Ingredients:
- 3 lb chuck roast
- Salt and freshly ground black pepper
- 2 tbsp vegetable oil
- 1 1/4 cups beef broth, divided
- 3 – 4 chipotle chilies in adobo
- 6 garlic cloves
- 1 1/2 tbsp ground cumin
- 1 tbsp dried oregano
- 1/4 tsp ground cloves
- 3 bay leaves
- 1/4 cup fresh lime juice
Instructions:
Step 1: Cut roast into 6 portions while removing any large pieces of fat. Heat 1 Tbsp vegetable oil in a skillet. Dab roast dry with paper towels, season with salt and pepper (about 1 tsp salt 3/4 tsp pepper).
Step 2: Add the roast pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
Step 3: Add remaining 1 tbsp vegetable oil to skillet and repeat process with remaining 3 roast pieces. Nestle beef portions side by side in an even layer in slow cooker.
Step 4: In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
Step 5: In a 2 cup liquid measuring cup or in a bowl, whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves.
Step 6: Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions. Cover and cook on low heat 8 – 9 hours.
Step 7:Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth in slow cooker then return beef to slow cooker and cook on low or warm 20 – 30 minutes longer.
Step 8: Strain liquid from beef and serve in tortillas with desired toppings. Enjoy!!!
Nutrition Facts:
Serving size: 1 taco (including tortilla)
Calories: 260 | Total Fat: 14g | Saturated Fat: 4g | Trans Fat: 0g | Cholesterol: 70mg | Sodium: 390mg | Total Carbohydrates: 12g | Dietary Fiber: 1g | Sugars: 0.5g | Protein: 22g
Recipe notes and helpful tips:
Choose a well-marbled cut like beef chuck for rich and flavorful barbacoa. Trim excess fat to avoid greasiness.
If the cooking liquid is thin, transfer it to a saucepan after cooking and simmer to reduce, intensifying the flavors.
Serve barbacoa beef in warm corn tortillas and customize with traditional toppings like diced onions, fresh cilantro, lime wedges, and salsa.
Frequently Asked Questions (FAQs):
1. Can I use a different cut of beef instead of chuck roast?
While chuck roast is commonly used for barbacoa beef, you can experiment with other cuts like brisket or beef cheek for different textures and flavors.
2. How spicy are the chipotle chilies in adobo?
The spiciness of chipotle chilies in adobo can vary. Start with 3-4 chilies and adjust according to your preference. You can add more or less depending on how spicy you like your tacos.
3. Can I cook the beef in an Instant Pot or pressure cooker instead of a slow cooker?
Yes, you can adapt this recipe for an Instant Pot or pressure cooker. Adjust the cooking time according to the manufacturer’s instructions for cooking beef.
4. What are some recommended toppings for Barbacoa Beef Tacos?
You can garnish your tacos with traditional toppings like diced onions, chopped cilantro, salsa, guacamole, sour cream, or crumbled queso fresco. Feel free to get creative and add your favorite toppings.
5. Can I make this recipe ahead of time?
Yes, you can make the barbacoa beef ahead of time and store it in the refrigerator for a few days. Reheat the shredded beef with the broth before serving. This can be convenient for meal planning or hosting gatherings.
6. Can I cook Barbacoa Beef Tacos in the oven instead of a slow cooker?
Yes, you can adapt the recipe for the oven. After searing the beef, transfer it to a baking dish, pour the sauce over it, cover tightly with foil, and bake at a low temperature (around 275-300°F or 135-150°C) for 4-5 hours or until the beef is tender and easily shredded.
7. Can I use fresh chilies instead of chipotle chilies in adobo?
Chipotle chilies in adobo have a unique smoky flavor. If you don’t have them, you can use fresh chilies, such as jalapeños or serranos, and add a bit of smokiness by adding a small amount of smoked paprika or liquid smoke.
8. How long should I marinate the beef before cooking?
This recipe doesn’t require marinating the beef. The flavors develop as the beef slow-cooks in the flavorful broth and spices. However, if you prefer, you can marinate the beef with the seasonings for a couple of hours or overnight in the refrigerator before cooking.
9. Can I make Barbacoa Beef Tacos using a different type of meat?
While the recipe calls for chuck roast, you can also use other cuts of beef like brisket or beef cheek. These cuts have good marbling and are ideal for slow cooking, resulting in tender and flavorful meat for your tacos.
10. Can I freeze the Barbacoa Beef for later use?
Yes, you can freeze the cooked and shredded Barbacoa Beef for later use. Allow it to cool completely, then store it in an airtight container or freezer bags. Thaw it in the refrigerator overnight before reheating and using it for tacos.
10. What toppings go well with Barbacoa Beef Tacos?
Barbacoa Beef Tacos are versatile and can be served with a variety of toppings. Some popular options include diced onions, chopped cilantro, sliced radishes, crumbled queso fresco, guacamole, and a squeeze of lime juice.
