Come over, the barbacoa de res is ready.

I'm just a white dude from St. Louis, and I really love the more traditional Mexican dishes. I try to keep things as authentic as the internet tells me!

Chuck and shank seasoned with salt, and smoked it for a couple hours.

Dried ancho chilis de-seeded, rehydrated, pureed with garlic, onion, chipotles in adobo. Added a couple cloves and bay leaves to the puree. Loosened it up with some chicken stock.

Used the liquid to braise the meat until tender.

Tortillas from a local supermercato. Onions. El Yucateca.

Hopefully I did ok for this sub!