Barbacoa Beef Tacos

Directions

Preparing the Barbacoa Beef:

1. Season and Sear: Season the beef chunks with salt and pepper. Heat the vegetable oil in a large skillet or Dutch oven over medium-high heat. Sear the beef on all sides until browned, about 2-3 minutes per side. Transfer the beef to your slow cooker or Instant Pot.
2. Combine Ingredients: In a mixing bowl, combine the chopped onion, minced garlic, chipotle peppers, apple cider vinegar, lime juice, beef broth, ground cumin, dried oregano, ground cloves, and smoked paprika. Mix well.
3. Slow Cook: Pour the mixture over the beef in the slow cooker or Instant Pot. Add the bay leaves. If using a slow cooker, cook on low for 8-9 hours or on high for 4-5 hours. If using an Instant Pot, cook on high pressure for 60 minutes and then let it naturally release for 15 minutes before venting.

Shredding the Beef:

1. Shred: Once the beef is tender, remove it from the slow cooker or Instant Pot and shred it using two forks. Discard any excess fat.
2. Combine with Sauce: Return the shredded beef to the cooking liquid and stir to combine, letting it soak up the flavors.

Assembling the Tacos:

1. Warm the Tortillas: Warm the tortillas in a dry skillet over medium heat or directly over a gas flame until soft and pliable.
2. Fill the Tacos: Fill each tortilla with a generous amount of the barbacoa beef.
3. Add Toppings: Top with fresh cilantro, chopped red onion, sliced radishes, and crumbled Cotija cheese. Serve with lime wedges and your favorite salsa or hot sauce on the side.

Storing Leftovers

Store any leftover barbacoa beef in an airtight container in the refrigerator for up to 4 days. You can also freeze the beef for up to 3 months. To reheat, thaw in the refrigerator overnight and warm in a skillet over medium heat until heated through.