Beef Barbacoa Recipe (Better Than Chipotle)

seriouseats.com

Tricia Sherwin

1 whole dried New Mexico, costeño, or choricero chile, 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

Kosher salt and freshly ground black pepper

1 small onion, finely sliced

6 medium cloves garlic, smashed

2 teaspoons ground cumin

½ teaspoon ground cloves

2 teaspoons dried oregano

4 chipotle chiles 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

2 whole bay leaves

Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving

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