Description

This Mouthwatering Barbacoa Beef recipe features a tender, smoky chuck roast slow-cooked in a rich blend of spices, chipotle peppers, citrus juices, and a flavorful sauce. Perfectly braised in a smoker, the beef is shredded and served in warm corn tortillas topped with fresh cilantro, radishes, cabbage, cotija cheese, and salsa roja to create authentic and delicious tacos that are perfect for a family dinner or gathering.

Ingredients

Meat and Marinade

3-4 pounds Chuck roast, untrimmed (A cut ensures rich flavor and tenderness.)
2 pieces Chipotle peppers in adobo sauce (Adjust for preferred spice level.)
1 large Onion, sliced (Enhances overall flavor.)
1/4 cup Lime juice (Freshens up the dish.)
1/4 cup Orange juice (Imparts a bright citrus note.)
1 can Diced tomatoes (Canned works for convenience.)
1 can Green chiles (Substitute with jalapeños for more heat.)
2 cups Beef stock or broth (Ensures hearty flavor.)
2 leaves Bay leaves (Remove before serving.)

Spices

2 teaspoons Garlic powder (Use fresh garlic as a substitute if preferred.)
2 teaspoons Ground cumin (Essential for authentic barbacoa.)
1 teaspoon Onion powder (Boosts savory notes.)
1 teaspoon Paprika (Provides extra flavor.)
1 teaspoon Chili powder (Adjust to taste.)
1 teaspoon Kosher salt (Brings out flavors.)
1/2 teaspoon Freshly ground black pepper (Adds warmth.)

Serving Ingredients

12 pieces Corn tortillas (Perfect for holding barbacoa.)
1/4 cup Minced cilantro (Brightens the dish.)
1 cup Sliced radishes (Offers a crunchy texture.)
1 cup Shredded cabbage (Adds freshness as a topping.)
1/2 cup Cotija cheese or queso fresco (Provides a creamy finish.)
1 cup Salsa roja (Choose your favorite blend.)

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Instructions

Preparation: Begin by preheating your smoker to 250°F to ensure the perfect slow-cooking environment. Prepare the smoker by placing an aluminum pan beneath the cooking grate to catch drippings and help with moisture control.
Make the Spice Rub: In a small bowl, combine garlic powder, ground cumin, onion powder, paprika, chili powder, kosher salt, and freshly ground black pepper. This spice mixture will give your barbacoa its signature flavor.
Season the Roast: Pat the chuck roast dry with paper towels to help the spices adhere properly. Rub the spice mixture evenly all over the meat for a robust and balanced taste.
Start Smoking the Beef: Place the seasoned chuck roast directly on the cooking grate inside the smoker. Close the lid and let the roast cook slowly for several hours until it reaches an internal temperature of 165°F. This step begins the smoking process infusing deep, smoky flavors into the meat.
Prepare the Sauce: While the meat is smoking, blend together chipotle peppers in adobo sauce, sliced onion, lime juice, orange juice, diced tomatoes, and green chiles in a blender until smooth to create a vibrant and flavorful sauce.
Combine Sauce and Broth: Once the roast reaches 165°F, carefully remove it from the smoker and place an aluminum pan beneath the grate again. Pour the blended sauce and beef broth into the pan, making sure the bay leaves are in place for added aroma.
Braise the Beef: Return the roast to the smoker, directly on top of the sauce in the pan. Tightly cover the pan with foil to lock in moisture and allow the beef to braise for an additional 3 hours or until it becomes fork-tender and easily shreds.
Rest the Meat: Remove the pan from the smoker and let the barbacoa rest for 30 minutes up to 1 hour. Resting helps the meat juices redistribute throughout, ensuring moist and tender barbacoa.
Shred and Mix: Using two forks, shred the beef directly in the pan and mix it thoroughly with the braising sauce to absorb all the smoky, citrusy, and spicy flavors.
Serve: Warm the corn tortillas on a hot skillet or grill. Assemble tacos by filling tortillas with the shredded barbacoa and topping with minced cilantro, sliced radishes, shredded cabbage, crumbled cotija cheese, and a spoonful of salsa roja. Enjoy the perfect, authentic taco experience!

Notes

Use fresh garlic instead of garlic powder for a more pungent flavor if desired.
Adjust the amount of chipotle peppers to control the heat level to your preference.
For a stovetop alternative, braise the chuck roast in a heavy pot or Dutch oven at low temperature for about 5-6 hours.
Make sure to remove bay leaves before shredding the beef to avoid any sharp edges in the final dish.
Char the corn tortillas slightly on a dry skillet for added texture and flavor.