Easy Barbacoa Tacos

Name: Easy Barbacoa Tacos
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: 10
Cuisine: Mexican
Ingredients: 1 piece Beef Chuck Roast (1 boneless 3-4 pound chuck roast (trimmed and cut into fist-size chunks)); 0 tsp Table Salt (Salt and pepper + 3/4 teaspoon salt); 3 tbsp Vegetable Oil (3 tablespoons vegetable oil); 1 cup Beef Broth (1-6 cups beef or chicken broth — up to 6); 1 ½ pieces White Onion (1 medium white or yellow onion (diced) + 1/2 white onion (finely diced)); ¼ cup Lime (1/4 cup lime juice (bottled is fine) + 3 limes (quartered, optional for topping)) — optional; ¼ cup Apple Cider Vinegar (1/4 cup apple cider vinegar); 2 pieces Chipotle Pepper in Adobo Sauce (2 chipotle peppers in adobo sauce (minced, optional)) — optional; 4 cloves Garlic (4 cloves garlic (pressed or minced)); 1 tbsp Cumin Powder (1 tablespoon ground cumin); 1 tbsp Dried Oregano (1 tablespoon dried oregano); ¼ tsp Ground Cloves (1/4 teaspoon ground cloves (optional)) — optional; 3 pieces Bay Leaves (3 bay leaves); 10 pieces Tortilla (10 taco-size tortillas (flour or corn are fine)); 2 pieces Radishes (2 radishes (sliced, optional for topping)) — optional; ½ bunch Cilantro (1/2 bunch cilantro (chopped, optional for topping)) — optional

Slow-cooked beef chuck roast shredded and served in tortillas with fresh toppings, seasoned with chipotle, cumin, and oregano.

210 minMexican

Servings10

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Halal

Ingredients

For 10 servings

Beef Chuck Roast1 piece · 1 boneless 3-4 pound chuck roast (trimmed and cut into fist-size chunks)
Table Salt0 tsp · Salt and pepper + 3/4 teaspoon salt
Vegetable Oil3 tbsp · 3 tablespoons vegetable oil
Beef Broth1 cup · 1-6 cups beef or chicken broth — up to 6
White Onion1 ½ pieces · 1 medium white or yellow onion (diced) + 1/2 white onion (finely diced)
Lime¼ cup · 1/4 cup lime juice (bottled is fine) + 3 limes (quartered, optional for topping) · optional
Apple Cider Vinegar¼ cup · 1/4 cup apple cider vinegar
Chipotle Pepper in Adobo Sauce2 pieces · 2 chipotle peppers in adobo sauce (minced, optional) · optional
Garlic4 cloves · 4 cloves garlic (pressed or minced)
Cumin Powder1 tbsp · 1 tablespoon ground cumin
Dried Oregano1 tbsp · 1 tablespoon dried oregano
Ground Cloves¼ tsp · 1/4 teaspoon ground cloves (optional) · optional
Bay Leaves3 pieces · 3 bay leaves
Tortilla10 pieces · 10 taco-size tortillas (flour or corn are fine)
Radishes2 pieces · 2 radishes (sliced, optional for topping) · optional
Cilantro½ bunch · 1/2 bunch cilantro (chopped, optional for topping) · optional

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Steps

1Generously salt and pepper meat on all sides.
2In a large dutch oven with a lid, heat oil over medium-high heat. Brown meat on all sides, in batches if necessary. This may take up to 15 minutes.
3Add onion and just enough chicken or beef broth to mostly submerge the meat. Stir, scraping the bottom of the pan to remove any stuck-on bits. Stir in remaining barbacoa ingredients and bring mixture to a low simmer. Cover and cook, stirring occasionally for 2 1/2 to 3 hours, until meat is very tender and can be pulled apart with a fork.
4Transfer meat and any drippings remaining in the pan to the slow cooker. Return the pan to medium-high heat and add a splash of broth or water to deglaze the pan. Scrape off any cooked-on bits in the pan and then pour the liquid over the meat in the slow cooker.
5To the slow cooker, add 1 cup of broth and remaining barbacoa ingredients. Cook on high for 3 to 4 hours, low for 7 to 8 hours, until the beef is tender and can be easily shredded with a fork.
6Once meat is done, use a slotted spoon to transfer the pieces to a cutting board. Use two forks to shred the meat, discarding any large pieces of fat as you go.
7Gently warm tortillas by wrapping them in a slightly damp towel and microwaving them until heated through, about 30 seconds to 1 minute.
8Top the tortillas with barbacoa, onions, radish slices, and cilantro. If desired, add a squeeze of lime juice, and enjoy!