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| Ingredients
8 dried guajillo chiles, stemmed and seeded 2 plum tomatoes, quartered 1 small white onion, quartered 8 cloves garlic, unpeeled Kosher salt 2 pounds beef chuck, cut into 1-to-2-inch pieces 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne pepper 1 cup roughly chopped fresh cilantro (leaves and stems) 1/4 teaspoon dried thyme 2 bay leaves Freshly ground black pepper Corn tortillas, warmed, and assorted toppings, for serving Directions Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes. Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon. Read more at: http://www.foodnetwork.com/recipes/food-network-kitchens/beef-barbacoa-tacos-recipe/index.html?oc=linkback |
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