Barbacoa Tacos

By Valarie

Ingredients

• Barbacoa Tacos
• 4-5 pounds Boneless Chuck Roast
• 1 tablespoon Canola Oil
• (2) 8 ounce cans Tomato Sauce
• 8 ounce can Chile Sauce
• 1/4 cup Red Wine Vinegar
• 2 teaspoons Ground Cumin
• 1/4 teaspoon Ground Cloves
• 2 tablespoons Granulated Garlic
• 1/2 teaspoon Ground Pepper
• Salt - to taste
• 2 Bay Leaves (crushed)
• 1/2 teaspoon Chile Peppers (crushed)
• 1/2 Lemon
• 1/2 medium Yellow Onion (diced)
• 1/4 teaspoon Oregano
• Taco Toppings
• 1 dozen Corn Tortillas (warmed)
• 1 bunch Cilantro (leaves, chopped)
• 1 large White Onion (chopped)
• Salsa (to serve)
• Guacamole (to serve)
• Salsa
• 2-3 large tomatoes (chopped)
• 1/4 Red Onion (chopped)
• 2-4 Serrano Chiles (roasted, skin and stem removed)
• Salt to taste
• Guacamole
• 3 large avocados
• 1 Lemon
• Salt to taste

Details

Servings 1
Cooking time 120mins
Adapted from abc.go.com

Preparation

Step 1

In a large bowl, mix together the Canola Oil, Tomato Sauce, Chile Sauce, Red Wine Vinegar, Ground Cumin, Ground Cloves, Granulated Garlic, Bay Leaves, Chile Peppers, Onion, Oregano, the Juice of 1 Lemon, Salt and Pepper. Finely dice the leftover Lemon rind and add to mixture.
Cut Roast in half and rub all over with salt.
Place large piece of heavy-duty aluminum foil on bottom of a deep dish-cooking pan. Spread 1/2 of sauce mixture on the bottom of the aluminum foil. Then add the Meat side by side, on top of sauce. Pour remaining sauce on top of the Meat. Wrap marinated Meat with foil, and seal. (Note: Meat should be placed/sealed and cooked in aluminum foil to contain the juices and flavors.) Place in refrigerator and let marinate overnight or 8 hours.
Preheat oven to 350°F. Cook roast for 3 to 3-1/2 hours. Check for tenderness by piercing each pouch with a knife.
Remove from the oven and carefully open foil pouch. Shred the Meat into a bowl and pour remaining juices over the Meat.
Assemble Tacos with warmed Corn Tortillas and desired toppings.
Salsa:
Roast Tomatoes, Onion, Serrano Chiles on the grill until peelings are toasted.
Place ingredients in a plastic bag to sweat (this will allow for easy peeling)
Blend all ingredients in blender
Put in a bowl for serving.
Guacamole:
Mash Avocados in a medium bowl. Add Lemon and Salt to taste
Blend all ingredients