So living in Hawaii, there's practically no good mexican food, so I've been on a journey to find a recipe to make good authentic barbacoa. I make a massive batch and freeze it so that I can have whenever I get a hankering for some tacos. I feel like my barbacoa recipes are close, but have never gotten to the point where I think I've nailed it. I'm always missing something, I just can't figure out what it is. All I do is braise shortrib and chuck in a dutch oven (300F in my oven, covered) with everything below. Is there something I should be adding to get where I want to be? Any suggestions on how to improve? Thanks!
-2 lb beef shortrib
-2 lb chuck
- beef stock most of the way up
- water the rest
-3 guajillo chiles
-2 ancho chiles
-2 chipotle chiles
-1 tbsp cumin
-cinnamon stick
-3 bay leaves
-9 cloves garlic
-2 lb beef shortrib
-2 lb chuck
- beef stock most of the way up
- water the rest
-3 guajillo chiles
-2 ancho chiles
-2 chipotle chiles
-1 tbsp cumin
-cinnamon stick
-3 bay leaves
-9 cloves garlic
