Entree: Mexico – Durango (Northern Mexico) – Tacos de Barbacoa (Barbacoa Tacos)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Additional 20 min

Total 4 hrs

Ingredients

- 3.5 lb (1.6 kg) beef chuck roast, trimmed
- 2 tbsp (30 ml) vegetable oil or lard
- 1 large white onion, quartered
- 6 cloves garlic
- 4 dried guajillo chiles, stems and seeds removed (about 20–25 g)
- 3 dried chile de arbol, stems and seeds removed (about 6–8 g) — optional for heat
- 1 cup (240 ml) low-sodium beef broth
- 1/4 cup (60 ml) white vinegar
- 2 bay leaves
- 1 tsp (5 g) dried oregano (preferably Mexican oregano)
- 1 tsp (2 g) ground cumin
- 1/4 tsp (1 g) ground cloves or 2 whole cloves
- 1 tbsp (15 ml) salt, plus more to taste
- 1/2 tsp (1 g) black pepper
- 24 corn tortillas (about 24–30 g each; total ~480 g)
- 1 bunch fresh cilantro, chopped (about 1 cup / 30 g)
- 1 medium white onion, finely chopped (about 1 cup / 150 g)
- 3 limes, cut into wedges

For Salsa Roja (local red salsa)
- 4 medium tomatoes (roma or vine), halved — 1 lb (450 g) total
- 2 cloves garlic
- 1/4 cup (60 ml) water (to blend)
- 1/2 tsp (2 g) salt
- 1 tsp (5 ml) vegetable oil (to roast if desired)

For Quick Pickled Red Onion
- 1 medium red onion, thinly sliced
- 1/2 cup (120 ml) white vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (12 g) sugar
- 1 tsp (5 g) salt

Optional: radish slices for garnish

Instructions

Short Description:
Tender, slow-cooked beef barbacoa shredded and served on warm corn tortillas with local salsas, chopped onion, cilantro, and pickled red onion for a complete main-course taco meal. The cooking liquid (consome) is reduced and served with the tacos for extra flavor.

Regional Notes:
In Durango barbacoa is made with beef rather than lamb or goat and is cooked until very tender so it shreds easily; the meat is often served with a robust consome and simple local salsas rather than heavy garnishes. This recipe follows the northern-Mexico style using beef chuck, dried chiles for aroma, and traditional toppings.

1. Prepare chiles: remove stems and seeds from guajillo and arbol chiles. Toast briefly in a dry skillet until fragrant, about 20–30 seconds per side (do not burn). Transfer to a bowl and cover with hot water; soak 15–20 minutes until softened.
2. Make chile sauce: drain chiles and place in a blender with 1 cup (240 ml) beef broth, 6 cloves garlic, 1/4 cup (60 ml) white vinegar, oregano, cumin, cloves, and 1 tsp (5 g) salt. Blend until smooth, adding up to 1/4 cup (60 ml) water if needed to reach a thick sauce consistency. Taste and adjust salt.
3. Sear the beef: pat the chuck roast dry and season lightly with 1 tbsp (15 ml) salt and 1/2 tsp (1 g) pepper. Heat 2 tbsp (30 ml) oil or lard in a large Dutch oven or heavy pot over medium-high heat. Brown the roast on all sides, about 3–4 minutes per side, to develop color.
4. Assemble for braise: add quartered onion and 1 cup (240 ml) beef broth to the pot with the roast, then pour the blended chile sauce over the meat. Add 2 bay leaves. The liquid should come about halfway up the roast; add a little more broth or water if needed.
5. Slow-cook until tender: bring to a simmer, then cover and transfer to a 300°F (150°C) oven for 3 to 3 1/2 hours, or simmer gently on the stovetop over low heat until the beef is fork-tender and pulls apart easily.
6. Finish the meat: remove the roast to a cutting board and shred with two forks, discarding any large pieces of fat. Skim excess fat from the cooking liquid and strain the liquid into a saucepan. Bring the liquid to a simmer and reduce until slightly thickened (5–10 minutes) to create a flavorful consome; adjust salt to taste. Return shredded beef to the pan with some consome (reserve extra for serving) and simmer 5 minutes so the meat absorbs the liquid.
7. Make Salsa Roja: while the meat finishes, roast tomatoes (and garlic if desired) in a skillet or under a broiler until charred. Blend roasted tomatoes and garlic with 1/4 cup (60 ml) water and 1/2 tsp (2 g) salt until smooth. Taste and adjust seasoning; thin with a spoon of water if too thick.
8. Quick-pickle onions: combine 1/2 cup (120 ml) white vinegar, 1/2 cup (120 ml) water, 1 tbsp (12 g) sugar, and 1 tsp (5 g) salt in a jar or bowl; add sliced red onion and let sit at least 15 minutes (longer for tangier flavor). Drain before serving.
9. Warm tortillas: heat a comal or heavy skillet over medium-high heat. Warm tortillas in batches, 20–30 seconds per side, keeping them wrapped in a clean towel or tortilla warmer to stay pliable.
10. Assemble tacos: place 2–3 warmed corn tortillas on a plate, top with a generous portion of shredded barbacoa (about 3–4 oz / 85–115 g meat per taco assembly), spoon a little consome over the meat if desired, then garnish with chopped white onion, cilantro, a few pickled red onion slices, salsa roja, and a lime wedge. Add radish slices if using.
11. Serve: serve family-style with extra consome in a small bowl for dipping, additional salsa roja, lime wedges, and warmed tortillas; plan on 3–4 tacos per person for a satisfying entree.