Recipe: Perfect Beef Barbacoa Tacos

Beef Barbacoa Tacos. This homemade beef barbacoa recipe is easy to make in the slow cooker, and it's SO flavorful and delicious! Perfect for chipotle barbacoa tacos, burritos, salads, quesadillas and more. This flavorful meat is deliciously seasoned and cooked low and slow until perfectly tender.

If beef is not your thing, check out more Instant Pot recipes here. Looking to amp up your beef stew but unsure where to start? A slow cooker can can take your While most meat is put on the grill raw, these intensely flavorful Mexican beef short ribs from chef Roberto. You can have Beef Barbacoa Tacos using 16 ingredients and 14 steps. Here is how you achieve it.

Ingredients of Beef Barbacoa Tacos

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

These aren't your average beef tacos. Made with succulent beef chuck roast slow-cooked over eight hours in a blend of chipotles and herbs, this dish will be a. Spice up dinner in a fraction of the time with this Instant Pot Barbacoa Beef! Chipotle and cumin make this perfect for tacos, burritos, enchiladas and more!

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)..

Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to. These beef Barbacoa Tacos are cooked in the slow cooker all day so you can come home to savory and spicy tacos. I love barbacoa meat and these tacos are a crowd pleasing Mexican dinner. I decided it was about time to get them out before this humble low-cost delicacy that is usually eaten in a taco in so many places of my country becomes a forbidden fruit.