Your shopping cart is empty!
Beef Barbacoa Tacos
2 pounds chuck roast steak, 2 inches in thickness
250 ml (1 cup) unsalted chicken stock or high quality unsalted beef stock
- 6 garlic cloves , minced
- 1 medium onion , minced
- 1½ teaspoon cumin seed , ground
- 2 tablespoons apple cider vinegar
- 3 cloves , ground or ¼ teaspoon ground cloves
- 2 teaspoons dried oregano
- 2 - 3 (75g-90g) chipotles + 2 tablespoons adobo sauces (adjust according to your spicy preference)
- 2 (0.6g) bay leaves
- 1 tablespoon (15ml) regular soy sauce
- 1 tablespoon (15ml) fish sauce (optional)
- Wassis classic steak rub
- 8 - 12 corn tortillas
- Salsa (pico de gallo)
- 1 lime
Brown Chuck Roast Steak: Pat dry the chuck roast steak, then season one side generously Wassis Classic Steak. Drizzle 1 tbsp olive oil in the Dutch Oven. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.
Saute Onion and Garlic: Add minced onions sauté for 3 minutes. Add in minced garlic, ground cumin, ground cloves, 2 bay leaves, and dried oregano, then sauté for another minute.
Deglaze DO: Pour in 1 cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.
Slow cook indirect Barbacoa Beef @250: Add soy sauce, sauce (optional), 2 tbsp apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.
Place chuck roast in the cooking liquid for 2.5 hours covered until fork tender and falling apart.
Season & Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks.
*Pro Tip: While you're shredding the meat, bring the barbacoa sauce mixture to a simmer. Allow the sauce to reduce while you are shredding the beef.
*Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body.
Add the shredded beef to the sauce. Taste and adjust the seasoning by adding more salt.
Garnish & Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime.