Barbacoa Beef Tacos
Fall-apart tender beef chuck slow-braised in a smoky chipotle-adobo broth until it shreds with a fork, tucked into warm tortillas for a rich, deeply savory taco.
Why You'll Love This
- Deeply smoky, richly spiced shredded beef that practically melts
- Mostly hands-off braising time, perfect for a weekend cook
- Leftovers reheat beautifully for burritos or nachos
Ingredients
- 3 lbbeef chuck roast, cut into 4 large chunks
- 2 tbspvegetable oil
- 2chipotle peppers in adobo, plus 2 tbsp adobo sauce
- 1white onion, quartered
- 6 clovesgarlic, peeled
- 2bay leaves
- 1 tbspground cumin
- 1 tbspdried oregano
- 1/4 cupapple cider vinegar
- 2 cupsbeef broth
- 1 tbspkosher salt
- 1 tspblack pepper
- 18corn tortillas (6-inch), warmed
- 1/2 cupwhite onion, finely diced, for serving
- 1/2 cupfresh cilantro, chopped, for serving
Nutrition (estimated per serving)
Nutrition information is an estimate calculated from the ingredients listed and will vary based on the specific products used. It is not a substitute for advice from a nutrition professional.
Method
- Preheat the oven to 300 F.
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