Succulent AUTHENTIC beef barbacoa with CONSOMMÉ | Villa cocina

beef chuck

🥗Healthier: lean beef

💰Cheaper: pork shoulder

Pork shoulder is often less expensive and still flavorful.

chipotle peppers

🥗Healthier: smoked paprika

💰Cheaper: canned jalapeños

Smoked paprika provides a similar smoky flavor.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat tortillas add fiber while flour tortillas are often cheaper.

Pat the beef chuck roast dry to ensure even browning.

Cut the beef into medium-sized pieces.

Season the beef with salt and ground black pepper.

Prep the chilies by deveining and rinsing them, then soak in hot water for about 5 minutes.

Heat 3 tablespoons of olive oil over medium-high heat and brown the beef in batches.

Transfer the browned meat to a heat-proof plate.

In a blender, combine the rehydrated chilies, white vinegar, garlic, oregano, cumin seeds, black peppercorns, cloves, onion, and water; blend until smooth.

Prepare the banana leaves by rinsing and heating them on a griddle until pliable.

Lay banana leaves in a large oven-safe pot, covering the bottom and sides.

Add a handful of dry avocado leaves and dip the browned meat into the chili sauce, then transfer to the pot.

Add more avocado leaves, bay leaves, thyme sprigs, cinnamon stick, and pour in 6 cups of water.

Cover with additional banana leaves and the pot lid, then bake in a preheated oven at 350°F for 4 hours until tender.

Remove the pot from the oven and carefully open to release steam.

Remove the meat and shred it with a fork, discarding any bones and aromatics.

Place the meat back into the pot with the broth over medium heat to keep warm.

Dip corn tortillas into reserved fat and fry on a hot comal.

Assemble tacos with barbacoa, diced onion, chopped cilantro, and lime juice.

Cooking Techniques

Equipment Needed

Spice Level: