Barbacoa Street Tacos

By carvalhohm

Ingredients

• 1 1 lb.) 1 (5 lb.) chuck roast, cut in half
• 2 2 2 tbsp. GOYA® Sazonador Total
• 1 1 1 can (8 oz.) Tomato Sauce
• 1 1 1 onion, grated
• 5 5 2 1 sauce (divided) and 2 chiles, finely chopped from 1 can (7 oz.)  Chipotle Peppers in Adobo Sauce
• 1/4 1/4 1/4 cup cider vinegar
• 2 2 2 tsp. ground cumin
• 2 2 2 tsp. oregano
• 1/4 1/4 1/4 tsp. ground cloves
• 1 1 1 packet Chicken Bouillon
• GOYA® Mini Corn Tortilla-Taquitos, for serving
• Salsita, for topping
• Avocado, sautéed onions, radishes, lime wedges and cilantro for topping
• 2lb. 2oz. 5 6 2oz. cooked cleaned beef from 5 lbs of chuck; about 6 cups shredded beef

Details

Preparation time 25mins
Cooking time 280mins

Preparation

Step 1

Preheat oven to 300 °F.

Place roast in large nonreactive roasting pan or large baking dish. Sprinkle with Sazonador. Combine tomato sauce, onion, chipotle, 2 tablespoons adobo sauce, vinegar, cumin, oregano, cloves, bouillon and 1 cup water in bowl. Pour around roast. Cover pan tightly with foil.

Bake until metal skewer inserts easily into the center, about 4 hours. Transfer meat to plate to cool. Place cooking liquids in large saucepan. Simmer over medium high heat, stirring occasionally, until thickened and reduced to 1-3/4 cups, about 16 minutes.

Break meat apart; remove any sinew and discard. Shred beef, using fingers or two forks. Add to sauce and simmer heated through. Spoon into tortillas and serve with salsa and toppings.