Barbacoa de Res with Rich Consomé and Warm Tortillas

Why You’ll Love This Recipe

• True-to-style barbacoa flavor from an ancho–guajillo adobo and low, sealed steam-braise.
• Deep, sip-worthy consomé made from the cooking juices.
• Flexible: works with beef cheeks for tradition or chuck roast for easy sourcing.
• Restaurant-quality tacos at home with bright onion, cilantro, lime, and bold salsa borracha.

Grocery List

• Produce: 2 white onions, 1 head garlic, 1 Roma tomato, 1 bunch cilantro, 3 limes
• Dairy: None
• Pantry: Beef cheeks or chuck, dried ancho chiles, dried guajillo chiles, dried pasilla chiles, beef broth, Mexican oregano, cumin seeds, whole cloves, black peppercorns, cinnamon, bay leaves, apple cider vinegar, brown sugar or piloncillo, Mexican lager (or non-alcoholic), corn tortillas, kosher salt

Full Ingredients

Beef and Ancho–Guajillo Adobo

• 4 lb (1.8 kg) beef cheeks, trimmed of heavy sinew, or chuck roast cut into 4-inch chunks
• 3 dried ancho chiles (about 30 g), stemmed and seeded
• 4 dried guajillo chiles (about 40 g), stemmed and seeded
• 1 small white onion (about 150 g), roughly chopped
• 6 garlic cloves, peeled
• 2 tsp cumin seeds (or 1 1/2 tsp ground cumin)
• 1 tsp whole black peppercorns (or 3/4 tsp ground black pepper)
• 4 whole cloves (or 1/4 tsp ground cloves)
• 1 tsp dried Mexican oregano
• 1/2 tsp ground cinnamon (preferably Mexican canela)
• 2 tbsp apple cider vinegar
• 2 tbsp fresh lime juice
• 1 1/2 tbsp kosher salt (Diamond Crystal; use 1 tbsp if Morton)
• 3/4 to 1 cup low-sodium beef broth, for blending

Steam-Braise Consomé Base

• 4 cups (960 ml) low-sodium beef broth
• 1 cup (240 ml) water
• 1 head garlic, halved crosswise
• 1 small white onion, quartered
• 2 bay leaves
• 1 tsp kosher salt
• Optional but excellent: 1–2 marrow bones or 1 small beef shank for richer consomé

Salsa Borracha

• 3 dried pasilla chiles (about 30 g), stemmed and seeded
• 1 dried ancho chile (about 10 g), stemmed and seeded
• 1 Roma tomato, charred under broiler or in a dry skillet
• 2 garlic cloves
• 1/2 cup (120 ml) Mexican lager or non-alcoholic lager (or water)
• 1 tbsp apple cider vinegar
• 1 tsp dark brown sugar or piloncillo, finely grated
• 1/2 tsp kosher salt, more to taste

To Serve

• 24 warm corn tortillas
• 1 small white onion, finely diced
• 1 cup loosely packed cilantro, chopped
• Lime wedges

Step-by-Step Instructions

Step 1: Toast and soak the adobo chiles

Heat a dry skillet over medium. Toast the 3 anchos and 4 guajillos, pressing with a spatula, 30–45 seconds per side until fragrant and pliable. Do not let them blacken. Transfer to a bowl and cover with very hot water. Soak 15 minutes until softened, then drain well.

Step 2: Blend the ancho–guajillo adobo

In a blender, combine drained chiles, onion, garlic, cumin seeds, peppercorns, cloves, Mexican oregano, cinnamon, vinegar, lime juice, salt, and 3/4 cup broth. Blend until completely smooth, 1–2 minutes, adding up to 1/4 cup more broth if needed. Taste and adjust salt or acid to make the flavors bright and savory.

Step 3: Season and marinate the beef

Pat the beef dry. Place in a large bowl and pour over the adobo, turning to coat every surface. Marinate at room temperature for 30 minutes (or cover and refrigerate up to 24 hours). Meanwhile, preheat the oven to 300°F (150°C).

Step 4: Set up the steam-braise and seal the pot

In a heavy Dutch oven (6.5–7 qt), add 4 cups broth, 1 cup water, halved garlic head, quartered onion, bay leaves, and 1 tsp salt. Set a metal rack or steamer insert inside so the meat sits above the liquid. Optional: line the rack with banana leaves for aroma. Arrange the marinated beef on the rack and scrape over any remaining adobo. Cover tightly with a double layer of foil, crimped around the rim, then add the lid. This tight seal traps steam—key for barbacoa’s tender texture.

Step 5: Slow-cook until shreddable

Bake at 300°F (150°C) for 3 to 3 1/2 hours, until the beef is very tender and easily shreds with two forks. Internal temperature will typically be 195–205°F (90–96°C). Rest, covered, 15 minutes.

Step 6: Make the salsa borracha

While the beef cooks, toast the 3 pasilla and 1 ancho chile in a dry skillet over medium heat, 30 seconds per side. Soak in hot water 10 minutes; drain. Char the Roma tomato until blistered and soft. Blend chiles, tomato, garlic, beer, vinegar, sugar, and salt until smooth. Bring to a simmer in a small saucepan over low heat for 5 minutes to marry flavors. Adjust salt or vinegar to taste; the salsa should be tangy, lightly bitter, and chile-forward.

Step 7: Shred, finish the consomé, and serve

Transfer beef to a board and shred into juicy strands, discarding large bits of fat or sinew. Strain the cooking liquid into a saucepan; discard solids. Skim fat (or chill briefly and lift the solidified fat). Bring the consomé to a bare simmer and season with salt and a squeeze of lime to taste. Serve barbacoa in warm tortillas with diced onion, cilantro, and lime, spooning salsa borracha over the meat. Offer hot cups of consomé on the side for sipping or dipping.

Pro Tips

• Keep the meat above the liquid. This is a steam-braise, not a boil—the rack is essential for that barbacoa tenderness.
• Seal it tight. Double-foil plus the lid traps moisture like a traditional underground pit.
• Overnight marinade deepens flavor. The chiles mellow and the spices penetrate the beef.
• Richer consomé: add 1–2 marrow bones to the liquid. Strain and skim before serving.
• Warm tortillas right: 30–45 seconds per side on a hot dry skillet; keep wrapped in a towel so they stay pliable.

Variations

• Pressure cooker: Set beef on a trivet with 1 1/2 cups broth. Cook High Pressure 60 minutes (cheeks) or 70–75 minutes (chuck); natural release 15 minutes.
• Slow cooker: Prop beef on a rack or 3 foil balls above 2 cups broth. Cook Low 8–9 hours until shreddable.
• Chipotle kick: Blend 2 chipotles in adobo into the adobo paste for smoky heat.

Storage & Make-Ahead

Barbacoa and consomé keep well. Refrigerate meat and strained consomé separately up to 4 days, or freeze up to 3 months. Reheat gently in a covered skillet with a splash of consomé until hot and juicy. Consomé will gel when chilled—this is good; it means collagen-rich flavor. Skim excess fat after chilling for a cleaner broth, or stir some back into the meat for richer tacos.

Nutrition (per serving)

Approximate for 1/8 of recipe with 3 corn tortillas, onions, cilantro, salsa, and 1/2 cup consomé: 610 calories; 38 g protein; 24 g fat; 56 g carbohydrates; 7 g fiber; 980 mg sodium. Values will vary based on cut of beef, tortilla size, and salt used.