Barbacoa Tacos

Prepare the chiles: remove stems and seeds from the Dried Guajillo Chile, Dried Ancho Chile and Dried Chipotle Morita Chile. Toast them lightly in a dry skillet for 20–30 seconds per side until fragrant, then soak in hot water for 20 minutes to soften.

Toast the aromatics and spices: in the same skillet, toast 1 teaspoon Whole Cumin Seeds, 6–8 Whole Cloves and a small piece of Cinnamon Stick until fragrant, then transfer to a blender along with the softened chiles, 4 cloves Garlic, one quartered White Onion, 2 tablespoons Apple Cider Vinegar, 1 teaspoon Dried Mexican Oregano, 1½ teaspoons Fine Salt and 1 teaspoon Black Pepper. Add about 1 cup of the chile soaking liquid (or some Beef Stock) and blend until very smooth; if desired, strain the sauce to remove any bits.

Brown the meat: heat 2 tablespoons Neutral Oil in a large heavy pot or Dutch oven over medium-high heat. Pat the Beef Cheeks dry, season lightly, and sear them on all sides until well browned, about 3–4 minutes per side.

Braise: pour the blended chile sauce over the seared beef, add enough Beef Stock (about 1–2 cups) to come at least halfway up the meat, and tuck in 1 Bay Leaf. Bring to a gentle simmer, cover, and braise on low on the stovetop or in a 300°F (150°C) oven for 3–4 hours, or until the cheeks are fork-tender.

Shred and reduce: remove the beef to a cutting board and shred with two forks, discarding any excess gristle. Skim fat from the braising liquid and simmer the liquid to reduce and concentrate the flavors; taste and adjust seasoning with more Fine Salt and Black Pepper if needed.

Finish the meat: return the shredded beef to the reduced sauce to absorb flavor, then optionally crisp it in a hot skillet with a little Neutral Oil for 3–5 minutes to develop caramelized edges.

Warm and assemble: warm Corn Tortillas on a hot griddle or comal until pliable. Top each tortilla with a spoonful of the barbacoa, some chopped White Onion, a sprinkle of chopped Cilantro and a squeeze of Lime.

Serve with condiments: offer Salsa, sliced Radishes and Pickled Jalapeños and Carrots on the side so guests can customize each taco to taste.