Barbacoa Tacos

Name: Barbacoa Tacos
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 2 whole Avocado; 0.5 tsp Black Pepper; 1 tbsp Brown Sugar; 1.5 tsp Chili Powder; 4 whole Chipotle Peppers in Adobo; 3 lb Chuck Roast; 1 cup Corn Tortilla; 3 whole Dried Bay Leaves; 2 tsp Dried Oregano; 2 tbsp Fresh Cilantro; 2 whole Garlic; 1 tsp Ground Cumin; 1 tbsp Lime Juice; 2 tbsp Olive Oil; 0.5 bunch Radish; 3 tsp Salt; 1 cup Water; 1 whole White Onion; 2 whole Whole Peeled Tomato

Dinner 🍽️Lunch 🥪 Mexican High-Protein 💪Low-Sodium Heart-Healthy ❤️Comfort-Food

Barbacoa Tacos feature tender, pull-apart beef braised in a smoky blend of charred tomatoes, onion, garlic, and chipotle for deep, balanced heat. Finished with a splash of lime and tucked into warm corn tortillas, they shine with creamy avocado, crisp radishes, and fresh cilantro—ideal for a satisfying dinner or a crowd-pleasing weekend spread.

Prep45 mins
Cook2 hrs
Serves6
DifficultyMedium

1

Heat a large cast-iron skillet over medium-high. Place whole tomatoes, onions (cut side down), and garlic in a single layer in the dry skillet, working in batches if necessary. Cook, turning now and then, until all sides are charred, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
2

Move the charred vegetables to a blender and add the chipotle peppers. Blend until smooth, about 1 minute.
3

Combine salt, chili powder, cumin, and black pepper in a small bowl; season the beef evenly with the salt mixture.
4

Heat oil in a Dutch oven over medium-high. Add the beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer the browned beef to a large plate.
5

Pour water into the Dutch oven and scrape up the browned bits from the bottom. Stir in the onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce the heat to medium-low and bring to a simmer.
6

Nestle the beef back into the pot and cover. Cook, stirring and re-nestling the beef occasionally (about every 20 to 30 minutes), until the beef is tender and pulls apart easily with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove and discard the bay leaves.
7

Take the beef out of the Dutch oven and place it on a cutting board; shred the beef with 2 forks.
8

Return the beef to the Dutch oven, add the lime juice, and stir to combine.
9

Serve in corn tortillas with avocado, radishes, and cilantro.