Beef Barbacoa Tacos
Beef Barbacoa Tacos- juicy and packed with so much flavor
Ingredients
- 3 lbs beef Chuck
- ¼ cup flour for dredging
- 1 tsp salt
- 1 tsp black pepper
- 2 leaves bay leaves
- ¼ cup olive oil
- 15 small street taco tortillas or any
- Sour cream
Sauce:
- 2 cups bone broth or beef stock
- 1 tbs chipotle peppers in adobo sauce
- 1 tsp Mexican oregano
- 4 garlic cloves
- 1 tsp cumin
- ⅓ apple cider vinegar
- 1 lime- juiced
- 1 medium yellow onion
Pico de Gallo:
- 1 cup diced tomatoes of choice
- ½ of a red onion
- ½ of a jalapeño
- 1 tsp salt
- 1 tbs cilantro
- 1 lime- juiced
Instructions
- Pat dry, trim and cut Chuck into chunks; season with salt, pepper and dredge in flour as you shake off the excess;
- Sear in olive oil on all sides until golden;
- To make the sauce add all the ingredients above to a blender or food processor and blend;
- Pour sauce over the seared meat, add bay leaves and transfer into the oven at 400 F for about 1.5- 2 hours until tender;
- Shred the meat and add some of the sauce;
- To make the Pico de Gallo- chop the veggies, season with salt and lime and mix;
- Char your tortillas, layer beef Barbacoa, Picco de Gallo, sour cream and enjoy!
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