Barbacoa Tacos

• Meat

  • 2 lbs Chuck, roast

• Produce

  • 3 Bay leaves
  • 1/4 cup Cilantro
  • 4 cloves Garlic
  • 1/2 cup Onion
  • 1 tbsp Oregano
  • 1 White onion

• Condiments

  • 4 Chipotle chilies in adobo sauce
  • 1/4 cup Lime juice, fresh

• Baking & Spices

  • 1/4 tsp Cloves, ground
  • 1 tsp Pepper
  • 2 tsp Salt

• Oils & Vinegars

  • 2 tbsp Apple cider vinegar
  • 1 tbsp Oil

• Nuts & Seeds

  • 1 tbsp Cumin, ground

• Bread & Baked Goods

  • 12 Corn tortillas, Small

• Liquids

  • 1/2 cup Beef broth or beer or water

Found on closetcooking.com

Description

Ingredients

• 1 tablespoon oil
• 2 pounds chuck roast, fat trimmed and cut into 1-2 inch chunks
• 1 white onion, diced
• 4 cloves garlic, chopped
• 1 tablespoon ground cumin
• 1 tablespoon oregano
• 1/2 cup beef broth or beer or water
• 4 chipotle chilies in adobo sauce, chopped (or to taste)
• 1/4 cup fresh lime juice
• 2 tablespoons apple cider vinegar
• 2 teaspoons salt
• 1 teaspoon pepper
• 1/4 teaspoon ground cloves
• 3 bay leaves
• 12 small corn tortillas, warmed
• 1/2 cup onion, diced
• 1/4 cup cilantro, torn

Directions

• Heat the oil in a pan over medium-high heat in a large heavy bottomed oven safe pot, add the beef and brown on all sides, about 10-15 minutes, before setting aside.
• Add the onion and cook until tender, about 3-5 minutes, before adding the garlic, cumin and oregano and cooking for a further minute.
• Add the broth, chipotle chilies, lime juice, vinegar, salt, pepper, cloves and bay leaves, bring to a boil, reduce the heat and simmer, covered until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F/140C oven and braise until the meat is pull apart tender, about 3-4 hours. OR Transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
• Remove the bay leaves and discard.
• Remove the beef, shred and place back in the pot.
• Assemble the tacos in the tortillas with beef barbacoa, diced onions and cilantro or your favourite taco ingredients.

Nutrition