Savory Slow-Cooked Beef Barbacoa

1. Toast the Dried Chiles

Toast the dried chiles in a large heavy-bottomed Dutch oven over medium-high heat, stirring frequently for about 2-5 minutes until they are slightly darkened and fragrant. Place the chiles in a microwave-safe bowl, add 475 ml (2 cups) of chicken stock, cover, and microwave for 5 minutes to soften them.

2. Brown the Oxtails

In the same Dutch oven, heat 15 ml (1 tablespoon) of vegetable oil over medium-high heat. Season the oxtails with kosher salt and freshly ground black pepper, then add them to the pot and cook until browned on all sides, about 8 minutes. Remove the oxtails and set them aside.

3. Cook Onions and Garlic

Add the remaining 30 ml (2 tablespoons) of vegetable oil to the Dutch oven. Toss in the finely sliced onion and smashed garlic cloves, cooking them on medium heat until they turn a deep brown, about 10 minutes.

4. Add Spices and Simmer

Add the ground cumin, ground cloves, and dried oregano to the pot. Stir for about 30 seconds until the spices are fragrant. Then, add the roughly chopped chipotle chilis with adobo sauce, apple cider vinegar, and the remaining chicken stock. Scrape up any browned bits from the bottom of the pot as you stir. Allow this mixture to simmer until it is reduced by about half.

5. Blend the Sauce

Transfer the contents of the pot to a blender, adding the soaked chiles and their liquid along with 10 ml (2 teaspoons) of fish sauce. Blend until the sauce is smooth, about 1 minute.

6. Cook the Beef

Place the beef chuck or boneless shortribs in the Dutch oven and pour the blended sauce over it. Add the browned oxtails and tuck in the bay leaves. Bring the mixture to a boil, then cover the pot with the lid slightly cracked and transfer it to a preheated oven at 135°C (275°F). Let it bake for 4 hours until the beef is tender and easily shredded.

7. Reduce the Sauce

Once the beef is ready, transfer it to a plate. Cook the remaining liquid in the Dutch oven over medium heat until it reduces slightly, about 5 minutes.

8. Cool and Refrigerate

Cool the beef and sauce to room temperature, then refrigerate them for up to 5 days if needed. When you're ready to serve, slice and shred the beef, reheating it in the reduced sauce.

9. Serve

Serve the beef barbacoa in warm corn tortillas, garnished with onions, cilantro, salsa, and lime wedges, or enjoy it with your favorite sides.