FAM Feasts: Barbacoa Tacos

Barbacoa

 

How you are going to dominate this:

  • Corn tortillas, you’re not in preschool any more, time to step your game up.
  • While the cutting board is out, make some fresh homemade salsa. Store extra in Mason jar.
  • Use the suggested topping or your own favorite; just don’t stuff it like it is a burrito.
  • It’s also great in everything from quesadillas, enchiladas, soups, tostadas, sandwiches and more.
  • It freezes really well so it will be the recipe that just keeps on going strong.

 

Ingredients

 

Meat

3 lbs beef short ribs

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3 ancho chiles, stemmed & seeded

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4 dried chipotle chiles, stemmed

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4 celery ribs, chopped

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1 large onion sliced thin

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2 medium carrots, chopped

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12 garlic cloves, chopped

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9 bay leaves

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2 tbs dried oregano

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2 tsp ground cumin

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kosher salt and Pepper

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Salsa

1 lb cherry tomatoes halved

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3 garlic cloves, pressed ……………………

1 medium red onion, chopped

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3 jalapenos, chopped

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4 tbs cilantro, chopped

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1 tbs oregano, chopped

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2 tsp honey

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3 tbs red wine vinegar

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3 tbs olive oil

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Toppings

cilantro springs, chopped

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lettuce, shredded

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jack cheese, shredded

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barbacoa sauce

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Steps

  • Preheat the oven to 325°. In a medium skillet, toast the ancho chiles over moderate heat, turning, until pliable and charred in spots, a couple of minutes. Let cool a bit and then rip into pieces.
  • Heat oil in large pot or Dutch oven until shimmering not smoking. Cook ribs until seared on all sides. Remove then and set aside.
  • In the Dutch oven, toss the in ancho and chipotle chiles with the celery, carrots, onion, garlic, spices and bay leaves. Add 3 cups of water to the pan, cover and braise in the oven for about 3 1/2 hours, until the meat is very tender
  • About ½ hour before meat is done get the salsa started.
  • Prep and combine all salsa ingredients in a bowl and mix. Salt and pepper to taste. Keep at room temperature.
  • Once meat is done transfer the ribs to a baking sheet or bowl and remove bones.
  • For the barbacoa sauce, pour the liquid through a colander over a heatproof bowl.
  • Remove the bay leaves and place the vegetables and chiles to the braising liquid.
  • Puree the vegetables and liquid until smooth with a hand blender. Season the sauce with salt and pepper.
  • Heat up the cast iron, griddle, or grill and warm the tacos.
  • Top shells with meat, sauce, salsa and toppings before serving.

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