Tacos de Barbacoa con Consomé is a flavorful and traditional Mexican dish, slow-cooked to perfection. The tender, marinated meat pairs beautifully with the warm tortillas and fresh toppings, while the rich consomé adds depth and warmth to the meal.
Ingredients:
For the Barbacoa:
- 3 lbs beef chuck roast or lamb shoulder
- 4 dried guajillo chiles
- 2 dried ancho chiles
- 1 chipotle pepper in adobo
- 4 garlic cloves
- 1 onion, quartered
- 2 bay leaves
- 1 tsp cumin
- 1 tsp oregano
- 1/2 tsp ground cloves
- Salt and pepper to taste
- 1/4 cup apple cider vinegar
- 2 cups beef broth or water
For the Consomé:
- Remaining barbacoa cooking liquid
- 1 additional cup beef broth
- Fresh cilantro and onion for garnish
- Lime wedges for serving
For the Tacos:
- Corn tortillas
- Chopped onion and cilantro
- Lime wedges
- Salsa
Instructions:
- Prepare the Barbacoa Marinade: Remove seeds from dried guajillo and ancho chiles. Toast them in a dry skillet until fragrant. Soak the chiles in hot water for 10 minutes until soft. In a blender, combine softened chiles, chipotle pepper, garlic, onion, cumin, oregano, cloves, vinegar, and a bit of the soaking water. Blend until smooth.
- Marinate the Meat: Season the beef or lamb generously with salt and pepper. Coat the meat in the chile marinade, cover, and refrigerate for at least 4 hours, preferably overnight.
- Cook the Barbacoa: Place the marinated meat in a slow cooker or Dutch oven. Add bay leaves and beef broth. Cook on low heat for 6-8 hours until the meat is tender and falls apart easily.
- Prepare the Consomé: Once the barbacoa is cooked, remove the meat and shred it. Strain the remaining cooking liquid to make the consomé. Add an extra cup of beef broth if needed and simmer for 10 minutes.
- Assemble the Tacos: Warm the corn tortillas. Fill them with shredded barbacoa, chopped onion, cilantro, and a squeeze of lime. Serve with a bowl of consomé on the side for dipping or sipping.
