BARBACOA BEEF TACOS WITH TWO SAUCES

BARBACOA BEEF TACOS WITH TWO SAUCES image

Categories Beef

Yield 6 servings

Number Of Ingredients 13

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4 large ancho chilis, stemmed and seeded
4 dried chipotle chilis, stemmed
3 celery ribs, chopped
2 medium carrots, chopped
1 large onion, halved and thinly sliced
15 garlic cloves crushed and peeled
8 bay leaves
6 1lb, English cut bone-in beef short ribs
2 T dried oregano
1/2 t ground cumin
Kosher salt and pepper
Warm corn tortillas, cilantro sprigs, finely chopped white onion and lime wedges, for serving
Salsa verde cruda for serving

Steps:

Braise the meat Preheat oven to 325. In a medium skillet toast the ancho chilis over moderate heat, turning, until pliable and charred in spots, about 2 minutes. let cool slightly, then tear into pieces In a large roasting pan, toss ancho and chilpotle chilies with celery, carrots, onion, garlic and bay leaves. In large bowl toss short ribs with oregano cumin and 2 T salt. Arrange ribs over vegetables in roasting pan. Add 2 c water cover tighly with foil and braise in oven for about 3 1/2 hours until meat is very tender Chili sauce - transfer ribs to baking sheet. Strain liquid through colander over bowl. skim off fat. discard bay leaves, return veggies and chilis to liquid. puree in blender until smooth. season with salt and pepper. Grill - Grill ribs over high heat turning occasionally, until charred and crisp about 5 min. Transfer to platter shred with two forks.discard bones. serve in warm tortillas Braised ribs and sauce can be made 3 days ahead and refrigerated. warm in oven.