Beef Barbacoa Tacos (Recipe)

Ingredients

• 1 chuck roast
• 1 tablespoon olive oil
• 1 chipotle pepper canned in adobo sauce. One pepper gives a mild spice; use three peppers if you want more heat. (You can use 1 teaspoon of smoked paprika with a little ketchup or tomato sauce in place of one pepper in adobo sauce.)
• 4 ounces diced green chiles (optional)
• 1 medium onion, chopped
• 2 tablespoons apple cider vinegar
• 2 limes, juiced
• 1 tablespoon cumin
• 1 teaspoon chili powder
• 2 teaspoons dried oregano
• 1/4 teaspoon ground cloves
• 1 cup beef bone broth
• 2 bay leaves
• 5 garlic cloves, smashed

Taco Ingredients

• 12 corn tortillas
• Fresh cilantro
• Sour cream
• Pico de gallo (See recipe at bottom of the page.)
• Lettuce
• Shredded cheese
• 1 avocado, diced
• Lime wedges

Pico de Gallo (Makes 2 cups)

• 1 large ripe tomato, seeds removed, diced
• 1/2 green bell pepper, diced
• 1/2 small onion, diced
• 1/2 teaspoon salt
• 1/2 cup chopped fresh cilantro
• Juice of 1/2 lime (1 tablespoon)

Instructions

• Season the beef generously with salt and pepper.
• Heat a cast iron skillet on medium-high with 1 tablespoon of olive oil.
• Cut beef roast into three or four large chunks.
• Sear in skillet, three to four minutes per side.
• Place the beef in a slow cooker with chipotle peppers/smoked paprika, diced green chili, diced onion, apple cider vinegar, lime juice, cumin, chili powder, dried oregano, ground cloves, beef broth, bay leaves, and garlic cloves.
• Cook on low heat for seven to eight hours until the roast is tender and easily pulls apart.
• Remove the beef and place in a serving bowl.
• Shred the beef using two forks.
• Before serving, add more salt to taste.
• Layer corn tortillas with meat and toppings of your choice.

Devour immediately!

Republished from Your Family Farm