Barbacoa Tacos

Ingredients:

• 3 pound beef chuck roast

• 2 guajillo peppers

• 2 ancho peppers

• 2 tablespoons olive oil

• 1 can chipotles in adobo

• 1 1/2 cups beef stock

• 1/4 cup apple cider vinegar

• Juice from 1 large lime about 1/4 cup

• 1 large onion chopped

• 4 cloves garlic chopped

• 1 tablespoon Mexican oregano

• 2 teaspoons cumin

• 1 bay leaf

• Salt and ground black pepper to taste

For serving:

• 8-12 tortillas lightly toasted

• fresh chopped cilantro

• chopped onion

• chopped jalapeno

• cotija cheese or something crumbly and salty

Directions:

1. Remove the stems from the guajillo and ancho peppers and remove the seeds. Place the dried chiles in a large bowl and cover with very hot or boiling water. Soak them for 15 minutes, or until they become very soft and rehydrate. Drain and discard the water. Add the softened peppers to a food processor and process until smooth.

2. Add the beef chunks to a bowl. Add the ancho-guajillo paste and toss to evenly coat.

3. Heat the oil in a large cast iron pan to medium-high heat. Sear the beef chunks a few minutes per side to brown them. Transfer to a slow cooker or crock pot.

4. Deglaze the pan with a bit of beef stock (or red wine) and scrape all of the brown bits from the bottom of the pan. Pour it into the crock pot.

5. Add the chipotles in adobo, beef stock, vinegar, lime juice, onion, garlic, oregano, cumin, bay leaf and salt and pepper to taste to the crock pot. Stir.

6. Cook on high for 4 hours, or on low for 6-8 hours, or until the beef is fork tender. It should easily break apart with a fork. It could take a bit longer to cook, depending on your slow cooker.

7. Shred the beef with 2 forks

8. Serve on lightly toasted tortillas, then top with your favorite toppings. Don’t forget to top them with our signature hot sauce, La Salsa Del Pastor. Enjoy the amazing flavours of the sauce that combine well with the rich taste of barbacoa, and a reasonable amount of heat.

Sauces featured in this recipe:

• La Salsa del Pastor