![looking down at two barbacoa tacos](https://cdn.statically.io/img/www.allrecipes.com/thmb/eGQdH0fidiTDY3ZAtDd0xlZ5oko=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/barbacoa-mfs-beauty-2x3-1-eee36a8f80d44948b18ce6e08654442c.jpg)
Ingredients
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2 ripe plum tomatoes
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1 small white onion, quartered
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2 cloves garlic, peeled
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4 chipotle peppers in adobo sauce
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3 teaspoons kosher salt
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1 ½ teaspoons chili powder
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1 teaspoon ground cumin
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½ teaspoon freshly ground black pepper
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1 (3 pound) beef chuck roast, cut into 6-equal sized cubes
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2 tablespoons olive oil
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1 cup water
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1 tablespoon light brown sugar
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2 teaspoons dried oregano
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3 fresh bay leaves
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1 tablespoon lime juice
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corn tortillas, warmed
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2 ripe avocados, peeled, pitted and sliced
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½ bunch radishes, thinly sliced
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2 tablespoons chopped fresh cilantro, or to taste
Directions
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Heat a large cast iron skillet over medium-high. Arrange whole tomatoes, onions (cut-side down), and garlic in the dry skillet in a single layer, working in batches if needed. Cook, turning occasionally, until charred on all sides, about 6 minutes for the garlic and about 12 minutes for the onions and tomatoes.
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Transfer charred vegetables to a blender and add chipotle peppers. Process until smooth, about 1 minute.
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Stir salt, chili powder, cumin, and black pepper together in a small bowl; season beef evenly with salt mixture.
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Heat oil in a Dutch oven over medium-high heat. Add beef in batches and cook, turning occasionally, until browned on all sides, about 3 minutes per side. Transfer browned beef to a large plate.
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Pour water into the Dutch oven and scrape up any browned bits from the bottom of the pan. Stir in onion-tomato mixture, brown sugar, oregano, and bay leaves. Reduce heat to medium-low and bring to a simmer.
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Nestle beef back into pot and cover. Cook, stirring and re-nestling beef occasionally (about every 20 to 30 minutes), until beef is tender and pulls easily apart with a fork, 1 hour and 45 minutes to 2 hours and 15 minutes. Remove bay leaves and discard.
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Remove beef from Dutch oven, place on cutting board; shred beef using 2 forks.
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Return beef to the Dutch oven, add lime juice, and stir to combine.
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Serve in corn tortillas with avocado, radishes, and cilantro.
Nutrition Facts (per serving)
771 | Calories |
56g | Fat |
25g | Carbs |
43g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 771 | |
% Daily Value * | |
Total Fat 56g | 72% |
Saturated Fat 19g | 93% |
Cholesterol 161mg | 54% |
Sodium 1146mg | 50% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 8g | 27% |
Protein 43g | 86% |
Potassium 1124mg | 24% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.