Barbacoa Street Tacos
We always try to celebrate Cinco de Mayo because we love Mexican food. This year, I wanted to try something different. I found a tasty sounding recipe on The Bitchin’ Kitchen that looked irresistible. The meat smelled amazing while is slow simmered in my oven and turned out tender, spicy, and so delicious. I served the meat on mini corn tortillas with onion & cilantro relish, salsa, and cotija cheese. They were AWESOME! My daughter gobbled her taco up and so did my husband and I. My son thought they were good but the meat was a bit spicy for him.
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 1/3 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, and 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 with the juices. Place the meat in the center of warmed tortillas and desired toppings. Serve immediately. Enjoy.
Prepare the onion and cilantro relish while the meat is cooking – click here for a recipe link.
Prepare the smoky tomato-chipotle salsa while the meat is cooking – click here for a recipe link.
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Barbacoa Street Tacos
Ingredients:
Barbacoa Beef:
1/3 cup apple cider vinegar
3 tbsp fresh lime juice
2 canned chipotle chiles
4 cloves garlic, roughly chopped
3 1/2 tsp ground cumin
2 tsp dried oregano
1/4 tsp ground cloves
1 1/2 tsp freshly cracked black pepper
2 tsp kosher salt
1 1/2 tbsp vegetable oil
2 pounds boneless chuck roast, excess fat removed, cut into chunks
3/4 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
Directions:
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 1/3 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, and 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 with the juices. Place the meat in the center of warmed tortillas and desired toppings. Serve immediately. Enjoy.
Prepare the onion and cilantro relish while the meat is cooking - click up above for a recipe link.
Prepare the smoky tomato-chipotle salsa while the meat is cooking - click up above for a recipe link.
Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Bitchin' Kitchen
