BARBACOA BEEF TACOS WITH TWO SAUCES RECIPE - (4.3/5)

Barbacoa Beef Tacos with Two Sauces Recipe - (4.3/5) image

Provided by DreiFromBK

Number Of Ingredients 17

4 large ancho chiles, stemmed and seeded
4 dried chipotle chiles, 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 (1-pound) beef short ribs, English-cut and bone-in
2 tablespoons dried oregano
1/2 teaspoon ground cumin
Kosher salt
Pepper
Warm corn tortillas
Cilantro sprigs
White onion, finely chopped
Lime wedges
Fresh salsa verde

Steps:

BRAISE THE MEAT: Preheat the oven to 325°F. In a medium skillet, toast the ancho chiles 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 the ancho and chipotle chiles with the celery, carrots, onion, garlic and bay leaves. In a large bowl, toss the short ribs with the oregano, cumin and 2 tablespoons of salt. Arrange the ribs over the vegetables in the roasting pan. Add 2 cups of water to the pan, cover tightly with foil and braise in the oven for about 3 1/2 hours, until the meat is very tender. CHILE SAUCE: Transfer the ribs to a baking sheet. Strain the braising liquid through a colander set over a heatproof bowl; skim off any fat. Discard the bay leaves and return the vegetables and chiles to the braising liquid. Working in batches, purée the vegetables and liquid in a blender until smooth. Season the sauce with salt and pepper. GRILL: Light a grill or preheat a grill pan. Working in batches if necessary, grill the ribs over high heat, turning occasionally, until charred and crisp, about 5 minutes total. Transfer to a platter and, using two forks, shred the meat; discard the bones. Serve the barbacoa in warm corn tortillas with the sauce, cilantro, chopped onion, lime wedges and fresh salsa verde.