Barbacoa Tacos
If you know our family, you know our favorite quick dinner restaurant is Chipotle. When we’ve had a rough day and can’t seem to muster the enthusiasm to whip up dinner (and do the inevitable dishes) we head to Chipotle. It’s dangerously only a mile from our house which makes it tempting on those long days. We came up with this recipe that can be started at breakfast time which means by the time dinner rolls around, it’s ready and waiting for us. That’s faster than even the shortest drive and it tastes a whole lot better too.
Ingredients:
2 pound chuck roast or stew beef
3 garlic cloves, smashed with a knife
2 bay leaves
1-3 cups chicken or beef broth
2 tablespoons apple cider vinegar
2 teaspoons chipotle pepper paste or a dash of chipotle powder
1 tablespoon cumin
2 teaspoons smoked paprika
2 teaspoons salt
a bit of freshly ground pepper
juice from 2 limes
Directions:
Preheat your oven to 400 F.
In an instant pot or dutch oven, heat up a bit of butter. Salt the chuck roast on all sides and brown it for a few minutes per side. This adds so much flavor to the final dish! In a separate bowl mix the rest of the ingredients except the lime juice.
Dutch oven instructions:
Preheat the oven to 300 degrees. You’ll likely need about 3 cups of broth. Pour the broth and seasoning mixture over the meat and place the lid on. Cook for about 3-4 hours, until the meat is fall apart tender. Remove from the oven and shred the meat. Add the lime juice and taste for salt. Adjust the seasoning to your liking. Enjoy!
Instant Pot instructions: Use only 1 cup of broth since it won’t reduce as much while cooking. Pour the seasoning and broth mixture over the meat and place the lid on. Cook for about 90 minutes. Let the pressure release naturally and remove the lid. Shred the meat and turn to sauté and reduce the juices a bit. Add the lime juice and taste to check if more salt is needed. Adjust seasoning and enjoy!
