BARBACOA DE RES CON CONSOMÉ
Method
Adobo Method:
Bring guajillo, pasilla, ancho, morita and ¾ cup water to a boil in a medium saucepan over high heat, cover, remove from heat and let sit until chiles are very tender, about 20 minutes.
Transfer to the jar of a blender and add onion, garlic, peppercorn, allspice, thyme, oregano, cumin, cloves, bay leaves, avocado leaves, canela, vinegar, oil, pulque and salt. Blend, starting low and increasing to high, until completely smooth.
Transfer to a large bowl and toss beef in adobo until completely coated. Cover tightly with plastic wrap and refrigerate for at least 3 hours and up to 2 days.
Consomé Method:
Place garbanzos in a medium bowl and cover with 3 inches of water. Stir in baking soda and 1 teaspoon salt. Cover with plastic and let sit at room temperature for at least 8 hours and up to 24.
Unfold a banana leaf (it should be 2 to 3 feet long). If you have gas burners, heat one gas burner on high. Hold the leaf at each end and very slowly move the leaf over the flame, leaving it in one place until you see light discoloration coming through the top.
Continue moving the leaf slowly for 3 to 7 seconds to see char marks in one spot, or until the entire leaf is very lightly charred. Repeat with the remaining banana leaves. If you don’t have gas burners, unfold the leaves and place them in a large stockpot. Cover with water and bring to a boil. Cook for 3 minutes to soften, then drain, cool, and pat dry.
Arrange a rack in the lower third of the oven and preheat to 250°F. Rinse and drain the soaked garbanzos, then transfer to a large clay cazuela or dutch oven. Top with chiles, carrots, onion, garlic, cilantro, avocado leaf and remaining 2 teaspoons of salt; cover with 5 cups of water. Place the roasted banana leaves over the top of the water and vegetables, folding or trimming as necessary. There should be about 3 layers of leaves over the consomé. Place marinated beef and adobo over the top and arrange in the center. Top with more leaves folding over the sides to seal the meat like a package. It’s ok if it is not tightly wrapped.
Place the lid on top and roll about 2 tablespoons of masa into a ½-inch thick rope. Press the masa into the gap between the lid and the pot to seal in the barbacoa. Continue with the masa until the pot is completely sealed. Transfer to the stove and bring to a boil over high heat. Transfer to the oven as soon as you hear the sound of the water boiling.
Bake until the meat is very tender, shreds easily and bones slide out with no resistance, about 10-12 hours.
Remove and discard dried masa from the rim of the pot and banana leaves from the meat. Transfer the meat to a bowl, remove bones and using two forks, shred meat into strands mixing any adobo to coat. Ladle 1-2 cups of consomé over the top of the meat to keep it warm and moist.
Serve with bowls of hot consomé, tortillas, onion, cilantro, lime wedges and salsa to make tacos. Or make gringas, method below.
Gringas Method:
Toast one side of the tortilla in a medium skillet, preferably cast iron, over medium high heat, until golden browned in spots, about 2 minutes.
Flip and top with about 2 tbsp. of queso and ¼ cup barbacoa, fold tortilla in half and continue to cook, flipping once until both sides are deep golden brown and the cheese is melted about 3 minutes. Repeat with remaining tortillas and queso.
Serve with salsa and consomé on the side.
Salsa Verde Tatemada Method:
Line a large cast iron skillet or comal with foil. Cook tomatillos, serranos, jalapeños, onion and garlic until charred on all sides, about 4 minute per side for the tomatoes, 2 minutes for the serranos and garlic and 3 minutes for the onion and jalapeños.
Transfer to the jar of a blender and add ¼ cup water and 1 ½ teaspoons salt. Puree on medium-low speed until almost smooth. Don’t be tempted to increase the speed or you will get an airy, smoothie consistency; it’s better to have a chunky salsa than a smoothie!
Taste and adjust seasoning and add more water if too tart. Set the salsa aside until ready to use.
Ingredients
Adobo Ingredients:
30 g chiles guajillo (about 4 large), stemmed and seeded
22 g chiles pasilla (about 2 large), stemmed and seeded
35 g chiles ancho (about 2 large), stemmed and seeded
14 g chiles morita (about 8 medium), stemmed
¾ cup water
¼ medium white onion, roughly chopped
5 garlic cloves, peeled
1 teaspoon black peppercorn
1 teaspoon whole allspice
1 teaspoon dried or fresh thyme leaves
1 teaspoon dried oregano, preferably Mexican
¼ teaspoon whole or ground cumin seed
2 whole cloves
3 fresh or dried bay leaves
2 large avocado leaves (optional)
½ 3-inch canela stick, preferably Ceylon
¼ cup apple cider vinegar
¼ cup extra-virgin olive oil
¾ cup unflavored fresh pulque (optional, if not using, substitute ¼ cup tequila and ½ cup water)
40 g sea salt or 3 tablespoons plus 1 teaspoon diamond crystal kosher salt
1.8 kg/4 lbs. boneless or 2.3 kg/5 lbs. bone-in, beef ribs (ribs cut into 3” pieces), shank, shoulder, chuck roast or brisket
Consomé Ingredients:
125 g dried garbanzo beans, picked through, rinsed and dried
1 ½ teaspoon baking soda
3 medium chiles Anaheim, cubanelle or poblano, stemmed seeded and chopped
2 medium carrots, chopped
2 chambray or spring onions or scallion, root end trimmed
3 garlic cloves, chopped
1 cup cilantro (or parsley) and tender stems
1 avocado leaf or 2 bay leaves
12 g sea salt or 3 teaspoons diamond crystal kosher salt, divided
4 large banana leaves
453 g/1 lb. masa (optional)
Gringas Ingredients:
8 flour tortillas
4 ounces shredded queso Oaxaca
For serving: warm corn tortillas, chopped onion, chopped cilantro, lime wedges, salsa verde tatemada
Salsa Verde Tatemada Ingredients: