Name: Beef Barbacoa Tacos With Irresistible Smoky Flavor
Prep time: 30 min
Cook time: 8 h
Total time: 8 h 30 min
Cuisine: Mexican
Ingredients: 4 lbs beef chuck roast, cut into large chunks; 4 chipotle peppers in adobo sauce; 4 cloves garlic, minced; 1 onion, roughly chopped; 2 tablespoons lime juice; 2 tablespoons apple cider vinegar; 1 tablespoon ground cumin; 2 teaspoons dried oregano; 3 bay leaves; 1 cup beef broth; 2 tablespoons vegetable oil; Salt and black pepper to taste; 24 corn tortillas, for serving; 1 cup fresh cilantro, chopped; 2 limes, cut into wedges; 1 white onion, diced for serving

Description

Tender, juicy beef barbacoa tacos made with perfectly seasoned chuck roast that’s slow-cooked until it falls apart. Serve with fresh lime, cilantro, and your favorite taco toppings for an authentic Mexican feast.

Ingredients

Scale

4 lbs beef chuck roast, cut into large chunks
4 chipotle peppers in adobo sauce
4 cloves garlic, minced
1 onion, roughly chopped
2 tablespoons lime juice
2 tablespoons apple cider vinegar
1 tablespoon ground cumin
2 teaspoons dried oregano
3 bay leaves
1 cup beef broth
2 tablespoons vegetable oil
Salt and black pepper to taste
24 corn tortillas, for serving
1 cup fresh cilantro, chopped
2 limes, cut into wedges
1 white onion, diced for serving

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Instructions

Season the beef chunks generously with salt and black pepper.
In a blender, combine chipotle peppers, garlic, onion, lime juice, vinegar, cumin, and oregano. Blend until smooth.
Heat oil in a large skillet over high heat. Sear the beef chunks until browned on all sides, about 2-3 minutes per side.
Transfer the meat to a slow cooker. Pour the blended sauce over the meat, add bay leaves and beef broth.
Cook on low for 8-10 hours or on high for 4-6 hours, until the meat is very tender and easily shreds.
Remove the bay leaves and shred the meat using two forks.
Warm the corn tortillas on a hot skillet or griddle.
Serve the barbacoa in warm tortillas, topped with diced onion, fresh cilantro, and lime wedges.

Notes

Store leftover barbacoa in an airtight container with its juices for up to 4 days in the refrigerator.
For extra flavor, toast your tortillas on a hot dry skillet until slightly charred.
The barbacoa can be frozen for up to 3 months.
For spicier tacos, include more chipotle peppers or serve with additional hot sauce.

Prep Time: 30 minutes
Cook Time: 8 hours
Category: Main Dish
Method: Slow Cooker
Cuisine: Mexican

Nutrition

Serving Size: 3 tacos
Calories: 520
Sodium: 680mg
Fat: 28g
Saturated Fat: 11g
Carbohydrates: 35g
Fiber: 4g
Protein: 38g
Cholesterol: 115mg