These tacos capture the essence of a traditional barbacoa taco. Since goat meat is a little harder to find I love to use a chuck roast to make these amazing tacos.
Total Time
1hr 50min
5.0
3 Ratings
Author: Meiko and the Dish
Servings:
6
Ingredients
Barbacoa
•
2
lb
Boneless Chuck Roast
, chopped
•
2
cups
Water
Marinade
•
2
Guajillo Chiles
or Ancho Chiles
•
1/2
Medium mittelgroß Medium medium mediano
Onion
•
5
cloves
Garlic
•
1
tsp
Dried Oregano
•
2
Bay Leaves
•
1
Tbsp
Kosher Salt
•
1
tsp
Ground Black Pepper
•
2
tsp
Ground Cumin
•
1/2
cup
Distilled White Vinegar
•
1
cup
Water
For Assembly
•
16
Yellow Corn Tortillas
•
2
Avocados
, sliced
(optional)
•
1/2
bunch
Fresh Cilantro
, chopped
(optional)
•
1/2
Onion
, chopped
(optional)
Cooking Instructions
1.
Heat a large skillet over high heat for 2 minutes. Add the Guajillo Chile (2) and toast for 15 seconds on each side.
2.
Add Onion (1/2) and Garlic (5 clove), cook, until slightly charred, about 3 minutes each side.
3.
In a blender add the guajillo, onion, garlic, Dried Oregano (1 teaspoon), Bay Leaf (2), Kosher Salt (3 teaspoon), Ground Black Pepper (1 1/2 teaspoon), Ground Cumin (2 teaspoon), Distilled White Vinegar (1/2 cup), and Water (1 cup). Blitz on high for 1 minute.
4.
Add Boneless Chuck Roast (2 pound), Water (2 cup), and marinade to the instant pot. Cover, and cook on pressure cook high for 90 minutes.
5.
After the steam has been released, remove meat and shred with two forks. Optional: Boil the leftover broth until it has reduced to 1-2 cups, about 30 minutes. Use it as a sauce to serve with your tacos.
6.
Serve barbacoa with Yellow Corn Tortilla (16) and garnish with Avocado (2), Fresh Cilantro (1/2 bunch), and Onion (1/2).
Author's Notes
Guajillo chiles can be located in the Latin or spices section of the grocery store. If you cannot find any substitute with 10 oz. red enchilada sauce.
If you don’t have an instant pot, you can cook the barbacoa in a 375-degree oven. Cover with plastic wrap then foil, for 1 hour and 20 minutes. The plastic wrap will trap the steam and make the beef tender. It will also keep the foil from seeping into your food.
Nutrition Per Serving
CALORIES
517
FAT
27.3 g
PROTEIN
33.1 g
CARBS
35.4 g
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