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Serves 6-10
Active Time: 45 mins
Total Time: 5 hours
This crazy-tender barbacoa made with oxtails and a blend of fruity chilies puts the fast food version to shame.
Note: Look for dried chilies in a large supermarket or Latin market. If you can't find these exact chilies, any combination of mild, fruity and bright-tasting chilies will do, such as guajillo or Colorado. Barbacoa can be stored in its liquid for up to five days in refrigerator. The flavor should improve with time. Reheat gently on the stovetop or the microwave. Serve with store-bought or homemade corn tortillas (recipe here), and make sure to reheat them right!
1 whole dried New Mexico, costeño, or choricero chili, seeds and stem removed (see notes above)
1 whole chile ancho or pasilla, seeds and stem removed (see notes above)
1 whole chile negro, seeds and stem removed (see notes above)
1 quart low sodium store-bought or homemade chicken stock, divided
3 tablespoons vegetable or canola oil, divided
1 pound oxtails
1 small onion, finely sliced
6 medium cloves garlic, smashed
2 teaspoons ground cumin
1/2 teaspoon ground cloves
2 teaspoons dried oregano
4 chipotle chilis packed in adobo, roughly chopped, with 2 tablespoons adobo sauce
1/4 cup apple cider vinegar
2 teaspoons fish sauce
1 whole chuck-eye roast (about 4 pounds), or 4 pounds boneless shortribs
Kosher salt and freshly ground black pepper
2 whole bay leaves
Kosher salt
Warm corn tortillas, onions, cilantro, salsa, limes, and other condiments for serving
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 DAPHNE
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