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Stout Beef Barbacoa Tacos

Print Recipe
Servings 4 servings

Ingredients
  

  • 1 dried Chile Negro pod
  • 1 dried Ancho chili pod
  • 1 tbs olive oil
  • 1 white onion cut into large sections
  • 1.5 lbs pounds chuck steak cubed
  • 3 chipotle peppers in adobo
  • 1 tbs adobo sauce
  • 1 cup stout beer
  • 1 cup beef broth
  • 4 cloves garlic peeled
  • juice from one lime
  • 1 tbs apple cider vinegar
  • 12 homemade corn tortillas
  • 1 red onion chopped
  • ½ cup cilantro chopped

Instructions
 

  • Heat oven to 300.
  • Heat a large Dutch oven over medium high heat. Add the dried chili pods, toasting on each side until warm and slightly crisp, about 2 minutes. Remove and allow to cool, tear into pieces and add to a blender or large food processor.
  • In the Dutch oven heat the olive oil, add the onions and cook until slightly charred on each side. Add the onions to the blender along with the chipotle, adobo sauce, beer, broth, garlic, lime juice and vinegar. Blend until smooth.
  • Return the Dutch oven to heat, add the beef cubes, cooking until seared on all sides, about 6 minutes.
  • Add the blender sauce, reduce heat to a simmer, stirring for about a minute.
  • Cover the pot and transfer to the oven. Cook at 300 until the beef is falling apart, between 3 and 4 hours.
  • Remove from oven, shread in the pot using two forks.
  • Transfer to a serving bowl along with all the sauce.
  • Serve with corn tortillas, onions and cilantro.