Barbacoa Tacos are a deeply flavorful and tender Mexican dish that features succulently slow-cooked meat, traditionally beef, which is seasoned with a rich blend of spices, chilies, and herbs. This dish is renowned for its robust flavors, achieved by marinating and then slowly simmering the meat until it is so tender that it falls apart with the slightest touch. The slow cooking process allows the spices and seasonings to deeply penetrate the meat, creating layers of savory goodness. Served atop soft corn tortillas and garnished with fresh cilantro, onions, and a squeeze of lime, Barbacoa Tacos offer a deliciously satisfying experience, making them perfect for a festive gathering or a family dinner.
Ingredients:
- 3 lbs beef chuck roast, trimmed and cut into large chunks
- 3 chipotle peppers in adobo sauce, plus 2 tablespoons of the sauce
- 4 cloves garlic, minced
- 1 white onion, finely chopped
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 3 bay leaves
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1/2 teaspoon ground cloves
- 1 cup beef broth
- Corn tortillas, for serving
- Fresh cilantro, chopped, for garnish
- Diced onions, for garnish
- Lime wedges, for serving
Directions:
- Prepare the marinade:
- In a blender, combine the chipotle peppers, adobo sauce, garlic, half of the chopped onion, lime juice, apple cider vinegar, cumin, oregano, salt, pepper, and cloves. Blend until smooth.
- Marinate the beef:
- Place the beef chunks in a large bowl or resealable plastic bag. Pour the blended marinade over the beef, making sure each piece is well coated. Cover and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.
- Cook the barbacoa:
- Transfer the marinated beef and all of the marinade into a slow cooker. Add the bay leaves and beef broth. Cover and set the cooker on low for 8-10 hours, or until the beef is very tender and shreds easily with a fork.
- Shred the beef:
- Remove the bay leaves and use two forks to shred the beef in the slow cooker. Stir the shredded beef to mix with the juices. Let it cook on low for an additional 30 minutes to soak up the flavors.
- Prepare the tacos:
- Heat the corn tortillas on a skillet over medium heat until warm and slightly charred. Spoon the barbacoa into the tortillas.
- Serve:
- Garnish the tacos with the remaining chopped onions and fresh cilantro. Serve with lime wedges on the side.
Barbacoa Tacos are not only a treat to the taste buds but also provide a comforting, hearty meal that is perfect for sharing. The complex and spicy flavors of the barbacoa meat make these tacos stand out, ensuring they’re a hit at any casual dining occasion or special event.
