- 1 tablespoon oil
- 2 pounds chuck roast, fat trimmed and cut into 1-2 inch chunks
- 1 white onion, diced
- 4 cloves garlic, chopped
- 1 tablespoon ground cumin
- 1 tablespoon oregano
- 1/2 cup beef broth or beer or water
- 4 chipotle chilies in adobo sauce, chopped (or to taste)
- 1/4 cup fresh lime juice
- 2 tablespoons apple cider vinegar
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/4 teaspoon ground cloves
- 3 bay leaves
- 12 small corn tortillas, warmed
- 1/2 cup onion, diced
- 1/4 cup cilantro, torn
Preparation time 10mins
Adapted from closetcooking.com
Heat the oil in a pan over medium-high heat in a large heavy bottomed oven safe pot, add the beef and brown on all sides, about 10-15 minutes, before setting aside.
Add the onion and cook until tender, about 3-5 minutes, before adding the garlic, cumin and oregano and cooking for a further minute.
Add the broth, chipotle chilies, lime juice, vinegar, salt, pepper, cloves and bay leaves, bring to a boil, reduce the heat and simmer, covered until the meat is pull apart tender, about 3-4 hours. OR Transfer the pot to a preheated 275F oven and braise until the meat is pull apart tender, about 3-4 hours. OR Transfer to a slow cooker and cook on low for 8-10 hours or on high for 4-6 hours.
Remove the bay leaves and discard.
Remove the beef, shred and place back in the pot.
Assemble the tacos in the tortillas with beef barbacoa, diced onions and cilantro or your favourite taco ingredients.
Option: If you are making this in the slow cooker you can optionally skip steps 1-2.
Option: Add a few splashes of fish sauce!