1. The Ingredients
The Meat & The Wrap:
- 3 to 4 lbs Beef Chuck Roast: Cut into large 3-inch chunks. (While Oaxaca often uses goat or lamb, Fonda Oaxaca explicitly uses beef).
- Banana Leaves: You can find these frozen in most Latin or Asian markets. They must be thawed.
- 4–5 Dried Avocado Leaves (Hojas de Aguacate): This is the non-negotiable secret ingredient. They impart a subtle, toasted anise/licorice flavor that defines Oaxacan cuisine. The Adobo (Marinade):
- 6 Dried Guajillo Chiles: Wiped clean, stems and seeds removed.
- 1/2 Medium White Onion
- 5 Cloves Garlic: Peeled.
- 1 tsp Mexican Oregano
- 2 Whole Cloves & 2 Allspice Berries
- 1/2-inch stick of Mexican Cinnamon (Ceylon)
- 2 tbsp White Vinegar
- Coarse Salt The Consommé (The Drippings):
- 1/2 cup Dried Chickpeas (garbanzo beans)
- 1/2 White Onion
- 2 cups Water or Beef Broth The Authentic Garnish (Fonda Oaxaca Style):
- Fresh cilantro and diced white onion.
- Pickled red onions.
- A bright green tomatillo salsa.
- Lime wedges.
2. The Adobo & Preparation
- Toast the Chiles: Heat a dry skillet over medium heat. Press the dried guajillo chiles flat against the pan for about 10–15 seconds per side until they become fragrant and slightly pliable. Do not burn them, or they will turn bitter.
- Soak: Transfer the chiles to a bowl and cover them with boiling water. Weigh them down with a small plate so they stay submerged. Let them soak for 20 minutes.
- Blend: Transfer the softened chiles to a blender. Add the onion, garlic, oregano, cloves, allspice, cinnamon, vinegar, and a generous pinch of salt. Add about 1/4 cup of the chile soaking liquid and blend until it forms a very smooth, thick paste.
- Marinate: Slather the beef chunks completely in the adobo. If you have the time, let it sit in the fridge overnight. If not, proceed.
3. The “Earth Oven” Assembly
- Temper the Leaves: Banana leaves will split if you fold them raw. Turn on a stove burner and gently pass the banana leaves over the open flame for a few seconds until they change color slightly and become glossy and pliable.
- The Consommé Base: In the bottom of your Instant Pot, pour in the 2 cups of water (or broth). Drop in the half onion and the dried chickpeas.
- Build the Nest: Place the metal trivet rack inside the pot, sitting just above the water. Line the trivet with the softened banana leaves, letting the excess hang over the edges of the pot to create a bowl shape.
- Wrap the Meat: Place the adobo-marinated beef inside the banana leaf nest. Tuck the dried avocado leaves directly against the meat. Fold the overhanging banana leaves tightly over the top of the beef so it is completely encased in a green package.
4. The Cook
- To Cook: Seal the lid and set it to cook on High Pressure for 75 minutes.
- The Release: Once the timer goes off, let the pressure release naturally for at least 20 minutes. Do not rush this; the residual steam is tenderizing the meat.
- (If using a Dutch Oven instead: Place the exact same setup in the oven at 300°F for about 4.5 to 5 hours, ensuring the lid is tight).
5. The Tortillas (The Final 50%)
Since you don’t care about the effort, do not ruin a 24-hour barbacoa process with store-bought tortillas.
- Buy high-quality Masa Harina (like Masienda or Bob’s Red Mill).
- Mix 2 cups of masa with roughly 1.5 to 1.75 cups of warm water and a pinch of salt. Knead it until it feels like Play-Doh. Let it hydrate for 20 minutes.
- Roll into golf-ball-sized spheres and press them flat between two sheets of plastic using a tortilla press or a heavy skillet.
- Cook on a very hot, dry cast-iron skillet for 30 seconds on the first side, 60 seconds on the second, and 30 seconds again until they puff up. Keep them wrapped in a clean dish towel to steam and stay soft.
6. The Assembly
Carefully unwrap the banana leaves. The beef should easily shred with a fork. Discard the avocado leaves. Take the trivet out and ladle the highly seasoned broth and chickpeas (the consommé) from the bottom of the pot into small mugs to serve on the side. Load up your fresh tortillas with the shredded barbacoa, top with the tomatillo salsa, pickled onions, and cilantro, and dip the tacos directly into the hot consommé between bites.