Barbacoa Tacos
These beef barbacoa tacos are even easier to make than the ground beef kind, because your slow cooker does all the work. Dovetailing Tip: Use the leftover beef from day 1 for today’s tacos.
Prep time:
Cook time:
Serves: 8
Calories per serving: 90
Ingredients:
Cook time:
Serves: 8
Calories per serving: 90
1 beef rump or bottom round roast (3 pounds)
1/2 cup minced fresh cilantro
1/3 cup tomato paste
8 garlic cloves, minced
2 tablespoons chipotle peppers in adobo sauces plus 1 tablespoon sauce
2 tablespoons cider vinegar
4 teaspoons ground cumin
1 tablespoon brown sugar
1 1/2 teaspoons salt
1 teaspoon pepper
1 cup beef stock
1 cup beer or additional stock
16 corn tortillas (6 inches)
Pico de gallo
Optional toppings: Lime wedges, queso fresco and additional cilantro
Directions:
Cut the roast in half. Combine the tomato paste, garlic, chipotles, cider vinegar, cumin, brown sugar, salt and pepper to make a flavorful paste. Rub this over all surfaces of the roast, and place it in a 5-quart slow cooker. Editor’s Tip: Try to keep the two halves of the roast as close to equal in size and shape as possible, so they’ll cook in the same length of time.
Add the stock and beer. Cook on low, covered, for 6 to 8 hours or until the meat is fork-tender.
Remove the roast from your slow cooker, and shred it with 2 forks. Reserve 3 cups of the cooking juices, discarding the rest or saving them for another dish. Skim the fat from the reserved juices. Return the beef and the reserved juices to the slow cooker, until they’re heated through.
Serve the shredded beef with tortillas and pico de gallo. If you wish, you can also set out lime wedges, queso fresco and additional cilantro as optional toppings.
Source: tasteofhome.com
Add the stock and beer. Cook on low, covered, for 6 to 8 hours or until the meat is fork-tender.
Remove the roast from your slow cooker, and shred it with 2 forks. Reserve 3 cups of the cooking juices, discarding the rest or saving them for another dish. Skim the fat from the reserved juices. Return the beef and the reserved juices to the slow cooker, until they’re heated through.
Serve the shredded beef with tortillas and pico de gallo. If you wish, you can also set out lime wedges, queso fresco and additional cilantro as optional toppings.
Source: tasteofhome.com
Recipe formatted with the Cook'n Recipe Software from DVO Enterprises.