Tastys Barbacoa Style Beef Tacos Recipes

BEEF BARBACOA TACOS

Steps:

• Heat a large cast-iron skillet or Dutch oven over medium-high heat. Add the chiles and cook, pressing them down with a spatula, 10 seconds per side; transfer to a plate. Add the tomatoes, onion and garlic to the skillet and cook, stirring once or twice, until the vegetables are charred in spots, about 10 minutes.
• Peel the garlic and transfer to a blender along with the tomatoes and onion (reserve the skillet). Tear the chiles into pieces and add to the blender along with 1/2 cup water and 1 teaspoon salt; pulse until smooth. Strain the mixture through a fine-mesh sieve into the skillet, pressing it through with the back of a spoon.
• Add the beef to the skillet and turn to coat in the chile sauce using tongs. Cook over medium-high heat, turning occasionally, until a crust starts to form on the meat, about 10 minutes. Sprinkle in the cumin, cinnamon and cayenne pepper and cook 1 more minute. Meanwhile, puree 2 1/2 cups water, the cilantro and thyme in the blender; add to the skillet along with the bay leaves.
• Reduce the heat to low. Cover and gently simmer until the meat is very tender, about 2 hours, adding up to 1 1/2 cups water if the sauce gets too thick. Remove the bay leaves and season with salt and black pepper. Serve in tortillas with assorted toppings.

SLOW COOKER BARBACOA-STYLE BEEF TACOS RECIPE BY TASTY

Steps:

• Cut the beef into 6-8 large chunks. Season all over with pepper and salt.
• Heat the oil in a large skillet over medium-high heat. Sear the beef, in batches if necessary, on all sides, until browned. Transfer the seared meat to a slow cooker.
• In a medium bowl, combine the chipotles, garlic, cumin, oregano, cloves, salt, pepper, beef broth, apple cider vinegar, and lime juice. Mix well.
• Pour the marinade over the beef in the slow cooker and add the bay leaves. Cover and cook on low for 8 hours, until the meat can be shredded easily.
• Remove and discard the bay leaves. Remove and shred the beef, then return to the slow cooker to marinate in the sauce for at least 10 more minutes, or until ready to serve.
• To serve, add the shredded beef to your choice of tortillas with your favorite toppings.
• Enjoy!

INSTANT POT BEEF BARBACOA TACOS

Steps:

• In a blender add the garlic, green chilies, chipotles, onion, lime juice, beef stock, cumin, oregano, cloves, salt and pepper. Blend for 20-30 seconds and set aside.
• On the Instant Pot press the "Saute" setting and add the oil. Once the oil is heated and shimmering add the beef roast chunks and sear on all sides, turning every minute or so. Press "Cancel" to turn off the heat.
• Pour in the blended sauce and add the bay leaves, tossing to coat the meat. Securely close the lid of the Instant Pot and set the vent to "Sealing".
• Press the "Manual" button, ensuring the setting is on Medium and then adjust the +/- buttons until the time is set for 60 minutes. Cook.
• Once the timer goes off, carefully turn the vent to "Venting" for quick release of pressure. Wait until all the steam is released and the valve is dropped before opening the Instant Pot. Remove lid.
• Discard bay leaves, and then using two forks shred the beef. Toss the shredded beef in the sauce allowing them to soak it up.
• Scoop beef into tortillas. Top with desired toppings and serve immediately.

BARBACOA PULLED-BEEF TACOS

Steps:

• Pour the vinegar and lime juice into a large bowl (it should be able to hold all the beef ). Whisk in the chipotle paste, garlic, spices, herbs, sugar and some seasoning. Mix in the beef, ensuring it's well-coated, then cover and leave to marinate for 1-2 hrs, or chill overnight.
• Heat the oven to 160C/140C fan/ gas 3. Put the beef on a plate, then tip the marinade into an ovenproof casserole, along with any bits that have stuck to the bowl. Pour in the stock and bring to a simmer. Add the beef and simmer for 1 min, then cover and cook in the oven for 2 hrs.
• If the beef isn't tender enough to shred, cook for 15 mins more, then check again. Leave until cool enough to handle, then lift onto a board using a slotted spoon. Bring the sauce to the boil and reduce to about 300ml. Meanwhile, roughly shred the beef, discarding any fat or gristle. Stir back into the sauce to reheat, then serve in the casserole dish with the tacos, coriander and toppings on the side for everyone to help themselves.

TASTY'S BARBACOA-STYLE BEEF TACOS

Steps:

• Cut the Roast into approximately 6 to 8 large chunks.
• Season well with salt and pepper on all sides.
• Heat oil in a large skillet and sear the beef chunks on all sides until browned.
• Transfer seared meat to slow cooker.
• In a medium bowl combine chopped chipotles, garlic, cumin, organo, cloves, beef broth, vinegar, lime juice, and additional salt and pepper.
• Mix well, then pour over beef in the slow cooker. and add bay leaves.
• Cover and cook on low for 8-10 hours, until meat shreds easily.