These delicious tacos feature tender, slow-cooked meat marinated with a blend of aromatic spices and herbs.

An approachable take on the classic Oaxacan barbacoa de borrego o res.

Each bite is a burst of smoky, juicy goodness, complemented perfectly by fresh toppings like cilantro, onions, and a squeeze of lime. Whether you’re hosting a gathering or simply craving a taco on a Tuesday, enjoy the taste of authentic Mexican cuisine in every bite.

Yield 6

Mis en Place

2 to 3 Tbsp. Oil

4 Pounds Lamb Shoulder (bone-in will provide the richest flavour)

OR

4 pounds Beef Short Ribs

Salt

For the Marinade

2 Dried Pasillas Chiles, seeded & broken into pieces

2 Dried Ancho Chiles, seeded & broken into pieces

4 garlic cloves, peeled

2 tablespoons vinegar (plus more if you think the marinade needs it)

1 teaspoon salt

1 Can of Chipotle Chile en Adobo

1/2 Tsp. Fresh Black Pepper

1/2 teaspoon Dried Mexican Oregano

1/2 Tsp. Cinnamon

12 Oz. Beer

For serving

Approximately 20 Warm Corn Tortillas

White Onion, finely chopped or Pickled Red Onion

Lime Wedges

Cilantro Leaves

Optional: Tomatillo Salsa, Lime Crema & Cotija Cheese

Step 1

Prepare the Marinade

Combine all the marinade ingredients except the beer in the blender with 2 cups water and blend until smooth—this will take a minute or two because of the chiles’ tough skins.

Pass through a medium-mesh strainer into a bowl.

Set aside.

 

Step 2

Prepare Meat

Heat enough oil to coat the bottom of a very large Dutch oven (6-8 Qt).

Pat the meat dry with paper towels, salt it liberally and lay it in the pan. 

Brown on all sides—this will take 10 to 15 minutes, depending on the size and shape of the meat. 

Set aside.

Step 3

Braise

In a Dutch oven, combine marinade with beer and place meat in the pan coating all sides of the meat.

  Set the cover in place and braise in a 300-degree oven for about 3 hours, adding water occasion if necessary to ensure the liquid stays at about the same amount as when started.

Step 4

Serve

Coarsely shred the meat and place back into sauce. Taste for seasoning.

Once ready to serve, arrange it on a platter or place in a warming dish. 

Serve with the tortillas, salsa and/or hot sauce, onion, cilantro and lime.