These barbacoa tacos are packed with smoky shredded beef that’s perfectly tender. Spices like cumin complement the chiles, while oregano and bay leaves add an earthiness to this recipe.
Ingredients
- 2 ripe plum tomatoes
- 1 small white onion, quartered
- 2 cloves garlic, peeled
- 4 chipotle peppers in adobo sauce
- 3 teaspoons kosher salt
- 1 ½ teaspoons chili powder
- 1 teaspoon ground cumin
- ½ teaspoon freshly ground black pepper
- 1 (3 pound) beef chuck roast, cut into 6-equal sized cubes
- 2 tablespoons olive oil
- 1 cup water
- 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
- ½ bunch radishes, thinly sliced
- 2 tablespoons chopped fresh cilantro, or to taste
Directions
Step 1
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.
Step 2
Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.
Step 3
Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.
Step 4
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.
Step 5
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.
Step 6
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.
Step 7
Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.
Step 8
Return beef to the Dutch oven, add lime juice, and stir to combine.
Step 9
Serve in corn tortillas with avocado, radishes, and cilantro.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 771 | |
% Daily Value * | |
Total Fat56g | 72% |
Saturated Fat19g | 93% |
Cholesterol161mg | 54% |
Sodium1146mg | 50% |
Total Carbohydrate25g | 9% |
Dietary Fiber8g | 27% |
Protein43g | |
Potassium1124mg | 24% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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