Barbacoa beef tacos are a delicious and comforting dish that showcases the rich flavors and tender texture of slow-cooked beef, often infused with a variety of spices and herbs.
Originating from Mexico, barbacoa traditionally refers to a cooking method that involves slow-roasting meats, usually in a pit, which enhances the flavors and tenderness of the meat. In the context of tacos, this classic preparation creates a truly satisfying meal.
The star of barbacoa beef tacos is the beef itself, typically cuts like brisket, chuck roast, or even beef cheek. The meat is seasoned with a blend of spices that might include cumin, oregano, garlic, and chili powder, providing a warm, aromatic base.
Some recipes call for the addition of fresh herbs such as cilantro and epazote, adding a fragrant depth to the dish. A marinade made from fresh lime juice, vinegar, or even smoky chipotle peppers often complements the spices, tenderizing the meat and infusing it with a bright, zesty flavor.
Ingredients
- 3lb chuck roast
- Salt and freshly ground black pepper
- 2Tbsp vegetable oil
- 1 1/4cups beef broth, divided
- 3 – 4chipotle chilies in adobo*
- 6garlic cloves
- 1 1/2Tbsp ground cumin
- 1Tbsp dried oregano
- 1/4tsp ground cloves
- 3bay leaves
- 1/4cup fresh lime juice
Instructions
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, and season with salt and pepper (about 1 tsp salt 3/4 tsp pepper). Add 3 pieces to skillet and sear until browned on all sides. Transfer to a slow cooker.
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 the slow cooker.
In a food processor, pulse chipotle chilies, garlic, and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down the sides of the processor.
In a 2-cup liquid measuring cup or bowl, whisk together the remaining beef broth with the chipotle mixture, cumin, oregano, and cloves. Pour mixture over beef in the slow cooker, then nestle bay leaves between beef portions.
Cover and cook on low heat 8 – 9 hours**.
Remove beef from the slow cooker (leave broth) and shred. Stir lime juice into broth in the slow cooker then return beef to slow cooker and cook on low or warm 20 – 30 minutes longer.
Strain liquid from beef and serve in tortillas with desired toppings.
Enjoy!