Barbacoa Tacos

Smoky, savory chuck roast braised low-and-slow in guajillo-chipotle sauce, shredded into warm tortillas with onion and lime.

October 27, 2020

Prep: 20 min
Cook: 240 min

A humble chuck roast turns into smoky, savory taco filling with help from a Dutch oven or slow cooker. The chile-and-spice blend pays homage to authentic barbacoa preparation.

What you'll need

Ingredients

3-3.5 lb chuck roast, trimmed and cut into large chunks
2 tsp kosher salt
1 tsp fresh cracked black pepper
1 tbsp avocado or vegetable oil (for searing)
2 dried guajillo chiles, stemmed and seeded
1 chipotle pepper in adobo, plus 1 tbsp adobo sauce
4 cloves garlic
1 medium yellow onion, roughly chopped
1 tbsp apple cider vinegar
1 tbsp fresh lime juice
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried oregano (preferably Mexican)
1/4 tsp ground cloves
1/2 cup beef broth (plus more if needed)
warm corn tortillas, for serving
fresh cilantro, chopped, for serving
white onion, finely diced, for serving
lime wedges, for serving
optional toppings: cotija cheese, pickled onions, sliced avocado

Method

Directions

1
Prep the chiles: simmer the guajillo chiles in water for 5 minutes until softened. Drain and set aside.
2
Make the sauce: blend the softened guajillos, chipotle pepper and adobo sauce, garlic, onion, vinegar, lime juice, cumin, paprika, oregano, cloves, and beef broth until smooth.
3
Heat oil in a large skillet. Season the beef chunks with salt and pepper, then sear on all sides until nicely browned.
4
Dutch oven method: preheat oven to 300°F. Combine seared beef and sauce in a Dutch oven, cover, and cook for 3-4 hours until fork-tender.
5
Shred the beef with two forks. Skim fat from the sauce if desired, then toss the shredded beef back into the sauce.
6
Fill warm tortillas with the beef. Top with diced onion, cilantro, a squeeze of lime, and any extras you like.