Julita’s Barbacoa Street Tacos

These easy to make street tacos are a crowd pleaser you will be making again and again! 

INGREDIENTS

3 pounds beef chuck roast (fat trimmed), cut into 2-inch chunks

4 cloves garlic, minced

2 chipotles in adobo sauce, chopped

1 (4-ounce) can diced green chiles

1 small white onion, finely chopped

1/4 cup fresh lime juice

2 tablespoons apple cider vinegar

3 bay leaves

1 tablespoon ground cumin

1 tablespoon standard dried oregano

2 teaspoons fine sea salt

1 teaspoon freshly-ground black pepper

1/4 teaspoon ground cloves

1/2 cup beef stock

Blend everything except beef and bay leaves until smooth.

Place everything in a crockpot and cook on low for 6-8 hours, or on high for 3-4 hours, or until the beef is tender and falls apart easily when shredded with a fork.

Serve with warm corn tortillas, chopped onions, chopped cilantro and fresh lime wedges.

Somm Wine Pairing

I paired this boldly flavored dish with an equally bold wine, Stephen Vincent Napa Valley Cabernet. This California cab was ripe, juicy, and fruit forward with silky tannins which was the perfect complement to our intensely spiced, richly flavored barbacoa.