Tacos al Beef Barbacoa by Chef Laura Brennan

Name: Tacos al Beef Barbacoa by Chef Laura Brennan
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

foodiesmarkets.com

Lately I’ve been spotting random recipes for “Beef Barbacoa” and wondered if it was a Mexican barbecue technique…and it is…kind of. “Barbacoa”

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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