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Mexican Barbacoa

Mexican Barbacoa is a traditional dish that originates from the indigenous people of Mexico. It involves slow-cooking meat (usually beef, lamb, or goat) until it is incredibly tender and flavorful.

Mexican Barbacoa

For the Marinade:
• Beef Chuck Roast: 3-4 pounds, trimmed and cut into large chunks
• Dried Guajillo Chilies: 3, seeds removed
• Dried Ancho Chilies: 2, seeds removed
• Garlic: 6 cloves
• White Onion: 1, chopped
• Ground Cumin: 2 teaspoons
• Ground Black Pepper: 1 teaspoon
• Ground Cloves: 1/2 teaspoon
• Ground Cinnamon: 1/2 teaspoon
• Apple Cider Vinegar: 1/4 cup
• Beef Broth: 2 cups
• Salt: To taste
For the Cooking:
• Bay Leaves: 3
• Lime Juice: 2 tablespoons
• Fresh Cilantro: For garnish
For Serving:
• Corn Tortillas: 12-16, warmed
• Onion: 1, finely chopped
• Cilantro: 1/2 cup, chopped
• Lime Wedges: For garnish
• Salsa: Your favorite, for serving

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