Barbacoa Tacos - Chili Pepper Madness

Name: Barbacoa Tacos - Chili Pepper Madness
Total time: 255 min
Ingredients: 3 pounds 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 ounces 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)

www.chilipeppermadness.com

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.

View full recipe on www.chilipeppermadness.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.chilipeppermadness.com.

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Ingredients

3 pounds 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 ounces 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)