“This tender, flavorful barbacoa would also be good in burritos or on top of nachos. It is not super-spicy, but you can adjust by adding more chipotle peppers to your desired heat level.” – April Ferre
- 3 Pounds Chuck Roast
- Salt & Pepper
- Olive Oil
- 1/2 Cup Beef Stock
- 1/4 Cup Fresh Lime Juice
- 2 Tablespoons Apple Cider Vinegar
- 1 Onion Finely Chopped
- 4 Cloves Garlic Minced
- 1 4-Ounce Can Diced Green Chiles
- 2 Chipotle Peppers in Abodo Sauce Finely Chopped
- 3 Bay Leaves
- 1 Tablespoon Cumin
- 1 Tablespoon Mexican Oregano
- 1 Teaspoon Fine Sea Salt
- 1/2 Teaspoon Pepper
- 1/4 Teaspoon Cloves
- Corn Tortillas
- Avocado Sliced
- Radishes Sliced
- Cotija Cheese Crumbled
- Lime Wedges For Serving
To Prepare Barbacoa:
- Cut chuck roast into 2 to 3-inch chunks. Generously season with salt and pepper.
- Heat olive oil in a large Dutch oven and brown chuck roast on all sides. Place browned meat into a slow cooker.
- In a medium bowl, combine the rest of the barbacoa ingredients. Mix well and then pour over beef.
- Cover and cook over low heat (6 to 8 hours) or high heat (3 to 4 hours) until the beef is tender and falls apart easily. Remove beef from broth and cool slightly. Remove bay leaves.
- Shred beef with hands or a fork. Return beef to the slow cooker and cook for another 15 to 20 minutes to allow the beef to soak up more juices.
- Taste and add any additional seasoning as desired.
To Assemble Tacos:
- Warm corn tortillas in the microwave according to the package directions.
- Top with well-drained barbacoa and remaining taco fixings. Serve with lime wedges.
- Store any leftover barbacoa in its juices in the refrigerator.
2023 Adapted Recipe – April Ferre – Adapted from Gimme Some Oven