Tacos de Barbacoa

Tacos de Barbacoa

Ingredients

• 2 kg lamb shoulder or beef cheeks
• 4 guajillo and 2 ancho chiles
• 4 cloves garlic
• 1/2 onion
• 1 tsp cumin
• 1 tsp oregano
• 3 bay leaves
• 2 tbsp vinegar
• banana or maguey leaves (optional)
• 24 corn tortillas
• onion, cilantro, salsa borracha, lime

Instructions

1. Toast, soak and blend the chiles with garlic, onion, spices and vinegar.
2. Rub the meat with the adobo and wrap in leaves.
3. Set on a rack over 1 L water with onion and bay in a heavy pot (the drippings become consommé).
4. Cover tightly and cook at 160°C or on the stove 5 hr until falling apart.
5. Shred and serve in tortillas with onion, cilantro and salsa, with the consommé in cups.