Slow Cooked Barbacoa Beef Tacos
This may be one of the best things i’ve eve made.
Slow cooked barbacoa beef tacos will leave your house smelling amazing and your guests grateful to know you.
INGREDIENTS
2-3 Tablespoons oil (i like to use Avocado oil)
3-4 Pound Chuck Roast
Salt and Pepper
1/4 Cup Apple Cider Vinegar
4 Cloves Garlic
1 Teaspoon Cinnamon
1/2 Teaspoon Ground Cloves
1 Bay Leaf
Zest of 1 Lime
Juice of 1 Lime
4 Chipotle Chilies + a good spoonful of Adobo Sauce
1 Tablespoon Cumin
1 Tablespoon Dried Oregano
2 Cups Beef Broth, as needed
DIRECTIONS
Preheat oven to 300°
Create chipotle sauce by combining vinegar, garlic, cinnamon, cloves, bay leaf, lime zest, lime jice, chipotle chilies, adobo sauce, cumin, and oregano in a blender or food processor. Blend until the mixture is smooth. Set aside.
Place a large enamel dutch oven on medium high heat and add oil. While oil is heating, generously cover all sides of the roast with salt and pepper.
Sear the roast, 3-4 minutes on each side, until golden brown and a crispy crust has started to develop.
Turn the heat off and add in beef broth, until the broth comes half way up the side of the roast.
Spoon chipotle sauce over the top of the meat. You want this sauce to stay on top of the meat and not slide down into the beef broth, if possible.
Cover the dutch oven and place into the pre-heated oven for 4 hours or until the meat easily falls apart. You can start checking for doneness after about 3.5 hours, it could be done or it could take 4.5 hours. You will know when the meat falls apart without any effort.
Remove from the oven and shred beef, discarding any large pieces of fat that didn’t fully render. Return beef to the dutch oven.
You will probably have a good amount of cooking liquid left, so return the dutch oven to the stove over medium heat and reduce the liquid until it is thick and clinging to the beef. You want some liquid left as it will continue to reduce and thicken after you remove it from the heat.
The beef barbacoa is now ready to enjoy. If you are like me, you may find it hard to resist sampling a piece or two right from the dutch oven. If done right, the meat will be so incredibly tender, it will melt right in your mouth. And the aromas, filling your home for the rest of the day, will be comforting and mouthwatering.
To assemble the tacos, heat corn tortillas (i prefer the white corn street taco tortillas but the flour street taco tortillas are also delicious) over medium heat until warmed through. Place a heaping pile of barbacoa onto the tortilla and add your favorite toppings.
Recommenced Toppings:
Red Onion
Cilantro
Cotija Cheese