Beef Barbacoa Street Tacos

Ingredients

• 3 lbs Beef chuck roast
• 4 Dried guajillo peppers
• 2 Dried ancho peppers
• 1 Onion
• 6 cloves Garlic
• 1/4 cup Apple cider vinegar
• 2 tbsp Lime juice
• 1 tsp Cumin
• 1 tsp Oregano
• 1 tsp Salt
• 1/2 tsp Black pepper
• 16 Corn tortillas
• 1/4 cup Cilantro
• 1/4 cup Diced onion
• 4 Lime wedges

Instructions

1. 1Place the 4 dried guajillo peppers and 2 dried ancho peppers in a heatproof bowl. Pour enough hot water over them to cover completely. Let them soak for 30 minutes until they are soft and pliable.
2. 2Drain the softened peppers and place them in a blender. Add the 1 onion, 6 cloves of garlic, 1/4 cup apple cider vinegar, 2 tablespoons lime juice, 1 teaspoon cumin, 1 teaspoon oregano, 1 teaspoon salt, and 1/2 teaspoon black pepper to the blender. Blend until the mixture is completely smooth.
3. 3Place the 3 pounds beef chuck roast in a slow cooker. Pour the blended pepper mixture evenly over the beef.
4. 4Cover the slow cooker and cook on the low setting for 8 to 10 hours. The beef is done when it is very tender and can be easily pulled apart with two forks.
5. 5Remove the beef from the slow cooker and place it on a cutting board or in a large bowl. Use two forks to shred the beef into bite-sized pieces. If there is a lot of liquid in the slow cooker, you can remove some of it to avoid making the shredded beef too wet.
6. 6While the beef is cooking or after shredding, warm the 16 corn tortillas. You can do this by heating them briefly in a dry skillet over medium heat (about 350°F or 175°C) for 30 seconds per side, or by wrapping them in a damp paper towel and microwaving them for 30-60 seconds.
7. 7Assemble the tacos by placing a portion of the shredded beef barbacoa onto each of the 16 warm corn tortillas. Top with the 1/4 cup cilantro and 1/4 cup diced onion.
8. 8Serve the beef barbacoa street tacos immediately with the 4 lime wedges on the side for squeezing over the tacos.

Related Guides