Barbacoa de Res — Beef cheeks slow-cooked in adobo

Toast the guajillo and ancho chiles on a dry comal, pressing flat, for 20–30 seconds per side until fragrant. Soak in boiling water for 20 minutes.

Char the onion and unpeeled garlic on the same comal until deeply blackened on the cut face, about 8 minutes. Peel the garlic.

Drain the chiles. Blend with the charred onion, garlic, chipotle, adobo sauce, vinegar, oregano, cumin, cloves, and 100 ml of water until completely smooth.

Season the beef cheeks generously with salt. Place in a Dutch oven or deep heavy pot. Pour the adobo over the meat — it should coat the cheeks thoroughly. Add the bay leaves.

Add 300 ml of water to the pot. Cover tightly with a lid or foil. Cook in a preheated 150°C oven for 4–5 hours, or on the stovetop over very low heat, until the meat falls apart completely when pressed with a fork.

Remove the cheeks from the braising liquid. Shred or roughly chop the meat with two forks — it should offer no resistance. Remove and discard the bay leaves.

Skim the fat from the surface of the braising liquid (consomé). Taste the consomé and season with salt. It should be deeply flavored.

Serve the shredded barbacoa on warm corn tortillas with diced onion and cilantro. Serve the consomé alongside in small cups for sipping or as a dipping liquid for the tacos.