Source: Barbacoa pulled-beef tacos

Beef Shin Barbacoa

Course Dinner
Cuisine Mexican
Keyword Barbacoa, Beef, Shin, Taco
Servings 6 people


  • 100 ml cider vinegar
  • 2 limes juiced
  • 3 dried chipotle chillies
  • 2 dried ancho chillies
  • 6 cloves garlic peeled and crushed
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • 2 bay leaves
  • 1 tsp dark soft brown sugar
  • 1 kg beef shin cut into 3cm cubes
  • 2 bay leaves
  • 300 ml beef stock


  • Remove the stems and seeds from the dried chillies and roughly chop. Cover with warm water for 10 minutes to soften.
  • Once the chillies have softened remove from the water and add to a small blender along with the garlic, spices, sugar and some salt and pepper making sure to reserve the soaking water. Blend until smooth and then mix into the vinegar and lime juice and use to coat the beef chunks, then cover and leave to marinate for 1-2 hrs, or chill overnight.
  • Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock along with the reserved chilli water, add the bay leaves and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
  • If the beef isn’t tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 100ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.


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