Name: Barbacoa Beef Tacos
Prep time: 30 min
Cook time: 240 min
Ingredients: ½ Guajillo pepper; ½ Ancho pepper; 1.5 lb Beef chuck roast (or use beef brisket, sliced into 2-3 inch chunks); ½ TBSP Extra-virgin olive oil; 1.5 tsp Chipotle Sauce (in adobo optional); 1 cup Beef broth; 1 TBSP Apple cider vinegar; 1 Lime (juiced); ¼ Onion (chopped); 1 clove Garlic (chopped); ¼ TBSP Oregano; ½ tsp Cumin seeds; 1 Bay leaf; Salt (to taste); Black pepper (to taste); 1 Avocado (pitted); 2 tsp Fresh cilantro (chopped); 1 clove Garlic (minced); 1 TBSP Sour cream; 2 oz Tortilla chips; 2 Ears Corn on the cob (husks and silk removed); 2 tbsp Mayonnaise; ¼ tsp Garlic powder; ¼ tsp Onion powder; 1/8 tsp Chili powder; 1 tbsp Lime juice; 2 tsp Fresh cilantro (chopped); 1 tsp Extra-virgin olive oil (if not using a grill); 6 Corn tortillas (street taco size); ¼ cup Tomato (diced (optional))

Barbacoa Beef Tacos

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Prep Time: 30

Cook Time: 4

Servings:

Calories: 1519kcal

Ingredients

Barbacoa beef

½ Guajillo pepper
½ Ancho pepper
1.5 lb Beef chuck roast or use beef brisket, sliced into 2-3 inch chunks
½ TBSP Extra-virgin olive oil
1.5 tsp Chipotle Sauce in adobo optional
1 cup Beef broth
1 TBSP Apple cider vinegar
1 Lime juiced
¼ Onion chopped
1 clove Garlic chopped
¼ TBSP Oregano
½ tsp Cumin seeds
1 Bay leaf
Salt to taste
Black pepper to taste

Guacamole

1 Avocado pitted
2 tsp Fresh cilantro chopped
1 clove Garlic minced
1 TBSP Sour cream
2 oz Tortilla chips

Street Corn

2 Ears Corn on the cob husks and silk removed
2 tbsp Mayonnaise
¼ tsp Garlic powder
¼ tsp Onion powder
1/8 tsp Chili powder
1 tbsp Lime juice
2 tsp Fresh cilantro chopped
1 tsp Extra-virgin olive oil if not using a grill

Tacos

6 Corn tortillas street taco size
¼ cup Tomato diced (optional)
1 TBSP Jalapeño pepper chopped (optional)

Margarita

2 TBSP Honey
12 oz Sparkling water cold
8 oz Orange juice cold
2 TBSP Lime juice
2 oz Tequila optional

US Customary - Metric

Instructions

MAKE THE BARBACOA

Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add the softened peppers to a food processor and process until smooth.
Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to evenly coat.
Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to brown them. Transfer to a slow cooker or crock pot.
Deglaze the pan with a bit of beef broth (or water) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.
Add the chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf, and salt and pepper to taste to the crock pot. Stir.
Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.
Shred the beef with 2 forks.
Prep the ingredients per the instructions above.
Make the guacamole: Mash the avocado with a fork until it is smooth. Stir in the cilantro, garlic, and sour cream. Season with salt and pepper to taste. Refrigerate until ready to serve.
Preheat the grill on medium heat. Place the corn directly on the grill and cook for about 3 minutes, then turn the corn to continue cooking other sides. Continue this until all sides are cooked.
While the corn is cooking, prepare the sauce. Add the mayonnaise, garlic powder, onion powder, chili powder, salt, lime juice, and chopped cilantro into a small bowl. Stir together until combined.
After the corn is cooked, remove it to a plate. Cut the kernels off the cob and mix with the prepared sauce.
Lightly warm the tortilla shells on both sides in the skillet over medium heat.
Mix the ingredients for the margarita until very well combined. Serve over ice if desired.
Serve: Layer the taco shells with shredded beef; spoon the sauce over top. Garnish with tomato and jalapeño if using. Enjoy with chips, guacamole, street corn salad, and margarita.

Nutrition