Barbacoa de Res (Slow-Cooked Beef in Chilli and Lime Broth)

• 1 large Yellow onion
• 6 cloves Garlic
• 2 tbsp Guajillo chili powder
• 1 tbsp Ancho chili powder
• 2 tsp Ground cumin
• 2 tsp Dried oregano
• 2 tsp Fine sea salt
• 1 tsp Black peppercorns
• 750 ml Beef stock
• 2 Bay leaves
• 1 kg Beef chuck roast
• 2 Lime
• 12 pieces Corn tortillas
• 20 g Fresh coriander

1. Halve the yellow onion and slice it thinly. Peel and finely chop the garlic. Lightly crush the black peppercorns.
2. In a dutch oven, combine the onion, garlic, guajillo chili powder, ancho chili powder, ground cumin, dried oregano, fine sea salt, crushed black peppercorns, beef stock and bay leaves. Bring to a gentle simmer over medium heat, stirring to dissolve the spices.
3. Nestle the beef chuck roast into the broth so it is mostly submerged. Reduce the heat to low, cover, and cook at a very gentle simmer for 3 1/2 to 4 hours, turning the beef once or twice, until it shreds easily with a fork.
4. Transfer the beef to a board and discard the bay leaves. Shred the beef, then return it to the pot and simmer uncovered for 10 minutes so the sauce clings to the meat. Squeeze in the juice of 1 lime, then taste and add more lime juice if you want it brighter.
5. Warm the corn tortillas in a dry frying pan over medium heat for about 20 to 30 seconds per side, keeping them covered as you go. Finely chop the fresh coriander. Serve the barbacoa with the tortillas and scatter over the coriander, with lime wedges from the remaining lime for squeezing.

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