Barbacoa Guadalajara

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Barbacoa Guadalajara

Guadalajara-Style Slow-Cooked Beef Barbacoa

This barbacoa takes its cues from Guadalajara, where flavour comes from gentle spice & aromatic depth, not heat. Guajillo & ancho chillies bring rich colour & a mellow warmth, letting the beef shine without overpowering it. Once slow-cooked & fall-apart tender, it’s shredded & tucked into tortillas made crispy on a hot pan.

SPICINESS

SERVES

4

COOKING TIME

6 hours

Ingredients

  • 1 kg free-range beef neck
  • 1 kg free-range brisket
  • 2 onions
  • 1 tomato
  • 1 head garlic
  • 2 ancho chillies
  • 4 guajillo chillies
  • 4 bay leaves
  • 1/2 tsp cumin
  • 1/2 tsp tyme
  • 1/2 tsp peppercorn
  • 5 aromatic cloves
  • 1 tsp oregano
  • 2 slices of dried ginger
  • 1 stick cinnamon
  • Salt to taste
  • Salsa verde with arbol chilli

Cooking Instructions

  1. In a pot, add the meat & cover with water, making sure the water’s about 10cm above the meat. Throw in half an onion, the garlic, the bay leaves & a tablespoon of salt. Let it cook for about 1.5 hours on medium heat.
  2. In a pan, gently fry the dried chillies (make sure they’re cleaned—no tails or seeds). Once they’re toasted, pop them in a bowl with hot water for a few minutes to soften up & get ready for blending.
  3. Blend the softened chillies, the other half onion, tomato, all the spices & a tablespoon of salt until smooth.
  4. By now, your meat should be nearly cooked. Strain the adobo (chilli sauce) & add it to the meat. Let it cook for another 30 minutes on medium-high heat.
  5. Check the pot & skim off all the fat from the meat or from the top of the stock. This fat’s going to be used for frying your tacos dorados later.
  6. Check the meat to see if it’s soft & shreddable. If it is, your barbacoa’s good to go.
  7. Heat up a pan on medium heat. Warm your tortillas with a bit fat you set aside earlier. Once they’re pliable, pop a bit of the shredded meat inside (make sure there’s no liquid in the meat). Fold the tortilla, fry the taco in the pan, making sure it’s crunchy but not burnt.
  8. For extra flavour, top your taco with some pan-fried onions, raw onion, coriander, a bit of arbol chilli salsa & a squeeze of lime.

¡Buen provecho!

 

 

 

 

 

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