AuthorHalli Martin

[cooked-sharing]

Yields8 Servings
Barbacoa Beef
 3 lbs Rump roast
 1 large white onion, roughly chopped
 4 cloves garlic, peeled and smashed
 3 tsp Kosher salt
 3 tsp garlic powder
 3 tsp black pepper
 14 oz can diced green chilies
 28 oz can crushed tomatoes
 16 oz beef broth
 11 oz can chipotles in adobo sauce
 1 lime, juice of
 1 orange, juice of
 2 tbsp brown sugar
Chipotle Sour Cream
 16 oz Daisy sour cream
 ¼ cup adobo sauce from the can of chipotle and adobo sauce
 2 chipotle pepper from the can of chipotle and adobo sauce
 ½ tsp Kosher salt
 2 tbsp fresh cilantro, chopped
Pickled Red Onions
 1 red onion, thinly sliced
 ½ cup red wine vinegar
 ¼ tsp Kosher salt
 1 tbsp honey
Tacos
 16 small flour tortillas
 1 bunch fresh cilantro, for garnish
Barbacoa Beef
1

preheat the oven to 275

2

season both sides of the rump roast with salt, pepper, and garlic powder

3

add the seasoned roast to a large Dutch oven with a lid

4

add in the chopped onion, garlic, crushed tomatoes, and the entire can of chipotle and adobo sauce

5

add the brown sugar, lime juice and orange juice

6

give everything a stir and add the beef broth

7

cover with the lid and bake for about 5 hours (check it at about 3 hours and turn the roast over)

8

the meat should easily shred apart when it is ready. If it seems tough at all, it needs more time

9

when the meat is super tender, transfer the roast to clean baking pan with sides

10

ladle in some of the broth from the dutch oven (especially the onions) and shredded using two forks (you may want to avoid adding in any of the chipotle peppers- they are pretty spicy)

Chipotle Sour Cream
11

add all the ingredients to a small bowl and mix, cover and refrigerate until you are ready to serve the tocos

Pickled Red Onions
12

add the thinly sliced pickled red onions to a small bowl

13

add the red wine vinegar until the onions are almost covered

14

season with salt and add the honey, stir everything together

15

cover and let stand at room temp until ready to serve (unless done the night before, then place in refrigerator)

Tacos
16

grill the tortillas on a grill or over the open flame on the stovetop for about 1 minute per side until they have dark grill marks (you can also heat in a 400 degree oven about 12-15 mins)

17

to assemble the tacos, add the barbacoa meat and some of the cooking sauce with the onions

18

top with some chipotle sour cream, a few pickled red onions and fresh cilantro

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Ingredients

Barbacoa Beef
 3 lbs Rump roast
 1 large white onion, roughly chopped
 4 cloves garlic, peeled and smashed
 3 tsp Kosher salt
 3 tsp garlic powder
 3 tsp black pepper
 14 oz can diced green chilies
 28 oz can crushed tomatoes
 16 oz beef broth
 11 oz can chipotles in adobo sauce
 1 lime, juice of
 1 orange, juice of
 2 tbsp brown sugar
Chipotle Sour Cream
 16 oz Daisy sour cream
 ¼ cup adobo sauce from the can of chipotle and adobo sauce
 2 chipotle pepper from the can of chipotle and adobo sauce
 ½ tsp Kosher salt
 2 tbsp fresh cilantro, chopped
Pickled Red Onions
 1 red onion, thinly sliced
 ½ cup red wine vinegar
 ¼ tsp Kosher salt
 1 tbsp honey
Tacos
 16 small flour tortillas
 1 bunch fresh cilantro, for garnish
Mexican Street Tacos
IngredientsDirections