Description
This Barbacoa Beef is a tender, flavor-packed masterpiece perfect for tacos and more.
Ingredients
Scale
- 3–4 pounds Chuck roast, untrimmed
- 2 pieces Chipotle peppers in adobo sauce
- 1 large Onion, sliced
- 1/4 cup Lime juice
- 1/4 cup Orange juice
- 1 can Diced tomatoes
- 1 can Green chiles
- 2 cups Beef stock or broth
- 2 leaves Bay leaves
- 2 teaspoons Garlic powder
- 2 teaspoons Ground cumin
- 1 teaspoon Onion powder
- 1 teaspoon Paprika
- 1 teaspoon Chili powder
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 12 pieces Corn tortillas
- 1/4 cup Minced cilantro
- 1 cup Sliced radishes
- 1 cup Shredded cabbage
- 1/2 cup Cotija cheese or queso fresco
- 1 cup Salsa roja
Instructions
- Preheat the smoker to 250°F.
- Prepare the smoker by placing an aluminum pan beneath the cooking grate.
- Mix the spice rub by combining garlic powder, cumin, onion powder, paprika, chili powder, salt, and pepper.
- Pat the chuck roast dry and cover it with the spice rub.
- Place the chuck roast directly on the cooking grate.
- Remove the roast when it reaches an internal temperature of 165°F.
- Blend the sauce ingredients in a blender until smooth.
- Combine the blended sauce and beef broth in the pan.
- Cover the pan tightly with foil and return it to the smoker.
- Allow the beef to braise for another 3 hours or until tender.
- Rest the barbacoa by letting it cool for 30 minutes to 1 hour.
- Shred the beef and mix it with the sauce from the pan.
- Serve on warm corn tortillas with toppings.
Notes
- Prep Time: 30 minutes
- Cook Time: 6 hours
- Category: Main Dish
- Method: Smoked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 70 mg
Keywords: Barbacoa Beef, Tacos, Beef Recipe