Tacos al Beef Barbacoa by Chef Laura Brennan - Foodies Markets

Ingredients

• Approximately 3 ½ pounds beef chuck, cut into large 3 to 4-inch chunks
• 1-pound small white onions (about 5 each), peeled and cut into quarters
• 3 tablespoons canola or other neutral oil (plus more as needed)
• 1 tablespoon kosher salt, divided (plus more as needed)
• Freshly-ground black pepper
• 6 whole medium-cloves garlic, peeled and flattened
• 2 tablespoons dried oregano
• 1 tablespoon ground cumin seed
• 2 ounces canned chipotle peppers in adobo sauce (1/3 of a 7-ounce can, or more if you like more heat)
• 1 peeled and seeded roasted red pepper, about 4 ounces
• 3 tablespoons ketchup
• 4 strips orange peel
• Juice of 1 orange
• 2 tablespoons apple cider vinegar
• 1-quart low sodium beef or chicken stock