Spicy Beef Chuck Barbacoa Tacos
Spicy Beef Chuck Barbacoa Tacos
Ingredients
For the Barbacoa
- 3 pound beef chuck roast, trimmed of excess fat and cut into 2-inch chunks
- 3 tablespoon chipotle peppers in adobo sauce, chopped, plus 1 tablespoon adobo sauce
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas, warmed
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup diced white onion
- 1/2 cup salsa verde, optional
- 1/4 cup queso fresco, crumbled, optional
Instructions
- 1
Preheat oven to 325°F (160°C).
⏱️ 2 min•🌡️ 325 - 2
In a large bowl, combine the beef chuck, chopped chipotle peppers, adobo sauce, minced garlic, chopped onion, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, salt, and black pepper. Toss to coat the beef evenly.
⏱️ 5 min - 3
Transfer the mixture to a Dutch oven or a heavy-bottomed oven-safe pot with a lid.
⏱️ 2 min - 4
Cover the pot tightly and place it in the preheated oven. Cook for 3 to 3.5 hours, or until the beef is fork-tender and easily shreds.
⏱️ 180 min•🌡️ 325 - 5
Remove the pot from the oven. Carefully transfer the beef to a cutting board or large bowl. Using two forks, shred the beef.
⏱️ 10 min - 6
Return the shredded beef to the pot with the cooking liquid. Stir to combine and allow the beef to absorb some of the liquid for about 5-10 minutes.
⏱️ 10 min - 7
To assemble the tacos, fill the warmed corn tortillas with the shredded barbacoa beef. Top with chopped cilantro, diced white onion, a squeeze of lime juice, salsa verde, and crumbled queso fresco, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Beef Chuck Barbacoa Tacos
Ingredients
For the Barbacoa
- 3 pound beef chuck roast, trimmed of excess fat and cut into 2-inch chunks
- 3 tablespoon chipotle peppers in adobo sauce, chopped, plus 1 tablespoon adobo sauce
- 4 cloves garlic, minced
- 1 medium onion, chopped
- 2 cups beef broth
- 1/4 cup apple cider vinegar
- 1 tablespoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon salt, or to taste
- 1/2 teaspoon black pepper, or to taste
For Serving
- 8 corn tortillas, warmed
- 1/2 cup cilantro, chopped
- 1 lime, cut into wedges
- 1/2 cup diced white onion
- 1/2 cup salsa verde, optional
- 1/4 cup queso fresco, crumbled, optional
Instructions
- 1
Preheat oven to 325°F (160°C).
⏱️ 2 min•🌡️ 325 - 2
In a large bowl, combine the beef chuck, chopped chipotle peppers, adobo sauce, minced garlic, chopped onion, beef broth, apple cider vinegar, cumin, oregano, smoked paprika, salt, and black pepper. Toss to coat the beef evenly.
⏱️ 5 min - 3
Transfer the mixture to a Dutch oven or a heavy-bottomed oven-safe pot with a lid.
⏱️ 2 min - 4
Cover the pot tightly and place it in the preheated oven. Cook for 3 to 3.5 hours, or until the beef is fork-tender and easily shreds.
⏱️ 180 min•🌡️ 325 - 5
Remove the pot from the oven. Carefully transfer the beef to a cutting board or large bowl. Using two forks, shred the beef.
⏱️ 10 min - 6
Return the shredded beef to the pot with the cooking liquid. Stir to combine and allow the beef to absorb some of the liquid for about 5-10 minutes.
⏱️ 10 min - 7
To assemble the tacos, fill the warmed corn tortillas with the shredded barbacoa beef. Top with chopped cilantro, diced white onion, a squeeze of lime juice, salsa verde, and crumbled queso fresco, if desired.
⏱️ 5 min