Taco Tuesday: Best slow cooker taco meat - Mexican Beef Barbacoa

Add a Mexican tradition to your menu with this authentic Mexican Beef Barbacoa recipe that’s meaty, perfectly tender and flavorful in your VitaClay cooker. You’ll love this as a delicious filling for tacos, burritos or the main dish in your dinner table. A simple easy to make a dish that doesn’t require rare ingredients. What I love about this dish is that it takes only 2 to 3 hours in my clay cooker to get the tender, most flavorful slow cooker taco meat in no time!

     

Ingredients:

• 1 3 to 5 lb beef chuck roast
• Salt and Pepper
• 4 tablespoons olive oil divided
• 2 dried guajillo peppers soaked stemmed and seeded
• 2 dried ancho peppers soaked stemmed and seeded
• 1 chipotle in adobo
• 3 garlic cloves minced
• 1 tablespoon cider vinegar
• 1 tablespoon brown sugar
• 1 teaspoon salt
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 cup water

Instructions:

1. Place dried peppers into a bowl or jar and fill with water until covered. Soak 1 to 4 hours until softened.
2. Season chuck roast with salt and pepper. Heat a large cast iron pot over high heat. Add in 2 tablespoons olive oil. Sear chuck roast on all sides. Once seared, remove pot from heat and set aside.
3. In a blender, add in guajillo peppers, ancho peppers, chipotle, garlic, cider vinegar, brown sugar, salt, oregano, cinnamon, remaining 2 tablespoons olive oil, and water. Blend until smooth, adding more water if necessary to thin it out enough to blend.
4. Place chuck roast on your clay pot and pour sauce over it. Set on “stew” for 2-3 hours or until meat is tender to shred.
5. Shred and serve. Serving Suggestion: serve on a warmed corn tortilla with some red onion, cilantro, and jalapeno.