BARBACOA DE RES CON CONSOMÉ

for the Adobo Method

Bring guajillo, pasilla, ancho, morita and 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.

for the Consomé Method

Place garbanzos in a medium bowl and cover with 3 inches of water. Stir in baking soda and 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 salt; cover with 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.

For the 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.