Chili Sauce

  • 5 Dried Guajillo Chiles (stemmed and seeded)

  • 3 Dried Ancho Chiles (stemmed and seeded)

  • 2 Dried Pasilla Chiles (stemmed and seeded)

  • 1 Medium Tomato

  • 1tsp Ground Cumin

  • 1tsp Dried Oregano

  • 1/2 tsp Ground Cinnamon

  • 2tbsp Apple Cider Vinegar

  • Salt

  • Pepper

Barria Tacos

Ingredients:

2 Servings

Barria Beef

  • 1lb Beef Chuck Roast (cut into chunks)

  • 1/2lb Short Ribs (bone in)

  • 2tbsp olive oil

  • 1 White Onion (quartered)

  • 4c Beef Broth

  • 2 Bay Leaves

Taco

  • Corn Tortillias

  • 2c Shredded Mozzarella Cheese

  • 1 White Onion (chopped)

  • 2 Limes (quartered)

Instructions:

Preparation:

  1. Cut 1lb Beef Chuck Roast into Chunks

  2. Quarter 1 White Onion

  3. Chop 1 White Onion

  4. Quarter 2 Limes

  5. Stem and Deseed 5 Dried Guajillo Chiles, 3 Dried Ancho Chiles, and 2 Dried Pasilla Chiles. Warm the Chiles in a pan until fragrant, then soak in 1c warm water for 15 minutes until soft.

Cook:

  1. In a large pot, heat 2tbsp Olive Oil and brown the 1lb Beef Chuck Roast chunks and 1/2lb Brown the Short Ribs

  2. While the beef and ribs brown, in another pan, char one tomato.

  3. After the tomato has been charred, blend the tomato with the Soaked Chiles, 1c Soaking Water, 1tsp Ground Cumin, 1tsp Dried Oregano, 1/2tsp Ground Cinnamon, 2tbsp Apple Cider Vinegar, Salt, and Pepper

  4. Once all the beef is browned and the Sauce has been made, Add the Chili Sauce, 1 quartered white onion, 4c Beef Broth, and 2 Bay Leaves to the beef. Simmer for 3-4 hours until beef is tender and shreds easily.

  5. Remove the meat, shred with forks and place in a bowl with a little broth.

  6. Skim excess fat from the surface of the broth. Reserve the broth for dipping. Adjust salt and pepper levels to taste.

  7. Dip corn tortillias in the broth and place in skillet. Fill with shredded beef and cheese, fold, and cook until crispy on both sides.

  8. Plate with onions, and lime wedges. Serve with a hot bowl of consome broth for dipping.