Mexican Barbacoa Tacos

• 1.5 kg beef chuck
• 4 guajillo chilies
• 2 ancho chilies
• 1 onion
• 6 garlic cloves
• 1 cinnamon stick
• Cumin, clove, pepper
• Avocado leaves
• Green salsa, onion, cilantro for serving

👨‍🍳 Step-by-step instructions

1. 1

   Toast and soak chilies for 20 minutes in hot water

2. 2

   Blend with garlic, onion and spices

3. 3

   Marinate meat for 2 hours with the sauce

4. 4

   Line the pot with avocado leaves

5. 5

   Add meat and cook for 8 hours in a slow cooker

6. 6

   Shred and serve on corn tortillas

💡 Chef's tip

If you don't have maguey or avocado leaves, add a piece of plantain: it gives a similar aroma.

📝 Our take

Barbacoa is meat cooked for hours in a pit or covered pot with leaves until the fibers fall apart on their own. The result has nothing to do with any imitation: it's pure juice, natural smoke and spices that smell like the market in Mexico City's historic center.

🍷 Wine & food pairing

Cold tamarind or hibiscus water. Or a michelada with Modelo Especial if the day calls for it.

Suggested wine: Cold hibiscus water or Mexican lager such as Modelo