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Beef Barbacoa Tacos

by Christina Valagao

Tacos can involve a lot of prep work and steps… this one, not so much! This is a “set it and forget it” method but has all the flavour of a multi-step recipe. Leftovers are perfect on salads or in wraps… that is if you have any leftover!

Glaze Ingredients:

  • 2 lbs beef chuck, at room temperature
  • 4 garlic cloves, minced
  • 4 chipotle peppers in adobo, whole with juices
  • 1 tbsp wine vinegar
  • 1 tbsp cumin
  • 1 tbsp oregano
  • 1 lime, juiced and zest
  • 4 tbsp orange juice
  • 2 cups beef stock
  • 1 bay leaf
  • Salt and pepper
  • Grapeseed oil, to sear

To Serve:

  • Tortillas, warmed
  • Avocado, in wedges
  • Purple cabbage, shredded
  • Cilantro
  • Radish, finely sliced
  • Cotija cheese, crumbled


1. Preheat oven to 325F. Slice the beef into large cubes, about 2”x2”. Season heavily with salt and pepper, set aside. 
2. Meanwhile, in a Vitamix or food processor, blend garlic, chipotle peppers, cumin, oregano, wine vinegar, lime juice and zest, and orange juice until combined, set aside.
3. Heat a large heavy-bottomed braiser, preferably cast iron, over medium-high heat. Sear beef on all sides until nicely browned, then set aside. Take the liquid mixture and pour into the hot braiser to deglaze the pan. Once deglazed, add meat back to the pan along with the bay leaf and beef stock. Cover, and place in the oven for 3.5 hours or until the meat is fork-tender, then remove from the oven and shred the beef. Serve alongside your favourite taco toppings – I like radish, cotija cheese, shredded cabbage, and sliced avocado.
- Note: depending on how large you cut the beef, the cook time will vary - check at 3 hours, when the meat is falling apart you are ready to serve.

- Serves 4-6

Copyright (c) Christina Valagao 06/2022
Beef Barbacoa Tacos

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