Ancho-Braised Beef Barbacoa Lettuce Tacos with Charred Tomatillo Salsa and Pickled Red Onion

Ingredients

• 1.5 lb beef chuck roast, trimmed and cut into 3-inch chunks
• 3 dried ancho chiles, stemmed and seeded
• 2 dried guajillo chiles, stemmed and seeded
• 6 tomatillos, husked
• 1 white onion, quartered (divided)
• 6 garlic cloves
• 2 chipotle chiles in adobo sauce
• 2 tbsp apple cider vinegar
• 2 tsp ground cumin
• 1 tsp dried Mexican oregano
• 1/4 tsp ground cloves
• 2 bay leaves
• 2 cups chicken or vegetable broth
• 2 tbsp lime juice
• 1 avocado
• 1/2 cup cilantro, divided
• 1/2 red onion, thinly sliced
• 12 large butter lettuce or romaine leaves
• 2 tbsp olive oil
• 2 tsp salt
• 1 tsp black pepper
• 1 tsp sugar

Instructions

1. 1

   Toast the ancho and guajillo chiles in a dry skillet over medium heat for 1-2 minutes per side until fragrant and pliable. Transfer to a bowl and cover with hot water; soak 20 minutes.

2. 2

   Meanwhile, season the beef chunks generously with salt and pepper. Heat olive oil in a Dutch oven over medium-high heat and sear the beef on all sides until deeply browned, about 8 minutes total. Remove and set aside.

3. 3

   Char the tomatillos, half of the quartered white onion, and 4 garlic cloves in the same Dutch oven over high heat, turning until blackened in spots, about 8 minutes.

4. 4

   Drain the soaked chiles. Blend chiles, charred tomatillos, charred onion and garlic, chipotles, vinegar, cumin, oregano, cloves, 1 cup broth, and 1 teaspoon salt until completely smooth. Pass through a fine-mesh sieve for a silky sauce.

5. 5

   Pour the chile sauce into the Dutch oven, scraping up browned bits. Return the beef, add bay leaves and remaining broth, and bring to a simmer. Cover, reduce heat to low, and braise for 2 hours until the beef shreds easily with a fork.

6. 6

   While the beef braises, make the pickled onions: combine the sliced red onion, lime juice, 1/2 teaspoon salt, and sugar in a small bowl; massage and let sit 30 minutes.

7. 7

   Make the avocado crema: blend the avocado, remaining 2 garlic cloves, remaining quartered raw onion, half the cilantro, 1 tablespoon lime juice, 1/4 cup water, and 1/2 teaspoon salt until smooth.

8. 8

   Make the charred salsa: char the remaining tomatillos is not needed — instead, finely chop the reserved chipotle-adobo solids with the remaining cilantro, 1 tablespoon lime juice, and a pinch of salt for a quick table salsa.

9. 9

   Remove the beef, shred with two forks, skim excess fat from the braising liquid, and reduce the liquid over medium-high heat for 10 minutes until thick and glossy. Fold the shredded beef back into the reduced sauce.

10. 10

    Spoon the barbacoa into lettuce leaves, top with charred salsa, pickled red onions, a drizzle of avocado crema, and remaining cilantro. Serve immediately.