Mountain-Style Beef Barbacoa

Ingredients

• 1½ kg (3⅓ lb) boneless beef chuck or shank
• 60 g dried red chiles, stemmed and seeded
• 3 tomatillos, husked and rinsed
• ½ white onion and 4 garlic cloves
• 1 teaspoon dried oregano; 2 cloves; ½ small cinnamon stick; ½ teaspoon black pepper
• 1½ teaspoons fine salt
• 1 cup water for blending
• 2 bay leaves; a small handful of cilantro
• Optional: 1 green apple, cored and quartered, and 2 small potatoes, quartered
• Clean softened corn husks or food-safe banana leaves to line the steamer; extra water below the rack

Method

1. Make the marinade.

   Soak chiles in hot water 20 minutes and drain. Simmer tomatillos until softened. Blend chiles, tomatillos, onion, garlic, oregano, cloves, cinnamon, pepper, salt, and the cup of water. Coat beef. If marinating ahead, cover and refrigerate up to overnight.

2. Arrange for steaming.

   Use a large covered steamer with a rack well above the water. Line a heatproof bowl that fits on the rack with softened leaves. Add beef, marinade, bay, cilantro, and optional apple and potatoes. Fold leaves over loosely. Place the bowl on the rack; water must not enter the bowl.

3. Steam gently.

   Cover tightly and maintain a steady gentle steam for about 4–5 hours, until beef pulls apart easily. Check the water every 45–60 minutes and replenish with boiling water without wetting the meat. Open the lid away from your face.

4. Shred and serve.

   Remove bay leaves, shred beef, and mix with enough collected juices to stay moist. Mash the cooked apple and potatoes into the juices if desired, or serve alongside. Adjust salt and serve in tortillas or split gorditas.

Kitchen notes

Tenderness takes time

Chuck and shank suit this long cooking method. Tenderloin does not need—and does not benefit from—the same treatment.

For cooked dishes, cool promptly and follow the storage and reheating guide. Follow the shorter storage directions above where given.