Slow-Braised Beef Barbacoa Tacos with Avocado Crema
Tender, smoky shredded beef braised low and slow with chipotle peppers and Mexican spices, served in warm tortillas with a cool avocado crema. Perfect for taco night or meal prep.
Ingredients
- 3 lbs beef chuck roast
- 3 chipotle peppers in adobo sauce, chopped
- 2 tablespoons adobo sauce from the can
- 1 large white onion, quartered
- 6 cloves garlic
- 1/4 cup apple cider vinegar
- 2 tablespoons ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground cloves
- 1 cup beef broth
- 3 bay leaves
- Juice of 2 limes
- Salt and pepper to taste
- 16 small corn tortillas
- For the avocado crema:
- 2 ripe avocados
- 1/2 cup sour cream
- Juice of 1 lime
- 1/4 cup fresh cilantro
- 1 jalapeño, seeded
- Salt to taste
- Toppings: diced white onion, fresh cilantro, pickled red onions, cotija cheese
Instructions
- 1
Preheat oven to 300°F (150°C).
- 2
Season beef chuck generously with salt, pepper, and cumin. Sear in a Dutch oven over high heat until deeply browned on all sides, about 3-4 minutes per side. Remove and set aside.
- 3
In a blender, combine chipotle peppers, adobo sauce, onion, garlic, apple cider vinegar, oregano, cloves, lime juice, and beef broth. Blend until smooth.
- 4
Place the seared beef back in the Dutch oven. Pour the chipotle sauce over the meat and add bay leaves.
- 5
Cover tightly and braise in the oven for 3 hours, until the beef is fall-apart tender.
- 6
Remove beef from the pot and shred with two forks. Return shredded meat to the braising liquid and stir to coat.
- 7
For the avocado crema: blend avocados, sour cream, lime juice, cilantro, jalapeño, and salt until smooth.
- 8
Warm corn tortillas in a dry skillet or directly over a gas flame.
- 9
Assemble tacos with barbacoa beef, avocado crema, diced onion, cilantro, and pickled red onions.
- 10
Serve with lime wedges and cotija cheese on the side.