Barbacoa tacos are filled with tender chuck roast that has been slow cooked in a spicy flavored sauce that comes together quickly in a food processor. This traditional Mexican recipe is one of my favorites. Pour over corn or flour tortillas and garnish with vegetables as desired.
Preparation:
Cook:
Level: Easy
Ingredients
- 2 tablespoons Canola or vegetable oil
- £4 Beef chuck roast
- 3 cloves Garlic
- 2 Chipotle peppers
- 1 tbsp Cumin
- 1 teaspoon onion powder
- 1 tbsp Dried oregano
- ¼ teaspoons Ground clove
- ¼ teaspoons Salt
- ¼ teaspoons Freshly ground black pepper
- 2 tablespoons apple cider vinegar
- 1 cup Low sodium beef broth
- 1 Lime, juice (about 2 tablespoons)
- TO ASSEMBLE THE TACOS:
- Flour Or Corn Tortillas
- Chopped romaine lettuce
- Grape tomatoes, halved
- Red onions, thinly sliced
- Avocado slices
Preparation
Heat the vegetable oil in a large skillet over medium heat. Brown the blade roast on both sides and place it in a large slow cooker.
Add garlic, chipotle peppers, cumin, onion powder, oregano, cloves, salt, pepper, vinegar, beef stock and lime juice to food processor. Beat several times to combine and pour over chuck roast.
Cover the slow cooker. Cok on low for 8 hours or on high for 5-6 hours or until fork tender.
Using a few forks, shred the chuck roast right in the slow cooker, removing any fat or gristle. Place meat in soft taco shells and top with lettuce, tomato, red onion and avocado. Serve quickly.
