Name: Braised Beef Barbacoa Tacos
Prep time: 20 min
Cook time: 3 h 30 min
Total time: 3 h 50 min
Yield: 6 servings
Ingredients: 2 pounds beef chuck roast; 1 cup beef broth; 3 peppers chipotle peppers in adobo; 2 tablespoons adobo sauce; 5 cloves garlic; 2 lime; 1 tablespoon ground cumin; 1 teaspoon dried oregano; 0.25 teaspoon ground cloves; 2 bay leaves; 1 teaspoon salt; 0.5 teaspoon black pepper; 12 tortillas corn tortillas; 1 medium white onion; 1 bunch cilantro; 4 ounces cotija cheese; 1 tablespoon vegetable oil

Braised Beef Barbacoa Tacos

Italian-InspiredMexican-InspiredSoupbraisedmexicanstreet tacosweekend

20 minPrep3 h 30 minCook6Serves

Ingredients

2 poundsbeef chuck roast
1 cupbeef broth
3 pepperschipotle peppers in adobo
2 tablespoonsadobo sauce (from the chipotle can)
5 clovesgarlic
2lime
1 tablespoonground cumin
1 teaspoondried oregano
¼ teaspoonground cloves
2bay leaves
1 teaspoonsalt
½ teaspoonblack pepper
12 tortillascorn tortillas (street taco size)
1 mediumwhite onion
1 bunchcilantro
4 ouncescotija cheese
1 tablespoonvegetable oil

Method

01
Preheat oven to 325°F.
02
Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat. Sear the beef chuck roast on all sides until browned, about 3 to 4 minutes per side.
03
Add the beef broth, chipotle peppers, adobo sauce, garlic, lime juice, cumin, oregano, cloves, bay leaves, salt, and black pepper to the pot. Bring to a simmer.
04
Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Braise for 3 to 3 1/2 hours, until the beef is fork-tender and shreds easily.
05
Remove the pot from the oven and transfer the beef to a cutting board. Discard the bay leaves. Let the beef rest for 10 minutes, then shred with two forks.
06
Return the shredded beef to the pot and toss with the braising liquid. Taste and adjust salt if needed.
07
Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap in foil and warm in the oven.
08
Fill each tortilla with braised beef, then top with diced white onion, chopped cilantro, and crumbled cotija cheese. Serve with lime wedges.

Spice Tips

This recipe has moderate heat from the chipotles. For more kick, add an extra chipotle pepper or stir in 1/2 teaspoon cayenne with the spices. For a milder version, use only 2 chipotles and rinse them before adding. A squeeze of fresh lime and pickled jalapeños at serving time add brightness and optional heat.

Barbacoa tastes even better the next day. Store shredded beef in its braising liquid in the refrigerator for up to 4 days. Reheat gently before serving. For meal prep, portion the beef and freeze for up to 3 months.