Name: Barbacoa Tacos
Prep time: 45 min
Cook time: 45 min
Yield: 6
Ingredients: Ripe plum tomatoes - 2; White onion, quartered - 1 small; Garlic, peeled - 2 cloves; Chipotle peppers in adobo sauce - 4; Kosher salt - 3 teaspoons; Chili powder - 1 ½ teaspoons; Ground cumin - 1 teaspoon; Freshly ground black pepper - ½ teaspoon; Beef chuck roast, cut into 6-equal sized cubes - 1 (3 pound); Olive oil - 2 tablespoons; Water - 1 cup; Light brown sugar - 1 tablespoon; Dried oregano - 2 teaspoons; Fresh bay leaves - 3; Lime juice - 1 tablespoon; Corn tortillas, warmed - 1 tablespoon; Ripe avocados, peeled, pitted and sliced - 2; Radishes, thinly sliced - ½ bunch; Chopped fresh cilantro, or to taste - 2 tablespoons

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Barbacoa Tacos

1. Ripe plum tomatoes - 2

2. White onion, quartered - 1 small

3. Garlic, peeled - 2 cloves

4. Chipotle peppers in adobo sauce - 4

5. Kosher salt - 3 teaspoons

6. Chili powder - 1 ½ teaspoons

7. Ground cumin - 1 teaspoon

8. Freshly ground black pepper - ½ teaspoon

9. Beef chuck roast, cut into 6-equal sized cubes - 1 (3 pound)

10. Olive oil - 2 tablespoons

11. Water - 1 cup

12. Light brown sugar - 1 tablespoon

13. Dried oregano - 2 teaspoons

14. Fresh bay leaves - 3

15. Lime juice - 1 tablespoon

16. Corn tortillas, warmed - 1 tablespoon

17. Ripe avocados, peeled, pitted and sliced - 2

18. Radishes, thinly sliced - ½ bunch

19. Chopped fresh cilantro, or to taste - 2 tablespoons

How to cook deliciously - Barbacoa Tacos

1. Stage

Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes. Dotdash Meredith Food Studios

2. Stage

Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute. Dotdash Meredith Food Studios

3. Stage

Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.

4. Stage

Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate. Dotdash Meredith Food Studios

5. Stage

Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.

6. Stage

Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard. Dotdash Meredith Food Studios

7. Stage

Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks. Dotdash Meredith Food Studios

8. Stage

Return beef to the Dutch oven, add lime juice, and stir to combine.

9. Stage

Serve in corn tortillas with avocado, radishes, and cilantro.