How to Cook Perfect Beef Barbacoa Tacos

Beef Barbacoa Tacos. Heat a large cast-iron skillet or Dutch oven over medium-high heat. Slow Cooker Barbacoa-Style Beef Tacos These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a crowd pleaser at every family dinner or potluck.

It is traditionally seasoned with dried chilies and spices and slowly cooked until perfectly tender. From there it's used as a delicious filling for tacos, burritos and so forth. Beef barbacoa is a very traditional Mexican meal that almost always makes an appearance at birthdays, baptisms, weddings, sports events, and more. You can cook Beef Barbacoa Tacos using 16 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Beef Barbacoa Tacos

1. You need 3 of Dried Chile Peppers.
2. You need 3 of Hot peppers.
3. Prepare 4 cups of chicken broth, divided.
4. It's 1 of onion, sliced.
5. It's 6 of garlic cloves, minced.
6. You need 1 tbsp of cumin.
7. You need 3 tbsp of vegetable oil divided.
8. It's 1 can of chipotle chiles packed in oregano.
9. It's 2 tbsp of oregano.
10. You need 1 tbsp of adobo.
11. You need 1 tsp of fish sauce.
12. Prepare 2 of bay leaves.
13. You need 1 pound of short ribs.
14. Prepare 3 lb of top sirloin roast.
15. It's 10 of corn tortillas.
16. Prepare of Taco fixin's (ie. shredded lettuce, diced tomatoes and onions, cilantro, sour cream).

To be honest, it's pretty easy to come up with a "reason" to make it. Extra Crispy Onion Rings Even though there are many different ways to make barbacoa, my favorite is with tacos. Barbacoa Tacos Finely shred the beef and serve with hot tortillas. We prefer corn tortillas or homemade flour tortillas.

Beef Barbacoa Tacos instructions

1. Toast chiles in your sauce pan at medium high heat. You want to get a little char on them..
2. Add 2 cups of the chicken broth. Bring to a boil. Lower the heat to medium low and simmer for 15 minutes. Remove from heat and set aside..
3. While the chile broth is simmering add 1 tbsp oil to a cast iron dutch oven over medium heat. Once hot, add garlic and onions. Cook until browned, about 5 minutes..
4. Add 1 cup water, cumin, chiles packed in adobo, fish sauce, adobo and oregano. Cook until fragrant (about 1 minutes).
5. Add the remaining chicken broth. Simmer for 10 minutes.
6. Pour chiles and broth mix into a blender..
7. Add the other half you had been working on in the dutch oven to the blender. Blend until you have a mixed consistency. Set aside..
8. Season all the meat with salt and pepper. Add 2 tbsp oil to dutch over over medium high heat. When hot, brown the short ribs over medium high heat. Preheat oven to 275F..
9. Add mixture from the blender and two bay leaves. Bring to a boil then reduce heat to medium low..
10. Throw your roast into the mix. Cover loosely and cook in the preheated oven for about 3-4 hours. Or until meat is fork tender..
11. Remove the roast and short ribs from the sauce.
12. The meat from the short ribs can be salvaged (this is the best part!) Discard the bay leaves..
13. Meat can be shredded for serving on the spot. Alternatively, if you have the patience, the meat will develop great flavor if you store it with the sauce in the refrigerator over night. I will keep for up to five days..
14. When you're ready to eat, shred the meat with a fork. Serve with corn tortillas and your favorite taco toppings (lettuce, tomato, onion, cilantro, avocado, sour cream)..

Cilantro, onions and lime are the toppings of choice - they really balance out the richness of the meat. I love this beef barbacoa because the meat is fall-apart tender and the sauce is smoky, slightly spicy and so flavorful. It's an amazing alternative to ground beef tacos or even pulled pork carnitas. Serve with tortillas and toppings of choice. To make the pico de gallo, add serranos or jalapenos, red onion, lime juice and salt to a medium mixing bowl.