The best BARBACOA TACOS you can make at home🔥🤩 #foodshorts #tacoplatter #texmex #dublinfoodie

Slow-cooked, fall-apart barbacoa beef dipped in a rich, flavorful consomé—paired with soft, homemade wheat tortillas and my Lacto-fermented salsa verde🔥 Perfect for tacos, burritos, or meal prep!

Beef Barbacoa:

Ingredients
1.5 kg beef chuck (or shin), cut into large chunks
15 g dried guajillo chilies (or ancho chilies), seeded and soaked
30 g chipotle peppers in adobo sauce
12 g garlic (about 4 cloves)
100 g onion, chopped
250 ml beef broth (plus extra for longer cooking)
30 ml apple cider vinegar
15 ml lime juice
8 g ground cumin
5 g dried oregano
3 g smoked paprika
5 g salt (adjust to taste)
2 g black pepper
1 g ground cloves (optional)
1 bay leaf
30 ml oil (for searing)

Instructions
Soak dried chillies in hot beef broth. Prepare the sauce by blending the soaked guajillo chilies and beef broth, chipotle peppers, garlic, vinegar, lime juice, and spices (except bay leaf) until smooth.
Heat oil in a large pot over medium-high heat and sear the beef shin chunks, including bones if using, until browned on all sides
Transfer the beef to a slow cooker or an oven-safe pot, pour the blended sauce over the meat, add the bay leaf, and cook as follows:
-For a slow cooker, set to LOW for 8 to 10 hours or HIGH for 5 to 6 hours
-For an oven, cook covered at 150°C (300°F) for 3.5 to 4 hours
-For an Instant Pot, cook on high pressure for 75 to 90 minutes, then allow a natural release
Check for tenderness, if using beef shin which contains a lot of collagen may need extra time to break down. If not fully tender, cook for another 30 minutes and add more broth if needed
Shred the meat, and mix it with the sauce. You can also reserve some cooking liquid if you want to make Barbacoa consomme for dipping.
Serve in tacos, burritos, and rice bowls alongside Mexican sides like rice and beans, or, like me, with homemade lacto-fermented salsa verde and homemade tortillas.
Homemade tortillas:

Ingredients:
360 g all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
4 tablespoons butter (55 g,)
180 ml hot water
Instructions
Add butter to the hot water and melt it.
Mix the flour, salt, and baking powder in a bowl until well combined
Gradually add warm water while stirring until a soft dough forms
Transfer the dough to a lightly floured surface and knead for 5 minutes until smooth, then cover and let it rest for 30 minutes to improve elasticity
Divide the dough into 6 to 8 equal pieces and roll each into a thin circle about 2 mm thick
Heat a dry skillet over medium-high heat and cook each tortilla for 30 to 45 seconds per side until golden spots appear
Brush each tortilla with melted butter immediately after cooking for extra richness (optional)
Stack the tortillas in a towel to keep them warm and pliable
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