Slow-Braised Mexican Beef Barbacoa Tacos

Name: Slow-Braised Mexican Beef Barbacoa Tacos
Prep time: 20 min
Cook time: 3 h 3 min
Total time: 3 h 20 min
Yield: 8
Ingredients: 3 lbs beef chuck roast; 3 chipotle peppers in adobo sauce, chopped; 2 tablespoons adobo sauce; 1/4 cup fresh lime juice; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon dried oregano; 1 teaspoon ground cloves; 1 cup beef broth; 2 bay leaves; Salt and pepper to taste; 16 small corn or flour tortillas; 2 ripe avocados, diced; 1/2 cup diced white onion; 1/4 cup fresh cilantro, chopped; 1 jalapeño, seeded and minced; Lime wedges for serving

Tender, fall-apart beef barbacoa seasoned with chipotle, cumin, and lime, slow-cooked for hours and served in warm tortillas with fresh avocado salsa. Perfect for taco night.

Prep: PT20M Cook: PT3H 8 servings

Ingredients

3 lbs beef chuck roast
3 chipotle peppers in adobo sauce, chopped
2 tablespoons adobo sauce
1/4 cup fresh lime juice
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon dried oregano
1 teaspoon ground cloves
1 cup beef broth
2 bay leaves
Salt and pepper to taste
16 small corn or flour tortillas
2 ripe avocados, diced
1/2 cup diced white onion
1/4 cup fresh cilantro, chopped
1 jalapeño, seeded and minced
Lime wedges for serving

Instructions

1
Season beef chuck generously with salt, pepper, and cumin. Sear on all sides in a hot Dutch oven until deeply browned, about 8 minutes total.
2
Blend chipotle peppers, adobo sauce, lime juice, garlic, oregano, and ground cloves into a paste.
3
Spread the chipotle paste over the seared beef. Add beef broth and bay leaves.
4
Cover and braise in the oven at 325°F (165°C) for 3 hours, or until the beef shreds easily with a fork.
5
Remove beef and shred with two forks. Discard bay leaves.
6
Return shredded beef to the braising liquid and toss to coat. Let it absorb the juices for 10 minutes.
7
While beef rests, make the avocado salsa: combine diced avocado, white onion, cilantro, jalapeño, a squeeze of lime, and a pinch of salt.
8
Warm tortillas in a dry skillet or over an open flame.
9
Serve barbacoa on warm tortillas topped with avocado salsa and lime wedges.

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