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Tacos de Barbacoa with Pickled Red Onions
Created by: Howcan Team
Ingredients
- 3 lbs beef chuck roast
- 1 large onion, chopped
- 4 cloves garlic, minced
- 2 chipotle peppers in adobo sauce, chopped
- 1 tbsp ground cumin
- 1 tbsp dried oregano
- 1 tsp smoked paprika
- 1/2 cup beef broth
- 1/4 cup apple cider vinegar
- 1/4 cup lime juice
- Salt and pepper to taste
- 12 corn tortillas
- 1/2 cup chopped fresh cilantro
- 1/2 cup crumbled queso fresco
- Pickled red onions (see recipe below)
Instructions
- In a slow cooker, combine the beef chuck roast, chopped onion, minced garlic, chipotle peppers, cumin, oregano, smoked paprika, beef broth, apple cider vinegar, and lime juice.
- Season with salt and pepper to taste.
- Cover and cook on low for 8 hours, or on high for 4 hours, until the beef is tender and easily shreds with a fork.
- While the beef is cooking, prepare the pickled red onions by combining 1 thinly sliced red onion, 1/2 cup apple cider vinegar, 1/4 cup water, 1 tbsp sugar, and 1 tsp salt in a small bowl. Let the onions marinate for at least 30 minutes before using.
- Once the beef is done, remove it from the slow cooker and shred it using two forks. Return the shredded beef to the slow cooker and toss it in the cooking liquid to coat.
- Warm the corn tortillas in a dry skillet or directly over a gas flame until they are soft and pliable.
- To assemble the tacos, place a generous amount of the barbacoa beef onto each tortilla. Top with pickled red onions, chopped cilantro, and crumbled queso fresco.
- Serve the tacos with lime wedges and enjoy!
Tacos de Barbacoa have a rich history dating back to the indigenous people of Mexico, who slow-cooked meat over an open fire. This traditional dish has evolved over centuries, with each region adding its own unique twist. The succulent, tender barbacoa meat is typically seasoned with a blend of spices and slow-cooked until it's fall-apart tender. The addition of pickled red onions adds a tangy and crunchy contrast to the rich, savory flavors of the barbacoa. Some renowned chefs, like Diana Kennedy, have popularized this dish, and today, you can find exceptional Tacos de Barbacoa with pickled red onions in Mexico City and the state of Hidalgo. The key to perfecting this dish lies in the slow-cooking process and the balance of flavors, making it a must-try for any taco enthusiast.
270 min
6
450 calories
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