Beef Barbacoa Tacos

Posted by Jan 10/26/2020 0 Comment(s) Riverway Mike's Saturday Recipes on the BGE,

Ingredients

2 pounds chuck roast steak, 2 inches in thickness

250 ml (1 cup) unsalted chicken stock or high quality unsalted beef stock

Marinade

  1.  6 garlic cloves , minced
  2.  1  medium onion , minced
  3.  1½ teaspoon cumin seed , ground
  4.  2 tablespoons apple cider vinegar
  5.  3 cloves , ground or ¼ teaspoon ground cloves
  6.  2 teaspoons dried oregano
  7.  2 - 3 (75g-90g) chipotles + 2 tablespoons adobo sauces (adjust according to your spicy preference)
  8.  2 (0.6g) bay leaves
  9.  1 tablespoon (15ml) regular soy sauce
  10.  1 tablespoon (15ml) fish sauce (optional)
  11. Wassis classic steak rub

Optional:

  1. 8 - 12 corn tortillas
  2. Salsa (pico de gallo)
  3. 1 lime

Brown Chuck Roast Steak: Pat dry the chuck roast steak, then season one side generously Wassis Classic Steak. Drizzle 1 tbsp olive oil in the Dutch Oven. Brown one side for 5 minutes, then flip beef to brown the other side for another 5 minutes. Remove the browned chuck steak, and set aside.

Saute Onion and Garlic: Add minced onions sauté for 3 minutes. Add in minced garlic, ground cumin, ground cloves, 2 bay leaves, and dried oregano, then sauté for another minute.

Deglaze DO: Pour in 1 cup unsalted chicken stock, then deglaze by scrubbing all the flavorful brown bits off the bottom. Give it a quick mix.

Slow cook indirect Barbacoa Beef @250: Add soy sauce, sauce (optional), 2 tbsp apple cider vinegar, and 2 - 3 chipotles with 2 tbsp adobo sauces *Spicy Tip: Adjust the amount of chipotles based on your spicy preference.

Place chuck roast in the cooking liquid for 2.5 hours covered until fork tender and falling apart.

Season & Thicken Barbacoa Sauce: Place chuck roast steak in a large mixing bowl and shred the meat with 2 forks.

*Pro Tip: While you're shredding the meat, bring the barbacoa sauce mixture to a simmer. Allow the sauce to reduce while you are shredding the beef.

*Pro Tip: You can blend the sauce with an immersion blender for a smoother sauce with some extra body.

Add the shredded beef to the sauce. Taste and adjust the seasoning by adding more salt.

Garnish & Serve: Place the Beef Barbacoa on warm corn tortillas with a spoonful of salsa. Finish it with a squeeze of lime.