Barbacoa Tacos
A barbacoa taco is a traditional Mexican dish, which consists of slow-roasted meat that is typically seasoned with chili and spices and consists of an impressive amount of meat in each taco. Once the meat is shredded, it is served in tacos with other accompaniments such as onions, cilantro, and salsa, as well as other condiments such as lime juice.
This barbacoa taco meat is smoky and peppery and comes out perfectly tender. Cumin, oregano, and bay leaves add a sense of earthiness to this recipe when combined with chiles and cumin spices.
The ingredients involved.
- A small white onion, quartered, should be used in this recipe ✅
- Two plum tomatoes are ripe ✅
- There are two cloves of garlic in this recipe ✅
- In adobo sauce, 4 chipotle peppers are cooked ✅
- You will need 3 teaspoons of kosher salt for this recipe ✅
- ½ teaspoon chili powder ✅
- There is one teaspoon of ground cumin in this recipe ✅
- There is ½ teaspoon of freshly ground black pepper in this recipe ✅
- There will be one (3-pound) beef chuck roast in this recipe ✅
- In this recipe, there are two tablespoons of olive oil. ✅
- A cup of water should be used ✅
- There should be three fresh bay leaves in the refrigerator ✅
- You will need two teaspoons of dried oregano for this recipe ✅
- There is 1 tablespoon of light brown sugar in this recipe✅
- The juice of one lime should be about one tablespoon ✅
- Warm corn tortillas with a touch of salsa✅
- To taste, 2 tablespoons chopped fresh cilantro ✅
- Radishes, cut into thin slices, ½ bunch ✅
- Two ripe avocados, peeled, pitted, and sliced into thin slices✅
See Video
Follow these directions.
Step 1:
It is imperative to heat a large cast iron skillet over medium-high heat. Using a dry skillet, place the onion wedges (cut side down), the tomatoes, and the garlic in a single layer in the skillet, working in batches if necessary. For the garlic, cook for about 6 minutes on all sides, with occasional turning. For the onions and tomatoes, cook for about 12 minutes on all sides, turning occasionally.
Also, Read >> Make Pizza Recipe At Home
Step 2:
Add the charred vegetables to a blender along with the chipotle peppers and blend until smooth. Using a food processor, process until smooth, about one minute.
Step 3:
Use a small bowl to mix salt, chili powder, cumin, and black pepper. Using a knife, cut the beef into six equal-sized cubes and season evenly with the salt mixture.
Step 4:
In a Dutch oven, the oil should be heated over medium-high heat. Add the beef in batches to the pan and cook, turning occasionally, until it has browned on all sides, about 3 minutes per side. As soon as the beef has been browned, transfer it to a large plate.
Step 5:
If there are any browned bits on the bottom of the Dutch oven, scrape those up and pour water into the Dutch oven. Add the onion-tomato mixture, bay leaves, oregano, and brown sugar to the onion-tomato mixture and stir together until combined. Turn the heat down to medium-low and bring the mixture to a simmer over low heat.
Step 6:
Place the beef back in the pot and cover it with a lid. You will likely have to stir and re-nestle the beef occasionally (about once every 20-30 minutes) until the beef is tender and can be easily pulled apart with a fork, 1 hour 45 minutes to 2 hours 15 minutes. The bay leaves should be removed and discarded.
Step 7:
When the beef has been removed from the Dutch oven, place it on a cutting board and shred it using two forks. As soon as the beef is returned to the Dutch oven, add the lime juice and stir to combine everything. With cilantro, radishes, and avocado on top, this dish is served in corn tortillas.
