Barbacoa Tacos

Serves 4

Ingredients

• 2.5 lbs beef chuck roast
• 3 peppers + 2 tbsp sauce chipotle peppers in adobo
• 5 cloves garlic
• 1 medium yellow onion
• 1.5 cups beef broth
• 2 tbsp apple cider vinegar
• 2 tbsp lime juice
• 2 tsp ground cumin
• 2 tsp dried oregano
• 1.5 tsp chili powder
• 1.5 tsp salt
• 1 tsp black pepper
• 2 bay leaves
• 12 small corn tortillas
• 1/2 cup diced white onion
• 1/2 cup chopped fresh cilantro
• 4 lime wedges

Instructions

1. 1Trim excess fat from the beef chuck roast and cut into 3-inch chunks.
2. 2In a blender or food processor, combine chipotle peppers with adobo sauce, garlic cloves, quartered yellow onion, beef broth, apple cider vinegar, lime juice, cumin, oregano, chili powder, salt, and black pepper. Blend until smooth.
3. 3Place beef chunks and bay leaves in a large Dutch oven or heavy pot. Pour the blended sauce over the meat, stirring to coat evenly.
4. 4Bring to a simmer over medium heat, then reduce to low, cover, and cook for 3 to 3.5 hours until the beef is fork-tender and shreds easily. Stir occasionally and add a splash of water if sauce thickens too much.
5. 5Remove beef from pot, shred with two forks, and return to the sauce. Simmer uncovered for 10 minutes to absorb flavors. Discard bay leaves.
6. 6Warm corn tortillas in a dry skillet or over an open flame until soft and lightly charred, about 30 seconds per side.
7. 7Assemble tacos: fill each tortilla with shredded barbacoa, top with diced white onion and chopped cilantro. Serve with lime wedges on the side.
8. 8For optional consomé: skim fat from remaining braising liquid, strain, season to taste, and serve warm in small bowls for dipping tacos.