Having dinner troubles, I feel bad for you son.
I got ninety-nine problemas, but a taco ain’t one.
Cantinas, salsa and a tequila margarita,
If you love jalapenos, then I’m your senorita.
Eat. More. Tacos.
Barbacoa Beef Tacos
3 lb Chuck Roast
Salt and freshly ground black pepper
2 Tbsp vegetable oil
1 1/4 cups beef broth, divided
3 chipotle chilies in adobo (1/2 can)
6 garlic cloves
1 1/2 Tbsp ground cumin
1 Tbsp dried oregano
1/4 tsp ground cloves
3 bay leaves
1/4 cup fresh lime juice
Directions
- Heat 1 Tbsp vegetable oil in a skillet. Cut roast into 3 pieces.
- Dab roast dry with paper towels, season with salt and pepper. Add to skillet and sear until browned on all sides. Transfer to a slow cooker.
- In a food processor, pulse together chipotle chilies, garlic and 1/4 cup beef broth until well pureed, occasionally stopping and scraping down sides of processor.
- Whisk together remaining beef broth with chipotle mixture, cumin, oregano and cloves. Pour mixture over beef in slow cooker, then nestle bay leaves between beef portions.
- Cover and cook on low heat 7 hours
- Remove beef from slow cooker (leave broth) and shred. Stir lime juice into broth then return beef to slow cooker and cook on low or warm 20 - 30 minutes longer.
- Strain liquid from beef, broil for 3-5 min. and serve in tortillas with desired toppings.
