Meat:
- 2 lbs beef brisket, cut into 3” chunks
- 2 lbs beef cheeks, cut into 3” chunks
- Kosher salt to taste
- 2 Tbsp vegetable oil
- 2 cups (475 ml) beef stock
- 8 garlic cloves, peeled and smashed
- 4 guajillo chiles
- 2 tsp (5g) ground cumin
- 3 bay leaves
- 1 cinnamon stick
- ¼ cup water
Salsa Verde:
- 1 sweet onion, roughly chopped
- 4 jalapenos, roughly chopped
- 5 garlic cloves, thinly sliced
- 1.5 lbs (680g) tomatillos, skinned rinsed, and quartered
- ½ bunch of cilantro
- Kosher salt to taste
- Lime juice to taste
Taco Assembly:
- Tortilla
- Barbacoa Meat
- Sweet onions, brunoise
- Cilantro, finely chopped
- Salsa Verde
- Lime wedge
Torta Sauce:
- 1 cup mayonnaise
- ¾ cup salsa verde (optional)
- 2 garlic cloves, grated
- 1 Tbsp chipotle powder
- 3 Tbsp cilantro, finely chopped
- 2 tsp fresh oregano, finely chopped
- Kosher salt to taste
- Lime juice to taste
Torta Assembly:
- Telera or bolillo rolls
- 2 Tbsp unsalted butter
- Barbacoa
- Torta sauce
- Salsa verde
- Pickled red onions
- Cotija cheese
- Cilantro