Beef Barbacoa Tacos with Homemade Corn Tortillas

When I say these were out of this world, I mean it. Mexican chillies can be tricky to find, but that’s the most effort you’ll have to put in to this dish. Otherwise, it’s a case of blending, mixing, braising and leaving alone and four hours later you’ll have one of the best things you’ll ever taste.

Ingredients

Method

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Step 1

Toast the dried chillies quickly in a hot pan then soak in boiled water for 15 minutes.

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For

8

M

I

For the beef

1.5–2

kg

Beef chuck, shin or brisket cut into big chunks

3–4

Dried guajillo chillies

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Notes

Mexican chillies can be tricky to find, but that’s the most effort you’ll have to put in to this dish.

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