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Better Than Chipotle's Beef Barbacoa
Ingredients
  • 1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see note)
  • 1 whole chile ancho or pasilla, seeds and stem removed (see note)
  • 1 whole chile negro, seeds and stem removed (see note)
  • 1 quart low sodium store-bought or homemade chicken stock, divided
  • 3 tablespoons vegetable or canola oil, divided
  • 1 pound oxtails
  • 1 small onion, finely sliced
  • 6 medium cloves garlic, smashed
  • 2 teaspoons ground cumin
  • ½ teaspoon ground cloves
  • 2 teaspoons dried oregano
  • 4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
  • ¼ cup apple cider vinegar
  • 2 teaspoons fish sauce
  • 1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
  • Kosher salt and freshly ground black pepper
  • 2 whole bay leaves
  • Kosher salt
  • Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving
Steps
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