Barbacoa Tacos - Chili Pepper Madness

Name: Barbacoa Tacos - Chili Pepper Madness
Ingredients: 3 pound beef chuck roast (or use beef brisket, sliced into 2-3 inch chunks – try it with lamb shoulder); 2 guajillo peppers; 2 ancho peppers; 2 tablespoons olive oil; 7 ounce can chipotles in adobo (optional, for extra saucy and tangy-smoky flavor); 12 ounces 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 (or use oregano); 2 teaspoons cumin; 1 bay leaf; Salt and ground black pepper (to taste); 8-12 tortillas (lightly toasted (use corn tortillas or flour tortillas)); For Serving: fresh chopped cilantro, chopped onion, chopped jalapeno, sliced radish, crumbly white cheese, hot sauce (choose your favorites)

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These barbacoa tacos are loaded with tender shredded beef that's been seasoned with chilies and spices, then cooked low and slow until the meat falls apart.

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Ingredients

3 pound beef chuck roast (or use beef brisket, sliced into 2-3 inch chunks – try it with lamb shoulder)
2 guajillo peppers
2 ancho peppers
2 tablespoons olive oil
7 ounce can chipotles in adobo (optional, for extra saucy and tangy-smoky flavor)
12 ounces 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 (or use oregano)
2 teaspoons cumin
1 bay leaf
Salt and ground black pepper (to taste)
8-12 tortillas (lightly toasted (use corn tortillas or flour tortillas))
For Serving: fresh chopped cilantro, chopped onion, chopped jalapeno, sliced radish, crumbly white cheese, hot sauce (choose your favorites)