Barbacoa Tacos - the Best Beef Tacos
It’s taco night in the Chili Pepper Madness household tonight, my friends! Grab yourself a plate! We’re making beef tacos, but not just any beef tacos. Tonight we’re serving Barbacoa Tacos, and you’re going to love them. I’m using my favorite Barbacoa Recipe to make these tacos, which I’ve included below. The meat is seasoned with a flavorful chili puree and aromatic blend of spices, then seared and cooked low and slow until fall-apart tender. I’m using beef chuck, which is a tough cut of beef, but becomes super tender when the connective tissues break down during the slow cooking process. You can use other cuts of meat like this, particularly beef cheek, beef brisket, or lamb shoulder. The result is meat that practically melts in your mouth, unbeatable. Bust out the tortilla shells and all your favorite taco toppings. We’re eating good tonight! Let’s talk about how to make barbacoa tacos, shall we? Boom! Done! These will be the best barbacoa beef tacos you’ve ever had. Takes a bit of cooking time, but they’re so easy to make! You can’t mess these up. 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 them to a food processor and process until smooth. Brown the Meat. Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to get a nice coating. Transfer to a slow cooker or crock pot. Remaining Ingredients. Add the chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf and salt and pepper to taste. Stir. Cook Low and Slow. 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. I personally recommend cooking on LOW, as the beef will be more tender this way, though HIGH will save you time. Tender barbacoa is the best. Shred the Beef Barbacoa. Remove beef and shred with 2 forks. Set it back into the slow cooker to keep warm until serving. Just look at how tender and juicy it is. I love barbacoa. Let your guests make their own tacos as they wish. So good! And easy! Make tacos bowls or taco salad, too! Serve barbacoa beef any way you’d like! Barbacoa makes the perfect tacos! That’s it, my friends. I hope you enjoy my barbacoa tacos recipe. Let me know if you make it. I’d love to hear which cut of meat you used, and how you spiced up your tacos!
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You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
