Barbacoa Street Tacos
Servings 8
Equipment
- Large Dutch oven
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 together 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 down 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 then 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.