Barbacoa Tacos

Name: Barbacoa Tacos
Prep time: 20 min
Cook time: 4 h
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 (mild & smoky, not super hot); 1 chipotle pepper in adobo (just 1, 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 oregano); 1/4 tsp ground cloves; 1/2 cup beef broth (plus more if needed); For serving: warm corn tortillas, fresh cilantro, chopped, white onion, finely diced, lime wedges; Optional toppings: Cotija cheese, pickled onions, sliced avocado

Did you know the roasts sitting in your freezer can become scrumptious barbacoa tacos with a little help from your dutch oven or slow-cooker? This recipe transforms a humble chuck roast into a smoky, savory filling, infused with a blend of spices and aromatics that pay homage to authentic barbacoa preparation.

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 (mild & smoky, not super hot)
1 chipotle pepper in adobo (just 1, 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 oregano)
1/4 tsp ground cloves
1/2 cup beef broth (plus more if needed)
For serving: warm corn tortillas, fresh cilantro, chopped, white onion, finely diced, lime wedges
Optional toppings: Cotija cheese, pickled onions, sliced avocado

Prep time: 20 minutes
Cook time: 4 hours

Instructions

Prep the chiles: Simmer the guajillo chiles in water for 5 minutes until softened. Drain and set aside.
Make the sauce: Blend the softened guajillo chiles, chipotle pepper + adobo sauce, garlic, onion, vinegar, lime juice, cumin, paprika, oregano, cloves, and beef broth until smooth.
(Add the brown sugar here too if using.)
Heat oil in a large skillet. Season beef chunks with salt and pepper. Sear on all sides until nicely browned.
Dutch Oven (oven method): Preheat oven to 300°F. Cover and cook for 3–4 hours until fork-tender.
Shred beef with forks. Skim fat from the sauce if you like. Toss shredded beef back into the sauce.
Fill warm tortillas with juicy beef. Top with diced onion, cilantro, a squeeze of lime, and any extras you like.