Beef Barbacoa Tacos
Slow-cooked beef barbacoa in a rich and spicy tomato-based sauce, served in a warm taco shell. Perfect for a weekend dinner or special occasion.
Ingredients
- ●1 pound flank steakcut into 2-inch pieces
- ●2 tablespoons barbacoa seasoningstore-bought or homemade
- ●1 teaspoon chili powderoptional
- ●2 tablespoons tomato pastecanned or fresh
- ●2-3 peppers chipotle peppers in adobo saucedepending on desired heat level
- ●1 cup beef brothlow-sodium
- ●1 medium onionsdiced
- ●3 cloves garlicminced
- ●8-10 shells taco shellscorn or flour
Instructions
- 1
In a large Dutch oven, heat 2 tablespoons of oil over medium-high heat.
- 2
Add the steak and cook until browned on all sides, about 5 minutes.
- 3
Remove the steak from the pot and set aside.
- 4
Add the onion and garlic to the pot and cook until softened, about 5 minutes.
- 5
Add the chipotle peppers, tomato paste, and barbacoa seasoning to the pot. Cook for 1-2 minutes, stirring constantly.
- 6
Add the beef broth to the pot and bring to a boil.
- 7
Return the steak to the pot and cover with a lid.
- 8
Transfer the pot to the oven and cook for 2 1/2 to 3 hours, or until the steak is tender and falls apart easily.
- 9
Shred the steak with two forks and return it to the pot.
- 10
Simmer the barbacoa over low heat for 10-15 minutes, stirring occasionally.
- 11
Warm the taco shells according to package instructions.
- 12
Assemble the tacos by spooning the barbacoa onto a shell and serving with your favorite toppings.