Ingredients with Measurements:
- 2 lbs beef chuck roast
- 1/2 cup beef broth
- 2 chipotle peppers in adobo sauce
- 1 tbsp adobo sauce
- 1 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tbsp lime juice
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 8-10 small corn tortillas
- Optional toppings: diced onion, chopped cilantro, crumbled queso fresco, lime wedges
Special equipment needed:
- Slow cooker
Step-by-step instructions:
1. Trim any excess fat from the beef chuck roast and cut into large chunks.
2. In a blender or food processor, combine the beef broth, chipotle peppers, adobo sauce, olive oil, apple cider vinegar, lime juice, cumin, oregano, smoked paprika, salt, and black pepper. Blend until smooth.
3. Place the beef chunks in the slow cooker and pour the chipotle mixture over the top. Use tongs to coat the beef evenly.
4. Cover the slow cooker and cook on low for 8 hours, or until the beef is tender and falls apart easily.
5. Once the beef is cooked, use two forks to shred it into bite-sized pieces.
6. Warm the corn tortillas in a dry skillet or on a griddle until they are slightly charred and pliable.
7. To assemble the tacos, place a spoonful of the shredded beef onto each tortilla. Top with diced onion, chopped cilantro, crumbled queso fresco, and a squeeze of lime juice, if desired.
Time:
Preparation time: 15 minutes
Cooking time: 8 hours
Temperature:
Slow cooker on low heat
Serving size:
Makes 8-10 tacos
Nutritional information:
Calories: 250
Fat: 12g
Carbohydrates: 17g
Protein: 20g
Sodium: 400mg
Sugar: 1g
Fiber: 3g
Substitutions for ingredients:
- Beef chuck roast can be substituted with beef brisket or beef short ribs.
- Corn tortillas can be substituted with flour tortillas or lettuce cups for a low-carb option.
- Queso fresco can be substituted with feta cheese or shredded Monterey Jack cheese.
Variations:
- Make a burrito bowl by serving the shredded beef over rice or quinoa and topping with your favorite taco toppings.
- Add a can of black beans or pinto beans to the slow cooker for added protein and fiber.
- Make a vegetarian version by substituting the beef with portobello mushrooms or jackfruit.
Tips and tricks:
- For a spicier version, add more chipotle peppers or adobo sauce to the mixture.
- To save time, prepare the chipotle mixture and beef chunks the night before and refrigerate overnight. In the morning, simply pour the mixture over the beef in the slow cooker and cook as directed.
- Leftover shredded beef can be used in quesadillas, nachos, or enchiladas.
Storage instructions:
Store leftover shredded beef in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shredded beef in a skillet over medium heat until heated through.
Presentation ideas:
Serve the tacos on a platter with a side of guacamole, salsa, and tortilla chips.
Garnishes:
Diced onion, chopped cilantro, crumbled queso fresco, lime wedges
Pairings:
Serve with a side of Mexican rice and refried beans.
Suggested side dishes:
Mexican rice, refried beans, roasted vegetables
Troubleshooting advice:
- If the beef is tough or not shredding easily, it may need to cook longer. Check it every hour until it is tender.
- If the beef is too spicy, serve with a dollop of sour cream or Greek yogurt to cool it down.
Food safety advice:
- Use a meat thermometer to ensure the beef reaches an internal temperature of 145°F before serving.
- Store leftover shredded beef in the refrigerator within 2 hours of cooking.
- Reheat leftover shredded beef to an internal temperature of 165°F before serving.
Food history:
Barbacoa is a traditional Mexican dish that originated in the Caribbean. It was traditionally made by slow-cooking meat in an underground pit, but today it is often made in a slow cooker or oven.
Flavor profiles:
Smoky, spicy, tangy
Serving suggestions:
Serve with a side of guacamole, salsa, and tortilla chips.
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Region: Mexican