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Barbacoa Tacos
Barbacoa Tacos
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Prep Time:
45 minutes
Cook Time:
120 minutes
Total Time:
165 minutes
Succulent barbacoa beef tacos with smoky chipotle, charred veggies, and garlic.
Ingredients:
  • 2 ripe plum tomatoes
  • 1 small white onion, quartered
  • 2 cloves garlic
  • 4 chipotle peppers in adobo sauce
  • 3 teaspoons kosher salt
  • 1.5 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 (3 pound) beef chuck roast
  • 2 tablespoons olive oil
  • 1 tablespoon light brown sugar
  • 2 teaspoons dried oregano
  • 3 fresh bay leaves
  • 1 tablespoon lime juice
  • corn tortillas, warmed
  • 2 ripe avocados, peeled, pitted and sliced
  • 0.5 bunch radishes, thinly sliced
  • 2 tablespoons chopped fresh cilantro, or to taste
Instructions:
  • Preheat a large cast iron skillet over medium-high heat. Place whole tomatoes, onions (cut-side down), and garlic in the skillet in a single layer, cooking in batches if necessary. Char them on all sides by turning occasionally, approximately 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
  • Place the smoky charred vegetables in a blender along with the flavorful chipotle peppers. Blend everything until velvety smooth, this should take about a minute.
  • Mix salt, chili powder, cumin, and black pepper in a small bowl, then evenly season beef with the mixture.
  • In a Dutch oven over medium-high heat, brown the beef in batches, turning occasionally, for about 3 minutes per side. Transfer the browned beef to a large plate.
  • Add water to the Dutch oven, deglazing the pan to ensure all those flavorful browned bits are incorporated. Combine the onion-tomato mixture, brown sugar, oregano, and bay leaves, then simmer over medium-low heat.
  • Return the beef back into the pot, cover, and cook for 1 hour and 45 minutes to 2 hours and 15 minutes, stirring occasionally until the beef is tender and easily pulls apart with a fork. Remove and discard bay leaves.
  • Take out the beef from the Dutch oven and transfer it to a cutting board. Use 2 forks to shred the beef.
  • Add the beef back to the Dutch oven, pour in the lime juice, and mix everything together well.
  • Assemble in corn tortillas topped with creamy avocado, crunchy radishes, and fresh cilantro leaves.

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