Barbacoa Tacos
The Guajillo (wha-hee-oh) chile is the most common dried chile in Mexico after the Ancho. The flavor of the Guajillo is distinct, slightly fruity with a strong piney, berry under taste. Guajillo flavors dished easily so a little goes a long way. This chile is between a 2-4 on the heat scale of 1-10. Guajillo, combined with the Passilla and Ancho, form the holy trinity of chiles used to prepare the traditional mole sauces.
Ingredients
For the Marinade:
2 Pounds of Beef
Juice from 3 oranges and 2 Limes
1/4 large onion
4 cloves of garlic
2 T of black pepper
2 T of Oregano
Dried Thyme
1 T of Cumin
1/3 Cup of White Vinegar
To Cook the Meat:
2-3 bay leaves
Fresh Thyme
Avocado leaves (optional – you can find them in the Hispanic section of your local supermarket)
3 cloves of garlic
Salt, Pepper, Cumin, and Oregano to taste
10 Guajillo chiles (or California chiles as you will find them in the US).
1/4 Onion
1 Tomato
For the Tacos:
Tortillas
Lime
Finely chopped onions
Finely chopped cilantro
Salsa Verde
Instructions
Combine all of the marinade ingredients and pour over the meat. Put in the refrigerator over night.
Place the meat in a slow cooker, and dispose of the marinade.
Add juice from 1 orange, mixed with the juice from 1 lime and a small amount of white vinegar. Then add the salt, pepper, cumin and oregano, and finally the bay leaves, the thyme, and the avocado leaves. Cook on high for 3 hours or until fork tender.
In a small pot, cook the chiles, the tomatoes, the garlic, and the onion in one cup of water, blend together and pour through a strainer directly onto the shredded beef.
Cook for about one more hour.
From mylatinatable.com