The Chef's Table: Barbacoa Tacos

This is the part where we typically include a lengthy intro paragraph about the dish we're featuring....however, we feel pretty strongly that delicious tacos need no introduction.

And now, this... 




3 lbs chuck roast (fat trimmed), cut into 2 inch chunks
4 cloves garlic, minced
2 chipotles in adobo sauce, chopped (or more to taste)
1 (4 ounce) can chopped green chiles
1 small white onion, finely chopped
1/4 cup fresh lime juice
2 tablespoons apple cider vinegar

3 bay leaves
1 tablespoon ground cumin
1 tablespoon dried mexican oregano (or regular oregano)
2 teaspoons salt

1 teaspoon black pepper
1/4 teaspoon ground cloves
1/2 cup beef broth or water



corn tortillas
your favorite hot sauce (optional) 
tomatillo salsa (optional)
cilantro for garnish
queso fresco
lime wedges



Combine all ingredients in the bowl of a slow cooker. Toss gently to combine. Cover and cook on low for 6 - 8 hours, or on high for 3 - 4 hours, or until the beef is tender and falls apart easily when shredded with a fork. 

Using two forks, shred the beef into bite-sized pieces inside of the slow cooker. Toss the beef with the juices , then cover and let the barbacoa beef soak up the juices for an extra 10 minutes. Remove the bay leaves.  

Toast your tortillas on a bare cast iron skillet or tortilla press until slightly blistered. Use a pair of tongs or a slotted spoon to load up your toasted tortillas. Garnish as desired. 

If not using immediately, refrigerate the barbacoa beef with its juices in a sealed container for up to 5 days or freeze it for up to 3 months.