Barbacoa Tacos
Ingredients
The Barbacoa
-
1
3-4 pound
boneless chuck roast, trimmed and cut into fist-size chunks
-
to taste
salt and pepper
-
3
tablespoons
vegetable oil
-
1-6
cups
beef or chicken broth
-
1
medium
white or yellow onion, diced
-
¼
cup
lime juice
-
¼
cup
apple cider vinegar
-
2
chipotle peppers in adobo sauce, minced (optional)
-
4
cloves
garlic, pressed or minced
-
1
tablespoon
ground cumin
-
1
tablespoon
dried oregano
-
¼
teaspoon
ground cloves (optional)
-
¾
teaspoon
salt
-
3
bay leaves
The Tacos
-
10
taco-size
tortillas (flour or corn)
-
½
white onion
finely diced
-
2
radishes
sliced (optional for topping)
-
½
bunch
cilantro, chopped (optional for topping)
-
3
limes, quartered (optional for topping)
Instructions
- Season the chuck roast with salt and pepper.
- In a large Dutch oven, heat vegetable oil and brown the meat on all sides.
- Add diced onion and enough broth to mostly submerge the meat, then stir in remaining barbacoa ingredients.
- Simmer covered for 2 1/2 to 3 hours until the meat is tender.
- Alternatively, transfer to a slow cooker and cook on high for 3 to 4 hours or low for 7 to 8 hours.
- Once cooked, shred the meat using two forks.
- Warm tortillas in a damp towel in the microwave.
- Assemble tacos with barbacoa, diced onions, radish slices, and cilantro, and add lime juice before serving.
Nutrition Facts (estimated)
Servings
10 tacos
Calories
408
Total fat
20g
Total carbohydrates
30g
Total protein
25g
Sodium
800mg
Cholesterol
70mg
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