Barbacoa
Prep time
2 mins
Cook time
4 hours
Total time
4 hours 2 mins
This versatile meat can be used for tacos, quesadillas, burritos, and nachos.
Author:
Annie (adapted from Mexican, Please)
Recipe type:
Main dish, beef
Cuisine:
Mexican
Serves:
12 servings
Ingredients
1 beef chuck roast
½ C water
3 chipotles peppers in adobo sauce
1 T adobo sauce (from the same can as the peppers)
1 t onion powder
2 T garlic, minced (I use the garlic in the jar)
1 t oregano
2 t cumin
2 t salt
1 t black pepper
juice of 2 limes (2 T lime packaged lime just works great)
corn or flour taco-sized tortillas
Toppings:
cilantro
guacamole
sour cream
lettuce
salsa
shredded cheese (cheddar or cotija are our favorites)
Instructions
Preheat oven to 350 degrees.
Pour the water in the bottom of a dutch oven. Then add the roast on top of the water.
Mix all remaining ingredients spread on the top of the roast.
Roast in oven for 1 hour. Then reduce the heat to 250 degrees, and roast for an additional 3 hours.
Meat should be fall apart tender at this point. If not, return to the oven for an additional hour or until meat is very tender.
Serve in warm corn tortillas with your favorite toppings.
Recipe by
The Gingham Apron
at https://www.theginghamapron.com/barbacoa/
3.5.3226