Pit Barbacoa Tacos

Chile Magic

• 4 guajillo chiles, stemmed and seeded
• 2 ancho chiles, stemmed and seeded
• 2 pasilla chiles, stemmed and seeded
• 1 white onion, charred and quartered
• 5 garlic cloves, toasted
• 1 tsp Mexican oregano
• 1 tsp cumin seeds
• ½ tsp ground cloves
• 1 cinnamon stick (2-inch)
• ¼ cup apple cider vinegar
• Salt to taste

1. 01Toast the chiles, then soak in boiling water for 15 minutes.
2. 02Blend with the onion, garlic, spices, vinegar and salt.

Lamb (or Beef) Mastery

• 3½ lbs lamb shoulder or beef cheek, in large chunks
• 2 bay leaves
• 4 cups beef broth
• Banana leaves, or foil

1. 01Season the meat heavily with salt.
2. 02Rub with chile paste, add bay leaves and broth.
3. 03Wrap in banana leaves (or foil) in a Dutch oven.
4. 04Slow-cook at 325°F for 4 hours until fall-apart, or pressure cook 90 minutes.
5. 05Shred the meat and moisten with strained cooking liquid.

King's notes

• Banana leaves perfume the meat. Foil works. Leaves are better.
• The consomé is not garnish. Dip every taco.