Barbacoa Beef Tacos with Homemade Tortillas

A19I3010-Edit

Taco Night!!

There are few dishes on this planet as universally loved as tacos. Handheld perfection, happiness in a dish. If this is your first go at homemade Barbacoa Beef and fresh-made tortillas, your crew is in for a delicious treat. Taco Tuesday, sorted.

*This recipe takes a little extra time to prepare, but the wait (and more importantly, the taste), is WELL worth it.

Barbacoa Beef Tacos with Homemade Tortillas

Serves a hungry crew

Flour Tortillas

2 cups all-purpose flour, plus more for dusting

1 teaspoon baking powder

1 teaspoon sea salt

1 tablespoon olive oil

¾ cup boiling hot water

Barbacoa Beef

4 – 5 pound chuck roast, fat trimmed and cut into large chunks

¼ cup olive oil

5 garlic cloves

½ medium onion, chopped

Juice of 1 lime

2 chipotles in adobo sauce

1 tablespoon ground cumin

1 tablespoon dried oregano

½ teaspoon ground cloves

1 cup beef stock

1 X 4-ounce can chopped green chilies

Sea salt and freshly cracked black pepper

3 bay leaves

Handful of fresh thyme

Quick Pineapple Salsa

1 cup diced pineapple

1 cup diced avocado

½ cup diced red onion

1 tablespoon lime juice

2 tablespoons chopped fresh cilantro leaves

Pinch of salt and pepper

To serve

Sour cream

Hot Sauce

Fresh Cilantro

Fresh Lime

  1. First, prepare the beef. Preheat an oven to 325 degrees F.
  2. Heat a dutch oven (or large oven-safe pot) over medium-heat and pour in the olive oil. Season the beef liberally on all sides with salt and pepper. Working in batches as necessary, brown the beef on all sides, 4 – 5 minutes.
  3. Combine the garlic, onion, lime juice, spices, stock, green chilies, and 1 teaspoon salt and pepper in a blender and blend until smooth. Pour braising liquid over the beef in the dutch oven, then add the bay leaves and thyme. Transfer to the oven and cook for 2 1/2 – 3 hours, or until the meat is tender, and shreds easily with two forks.
  4. While the beef is cooking, prepare the tortillas.
  5. In a bowl, combine flour, baking powder, salt, and olive oil, and give everything a good mix. Add the water, then mix together with a fork until a dough starts to form. Turn out onto a floured surface, then knead until a soft dough ball forms (5 – 6 minutes). Wrap in plastic wrap and rest on a warm counter for 30 minutes. (Note * this dough can be prepared ahead of time. Just knead and form, cover with plastic wrap, and store in the fridge overnight before rolling out).
  6. Divide the dough into 10 equal portions and shape into small dough balls. Roll out into 6-inch rounds. Heat a cast-iron pan over medium heat, then cook the tortillas for 1 – 2 minutes per side, until golden and perfect. Set aside.
  7. Next, prepare the salsa. Combine pineapple, avocado, red onion, cilantro, lime, and a hit of salt and pepper in a bowl and mix well. Easy peasy.
  8. When the barbacoa beef is all set to go, shred with 2 forks and toss with the pan juices.
  9. Serve that incredible beef with your homemade tortillas, salsa, sour cream, hot sauce, and fresh lime and cilantro. Eat Delicious!!!

 

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