2 tsp ground cinnamon into a blender. Add a little of the chile soaking liquid if needed and puree until smooth. Taste and adjust salt if needed.

Optional but recommended: strain the puree through a fine sieve into the braising pan to remove seeds and skins for a silkier sauce. Pour the sauce over the seared beef, tuck in 2 bay leaves, cover tightly with a lid or heavy foil.

Prep your smoker to 225 to 250 F and add oak or mesquite wood chunks or chips for smoke; mesquite is strong so use sparingly. Place the covered braising pan in the smoker and smoke low and slow.

Smoke until the beef is fork tender and easily shreds, about 6 to 8 hours depending on chunk size and smoker consistency, or when internal temp is roughly 195 to 205 F. Check after 4 hours and add more beef broth or soaking liquid if it looks dry.

When tender, remove the pan, discard bay leaves, and let the meat rest for 10 minutes. Shred the beef with two forks, mixing it into the braising juices so it soaks up all the flavor.

Return shredded beef to the smoker or simmer on the stove uncovered for 10 to 15 minutes to reduce and concentrate the sauce a bit; reserve some cooking liquid to keep the meat moist for serving.

Warm corn tortillas on the smoker or a hot skillet, pile on the shredded barbacoa, and top with chopped fresh cilantro, the finely diced small white onion, and a squeeze of lime. Offer extra cooking juices on the side to drizzle over tacos.

Quick tips: toast chiles but dont burn them, soak wood chips 20 to 30 minutes if using chips, use the chipotle sparingly for heat, taste for salt before serving, and keep some braising liquid for leftovers because this barbacoa stays best moist.