0 from 3 votes
Barbacoa Street Tacos
Crafted with ease and taste in mind, this recipe is a great choice.
Prep Time
15 mins
Cook Time
5 hrs
Total Time
5 hrs 15 mins
Servings: 8
Course:
Main Course
Cuisine:
Mexican
Ingredients
Barbacoa Beef:
- ⅓ cup apple cider vinegar
- 3 tbsp fresh lime juice
- 2 canned chipotle chiles
- 4 cloves garlic roughly chopped
- 3½ tsp ground cumin
- 2 tsp dried oregano
- ¼ tsp ground cloves
- 1½ tsp freshly cracked black pepper
- 2 tsp kosher salt
- 1½ tbsp vegetable oil
- 2 pounds boneless chuck roast excess fat removed, cut into chunks
- ¾ cup beef broth plus more if needed
- 3 bay leaves
Other Ingredients:
- mini corn tortillas (or whatever tortilla you prefer)
- Onion & cilantro relish click up above for the recipe
- Smoky tomato-chipotle salsa click up above for the recipe
- cotija cheese shredded
- sour cream if desired
Instructions
- Preheat the oven to 275 degrees.
- Combine the vinegar, lime juice, chipotle chiles, garlic, cumin, oregano, ground cloves, black pepper, and salt in the bowl of a food processor. Process the mixture for about 1 minute, until completely smooth. Set aside.
- Cut the chuck roast into large chunks, removing excess fat. Heat the vegetable oil over medium-high heat in a large Dutch oven until hot. Sear the pieces of meat, in batches, on all sides until browned.
- Reduce the heat to low, and add the chipotle puree to the pot. Stir to coat the meat evenly. Pour in the beef broth to come ⅓ of the way up the sides of the meat. Add in the bay leaves.
- Turn the heat back up to medium-high, and bring the liquid to a boil.
- Reduce the heat to a simmer, cover the pot with tin foil, and add the lid to create a tight seal.
- Place in the preheated oven, and braise for 5 hours.
- Remove from the oven and remove any visible fat. Shred the meat and mix it with the juices.
- Place the meat in the center of warmed tortillas and desired toppings. Serve immediately. Enjoy.
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