Recipe: Delicious Beef Barbacoa Tacos

Beef Barbacoa Tacos. It is traditionally seasoned with dried chilies and spices and slowly cooked until perfectly tender. From there it's used as a delicious filling for tacos, burritos and so forth. Add the vinegar sauce and the chicken broth (be careful—steam may whoosh up.

Leftovers heat up wonderfully and can be used in more tacos, burritos, quesadillas, nachos and chimichangas. Barbacoa Beef that is AMAZING and tender and is better than any restaurant I have had! The flavor is amazing and it slow cooks to perfection! You can cook Beef Barbacoa Tacos using 16 ingredients and 14 steps. Here is how you cook that.

Ingredients of Beef Barbacoa Tacos

1. You need 3 of Dried Chile Peppers.
2. You need 3 of Hot peppers.
3. It's 4 cups of chicken broth, divided.
4. Prepare 1 of onion, sliced.
5. It's 6 of garlic cloves, minced.
6. Prepare 1 tbsp of cumin.
7. It's 3 tbsp of vegetable oil divided.
8. Prepare 1 can of chipotle chiles packed in oregano.
9. It's 2 tbsp of oregano.
10. Prepare 1 tbsp of adobo.
11. Prepare 1 tsp of fish sauce.
12. You need 2 of bay leaves.
13. Prepare 1 pound of short ribs.
14. You need 3 lb of top sirloin roast.
15. You need 10 of corn tortillas.
16. You need of Taco fixin's (ie. shredded lettuce, diced tomatoes and onions, cilantro, sour cream).

This barbacoa can be made in so many variations. Add it to your favorite taco, burrito or even salad! Beef barbacoa is a very traditional Mexican meal that almost always makes an appearance at birthdays, baptisms, weddings, sports events, and more. To be honest, it's pretty easy to come up with a "reason" to make it.

Beef Barbacoa Tacos step by step

1. Toast chiles in your sauce pan at medium high heat. You want to get a little char on them..
2. Add 2 cups of the chicken broth. Bring to a boil. Lower the heat to medium low and simmer for 15 minutes. Remove from heat and set aside..
3. While the chile broth is simmering add 1 tbsp oil to a cast iron dutch oven over medium heat. Once hot, add garlic and onions. Cook until browned, about 5 minutes..
4. Add 1 cup water, cumin, chiles packed in adobo, fish sauce, adobo and oregano. Cook until fragrant (about 1 minutes).
5. Add the remaining chicken broth. Simmer for 10 minutes.
6. Pour chiles and broth mix into a blender..
7. Add the other half you had been working on in the dutch oven to the blender. Blend until you have a mixed consistency. Set aside..
8. Season all the meat with salt and pepper. Add 2 tbsp oil to dutch over over medium high heat. When hot, brown the short ribs over medium high heat. Preheat oven to 275F..
9. Add mixture from the blender and two bay leaves. Bring to a boil then reduce heat to medium low..
10. Throw your roast into the mix. Cover loosely and cook in the preheated oven for about 3-4 hours. Or until meat is fork tender..
11. Remove the roast and short ribs from the sauce.
12. The meat from the short ribs can be salvaged (this is the best part!) Discard the bay leaves..
13. Meat can be shredded for serving on the spot. Alternatively, if you have the patience, the meat will develop great flavor if you store it with the sauce in the refrigerator over night. I will keep for up to five days..
14. When you're ready to eat, shred the meat with a fork. Serve with corn tortillas and your favorite taco toppings (lettuce, tomato, onion, cilantro, avocado, sour cream)..

Even though there are many different ways to make barbacoa, my favorite is with tacos. So what makes barbacoa so delicious? Season all over with pepper and salt. Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned.