Barbacoa Tacos Recipe
"These barbacoa tacos are loaded with tender shredded beef that's been seasoned with chilies and spices, then cooked low and slow until the meat falls apart...."
INGREDIENTS
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3 pound beef chuck roast (or use beef brisket, sliced into 2-3 inch chunks – try it with lamb shoulder)
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2 guajillo peppers
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2 ancho peppers
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2 tablespoons olive oil
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7 ounce can chipotles in adobo (optional, for extra saucy and tangy-smoky flavor)
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12 ounces beef stock
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1/4 cup apple cider vinegar
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Juice from 1 large lime (about 1/4 cup)
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1 large onion (chopped)
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4 cloves garlic (chopped)
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1 tablespoon Mexican oregano (or use oregano)
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2 teaspoons cumin
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1 bay leaf
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Salt and ground black pepper (to taste)
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8-12 tortillas (lightly toasted (use corn tortillas or flour tortillas))
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For Serving: fresh chopped cilantro, chopped onion, chopped jalapeno, sliced radish, crumbly white cheese, hot sauce (choose your favorites)
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