BARBACOA TACOS

https://www.youtube.com/watch?v=EvEBJa43BFU

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BARBACOA TACOS

Yield 8

Prep time

20 Min

Cook time

1 H & 30 M

Total time

1 H & 50 M

Ingredients

Beef:

• 2 lb beef chuck roast, boneless, cut into 2 inch cubes
• Neutral oil (vegetable, canola, or corn)
• Salt to taste
• 5-6 cloves garlic
• 3-4 New Mexico chilis (or Guajillo chilis)
• 1 cinnamon stick
• 1 tsp peppercorns
• 1 bay leaf
• 2 tsp cumin
• 2 tsp oregano
• 4 cups low sodium beef broth or beef stock
• lime wedges (optional)

Salsa verde:

• 8 tomatillos
• 1 medium white onion, roughly chopped
• 4-6 cloves garlic
• 3 jalapeños with seeds
• 1/4 cup of any stock
• 1/4 cup white vinegar
• 1 tsp cumin
• 1 bundle of cilantro
• 1 tsp oregano

Tortillas:

• 2 cups masa flour
• Pinch of salt
• 1 ½ cups water, warm

Instructions

1. Heat a skillet on medium high heat and coat the pan with enough vegetable oil to fill the bottom of the pan. When it shimmers but hasn’t begun to smoke, add meat to the pan, in a single layer about an inch apart (do this in batches if it doesn’t all fit in the pan). Sear, uninterrupted. They are ready to flip when the meat releases easily for the pan, about 30 to 45 seconds. Flip and sear on all sides.
2. Transfer the meat into pressure cooker pot. Alternatively, use a Dutch oven or just a large pot.
3. Leave any leftover pan drippings in the pan that you seared the beef in. Add garlic, chilis, cinnamon stick, peppercorns and toast on low heat to that same pan, until aromatic (about 30 seconds-45 seconds), then add all the spices to the beef, along with pan drippings
4. Add bay leaf, cumin, oregano, salt to taste. Then, pour in beef broth or beef stock so that it fully covers the meat.
5. Set pressure cooker on high for 1 hour. If alternatively using a pot on a stove top, bring broth to a boil. Next, place lid on top, then turn heat to low and allow to simmer for 1.5 hours
6. Make the salsa verde: Heat a large pan over medium-high flame. Add oil to cover pan, then add tomatillos, onion, garlic, and jalapeños. Cook about 4 minutes on one side, then flip everything and go another 3-4 minutes. Vegetables should be soft and charred, but be careful not to burn. Add stock of your choice. Add vegetables to food processor (or blender), then add white vinegar, cilantro, cumin, oregano, and salt to taste. Puree to desired consistency.
7. Make the corn tortillas: Into a large mixing bowl, add masa flour and thoroughly combine salt. Slowly add warm water into the dry mixture until fully combined. Gently work into a ball. Dough will be moist. Leave dough in the bowl. Cover with a damp paper towel. Allow to rest in bowl 5-10 minutes
8. After rest time, divide masa evenly into 16 balls. Place a piece of wax paper onto the tortilla maker, place small ball of dough on top, cover with another piece of wax paper, then press. Alternatively, use 2 plates and press masa ball to form tortillas.
9. Lightly spray (or pour) large pan with neutral oil. Warm on medium-high. Place tortillas in pan and heat for 1-2 minutes each side. Place on damp towel until you’re ready to assemble your tacos.
10. Shred cooked beef cubes using your hands with cooking gloves for heat, or with forks, add juice from pot to hydrate meat. Spoon shredded beef onto tortilla, then pour desired amount of salsa verde. Top with cheese of your choice, cilantro, and a drizzle of lime.

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